Microbial Pigments: Applications in Food and Beverage Industry, Kuddus, Mohammed ; Singh, Poonam ; Raveendran, Sin
Автор: Mathews K. Название: Dyeing of Textile Substrates I: Cotton ISBN: 9385059467 ISBN-13(EAN): 9789385059469 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 32432.00 р. Наличие на складе: Поставка под заказ.
Описание: Cotton dyeing is the most common substrate in textile industry and this book gives a short treatise on all of the dyes used in the textile industry. It includes detailed theory and classification of all the dyes used in cotton dyeing. All the dyeing processes, whether batch wise, semi-continuous or continuous processes, are explained in detail but also in a simple manner so that anybody on the textile processing shop floor will be able to follow the processes and understand the theory behind each, which will help achieve targeted results easily.
Guideline recipes and the precautions to be taken and explanations as notes have been provided. The book can also be used by students who want to understand how the practical processes have been designed, with the background of the theories learned.
Автор: Demirci,Ali Название: Microbial Decontamination In The Food Industry ISBN: 0857090852 ISBN-13(EAN): 9780857090850 Издательство: Elsevier Science Рейтинг: Цена: 37897.00 р. Наличие на складе: Нет в наличии.
Описание: This Brief concerns the chemical risk in food products from the viewpoint of microbiology. The chemical risks described in this book are related to food additives, contaminants by food packaging materials, chemicals from cleaning systems and microbial toxins.
Название: Microbial Food Safety and Preservation Techniques ISBN: 1138033804 ISBN-13(EAN): 9781138033801 Издательство: Taylor&Francis Рейтинг: Цена: 16078.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in many of these advances, Microbial Food Safety and Preservation Techniques gives you an in-depth look at the fundamental and applied aspects of food safety. It describes the control measures employed and emphasizes the food preservative techniques that are used to ensure high-quality and safe foods.
The book elucidates the hazards caused by food-borne pathogens and assesses the microbiological risk of raw, fresh produce, ready-to-eat (RTE), minimally processed, and processed foods. It then discusses the detection of pathogens using advanced molecular techniques, biosensors, and nanotechnology. The topics covered include smart/intelligent and active packaging techniques, hurdle technology, plasma technology, nanotechnology, use of natural flora belonging to lactic acid bacteria, and antimicrobials such as phytochemicals and essential oils, as well as novel food preservatives based on quorum sensing inhibitors. The inclusion of chapters on modeling microbial growth in food enhancing the safety and quality of foods makes the book especially practical.
Examining the advantages and limitations of these new preservation techniques, the book highlights the trends and hot topics that help you face the challenges of food safety. With coverage of food safety issues, including detection, identification, and prevention of food-borne illness disease agents, as well as preservation techniques, the book provides a comprehensive resource for tackling current and future food safety issues.
Описание: By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field. Profiles of leading companies in fast food, family restaurants, fine dining, catering, hotels, inns, resorts, cruises, food service, food distributors, information systems and much more are covered in exacting details. The corporate section includes our proprietary, in-depth profiles of 350 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.
Автор: Noroozi, Ebrahim Название: Occupational Health and Safety in the Food and Beverage Industry ISBN: 1032300361 ISBN-13(EAN): 9781032300368 Издательство: Taylor&Francis Рейтинг: Цена: 20671.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: By many measures, restaurants and hospitality make up one of the largest and fastest growing industry sectors in the world. Globally, hospitality can be considered to be a broad and multifaceted sector, ranging from fast food restaurants to fine dining and catering on one side, and hotels, inns resorts and cruise lines on the other. Our exciting new Plunkett's Restaurant, Hotel & Hospitality Industry Almanac offers a comprehensive market research and reference package covering the entire field. Profiles of leading companies in fast food, family restaurants, fine dining, catering, hotels, inns, resorts, cruises, food service, food distributors, information systems and much more are covered in exacting details. The corporate section includes our proprietary, in-depth profiles of 400 leading companies, public and private, in all facets of the industry. You'll find a complete overview, industry analysis and market research report in one superb, value-priced package.
Автор: O`Sullivan Maurice Название: Handbook for Sensory and Consumer-Driven New Product Develop ISBN: 0081003528 ISBN-13(EAN): 9780081003527 Издательство: Elsevier Science Рейтинг: Цена: 14485.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
A Handbook for Sensory and Consumer Driven New Product Development explores traditional and well established sensory methods (difference, descriptive and affective) as well as taking a novel approach to product development and the use of new methods and recent innovations. This book investigates the use of these established and new sensory methods, particularly hedonic methods coupled with descriptive methods (traditional and rapid), through multivariate data analytical interfaces in the process of optimizing food and beverage products effectively in a strategically defined manner.
The first part of the book covers the sensory methods which are used by sensory scientists and product developers, including established and new and innovative methods. The second section investigates the product development process and how the application of sensory analysis, instrumental methods and multivariate data analysis can improve new product development, including packaging optimization and shelf life. The final section defines the important sensory criteria and modalities of different food and beverage products including Dairy, Meat, Confectionary, Bakery, and Beverage (alcoholic and non-alcoholic), and presents case studies indicating how the methods described in the first two sections have been successfully and innovatively applied to these different foods and beverages.
The book is written to be of value to new product development researchers working in large corporations, SMEs (micro, small or medium-sized enterprises) as well as being accessible to the novice starting up their own business. The innovative technologies and methods described are less expensive than some more traditional practices and aim to be quick and effective in assisting products to market.
Sensory testing is critical for new product development/optimization, ingredient substitution and devising appropriate packaging and shelf life as well as comparing foods or beverages to competitor's products.
Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety and integrity of our food supply. Microbiological Research and Development for the Food Industry covers the technical and practical insights needed for developing and utilizing various capabilities to advance food microbiology research. Providing examples of how research data can be applied to consumer and brand protection efforts, this book:
Describes the purposes and processes for conducting microbiological research and development for companies and organizations involved in food, beverage, and ingredient production and distribution
Covers a broad range of topics of importance to food microbiologists in allied food industries and organizations, government, and academia
Includes examples of successful research methods for food microbiology laboratories
Written to walk the reader through the process of investigating microorganisms in food systems for consumer and brand protection, Microbiological Research and Development for the Food Industry provides practical understanding of the necessary mechanisms and research approaches used in the field. It fuses the business and scientific aspects of microbiological research to underscore the return on investment for beverage and food ingredient producers. This text goes beyond routine presence/absence testing of pathogens and spoilage microorganisms in foods. It describes ways data can be collected to answer more complex questions and provides examples of how such data can be applied to consumer and brand protection efforts.
Автор: Eda Ozgul Katlav, Firdevs Yonet Eren, Koray Camlica, Sule Aydin Название: Impactful Technologies Transforming the Food Industry ISBN: 1668490951 ISBN-13(EAN): 9781668490952 Издательство: Mare Nostrum (Eurospan) Рейтинг: Цена: 28136.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Impactful Technologies Transforming the Food Industry delves into the revolutionary role of technology in the culinary world, exploring its transformative impact on restaurant operations, the dining experience, and the rise of food delivery services. With meticulous analysis and an academic approach, this book provides an in-depth exploration of the objectives, motivations, and consequences associated with the adoption of technology in the food industry. Drawing from a wealth of research and real-world examples, the book begins by establishing a comprehensive definition of food tech and its diverse applications within the industry. From optimizing restaurant operations to enhancing the dining experience, technology has become an indispensable tool for food establishments. Readers will gain valuable insights into the incorporation of advanced ordering and payment systems, kitchen automation, robotics, and cutting-edge inventory management techniques that have revolutionized the way food businesses operate. Beyond operational efficiency, this book delves into the impact of technology on the dining experience itself. The utilization of virtual and augmented reality, as well as interactive dining experiences, have reshaped the way consumers engage with food. By examining these technologies, readers will gain a deeper understanding of the evolving relationship between technology and personalized culinary encounters. Furthermore, this book explores the emergence of food delivery services and their symbiotic relationship with technology. By dissecting the integral role of technology within the on-demand economy, this book sheds light on how it has transformed the delivery process, customer expectations, and the overall food industry landscape. The book also delves into the potential future trajectory of food tech. It navigates the ethical considerations and challenges associated with the continued growth of technology in the industry. By addressing these concerns, the book presents a balanced perspective on the responsible integration of technology while ensuring the well-being of all stakeholders involved. Impactful Technologies Transforming the Food Industry emphasizes the critical importance of considering the role of technology moving forward. Through the analysis of the objectives, motivations, and consequences of technological adoption, this book serves as the pinnacle resource for food industry professionals, such as chefs, food scientists, and food technologists, students and educators in gastronomy and culinary arts and food science programs, restaurant owners and operators, policymakers and government officials interested in the food industry and technology, consumers interested in the intersection of gastronomy and technology.
Автор: Reinhold Carle Название: Handbook on Natural Pigments in Food and Beverages ISBN: 0081003714 ISBN-13(EAN): 9780081003718 Издательство: Elsevier Science Рейтинг: Цена: 29139.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: "
Handbook on Natural Pigments: Industrial Applications for Improving Food Colour" is unique in its approach to the improvement of food colors. The book is written with industrial applications in mind, with each chapter focusing on a color solution for a specific commodity that will provide food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.
The first section of the book looks at the legal frameworks which underpin natural food colorings, also investigating the consumer expectations of food color. The second section of the book focuses on specific industrial applications of natural colorants with chapters covering the use of natural colorants in aqueous food products, cereal-based foods, and meat products, amongst many other topics.
The various pigments which can be used to effectively color these commodities are presented with information on safety and testing included throughout. The final section in the book looks at recent developments and future perspectives in natural food colorings. There are chapters which cover the health benefits of natural pigments, the use of novel fruits and vegetables in pigments, and stable natural solutions for blue colorings. Presents recent advances in consumer demand and worldwide legislation regarding natural food colorantsDiscusses the use of natural food colorants for one specific product category per chapter rather than one pigment class per chapter this makes the book extremely useable for industrialists working in a specific sector Contains a comprehensive array of product-specific coloration approaches, from using pigment-enriched feed additives to the direct addition of color formulations"
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