Author: National Canners Association. Research Laboratories
Publisher:
Published: 1968
Total Pages: 368
ISBN-13:
DOWNLOAD EBOOK →Author: National Canners Association. Research Laboratories
Publisher: Avi Publishing Company
Published: 1968
Total Pages: 336
ISBN-13: 9780870550270
DOWNLOAD EBOOK →Volume 1: Microbiology and processing. Volume 2: Analysis, sanitation and statistics.
Author: National Canners Association
Publisher:
Published: 1968
Total Pages: 444
ISBN-13:
DOWNLOAD EBOOK →Author: Ahmed E. Yousef
Publisher: John Wiley & Sons
Published: 2022-01-05
Total Pages: 404
ISBN-13: 1119428017
DOWNLOAD EBOOK →The new edition of the highly regarded laboratory manual for courses in food microbiology Analytical Food Microbiology: A Laboratory Manual develops the practical skills and knowledge required by students and trainees to assess the microbiological quality and safety of food. This user-friendly textbook covers laboratory safety, basic microbiological techniques, evaluation of food for various microbiological groups, detection and enumeration of foodborne pathogens, and control of undesirable foodborne microorganisms. Each well-defined experiment includes clear learning objectives and detailed explanations to help learners understand essential techniques and approaches in applied microbiology. The fully revised second edition presents improved conventional techniques, advanced analytical methodologies, updated content reflecting emerging food safety concerns, and new laboratory experiments incorporating commercially available microbiological media. Throughout the book, clear and concise chapters explain culture- and molecular-based approaches for assessing microbial quality and safety of diverse foods. This expanded and updated resource: Reviews aseptic techniques, dilution, plating, streaking, isolation, and other basic microbiological procedures Introduces exercises and relevant microorganisms with pertinent background information and reference material Describes each technique using accessible explanatory text, detailed illustrations, and easy-to-follow flowcharts Employs a proven “building block” approach throughout, with each new chapter building upon skills from the previous chapter Provides useful appendices of microbiological media, recommended control organisms, available supplies and equipment, and laboratory exercise reports With methods drawn from the authors’ extensive experience in academic, regulatory, and industry laboratories, Analytical Food Microbiology: A Laboratory Manual, Second Edition, is ideal for undergraduate and graduate students in food microbiology courses, as well as food processors and quality control personnel in laboratory training programs.
Author: National Canners Association. Research Laboratories
Publisher:
Published: 1968
Total Pages: 444
ISBN-13: 9780870550287
DOWNLOAD EBOOK →Author: National Canners Association. Research Laboratories
Publisher:
Published: 1968
Total Pages: 462
ISBN-13:
DOWNLOAD EBOOK →Author: C.O. Mohan
Publisher: CRC Press
Published: 2018-02-28
Total Pages: 648
ISBN-13: 1351869639
DOWNLOAD EBOOK →This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. The food process related application of engineering technology involves interdisciplinary teamwork, which, in addition to the expertise of interdisciplinary engineers, draws on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others. The processes and methods described in the book are applicable to many areas of the food industry, including drying, milling, extrusion, refrigeration, heat and mass transfer, membrane-based separation, concentration, centrifugation, fluid flow and blending, powder and bulk-solids mixing, pneumatic conveying, and process modeling, monitoring, and control. Food process engineering know-how can be credited with improving the conversion of raw foodstuffs into safe consumer products of the highest possible quality. This book looks at advanced materials and techniques used for, among other things, chemical and heat sterilization, advanced packaging, and monitoring and control, which are essential to the highly automated facilities for the high-throughput production of safe food products. With contributions from prominent scientists from around the world, this volume provides an abundance of valuable new research and studies on novel technologies used in food processing and quality assurance issues. It gives a detailed technical and scientific background of various food processing technologies that are relevant to the industry. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Key features: • Presents recent research development with applications • Discusses new technology and processes in food process engineering • Provides several chapters on candelilla (which is frequently used as a food additive but can also be used in cosmetics, drugs, etc.), covering its characteristics, common uses, geographical distribution, and more
Author: Yiu H. Hui
Publisher: CRC Press
Published: 2006
Total Pages: 698
ISBN-13: 1574445529
DOWNLOAD EBOOK →Author: J.A.G. Rees
Publisher: Springer Science & Business Media
Published: 1991-01-31
Total Pages: 260
ISBN-13: 9780442302825
DOWNLOAD EBOOK →Principles of heat preservation; heat processing equipment; aseptic processing and packaging of heat preserved foods in glass containers; packaging of heat preserved foods in plastic containers; leaker spoilage of foods heat processed in hermetically sealed containers; the effect of heat preservation on product quality; recommendations for the goodmanufacturing practice of heat preserved foods.