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Food analysis laboratory manual /S. Suzanne Nielsen
Switzerland : Springer, 2017
xi, 249 pages. : illustrations (some color) ; 28 cm.
Ký hiệu phân loại (DDC): 664.07
This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. The 24 laboratory exercises in the manual cover 21 of the 35 chapters in the textbook. Many of the laboratory exercises have multiple sections to cover several methods of analysis for a particular food component or characteristic. Most of the laboratory exercises include the following: background, reading assignment, objective, principle of method, chemicals, reagents, precautions and waste disposal, supplies, equipment, procedure, data and calculations, questions, and references. This laboratory manual is ideal for the laboratory portion of undergraduate courses in food analysis.
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Food engineering handbook : Food engineering fundamentals / Theodoros Varzakas; Constantina Tzia editor
Boca Raton : CRC Press, 2015
xxii, 586 pages : illustrations ; 24 cm.
Ký hiệu phân loại (DDC): 664
Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration. A complement to Food Engineering Handbook: Food Engineering Fundamentals, this text:Discusses size reduction, mixing, emulsion, and encapsulationProvides case studies of solid-liquid and supercritical fluid extractionExplores fermentation
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Food fraud prevention : introduction, implementation, and management / John W Spink
New York, NY : Springer, 2019.
665 pages. : illustrations
Ký hiệu phân loại (DDC): 363.19264
This textbook provides a foundation for the theories and concepts to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to counterfeits) and all types of products (from ingredients through to finished goods at retail). The root cause analysis is focused to combat the human adversary is based on Criminology Situational Crime Prevention theory. The overall prevention strategy expands fully through the system to the final resource-allocation decision-making based on the COSO principle of Enterprise Risk Management/ ERM. The content includes a detailed review of the Food Fraud Definitions and Scope, Basic Prevention Concepts, a thorough presentation of the Food Fraud Prevention concepts and approach, the application of Business Decision Making and COSO based Enterprise Risk Management ERM, Criminology Foundational Concepts then an Application Review, Supply Chain Management Fundamentals and then Application, a review of The Role of the Public Private Partnership, Standards & Certifications with a focus on the Global Food Safety Initiative (GFSI), International Public and Private Response, Michael Porter theory based Marketing and Competitive Strategy, and finally a thorough review of Risk Analysis Basic Fundamentals and Implementation that includes full vulnerability assessment examples. The overall system is managed within the Food Fraud Prevention Cycle (FFPC) and starts with a pre-filter or Food Fraud Initial Screening (FFIS).
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Food microbiology laboratory for the food science student : a practical approach / Cangliang Shen; Yifan Zhang
Cham, Switzerland : Springer, 2017
xi, 103 pages : illustrations (some color) ; 24 cm
Ký hiệu phân loại (DDC): 664
This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations. The listed laboratory exercises are aimed to provide a hands-on-opportunity for the student to practice and observe the principles of food microbiology. Students will be able to familiarize themselves with the techniques used to research, regulate, prevent and control the microorganisms in food and understand the function of beneficial microorganism during food manufacturing process.
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