Managing food safety risks in the agri-food industries / Jan Mei Soon, Richard Baines
Đầu mục:1
Tài liệu số:0Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops, livestock, and aquatic organisms. Managing Food Safety R
Introduction to toxicology and food / Tomris Altuğ
Đầu mục:1
Tài liệu số:0The book begins with a general overview of the concepts and principles of toxicology. It describes its history and branches, toxic doses, stages of toxication, effect mechanisms of toxins, and toxicity tests. Then it covers the substances in our foods that have toxicological significance, such as natural sources of toxicants, contaminants, and food additives. Finally, the book presents information about "chemopreventers"--Those foods and food components that have antimutagenic or anticarcinogenic effects. With its easy-to-read style and its clear discussions of the science of toxicology, food toxicology, and chemopreventers, Introduction to Toxicology and Food is an ideal text for an undergraduate course in food toxicology and a useful guide for food scientists
Seafood processing : adding value through quick freezing, retortable packaging, and cook-chilling / V. Venugopal
Đầu mục:1
Tài liệu số:0Seafood Processing: Adding Value Through Quick Freezing, Retortable Packaging, Cook-Chilling and Other Methods focuses on novel and emerging technologies leveraged for the value addition of fish and fishery products from marine, freshwater, and aquacultured sources. The book begins with discussions on the current global status of seafood and the special problems faced by the commodity, namely high perishability and environmental hazards, which need to be addressed prior to process development. It also details the bulk handling and chilling of fishery products, devotes chapters to each of the different technologies used to enhance the value addition, describes the nutritional value of fishery products, and provides an appendix that offers specialized information with respect to the industry.
Handbook of food preservation / Shafiur Rahman (editor)
Đầu mục:1
Tài liệu số:0The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products.
Unsupervised learning in space and time : A modern approach for computer vision using graph-based techniques and deep neural networks / Marius Leordeanu
Đầu mục:0
Tài liệu số:1This book addresses one of the most important unsolved problems in artificial intelligence: the task of learning, in an unsupervised manner, from massive quantities of spatiotemporal visual data that are available at low cost. The book covers important scientific discoveries and findings, with a focus on the latest advances in the field. Presenting a coherent structure, the book logically connects novel mathematical formulations and efficient computational solutions for a range of unsupervised learning tasks, including visual feature matching, learning and classification, object discovery, and semantic segmentation in video.
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