Springer dez 1995 (385 Ergebnisse)
Sprache: Englisch
Verlag: Springer-Verlag Gmbh Dez 1995, 1995
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Taschenbuch. Zustand: Neu. Neuware - Commutative Algebra is best understood with knowledge of the geometric ideas that have played a great role in its formation, in short, with a view towards algebraic geometry. The author presents a comprehensive view of commutative algebra, from basics, such as localization and primary decompo…sition, through dimension theory, differentials, homological methods, free resolutions and duality, emphasizing the origins of the ideas and their connections with other parts of mathematics. Many exercises illustrate and sharpen the theory and extended exercises give the reader an active part in complementing the material presented in the text. One novel feature is a chapter devoted to a quick but thorough treatment of Grobner basis theory and the constructive methods in commutative algebra and algebraic geometry that flow from it. Applications of the theory and even suggestions for computer algebra projects are included. This book will appeal to readers from beginners to advanced students of commutative algebra or algebraic geometry. To help beginners, the essential ideals from algebraic geometry are treated from scratch. Appendices on homological algebra, multilinear algebra and several other useful topics help to make the book relatively self- contained. Novel results and presentations are scattered throughout the text.
Sprache: Englisch
Verlag: Springer, Springer Dez 1995, 1995
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Taschenbuch. Zustand: Neu. Neuware -This text for advanced undergraduates emphasizes the logical connections of the subject. Elementary techniques from complex analysis, matrix theory, and group theory are used, and some mathematical sophistication on the part of students is thus required, but a formal course in these topics is…not a prerequisite.
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Taschenbuch. Zustand: Neu. Neuware - '.Rubinstein is far from innocent and comes to our aid with a lot of learning.and is quite right to urge that not to appreciate the sexiness of Shakespeare's language impoverishes our own understanding of him. For one thing, it was a strong element in his appeal to Elizabethans, who were much… less woolly-mouthed and smooth-tongued than we are. For another, it has constituted a salty preservative for his work, among those who can appreciate it.an enlightening book.' A.L.Rowse, The Standard.
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Taschenbuch. Zustand: Neu. Neuware - In a new series in plant conservation sponsored by the World Wide Fund for Nature (WWF), this book is a practical guide to a subject of increasing concern to the conservation biologist.
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Buch. Zustand: Neu. Neuware - 1. Homopolymer Structure and Behavior.- 1.1. High Polymers.- 1.2. Molecular Size and Shape.- 1.2.1. Chain Conformation.- 1.2.2. Chain Entanglement.- 1.3. Molecular Structure.- 1.3.1. Configurations of Polymer Chains.- 1.3.2. Stereo and Geometrical Isomerism.- 1.3.3. Random Branching.- 1.3.4. Nonrand…om Branching.- 1.3.5. Crosslinking.- 1.4. Crystallinity and Order.- 1.4.1. Fringed Micelle Model.- 1.4.2. Folded-Chain Single Crystals.- 1.4.3. Extended-Chain Crystals.- 1.4.4.Spherulites.- 1.5. Mechanical Response: Elasticity and Viscoelasticity.- 1.5.1. Molecular and Segmental Motion.- 1.5.2. Modulus-Temperature Behavior.- 1.5.3. Five Regions of Viscoelastic Behavior.- 1.5.4. Rubberlike Elasticity.- 1.5.5. Dynamic Mechanical Spectroscopy.- 1.5.6. Stress-Relaxation and Creep Behavior.- 1.5.7. Time-Temperature Relationship.- 1.6. Energetics and Mechanics of Fracture.- 1.6.1. General Approach to Fracture.- 1.6.2. Energy Balance in Fracture.- 1.6.3. Viscoelastic Rupture of Elastomers.- 1.7. Mechanical Testing of Polymers.- 1.7.1. Stress-Strain and Fracture Behavior.- 1.7.2. Impact Strength.- 1.7.3. Fatigue.- Appendix A. Polymer Synthesis.- Appendix B. Basic Mechanical Properties and Relationships.- Bibliography of Polymer Books and Journals.- 2. General Behavior of Polymer Mixtures.- 2.1. Methods of Mixing Polymer Pairs.- 2.1.1. Polymer Blends.- 2.1.2. Graft Copolymers.- 2.1.3. Block Copolymers.- 2.1.4. Interpenetrating Polymer Networks (IPN's).- 2.2. Interdiffusion.- 2.3. Nomenclature.- 2.4. Electron Microscopy.- 2.5. The Incompatibility Problem.- 2.5.1. Thermodynamics of Mixing.- 2.5.2. Polymer-Polymer Phase Diagrams.- 2.6. Bulk Behavior of Two-Phase Polymeric Materials.- 2.6.1. Glass Transitions.- 2.6.2. Modulus-Temperature Behavior of Model Polyblends.- 2.6.3. Stress-Relaxation Behavior.- 2.6.4. The Takayanagi Models.- 2.6.5. Free Volume Model.- 2.6.6. Other Models.- 2.6.7. Morphology-Modulus Interrelationships.- 2.7. Analogy between Polymer Blends and Crystalline Homopolymers.- 2.8. Polymer Blend Chronology.- Appendix A. Counterpart Phase Separation Characteristics of Metallic Alloys and Inorganic Glasses.- Bibliography of Polymer Blend Symposia.- 3. Rubber-Toughened Plastics.- 3.1. Synthesis and Morphology.- 3.1.1. Impact-Resistant Polystyrene.- 3.1.1.1. Solution-Type Graft Copolymers.- 3.1.1.2. Phase Inversion.- 3.1.1.3. Grafting vs. Mechanical Entrapment.- 3.1.2. ABS Resins.- 3.1.2.1. Emulsion Polymerization.- 3.1.2.2. Structure of the Latex Grafts.- 3.1.3. Origin of the Cell Structure.- 3.1.4. Poly(vinyl chloride) Blends.- 3.1.5. Mixed Latex Blends.- 3.2. Physical and Mechanical Behavior of Polyblends.- 3.2.1. The Effect of Compatibility on Transition Behavior.- 3.2.2. Impact Resistance and Deformation.- 3.2.2.1. Impact Behavior.- 3.2.2.2. Tensile and Creep Behavior.- 3.2.2.3. Fatigue Behavior.- 3.2.3. Toughening Mechanisms.- 3.2.3.1. Crazing and Shear Phenomena.- 3.2.3.2. Characteristics of the Rubber.- 3.3. Optical Properties of Polyblends.- 3.4. Oxidation and Weathering of Polyblends.- 4. Diblock and Triblock Copolymers.- 4.1. Synthesis.- 4.1.1. Dilithium Initiators.- 4.1.2. Mechanochemical Methods.- 4.2. Solution Behavior of Block Copolymers.- 4.3. Plastic Compositions.- 4.4. Thermoplastic Elastomers.- 4.5. Long-Range Domain Order.- 4.6. Thermodynamics of Domain Characteristics.- 4.7. Thermodynamic Criteria for Phase Separation.- 4.7.1. Zeroth Approximation.- 4.7.2. Dilute Solution Approach.- 4.7.3. Diffusion Equation Approach.- 4.8. Effect of Solvent Casting on Morphology.- 4.9. Effect of Deformation on Morphology.- 4.10. Mixtures of A-B Blocks with A and B Mechanical Blends.- 4.11. Rheological Behavior of Block Copolymers.- 5. Multiblock Copolymers, Including Ionomers.- 5.1. Segmented Polyurethane Elastomers.- 5.1.1. Modulus and Swelling Behavior.- 5.1.2. Stress-Strain Behavior.- 5.1.3. Stress-Optical Behavior.- 5.1.4. Tensile Strength and Abrasion Resistance.- 5.1.5. Some Generalizations.- 5.2. Carboxylic Rubbers an.
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Buch. Zustand: Neu. Neuware - This series of ten books covers specific organisms of concern to public health.
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Buch. Zustand: Neu. Neuware - It is said that business re-engineering is part of our transition to a post-industrial society. The purpose of this book is to present an approach to how to reorganize businesses using the discipline of software engineering as a guiding paradigm. The author's thesis is that software engineering prov…ides the necessary analytical expertise for defining business processes and the tools to transform process descriptions to support systems. The author begins by introducing the concepts and needs for business reengineering and principles and practice of software engineering. He then shows how by concentrating on processes, a business can define the information base required and how it is to be constructed. As a result, any manager or technically-minded person will learn how to implement the reengineering of a business.
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Taschenbuch. Zustand: Neu. Neuware - 1 Agar.- 1.1 Introduction.- 1.2 Raw Materials.- 1.3 Production.- 1.4 Agars Obtained from Various Agarophytes.- 1.5 Chemical Composition.- 1.5.1 Agarose.- 1.5.2 Agaropectin.- 1.6 Agar Gelation.- 1.7 Synergies and Incompatibilities of Agar.- 1.8 Applications.- 1.8.1 Food Applications.- 1.8.2 Re…gulations for Agar in Foods.- 1.8.3 Other Applications of Agar.- References.- 2 Alginates.- 2.1 Introduction.- 2.2 Manufacture.- 2.2.1 Raw Materials.- 2.2.2 Commercial Alginates.- 2.3 Chemical Composition.- 2.3.1 General.- 2.3.2 Configuration.- 2.3.3 Alginate Biosynthesis.- 2.3.4 Block Structure Analysis.- 2.4 Functional Properties.- 2.4.1 Viscosity.- 2.4.2 Gelation.- 2.4.3 Gel Strength.- 2.5 Gel Formation Techniques.- 2.5.1 General.- 2.5.2 Diffusion Setting, Neutral pH.- 2.5.3 Diffusion Setting, Acid pH.- 2.5.4 Internal Setting, Neutral and Acid pH.- 2.5.5 Combined Setting.- 2.5.6 Setting by Cooling.- 2.5.7 Alginate/Pectin Gels.- 2.6 Alginate Processes for Food Production.- 2.6.1 General.- 2.6.2 Appropriate Food Raw Materials.- 2.6.3 Commercial Alginate Gel Restructured Products.- 2.6.4 Examples of Production Formats.- 2.6.5 Alginate Products for the Bakery Industry.- 2.7 Thickening and Stabilising.- 2.7.1 Thickening.- 2.7.2 Stabilising.- 2.7.3 Thickening/stabilising with Propylene Glycol Alginate.- 2.8 Film Formation.- 2.9 Summary.- References.- 3 Carrageenan.- 3.1 Introduction.- 3.2 Raw Materials.- 3.3 Manufacturing.- 3.4 Regulation.- 3.5 Functional Properties.- 3.6 Synergism with Food Ingredients.- 3.7 Food Applications.- References.- 4 Cellulose Derivatives.- 4.1 Introduction.- 4.2 Manufacture.- 4.3 MC and MHPC: Chemistry And Properties.- 4.4 HPC: Chemistry and Properties.- 4.5 CMC: Chemistry and Properties.- 4.6 Major Commercial Applications in Food Products.- 4.6.1 Introduction.- 4.6.2 Frozen Desserts.- 4.6.3 Fruit Juice-Based Drinks and Products.- 4.6.4 Bakery Products.- 4.6.5 Dairy Products.- 4.6.6 Structured, Extruded and Coated Products.- 4.6.7 Miscellaneous food Applications.- 4.6.8 Future Developments.- References.- 5 Exudate Gums.- 5.1 Introduction.- 5.2 Gum Arabic.- 5.2.1 Introduction.- 5.2.2 Manufacture.- 5.2.3 Chemical Composition.- 5.2.4 Functional Properties.- 5.2.5 Applications.- 5.2.6 Future Developments.- 5.3 Gum Tragacanth.- 5.3.1 Introduction.- 5.3.2 Manufacture.- 5.3.3 Chemical Composition.- 5.3.4 Functional Properties.- 5.3.5 Applications.- 5.3.6 Future Developments.- 5.4 Gum Karaya.- 5.4.1 Introduction.- 5.4.2 Manufacture.- 5.4.3 Chemical Composition.- 5.4.4 Functional Properties.- 5.4.5 Applications.- 5.4.6 Future Developments.- References.- 6 Gellan Gum.- 6.1 Introduction.- 6.2 Manufacture.- 6.3 Chemical Composition.- 6.4 Functional Properties.- 6.4.1 Hydration.- 6.4.2 Solution Properties.- 6.4.3 Gel Formation.- 6.4.4 Gel Properties.- 6.4.5 Gum Combinations.- 6.5 Regulatory Status.- 6.6 Applications.- 6.7 Future Developments.- References.- 7 Gelatin.- 7.1 Introduction.- 7.2 Gelatin: Definition.- 7.3 Collagen.- 7.4 Collagen-Gelatin Transformation.- 7.5 Gelatin Manufacture.- 7.5.1 Pretreatment.- 7.5.2 Extraction and Post-Extraction Processing.- 7.5.3 Commercial Gelatin.- 7.6 Chemical Structure.- 7.6.1 Composition.- 7.6.2 Isoelectric Point.- 7.6.3 Molecular Weight and Molecular Weight Distribution.- 7.7 Functional Properties.- 7.7.1 Gelation Mechanism.- 7.7.2 Gel Strength.- 7.7.3 Melting Point.- 7.7.4 Setting Point.- 7.7.5 Viscosity.- 7.7.6 Turbidity.- 7.7.7 Colour.- 7.7.8 Colloid Protection.- 7.8 Uses of Gelatin in the Food Industry.- 7.8.1 Confectionery.- 7.8.2 Dairy Products.- 7.8.3 Meat Industry.- 7.8.4 Hydrolysed Gelatin Applications.- 7.8.5 Miscellaneous Applications.- References.- 8 Konjac Gum.- 8.1 Introduction.- 8.2 Raw Materials.- 8.3 Manufacturing.- 8.4 Regulation.- 8.5 Chemical Structure.- 8.6 Functional Properties.- 8.6.1 Thickening Agent.- 8.6.2 Gelling Agent: Thermally Reversible Gels.- 8.6.3 Thermally Stable Gels.- 8.7 Dietary Fibre.- 8.8 Food Applications.- Additional Reading.- 9 Microcrystalli.
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Taschenbuch. Zustand: Neu. Neuware - 1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional anatomy.- 2.2.2 Role of the milk-producing cell.- 2.2.3 Milk flow within the udder.- 2.3 The initiation and establishm…ent of lactation.- 2.4 The milk ejection reflex.- 2.5 Effect of breed on milk composition and yield.- 2.6 Role of genetics in milk production.- 2.7 Effect of environment on milk composition and yield.- 2.7.1 Effects of season.- 2.7.2 Effects of thermal stress.- 2.8 Dairy cattle nutrition and its influence on milk yield and composition.- 2.8.1 Dietary effects on milk fat.- 2.8.2 Influence of ration on milk protein.- 2.9 The effects of milking management practices on milk quality.- 2.9.1 Milking interval.- 2.9.2 Milking rate.- 2.9.3 Frequency of milking.- 2.9.4 Milking routine.- 2.9.5 Cow preparation and residual milk.- 2.10 Influence of age and stage of lactation on milk component yield 22 References and further reading.- 3 Mastitis and milk quality.- 3.1 Introduction.- 3.2 Causative organisms.- 3.3 Contagious and environmental pathogens.- 3.4 Inflammation.- 3.5 Compositional changes.- 3.6 Milk losses.- 3.7 Impact on dairy products.- 3.8 Control of mastitis.- 3.9 Measurement.- 3.10 Summary 37 Further reading.- 4 Hygienic quality.- 4.1 Milk production, plant cleaning, on-farm storage and collection of milk.- 4.1.1 Milk production.- 4.1.2 Plant cleaning and sterilisation.- 4.1.3 Effect of storage time and temperature on bacterial count.- 4.2 Types of bacteria.- 4.3 Cooling and storage of milk on the farm.- 4.4 Collection, delivery and reception of milk.- 4.4.1 Churn collection.- 4.4.2 Bulk collection.- 4.5 Delivery and storage prior to processing 47 4.5.1 Storage of milk prior to processing.- 4.6 Importance of hygienic quality of milk.- 4.7 Measurement of the hygienic quality of milk.- 4.7.1 Simple, rapid tests for mesophiles.- 4.7.2 Tests for cooled milk.- 4.7.3 Staining and counting bacteria.- 4.7.4 Measurement of metabolic products of microbial cells.- 4.7.5 Measurement of metabolic activity.- 4.8 The future.- 4.9 Sampling, storage, preservation and transportation of samples 55 4.9.1 Sample transport and preservation.- References and further reading.- 5 Adulteration of milk.- 5.1 Introduction.- 5.2 Extraneous water.- 5.2.1 Vieth ratio.- 5.2.2 Nitrates as an indication of extraneous water.- 5.3 Freezing point test for detecting adulteration.- 5.3.1 Basis of the test.- 5.3.2 Freezing point depression and how it is controlled.- 5.3.3 Measurement units.- 5.3.4 How constant is the freezing point of milk .- 5.3.5 Freezing point of goat's, buffalo'sand ewe's milk.- 5.3.6 Factors affecting freezing point of milk.- 5.3.7 Test method.- 5.3.8 Calculation of amount of extraneous water in milk.- 5.4 Sources of contamination by extraneous water.- 5.5 How to avoid getting water into milk at the farm.- 5.6 Control of extraneous water through payment schemes.- 5.7 Other sources of adulteration.- 5.7.1 Salt.- 5.7.2 Sugar.- 5.7.3 Skim-milk powder.- 5.7.4 Detergent sterilants.- 5.7.5 Preservatives.- 5.7.6 Colostrum.- 5.7.7 Blood.- 5.7.8 Taints.- References and further reading.- 6 Compositional quality.- 6.1 Composition of milk.- 6.2 Measurement of total solids in milk.- 6.3 Measurement of the solids-not-fat (SNF) of milk.- 6.4 Major constituents.- 6.4.1 Fat.- 6.4.2 Proteins.- 6.4.3 Lactose.- 6.5 The use of instruments in assessing compositional quality.- 6.5.1 Assessing compositional quality using infrared.- 6.6 Dairy herd improvement (DHI) and quality payment laboratories.- 6.7 Quality payment systems for milk.- 6.7.1 Compositional quality.- References and further reading.- 7 Milk from sheep and goats.- 7.1 Introduction.- 7.2 Milking practices.- 7.3 Compositional quality.- 7.4 Measuring cow's milk in sheep's or goat's milk products.- 7.4.1 Differences in lipids.- 7.4.2 Differences in protein.- 7.4.3 Immunological techniques.- 7.4.4 General differences.- 7.
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Buch. Zustand: Neu. Neuware - Seasoning ingredients.- Herbs and spices.- Typical seasoning formulations.- Specifying a seasoning.- Selecting a seasoning supplier.- Ingredient hygiene and safety: quality management systems.
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Buch. Zustand: Neu. Neuware - 1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.
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Buch. Zustand: Neu. Neuware - 1 Introduction - myths, facts and realities.- 2 Packaging's role in society.- 3 Review of environmental legislation - The European Community.- 4 Review of environmental legislation - North America.- 5 Environmentally responsible packaging manufacture.- 6 Lifecycle assessment of packaging.- 7 The cha…llenge of domestic waste disposal.- 8 Packaging materials recovery and recycling.- 9 Worldwide environmental contrasts - Europe.- 10 Worldwide environmental contrasts - North America.- 11 Worldwide environmental contrasts - Japan.
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Buch. Zustand: Neu. Neuware - 1 Introduction.- Unit 1 Citrus Juice Characteristics.- 2 Brix and Soluble Solids.- 3 Acids in Citrus Juices.- 4 The Brix/Acid Ratio.- 5 Testing of Fruit Samples.- 6 Citrus Oils, Aromas, and Essences.- 7 Citrus Juice Pulp.- 8 Juice Cloud.- 9 Color of Citrus Juices.- 10 Bitterness in Citrus Juices.- 1…1 Nutritional Content of Citrus Juices.- 12 Citrus Rheology.- 13 Citrus Processing Varieties.- Unit 2 Citrus Juice Sanitation.- 14 Inspections.- 15 Citrus Microbiology.- 16 Insects, Rodents, and Birds.- 17 Physical and Chemical Contamination.- 18 Processing Contamination.- 19 Juice Adulteration.- Unit 3 Citrus Juice By-Products.- 20 Food-Grade Nonjuice Products.- 21 Animal Feed and Fuel By-Products.- 22 Wastes from Citrus Plants.- Unit 4 Citrus Juice Management.- 23 Quality Control Statistics.- 24 Quality Control Management.- 25 Inventory Management.- Appendix A Acid Corrections to the Brix.- Appendix B GWBASIC and RPG Programs.- Appendix C HP-41C Programmable Calculator Programs.- Appendix D Answers to Select Questions and Problems.
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Buch. Zustand: Neu. Neuware - 1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from supplement-fed animals.- 9 Reduced-additive brewi…ng and winemaking.
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Buch. Zustand: Neu. Neuware - 1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.4.1 Surrounding nets.- 1.4.2 Towed nets.- 1.4.3 Static nets.- 1.4.4 Line and hook.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.6.1 Size of fish.- 1.6.2 Metabolic rate.- 1.6.3 Catching pra…ctice.- 1.6.4 Handling fish.- 1.7 Quality retention.- 1.7.1 Cooling with ice.- 1.7.2 Boxing in ice.- 1.7.3 Ice-chilled sea water (CSW).- 1.7.4 Refrigerated sea water (RSW).- 1.7.5 Freezing.- 1.8 Fishfarming.- 1.9 Conclusions.- References.- 2 Fish raw material.- 2.1 Introduction.- 2.2 Transportation.- 2.2.1 Spoilage factors.- 2.2.2 Protection in transportation.- 2.3 Reception and testing.- 2.4 Storage.- 2.5 Defrosting frozen fish.- 2.5.1 Air thawing.- 2.5.2 Air blast thawing.- 2.5.3 Water thawing.- 2.5.4 Vacuum thawing.- 2.5.5 Other methods of thawing.- 2.6 Fish preparation.- 2.6.1 Heading.- 2.6.2 Filleting.- 2.6.3 Skinning.- 2.6.4 Smoking.- 2.6.5 Pre-cooking.- 2.7 Storing prepared fish.- 2.8 Chemical indicators of quality.- References and Bibliography.- Appendix: Sources of machinery.- 3 Meat raw materials.- 3.1 Introduction.- 3.2 Specifications and quality assurance.- 3.3 Sampling procedures.- 3.4 Identity of meat.- 3.4.1 Species.- 3.4.2 Age and sex.- 3.4.3 Other factors.- 3.4.4 Chemical composition.- 3.5 Manufacturing quality factors.- 3.5.1 Functionality of meat proteins.- 3.5.2 Curing of meat products with nitrite.- 3.5.3 The importance of meat pH.- 3.5.4 pH changes in meat after slaughter.- 3.5.5 Chilling and freezing.- 3.5.6 Transport and delivery.- 3.6 Physical condition of meat.- 3.7 Microbiology of meat raw materials.- 3.7.1 Spoilage bacteria.- 3.7.2 Food-poisoning bacteria.- 3.8 Summary.- References.- 4 Canning factory standards.- 4.1 Introduction.- 4.2 Factory environment.- 4.2.1 Location and surroundings.- 4.2.2 Vehicles and roadways.- 4.3 Factory structure.- 4.3.1 External walls.- 4.3.2 Access ways.- 4.3.3 Pest-proofing.- 4.4 Production area.- 4.4.1 Internal walls.- 4.4.2 Floors.- 4.4.3 Ceilings.- 4.4.4 Lighting.- 4.4.5 Ventilation.- 4.5 Factory layout.- 4.5.1 Separation of processes.- 4.5.2 Separation of personnel.- 4.6 Services.- 4.6.1 General water supply.- 4.6.2 Water for cooling purposes.- 4.6.3 General steam supply.- 4.6.4 Potable steam supply.- 4.6.5 Other services.- 4.6.6 Effluent.- 4.7 Personal hygiene.- 4.7.1 Health control.- 4.7.2 Protective clothing.- 4.7.3 Sanitary accommodation.- 4.7.4 Staff amenities.- 4.8 Equipment.- 4.8.1 Hygienic design.- 4.8.2 Installation.- Further reading.- 5 Cans and lids.- 5.1 Introduction.- 5.2 Metals used in can manufacture.- 5.2.1 Stec.- 5.2.2 Tin-free steels (TFS) and blackplate.- 5.2.3 Aluminium.- 5.2.4 Mechanical properties.- 5.3 Methods of container manufacture.- 5.3.1 Three-piece can manufacture.- 5.3.2 Two-piece can manufacture.- 5.3.3 Can ends.- 5.4 Selection of a can-making route.- 5.4.1 Product(s) to be packed.- 5.4.2 Size of the market and the manufacturing unit.- 5.5 Mechanical properties of containers and ends.- 5.5.1 General.- 5.5.2 Axial strength.- 5.5.3 Panelling resistance.- 5.5.4 Peaking resistance.- 5.5.5 Measurement of mechanical properties.- 5.5.6 Secondary processes.- 5.6 Coatings.- 5.6.1 General classification.- 5.6.2 Protective internal coatings.- 5.7 Functions of can lacquers/enamels.- 5.7.1 Internal corrosion protection.- 5.7.2 Protection of the product.- 5.7.3 Facilitating manufacture.- 5.7.4 Base for dccoration.- 5.7.5 External corrosion and abrasion resistance.- 5.8 Methods of lacquer application.- 5.8.1 Roller coating in sheet form.- 5.8.2 Coil coating.- 5.8.3 Spraying.- 5.8.4 Electrocoating.- 5.9 Container corrosion; theory and practice.- 5.9.1 External corrosion.- 5.9.2 Internal corrosion.- 5.9.3 Theory 130 5.9.10 Recycling.- 5.10.1 Technical factors.- 5.10.2 Economics.- 6 Filling operations.- 6.1 Introduction.- 6.2 Hand filling.- 6.2.1 Meat products.- 6.2.2 Fish products.- 6.3 Mechanical filling - general considerations.- 6.4 Meat filling.- 6.
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Taschenbuch. Zustand: Neu. Neuware - 1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.2.1 Fermented foods.- 1.2.2 Shelf stable products (SSP).- 1.2.3 Intermediate moisture foods (IMF).- 1.3 Behaviour of microorganisms during food preservation.- 1.3.1 Homeostasis of mic…roorganisms.- 1.3.2 Multi-target preservation of foods.- 1.3.3 Stress reactions and metabolic exhaustion.- 1.4 Total quality of foods.- 1.4.1 Optimal range of hurdles.- 1.4.2 Potential safety and quality hurdles.- 1.4.3 User guide to food design.- 1.5 Application of hurdle technology in less developed countries.- 1.5.1 Fruits of Latin America.- 1.5.2 Dairy product of India.- 1.5.3 Meat products of China.- 1.6 Future potential.- References.- 2 Bacteriocins: natural antimicrobials from microorganisms.- 2.1 Introduction.- 2.1.1 Historical.- 2.2 Bacteriocin structure and function.- 2.2.1 Lantibiotics.- 2.2.2 Small heat-stable bacteriocins.- 2.2.3 Large heat-labile bacteriocins.- 2.3 Genetics of bacteriocins from LAB.- 2.3.1 Genetic organization of bacteriocin operons.- 2.3.2 Genetic location of bacteriocin genes.- 2.4 Application of bacteriocins in food systems.- 2.4.1 Dairy industry.- 2.4.2 Canning industry.- 2.4.3 Meat industry.- 2.4.4 Wine and beer.- 2.4.5 Sauerkraut.- 2.5 Future prospects for bacteriocins.- References.- 3 Natural antimicrobials from animals.- 3.1 Introduction.- 3.2 The phagosome.- 3.3 Antibiotic peptides.- 3.3.1 Biological role.- 3.3.2 Chemical attributes and spectrum of action.- 3.4 Protein amendment and production of antibiotic peptides.- 3.4.1 Iron.- 3.4.2 Avidin.- 3.5 The lactoperoxidase system (LPS).- 3.6 Lysozymes.- 3.7 Prospects.- References.- 4 Natural antimicrobials from plants.- 4.1 Introduction.- 4.2 Phytoalexins.- 4.3 Organic acids.- 4.4 Essential oils.- 4.5 Phenolics, pigments and related compounds.- 4.5.1 Factors affecting antimicrobial action.- 4.6 Modes of action.- 4.7 Health and legislative aspects.- 4.8 Conclusions.- References.- 5 Food irradiation: current status and future prospects.- 5.1 Introduction.- 5.2 Development of national regulations.- 5.3 Technical advantages and limitations of food irradiation.- 5.3.1 Techno-economic advantages.- 5.4 Limitations of food irradiation.- 5.4.1 Technical.- 5.4.2 Infrastructure and economics.- 5.4.3 Consumer concerns.- 5.5 Consumer acceptance of irradiated food.- 5.5.1 Consumer attitude surveys.- 5.5.2 Market testings and retail sales of irradiated food.- 5.6 Commercial applications of food irradiation.- 5.7 International co-operation in the field of food irradiation.- 5.7.1 Co-operation among FAO, IAEA and WHO.- 5.7.2 Co-operation with the Codex Alimentarius Commission.- 5.7.3 Co-operation leading to international trade in irradiated food.- 5.8 Conclusions.- References.- 6 Microwave processing.- 6.1 Introduction.- 6.2 Introduction to microwaves and their interaction with food materials.- 6.2.1 Basics.- 6.2.2 How microwaves heat.- 6.2.3 Power absorption.- 6.2.4 Uniformity of heating.- 6.2.5 Material properties.- 6.3 Microwaves and microorganisms.- 6.3.1 Early work (1940-55).- 6.3.2 Renewal of interest in the 1960s.- 6.3.3 Conclusion.- 6.4 Microwave processing equipment.- 6.4.1 The benefits of microwave processing.- 6.4.2 Current status of microwave processing in food industry applications.- 6.4.3 Microwave patents in preservation.- 6.5 Case histories.- Case history 1 Green tea drying/roasting system with microwave and far infra-red techniques.- Case history 2 Drying of pharmaceuticals.- Case history 3 Pasteurisation of fruit and sugar mixture.- Case history 4 Sterilisation after packaging of pasta products.- Case history 5 Pilot plant microwave sterilizer.- 6.6 The future.- References.- 7 Hydrostatic pressure treatment of food: equipment and processing.- 7.1 Introduction.- 7.2 General description of an industrial high pressure system.- 7.2.1 The high pressure vessel and its closure.- 7.2.2 Pressure generation.- 7.2.3 Temperature control.- 7.2.4 Material handling.
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Buch. Zustand: Neu. Neuware - 1 - The principles.- 1 Scientific principles of shelf life evaluation.- 1.1 Introduction.- 1.2 Major modes of food deterioration.- 1.2.1 Physical changes.- 1.2.2 Chemical changes.- 1.2.3 Microbiological changes.- 1.3 Evaluation of food quality.- 1.3.1 Reaction kinetics.- 1.3.2 Determination of kinet…ic parameters.- 1.3.3 Shelf life plots.- 1.4 Use of sensors to monitor shelf life of foods.- 1.4.1 Critical temperature indicators.- 1.4.2 Partial history indicators.- 1.4.3 Full history indicators.- 1.5 Conclusions.- References.- 2 The methodology of shelf life determination.- 2.1 Integration of shelf life procedures into a total quality system.- 2.2 Food legislation and shelf life.- 2.3 Forms of quality deterioration during storage.- 2.4 Procedures for direct determination and monitoring of shelf life.- 2.5 Methodology for accelerated estimation of shelf life.- 2.6 The importance of shelf life to quality and distribution.- 2.7 Conclusions.- References.- 3 The principles and practice of shelf life prediction for microorganisms.- 3.1 Introduction.- 3.2 Development of predictive models.- 3.2.1 Experimental design.- 3.2.2 Data collection.- 3.2.3 Modelling.- 3.2.4 Model validation.- 3.2.5 Obtaining predictions.- 3.3 Uses of models.- 3.3.1 Product formulation and reformulation.- 3.3.2 Process design.- 3.3.3 HACCP.- 3.3.4 Time-temperature profiles.- 3.3.5 Training and education.- 3.4 Limitations of models.- 3.5 The future.- References.- 4 Packaging and food quality.- 4.1 Introduction.- 4.2 Plastics packaging materials for food.- 4.2.1 Polyolefins.- 4.2.2 Polyvinyl chloride (PVC).- 4.2.3 Polyvinylidene chloride (PVdC).- 4.2.4 Ethylene vinyl alcohol (EVOH).- 4.2.5 Polystyrene (PS).- 4.2.6 Polyamides (nylons).- 4.2.7 Polyesters.- 4.2.8 Polycarbonates (PC).- 4.2.9 Lamination and coextrusion.- 4.3 Some packaging systems and recent developments.- 4.3.1 Trends in food packaging.- 4.3.2 Silica-coated films.- 4.3.3 Active packaging technologies.- 4.3.4 Modified atmosphere packaging (MAP).- 4.3.5 Aseptic/ultra-high temperature (UHT) packaging.- 4.3.6 Sous vide (vacuum cooking/packaging) technology.- 4.3.7 Edible films.- 4.4 The influence of 'scalping' on food.- 4.4.1 The limonene controversy.- 4.4.2 The influence of pulp content on scalping.- 4.4.3 Comparison of instrumental and sensory analysis.- 4.4.4 Influence of scalping on barrier and mechanical properties.- 4.4.5 Methods of suppressing scalping.- 4.5 Flavour transfer problems in refillable PET bottles.- 4.6 Conclusions.- References.- 5 Preservation technology and shelf life of fish and fish products.- 5.1 Introduction.- 5.2 Properties and spoilage of fish.- 5.3 Conventionally preserved fish and fish products.- 5.4 Modern technologies.- 5.5 Sensory quality and safety.- 5.6 Conclusions.- 2 - The practice.- 6 Delicatessen salads and chilled prepared fruit and vegetable products.- 6.1 Introduction.- 6.2 The products - their characteristics.- 6.3 Specific factors affecting shelf life.- 6.3.1 Delicatessen salads.- 6.3.2 Prepared fruit and vegetables.- 6.4 Determination of shelf life.- 6.4.1 Delicatessen salads.- 6.4.2 Prepared fruit and vegetables.- 6.5 Current developments and the future.- 6.5.1 Delicatessen salads.- 6.5.2 Prepared fruit and vegetables.- References.- 7 Chilled yogurt and other dairy desserts.- 7.1 Introduction.- 7.2 Products, product groups and characteristics.- 7.2.1 Product groups.- 7.2.2 Product characteristics.- 7.3 Factors affecting shelf life.- 7.3.1 Raw materials.- 7.3.2 Processing.- 7.3.3 Filling and packaging.- 7.3.4 Storage and distribution.- 7.3.5 Consumer storage.- 7.4 Evaluation methods.- 7.4.1 Shelf life determination - yogurt.- 7.5 Current developments and the future.- 8 Modified-atmosphere-packed ready-to-cook and ready-to-eat meat products.- 8.1 Introduction.- 8.2 Meat product groups and their basic characteristics.- 8.2.1 Appearance.- 8.2.2 Flavour.- 8.2.3 Texture.- 8.3 Factors affecting shelf life.- 8.3.1 Intrinsic factors.- 8.3.2 Extrinsic factors.- 8.4 Det.
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Taschenbuch. Zustand: Neu. Neuware - 1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.- 1.3.4 Dedicated Word Processor.- 1.3.5… Quality Manager.- 1.3.6 Communication.- 1.4 BS 5750 Specification, Production and Installation.- 1.4.1 Introduction.- 1.4.2 Quality System Requirements.- 1.5 The Detail.- 1.5.1 Departmental Manuals.- 1.5.2 Management Responsibility.- 1.5.3 Responsibility and Authority.- 1.5.4 The Policy Manual.- 1.5.5 Quality System.- 1.5.6 Contract Review.- 1.5.7 Document Control.- 1.5.8 Purchasing.- 1.5.9 Purchaser-Supplied Product.- 1.5.10 Product Identification and Traceability.- 1.5.11 Process Control.- 1.5.12 Inspection and Testing.- 1.5.13 Inspection, Measuring and Test Equipment.- 1.5.14 Inspection and Test Status.- 1.5.15 Control of Non-Conforming Products.- 1.5.15 Corrective Action.- 1.5.16 Handling, Storage, Packing and Delivery.- 1.5.17 Quality Records.- 1.5.18 Internal Quality Audits.- 1.5.19 Training.- 1.6 The Assessment.- 1.6.1 Outline.- 1.6.2 The Pre-assessment.- 1.7 Conclusion.- Note.- 2 Essential oils.- 2.1 Introduction.- 2.2 The Production of Essential Oils.- 2.2.1 Steam Distillation.- 2.2.2 Water Distillation.- 2.2.3 Dry Distillation Methods.- 2.2.4 Expression of Oils.- 2.2.5 Extraction.- 2.3 Further Processing of Essential Oils.- 2.3.1 Rectification.- 2.3.2 Washed Oils.- 2.3.3 Oil Quality.- 2.4 The Uses of Essential Oils.- 2.5 The Composition of Essential Oils.- 2.5.1 Bitter Almond Oil.- 2.5.2 Bergamot Oil.- 2.5.3 Buchu Leaf Oil.- 2.5.4 Cassia Oil.- 2.5.5 Cinnamon Oil.- 2.5.6 Clove Oil.- 2.5.7 Coriander Oil.- 2.5.8 Cornmint Oil.- 2.5.9 Cumin Seed Oil.- 2.5.10 Davana Oil.- 2.5.11 Dill Oil.- 2.5.12 Eucalyptus Oil.- 2.5.13 Garlic Oil.- 2.5.14 Ginger Oil.- 2.5.15 Grapefruit Oil.- 2.5.16 Jasmin Concrete and Absolute.- 2.5.17 Lemongrass Oil.- 2.5.18 Lemon Oil.- 2.5.19 Lime Oil.- 2.5.20 Litsea Cubeba Oil.- 2.5.21 Nutmeg Oil.- 2.5.22 Peppermint Oil.- 2.5.23 Rose Oil.- 2.5.24 Rosemary Oil.- 2.5.25 Spearmint Oil.- 2.5.26 Star Anise Oil.- 2.5.27 Sweet Orange Oil.- 2.5.28 Tangerine Oil.- 2.5.29 Thyme Oil.- 3 Oleoresins, tinctures and extracts.- 3.1 Introduction.- 3.1.1 General Comments.- 3.1.2 Costs.- 3.1.3 Raw Materials and Processes.- 3.2 Plant Materials.- 3.2.1 Origin.- 3.2.2 Crop to Crop Variations.- 3.2.3 Storage.- 3.2.4 Yield.- 3.2.5 Degradation.- 3.2.6 Preparation of Plant Material.- 3.2.7 Vanilla Bean Curing (Classical Method).- 3.3 Solvents.- 3.3.1 Polarity.- 3.3.2 Boiling Point.- 3.3.3 Viscosity.- 3.3.4 Latent Heat of Evaporation.- 3.3.5 Temperature/Pressure.- 3.4 Tinctures.- 3.4.1 Water Infusions.- 3.4.2 Alcoholic Tinctures.- 3.5 Oleoresins.- 3.5.1 Solvents.- 3.5.2 Solubility.- 3.5.3 Commercial Solvent Extraction System.- 3.6 Absolutes 77 3.6.1 Solvents.- 3.7 Extraction with Carbon Dioxide as a Solvent.- 3.7.1 Introduction.- 3.7.2 Subcritical C02.- 3.7.3 SupercriticalC02.- 3.8 Summary.- 4 Fruit juices.- 4.1 Introduction.- 4.2 Fruit processing.- 4.2.1 GeneralConsiderations.- 4.2.2 Soft Fruit Processing.- 4.3 Specialised Fruit Processing.- 4.3.1 Citrus.- 4.3.2 Comminuted Citrus Bases.- 4.3.3 Pineapple Juice.- 4.3.4 Processes Requiring Heat.- 4.4 Products and Packaging.- 4.4.1 Frozen Juices.- 4.4.2 Aseptic Packaging.- 4.4.3 Self-Preserved Juice.- 4.4.4 Preserved Juice.- 4.4.5 Hot Pack Products.- 4.5 Product Specifications.- 4.5.1 Soluble Solids Content.- 4.5.2 Titratable Acidity.- 4.5.3 Brix/Acid Ratio.- 4.5.4 Other Specifications.- 4.5.5 Juice Adulteration.- 4.5.6 Specifications for Essence/Volatiles/Citrus Oils.- 4.6 Volatile Components of Fruit Juices.- 4.6.1 Production.- 4.6.2 Composition of Fruit Juice Volatile Fractions.- 4.7 The Use of Fruit Juices in Flavourings.- 4.7.1 Fruit Juice Compounds.- 4.7.2 Flavourings.- 4.8 Summary.- 5 Synthetic ingredients of food flavourings.- 5.1 General Aspects.- 5.1.1 Introduction, Definitions an.
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Buch. Zustand: Neu. Neuware - 1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative bacteria.- 1.3.2 Gram positive bacteria.- 1.4…Characteristics of Fungi.- 1.4.1 Moulds.- 1.4.2 Yeasts.- 1.5 Characteristics of Viruses and Prions.- 1.6 The Growth Curve of Bacteria.- 1.7 Factors Influencing Bacterial Growth.- 1.7.1 Nutrients.- 1.7.2 Temperature.- 1.7.3 Moisture.- 1.7.4 Oxygen.- 1.7.5 Hydrogen ion concentration (pH).- 1.7.6 Inhibitory substances.- References.- 2 Food Poisoning and Other Food-borne Hazards.- 2.1 Introduction.- 2.2 Incidence of Food Poisoning.- 2.2.1 The bacteria responsible.- 2.2.2 Type of food.- 2.3 Bacterial Food Poisoning.- 2.3.1 Salmonellas.- 2.3.2 Enteritis due to Campylobacter spp.- 2.3.3 Staphylococcus aureus.- 2.3.4 Bacillus cereus.- 2.3.5 Vibrio parahaemolyticus.- 2.3.6 Botulism.- 2.3.7 Listeriosis.- 2.3.8 Clostridium perfringens.- 2.3.9 Escherichia coli.- 2.3.10 Miscellaneous bacterial food poisoning and new variant CJD.- 2.4 Mycotoxicoses.- 2.4.1 Aflatoxins.- 2.4.2 Miscellaneous mycotoxins.- 2.5 Virus Food Poisoning.- 2.5.1 Small round structured viruses (SRSV).- 2.5.2 Infective hepatitis.- 2.5.3 Rotaviruses.- 2.5.4 Bovine spongiform encephalopathy and new variant CJD.- 2.5.5 General control measures.- 2.6 Animal Toxins and Parasitic Infections.- 2.6.1 Animals that are naturally toxic to man.- 2.6.2 Secondary toxicity.- 2.6.3 Parasitic infections.- 2.7 Poisonous Plants.- 2.8 Chemical Poisoning.- References.- 3 Food Spoilage.- 3.1 Introduction.- 3.2 Spoilage of Fresh Meats.- 3.2.1 Contamination of tissues by microorganisms.- 3.2.2 Control of microbial growth.- 3.2.3 Effect of storage temperature.- 3.2.4 Chemical changes produced by bacteria in chilled meats.- 3.3 Spoilage of Cured Meats.- 3.3.1 Curing agents.- 3.3.2 The curing process.- 3.3.3 The microbiology and spoilage of bacon and ham.- 3.4 Spoilage of Vacuum-Packed Meats.- 3.4.1 Types of packaging materials.- 3.4.2 Influence of packaging materials on the microbiological flora.- 3.4.3 Spoilage of packed fresh meats.- 3.4.4 Spoilage of vacuum-packed bacon.- 3.4.5 Modified atmospheric packaging.- 3.4.6 Sous vide.- 3.5 Spoilage of Poultry.- 3.5.1 Effects of processing on the microbiological flora.- 3.5.2 Spoilage of chickens held at chill temperatures.- 3.6 Spoilage of Fish and Shellfish.- 3.6.1 Bacteriology of the newly caught fish.- 3.6.2 The effect of initial processing and storage in ice on board ship.- 3.6.3 The effect of handling ashore.- 3.6.4 Chemical changes induced by bacteria in fish.- 3.6.5 Salted fish.- 3.6.6 Smoked fish.- 3.6.7 Packaged fish.- 3.6.8 Shellfish.- 3.7 Dairy Products.- 3.7.1 Milk.- 3.7.2 Butter.- 3.7.3 Cheese.- 3.7.4 Yoghurt.- 3.8 Eggs and Egg Products.- 3.8.1 The chicken's egg and its spoilage.- 3.8.2 Egg products.- 3.9 Vegetables and Fruits.- 3.9.1 Spoilage by fungi.- 3.9.2 Spoilage by bacteria.- 3.9.3 Control of microbial spoilage.- 3.10 Cereal Based Products.- 3.11 Beer.- 3.12 Wine.- 3.13 Sauerkraut.- 3.14 Canned Foods.- 3.14.1 Leaker spoilage.- 3.14.2 Spoilage due to inadequate heat treatment.- 3.15 Frozen Foods.- 3.15.1 Influence of sub-zero temperatures on microorganisms.- 3.15.2 Factors affecting viability of microorganisms during freezing.- 3.15.3 Effect of cold storage.- 3.15.4 Freezing injury to cells.- 3.15.5 Thawed foods and their spoilage.- 3.16 Dehydrated Foods.- 3.16.1 Methods of drying.- 3.16.2 Influence of drying and freeze drying on microorganisms.- 3.16.3 Storage stability of dried foods.- 3.16.4 Rehydration.- 3.16.5 Intermediate moisture foods.- 3.17 Irradiated Foods 13.- 3.17.1 Types of radiation.- 3.17.2 Effect of radiation on microorganisms.- 3.17.3 High dose applicatons.- 3.17.4 Low dose applications and the spoilage of foods so treated.- References.- 4 Microbiological Examining Methods.- 4.1 The Rational of Microbiological Testing.
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Buch. Zustand: Neu. Neuware - 1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail.- 1.2.6 Controlled atmosphere storage (CAS).-… 1.2.7 Hypobaric storage.- 1.3 Methods of atmosphere modification in packaged foods.- 1.3.1 Vacuum packaging.- 1.3.2 Gas packaging.- 1.4 Gases used in MAP.- 1.4.1 Oxygen (O2).- 1.4.2 Carbon dioxide (CO2).- 1.4.3 Nitrogen (N2).- 1.4.4 Carbon monoxide (CO).- 1.4.5 Other gases.- 1.4.6 Gas mixtures.- 1.4.7 Sources of gases.- 1.5 Microbiology of MAP.- 1.5.1 Effects on spoilage microorganisms.- 1.5.2 Effects on pathogenic microorganisms.- 1.5.3 Storage temperatures.- 1.6 Advantages and disadvantages of MAP.- 1.6.1 Advantages of MAP.- 1.6.2 Disadvantages of MAP.- References.- 2 The market.- 2.1 Introduction.- 2.2 History of controlled atmosphere/modified atmosphere/vacuum packaging.- 2.3 Europe.- 2.3.1 Fresh meats.- 2.3.2 Fresh vegetables.- 2.3.3 Prepared foods.- 2.4 United States/Canada.- 2.4.1 Red meat.- 2.4.2 Poultry.- 2.4.3 Fruit and vegetables.- 2.4.4 Soft bakery goods.- 2.4.5 Pasta.- 2.4.6 Pizza.- 2.4.7 Salads.- 2.4.8 Other products.- 2.5 Conclusion.- Further reading.- 3 Packaging machinery.- 3.1 Historical development.- 3.2 Gases.- 3.3 Packaging material.- 3.4 Packaging machines.- 3.5 Chamber machines.- 3.5.1 Thermoforming system.- 3.5.2 Preformed container machines.- 3.6 Flexible pillow wrapping machines.- 3.6.1 Horizontal form-fill-seal machine systems.- 3.6.2 Inverted horizontal form-fill-seal machine systems.- 3.6.3 Vertical form-fill-seal systems.- 3.7 Fail-safe assurance.- 3.8 Automatic product feeding systems.- 3.9 Conclusion.- Appendix-Packaging systems for MAP.- 4 Films for MAP of foods.- 4.1 Introduction.- 4.2 Plastic films commonly used in MAP.- 4.2.1 Low density polyethylene (LDPE).- 4.2.2 Linear low density polyethylene (LLDPE).- 4.2.3 High density polyethylene (HDPE).- 4.2.4 Polypropylene (PP).- 4.2.5 Ionomers.- 4.2.6 Ethylene vinyl acetate copolymer (EVA).- 4.2.7 Polyvinyl chloride (PVC).- 4.2.8 Polyvinylidene chloride (PVdC) copolymer.- 4.2.9 Polystyrene (PS).- 4.2.10 High impact polystyrene (HIPS).- 4.2.11 Barex.- 4.2.12 Polyamides.- 4.2.13 Polyethylene terephthalate (polyester or PET).- 4.2.14 Ethylene vinyl alcohol (EVOH) - trade name EVAL.- 4.2.15 Coextruded orientated polypropylene (COPP).- 4.2.16 Other films.- 4.3 Combinations of films.- 4.3.1 Laminates, coextrusion and extrusion coating.- 4.3.2 Specifications.- 4.4 Typical specifications for MAP use.- 4.4.1 Horizontal and vertical form-fill-seal systems.- 4.4.2 Bulk gas packaging (BGP).- 4.4.3 Microwavable packs.- 4.4.4 Technical problems.- 4.5 Seal system and quality.- 4.5.1 Peelable seals.- 4.5.2 Antifog (AF) properties.- 4.5.3 Printing and labelling.- 4.5.4 Specifications.- 4.6 Legislation and the environment.- 4.7 Oil use and energy.- Appendices.- Appendix I Antifogging properties.- Appendix II Draft specification for CAP reels.- Appendix III Recommended storage conditions for CAP materials.- Appendix IV Calculations.- Reference.- 5 Quality control of MAP products.- 5.1 Introduction.- 5.2 Safety and quality of MAP foods.- 5.3 Applications of hazard analysis critical control point (HACCP) to MAP foods.- 5.4 Total quality control and quality of MAP foods.- 5.5 Combining hazard analysis critical control point and total quality control.- 5.6 Quality control testing.- 5.6.1 Film faults.- 5.6.2 Headspace gas analysis.- 5.6.3 Seal strength.- 5.6.4 Temperature checks.- 5.7 Regulatory aspects of MAP foods.- 5.8 Summary.- References.- 6 Fruit and vegetables.- 6.1 Introduction.- 6.1.1 Controlled atmosphere storage vs. MAP.- 6.1.2 Advantages and disadvantages of MAP.- 6.1.3 Methods of creating modified atmosphere conditions.- 6.1.4 Optimal equilibrium gas levels.- 6.2 Background information.- 6.2.1 Factors affecting shelf-life.- 6.2.2 Intrinsic properties of fresh .
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Buch. Zustand: Neu. Neuware - The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants. Taste Active Components of Seafoods with Special R…eference to Unami Substances. Quality of Seafoods: A Review. Freshness Quality of Seafoods: A Review. Preservation of Seafood Quality. Microbiological Quality of Seafoods: Viruses, Bacteria, Parasites. Microbiological Quality of Seafoods. Marine Toxins. Sensory Assessment Quality in Fish and Seafoods. Further Processing of Raw Materials. Surimi Processing from Lean Fish. Surimi Processing from Fatty Fish. Seafood Processing By-Products. References. Index.
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Buch. Zustand: Neu. Neuware - 1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global trends in production, consumption and trade of fats… and oils.- 1.7 Pricing policies.- 1.8 Other developments.- 1.9 World demand and supply situation.- 1.10 Concluding remarks.- References.- 2 Nutritional aspects of fats and oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.2.1 Structure and function.- 2.2.2 Sources of cholesterol.- 2.2.3 Digestion, absorption and transport in the blood.- 2.2.4 Role of plasma cholesterol in atherosclerosis.- 2.2.5 Dietary cholesterol, atherosclerosis and plasma cholesterol.- 2.2.6 Dietary recommendations.- 2.3 Saturated, mono-unsaturated and polyunsaturated fatty acids.- 2.3.1 Structure and function.- 2.3.2 Sources of fatty acids.- 2.3.3 Digestion, absorption and transport in the blood.- 2.3.4 Role of various types of fatty acids and total fat in disease.- 2.3.5 Dietary recommendations.- 2.4 -6 and -3 essential fatty acids.- 2.4.1 Structure and sources.- 2.4.2 Deficiency symptoms.- 2.4.3 Recommended intakes of essential fatty acids to prevent deficiency.- 2.5 Roles of -6 and -3 fatty acids in nutrition and disease.- 2.5.1 Nutrition.- 2.5.2 Disease.- 2.6 Phospholipids and lecithin.- 2.6.1 Structure and functions.- 2.6.2 Functions and commercial uses of lecithin.- 2.7 Medium-chain triglycerides.- 2.7.1 Structure and sources.- 2.7.2 Digestion and absorption.- 2.7.3 Importance of medium-chain trigylcerides.- 2.8 Fat substitutes.- 2.8.1 Benefit of fat substitutes.- 2.8.2 Safety considerations.- 2.8.3 Types of fat substitutes.- 2.9 Trans fatty acids.- 2.9.1 Origins, intake levels and food sources.- 2.9.2 Effects on health and disease risk.- 2.9.3 Food labelling and regulatory policies.- 2.10 Future developments.- References.- 3 Biotechnological advances in improved and alternative sources of lipids.- 3.1 Introduction.- 3.2 Techniques of biotechnology and genetic engineering.- 3.2.1 Plant selection.- 3.2.2 Genetic engineering.- 3.3 Enzyme systems for fatty acid and oil synthesis.- 3.3.1 Glycolytic enzymes.- 3.3.2 De novo fatty acid synthesis.- 3.3.3 Glycerolipid synthesis.- 3.4 Oil body proteins.- 3.5 Commentary.- References.- 4 Edible oils from herbaceous crops.- 4.1 Typical compositions of oilseed unselected for lipid composition.- 4.2 Genetic alteration of oilseed composition.- 4.2.1 Oil percentage.- 4.2.2 Fatty acid composition.- 4.2.3 Other goals of plant breeding in oilseed crops.- 4.3 The introduction of new oilseed crops and crops with special characteristics.- 4.4 Potential herbaceous edible oilseed crops.- 4.4.1 Cuphea.- 4.4.2 Apiaceae.- 4.4.3 Evening primrose (Oenothea).- 4.4.4 Salicornia bigelovii Torr.- 4.4.5 Madia sativa and Iva annua.- 4.4.6 Lupine.- References.- 5 Tropical fruits: a source of lipids.- 5.1 Introduction.- 5.2 Potential sources of fats and oils.- 5.3 Important sources of lipid.- 5.3.1 Mango.- 5.3.2 Papaya.- 5.3.3 Avocado.- 5.3.4 Buffalo gourd.- 5.3.5 Okra.- 5.3.6 Passion fruit.- 5.3.7 Tamarind.- 5.3.8 Guava.- 5.3.9 Durian.- 5.3.10 Breadfruit.- 5.3.11 Jackfruit.- 5.4 Commercial and village processing.- 5.5 Toxicology.- References.- 6 Nuts as a source of edible oil.- 6.1 Types and geographical location of production.- 6.1.1 World production and consumption of tree nuts.- 6.1.2 World production of nuts and seeds.- 6.2 Economic feasibility.- 6.2.1 Ammonia damaged pecans.- 6.2.2 Moldy nuts.- 6.2.3 Wormy cashew nuts.- 6.3 Composition and characteristics and comparison to common oils.- 6.3.1 Stability.- 6.3.2 Labeling.- 6.3.3 Fatty acid composition of tree nut oils.- 6.4 Use of gourmet oils in confections and cosmetics.- 6.5 Nutritive value.- 6.6 General methods of processing and refining.- 6.6.1 Dehulling.- 6.6.2 Shelling.- 6.6.3 Recovering nut oil.- 6.6.4 Roasting.- 6.6.5 Nut butters and pastes.- 6.6.6 Oil refining.- 6.6.7 Debitt.
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Buch. Zustand: Neu. Neuware - This book begins by considering the raw materials that are used in the food industry, whether derived from animals, fruit and vegetables, or from the products of genetic engineering, as may increasingly be the case in the future.
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Buch. Zustand: Neu. Neuware - Flavor is an important sensory aspect of the overall acceptability of meat products. The aroma precursors and flavor enhancers which exist in raw meat vary according to animal species and different processing and storage techniques also affect end flavor.
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Buch. Zustand: Neu. Neuware - 1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6. Hygiene Problems and Control of Process Conta…mination.- 7. Microbiological Criteria for Poultry Products.- 8. Further Processing of Poultry.- 9. Utilisation of Turkey Meat in Further-processed Products.- 10. Developments in Enrobed Products.- 11. Treatment and Disposal of Processing Wastes.
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Buch. Zustand: Neu. Neuware - 1 Permeability and structure in polymeric packaging materials.- 2 Alternative fatty food simulants for polymer migration testing.- 3 Food flavour and packaging interactions.- 4 Microwavability of packaged foods.- 5 Effect of irradiation of polymeric packaging material on the formation of volatile co…mpounds.- 6 Package coating with hydrosorbent products and the shelf-life of cheeses.- 7 Trehalose-a multifunctional additive for food preservation.- 8 Packaging of fruits and vegetables: recent results.- 9 Bio-packaging: technology and properties of edible and/or biodegradable material of agricultural origin.- 10 Bacterial poly(hydroxyalkanoates).- 11 NMR imaging of packaged foods.- 12 The recycling, reuse and disposal of food packaging materials: a UK perspective.- 13 Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products - a review.
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Taschenbuch. Zustand: Neu. Neuware - 1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat fermentation.- 7 Stable and safe fermented s…ausages world-wide.- 8 Flavour chemistry of fermented sausages.- 9 Fungal toxins in raw and fermented meats.- 10 Fermented meat production and consumption in the European Union.
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Buch. Zustand: Neu. Neuware - 1 A measurement scheme for developing institutional products.- 1.1 Introduction.- 1.2 Phase I. Consumer marketing.- 1.2.1 Whom to test.- 1.2.2 What to test.- 1.2.3 How to test.- 1.3 Phase II. Individual item sensory testing.- 1.3.1 Trained and consumer panels.- 1.3.2 Choice of rating scales.- 1.4 Ph…ase III. Consumer meal testing - laboratory.- 1.4.1 What is a meal .- 1.4.2 Acceptance and consumption.- 1.5 Phase IV. Consumer meal testing - field.- 1.5.1 Realism.- 1.5.2 Test population.- 1.5.3 Adhering to test protocol.- 1.5.4 Item and meal acceptance.- 1.6 Phase V. Prototype testing.- 1.7 Phase VI. Extended ration use validation.- 1.8 Phase VII. Quality control testing.- 1.9 How to use the seven-phase testing sequences.- References.- 2 Appropriateness as a measure of the cognitive-contextual aspects of food acceptance.- 2.1 Introduction.- 2.2 Description of procedures for appropriateness, item by use technique.- 2.2.1 Selection of stimuli.- 2.2.2 Format of the questionnaire.- 2.2.3 Selection of respondents.- 2.2.4 Collection of non-appropriateness data.- 2.2.5 Data collection.- 2.2.6 Analysis of appropriateness data.- 2.2.7 Use of principal component analysis.- 2.2.8 Analyses with non-appropriateness data.- 2.3 Conclusions.- References.- 3 The repertory grid approach.- 3.1 Introduction.- 3.1.1 Food choice.- 3.1.2 Personal construct theory.- 3.2 Methodology.- 3.2.1 Repertory grid method.- 3.2.2 Statistical analysis of repertory grids.- 3.2.3 Generalised Procrustes analysis.- 3.3 Application.- 3.3.1 The different aspects of food choice.- 3.3.2 Investigating the food: general perceptions, sensory characteristics and reasons for choice.- 3.3.3 Investigating consumers.- 3.3.4 Investigating contexts of use.- 3.3.5 Interaction of foods, consumers and context of use.- 3.3.6 Extending repertory grid methodology: laddering, preference mapping and other procedures.- 3.4 Conclusions.- References.- 4 Focus group interviewing.- 4.1 Introduction.- 4.1.1 Advantages and limitations of focus groups.- 4.1.2 Myths about focus groups.- 4.2 The process of conducting focus groups.- 4.2.1 Designing a study.- 4.2.2 Developing the questioning route.- 4.2.3 Recruiting participants.- 4.2.4 Moderating.- 4.2.5 Analysis.- 4.2.6 Validity and reliability - Can we really trust this stuff .- 4.3 Summary.- References.- 5 Product optimization: approaches and applications.- 5.1 Background and applications.- 5.1.1 What is product optimization .- 5.1.2 Historical background.- 5.2 Steps in a designed experiment and product optimization study.- 5.2.1 Selection of variables and their levels - systematic versus haphazard designs.- 5.2.2 Questionnaire development.- 5.2.3 Test implementation.- 5.2.4 Analysis of the data - a multi-step process.- 5.3 A case history - salsa.- 5.3.1 Experimental design.- 5.3.2 Results.- 5.3.3 Analysis phase 1, R-R analysis.- 5.3.4 Analysis phase 2, S-R (stimulus-response) analysis.- 5.3.5 Three examples of optimization technology.- 5.4 An overview.- References.- 6 Preference mapping in practice.- 6.1 Introduction.- 6.1.1 An alternative approach.- 6.2 External preference analysis - Prefmap.- 6.2.1 The method.- 6.2.2 Case study using external analysis.- 6.2.3 Problems with external preference mapping.- 6.3 Internal analysis - MDPREF.- 6.3.1 Method.- 6.3.2 Case study using internal analysis.- 6.4 Advantages and limitations of preference mapping.- 6.5 Aspects of conduct.- References.- 7 An individualised psychological approach to measuring influences on consumer preferences.- 7.1 Introduction.- 7.2 Measuring individual consumer preferences.- 7.2.1 Acquisition of food preferences.- 7.2.2 Relating determinants to food preferences: the acceptance triangle.- 7.2.3 Principles of consumer preference measurement.- 7.3 Psychophysical acceptance parameters.- 7.3.1 Ideal point (IP).- 7.3.2 Rejections ratio (RR).- 7.3.3 Tolerance discrimination ratio (TDR).- 7.4 Aggregation of individuals' acceptance parameters.- 7.5 Measuring determinants of accep.
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Taschenbuch. Zustand: Neu. Neuware - 1 Introduction.- 2 Liquid milk and liquid milk products.- 3 Concentrated and dried milk products.- 4 Dairy protein products.- 5 Cream and cream-based products.- 6 Butter, margarine and spreads.- 7 Cheese.- 8 Fermented milks.- 9 Ice cream and related products.
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Buch. Zustand: Neu. Neuware - 1. Microcomputers.- Hardware.- Interfacing with the Outside World.- Software.- 2. Data Acquisition in the Laboratory.- The Measurement Process.- Gas Chromatography: A Case Study.- Heat Penetration Tests: A Case Study.- 3. Computer Control in the Food Processing Plant.- Review of Process Control Syst…ems.- Control System Configurations.- Benefits of Computer-based Control Systems.- System Specification and Vendor Selection.- Industry Case Studies.- 4. On-Line Control of Unit Operations.- General Concepts.- Thermal Processing of Canned Foods.- Ultrahigh Temperature Process Control for Aseptic Systems.- Multiefiect Evaporation in Juice Concentration.- Fermentation Process Control.- Computer Control in Bin Drying Operations.- 5. Process Modeling and Simulation.- Thermal Processing: A Case Study.- Freezing.- Drying.- Other Unit Operations.- Computer-aided Design in Process Flowsheets.- Training Requirements.- 6. Process Optimization.- Elements of Optimization Theory.- Steady-State Optimization in Thermal Processing.- Dynamic Optimization in Thermal Processing.- Optimum Container Geometry in Thermal Processing.- Other Applications of Optimization to Heat Processing.- Optimization in Food Dehydration.
