Food and beverage stability and shelf life (Online, Unlimited Users Access, EbscoHost), Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Mycotoxins and Food Safety (Online, SpringerLink), Jonathan W. DeVries (Editor); Mary W. Trucksess (Editor); Lauren S. Jackson (Editor). Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career. This book: Provides a practical and up-to-date text covering theessentials of food safety management in the global supply chain,giving the reader the knowledge and skills that they need todesign, implement and maintain a world-class food safetyprogramme. 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Educates practitioners such that they will be able to use theirjudgement in decision-making and to influence those who make foodpolicy and manage food operations. There is an emphasis on a 'hands-on' approach, and worked examples using computer software packages and the minimum of mathematical formulae are included. Users will be personally liable for any infringement of Copyright and Licensing laws. Mycotoxins, from the Greek "mukes" referring to fungi or slime molds and toxin from the Latin "toxicum" referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human. This will allow existing businesses toimprove their systems and enable businesses that are new to HACCPand food safety management requirements in both developed anddeveloping countries to build on existing knowledge for more rapidapplication of world-class food safety systems. It represents a valuable source of information to all scientists interested in halophilic microorganisms, extremophiles, microbial ecology, and environmental microbiology. This book is an essential resource for all scientists andmanagers in the food industry (manufacturing and foodservice);regulators and educators in the field of food safety; and studentsof food science and technology. Unless otherwise stated, all guide content is licensed by CC BY-NC 4.0. In addition, ten former chapters have been completely revised and updated, two of which receive extensive attention in the new edition including Carbohydrates (Chapter 3), which has been expanded to include a section on Maillard reaction; and Dispersed Systems: Basic considerations (Chapter 7), which includes thermodynamic incompatibility/phase separation concepts. This text explores the most recent advances in NGS instrumentation and data anlysis. Its fourth edition has been extensively re-written and enlarged, now also covering topics such as BSE detection or acrylamide. Food Safety: A Practical and Case Study Approach (Online; Springer). Details the latest scientific knowledge and concerns of food microbiology Offers a description of the latest and most advanced techniques for detecting, analyzing, tracking, and controlling microbiological hazards in food. The final section considers food systems by reviewing basic considerations as well as specific information on the characteristics of milk, the postmortem physiology of edible muscle, and postharvest physiology of plant tissues. The best studied in these environments are the haloarchaea (family Halobacteriaceae), a diverse group of salt-loving organisms in the archaeal phylum Euryarchaeota. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. Rapid detection of pathogens and toxins and application of nanotechnology in ensuring food safety are also emphasized. Beginning with an examination of the latest advances in bio-based food packaging materials, this book discusses the factors involved in choosing alternative packaging materials such as consumer preference, measuring the environmental performance of food packaging, eco-design, and the safety and quality of recycled materials. The present book gives a basic overview of the main mycotoxins in food. Covers all aspects of food contamination, from food degradation, to food-borne diseases Examines validated, biological control approaches to reduce microbial and chemical contamination Includes detailed discussions of risk and safety assessments in food preservation, Modern Techniques for Food Authentication, Second Edition presents a comprehensive review of the novel techniques available to authenticate food products, including various spectroscopic technologies, methods based on isotopic analysis and chromatography, and other techniques based on DNA, enzymatic analysis and electrophoresis. New to this third edition of the laboratory manual are four introductory chapters that complement both the textbook chapters and the laboratory exercises. This situation is changing - there is now much material on multivariate applications for the more advanced reader, but a case exists for a univariate approach aimed at the non-statistician. Special emphasis is given to the processing of fish, candelilla, dairy, and bakery products. This revised and updated second edition is accompanied by a new companion website giving the reader access to the datasets and Excel spreadsheets featured in the book. Emerging Food Packaging Technologies (Online, Unlimited Users Access, EbscoHost), Kit L. Yam (Editor); Dong Sun Lee (Editor), The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry. A collection of online full text books and of other materials and content, e.g. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Food borne toxins, allergens, pesticide residues and other undesirables are also given detailed consideration. This book covers application of food microbiology principles into food preservation and processing. If you continue with this browser, you may see unexpected results. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. UJs journal subscription includes: A collection of scholarly works covering a wide variety of topics. producer price index. On the other end of the spectrum, general interest in consuming natural or organic foods has become more popular. The textbook is a thorough and accessible account designed for students in the biological sciences, biotechnology and food science. All chapters reflect recent scientific advances and, where appropriate, have expanded and evolved their focus to provide readers with the current state-of-the-science of chemistry for the food industry. It describes a number of different useful bioinformatics tools, makes links to some wet-lab techniques, and explains different approaches to tackle a problem. It is, however, a process fraught with risk, often ending in failure. This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author. Major updates to this second edition include: - More than 750 new publications concerning mycotoxins in foodstuffs (1665 literatures at all). They provide examples of successes and failures, as well as guidance on how to achieve success and avoid failure. An important difference between the GDP deflator and the consumer price index is that. In addition, this book coversnumerous new additives currently being introduced, and an explanation of how the quality of these is ascertained and how consumer safety is ensured. The book contains full details about the chemistry of each major class of food additive, showing the reader not just what kind of additives are used and what their functions are, but also how they work and how they can have multiple functionalities. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate. JACS. Based on a wealth of experience gathered over 40 years, Food Product Development provides the answers. - Organic and conventional foods of a publication have been listed separately where possible. Halophiles: genetics and genomes (Online, Unlimited Users Access, EbscoHost), R. Thane Papke (Editor); Aharon Oren (Editor). It will also serve as an essential reference source to undergraduate and postgraduate students, and for researchers in universities and research institutions. The biology of mycotoxins is also described. Every step towards a rewarding career in this rapidly evolving industry is covered, from which classes to take in college and which degrees to earn, to internships, and finally how to land, and keep, the first job. Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. maps, journals, and reports from highly rated academic publishers. New developments in the area are explored with chapters on emerging parasites in food, advances in separation and concentration of microorganisms from food samples, new approaches in microbial pathogen detection, and an update on novel methods for pathogen control in livestock preharvest. Unfortunately, mycotoxins are a ubiquitous factor in the natural life cycle of food producing plants. Addresses the field's major concerns, including spoilage, pathogenic bacteria, mycotoxigenic molds, viruses, prions, parasites, preservation methods, fermentation, beneficial microorganisms, and food safety. This book is designed to allow disparate approaches (fromfarmers to processors to food handlers and consumers) and interests to access accurate and objective information about the microbiology of foods Microbiology impacts the safe presentation of food. One emphasis of this volume is onthis area. EbscoHost), Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. You Wouldn't Want To Live Without Vegetables! Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety. Issues of Ethics, Law, Regulation and Communica Advances in Food and Nutrition Research, Volume 56, Performance-Enhancing Drugs: Steroids, Hormones, and Supplements. The Second Edition of Food Process Engineering by Dr. Dennis Heldman, my former student, and co-author Paul Singh, his former student, attests to the importance of the previous edition. Integrative Systems and the Development of Anti Advances in Food and Nutrition Research, Volume 53, Intorduction to Food Toxicology 2nd Edition, Advances in Food and Nutrition Research, Volume 58, Compendium of Trace Metals and Marine Biota. It examines applications of environmentally-compatible materials in particular product sectors, including the packaging of fresh horticultural produce, dairy products and seafood. Now in its fourth edition, this highly successful text covers the full range of topics encompassed in modern food microbiology. The book investigates food components which are present in large amounts (carbohydrates, fats, proteins, minerals and water) and also those that occur in smaller amounts (colours, flavours, vitamins and preservatives). Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.
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