Springer dez 1995 (388 Ergebnisse)

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 decomposition, 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.…

Buch. Zustand: Neu. Neuware - This series of ten books covers specific organisms of concern to public health and their means of monitoring and control. Each title draws heavily on real-life situations highlighting lessons to be learned when things have gone wrong and preventative measures for future safety.…

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 provides 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.…

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.

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. Nonrandom 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. …

Buch. Zustand: Neu. Neuware - 1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work .- 1.8 First World agriculture and Third World poverty.- 1.9 Fair trade and organic farming.- 1.10 History of the UK organic movement.- 1.11 Market size and share.- 1.12 Producers, processors and marketeers.- References.- 2 UK and European Community (EC) legislation.- 2.1 Introduction.- 2.2 Situation in the UK and the EC prior to EC legislation.- 2.3 Development of EC legislation.- 2.4 Summary of EC legislation as at 30 October 1993.- 2.4.1 Council Regulation 2092/91.- 2.4.2 Commission Regulation 94/92.- 2.4.3 Commission Regulation 1535/92.- 2.4.4 Council Regulation 2083/92.- 2.4.5 Commission Regulation 3457/92.- 2.4.6 Commission Regulation 3713/92.- 2.4.7 Commission Regulation 207/93.- 2.4.8 Commission Regulation 1593/93.- 2.4.9 Commission Regulation 2608/93.- 2.4.10 Commission Regulation 468/94.- 2.4.11 Commission Regulation 688/94.- 2.5 Structure of the EC legislation.- 2.6 Future developments on standards.- 2.7 Aid for organic farming.- 2.8 Overview.- References.- 3 Organic certification and the importation of organically produced foods.- 3.1 Introduction.- 3.2 Organic certification and its importance.- 3.3 Organic standards and certification protocol.- 3.4 Development of organic certification as a legal requirement.- 3.5 The structure of organic certification schemes in the EU.- 3.6 Certification protocol.- 3.6.1 Determination of eligibility of a business for organic certification.- 3.6.2 Making an application.- 3.6.3 Inspection.- 3.6.4 Post-inspection activities and certification.- 3.7 Imports of organically produced foods.- 3.7.1 Imports from approved Third Countries.- 3.7.2 Imports from non-approved Third Countries.- 3.8 The dynamics of organic certification.- Acknowledgement.- References.- 4 Fruit and vegetables.- 4.1 Introduction.- 4.2 Market structure and history.- 4.3 Availability.- 4.4 Growing systems compared.- 4.4.1 Non-organic growing systems.- 4.4.2 Organic growing systems.- 4.5 Types of market.- 4.5.1 Wholesale market.- 4.5.2 Supermarkets.- 4.5.3 Manufacturing/processing.- 4.6 Imports.- 4.7 Market overview.- 4.8 The future.- 5 Cereal products.- 5.1 Principal crops.- 5.1.1 Availability.- 5.1.2 Quality.- 5.2 Producing organic cereals.- 5.3 Processing requirements.- 5.3.1 Audit trail.- 5.3.2 Handling and processing.- 5.3.3 Ingredients.- 5.4 Existing products.- 5.5 Summary.- 6 Organic meat and meat products.- 6.1 Introduction.- 6.2 Legislation.- 6.3 Organic meat production.- 6.3.1 Production standards.- 6.3.2 Production systems.- 6.4 Processing and marketing organic meat.- 6.4.1 Processing standards.- 6.4.2 Marketing.- 6.5 Some practical processing and marketing considerations.- 6.5.1 Slaughtering and cutting organic meat.- 6.5.2 Retail outlets.- 6.5.3 Processed foods.- Acknowledgement.- References.- 7 Dairy products.- 7.1 Introduction.- 7.2 The significance of milk.- 7.3 Milk quality.- 7.4 Animal husbandry on an organic dairy farm.- 7.4.1 Organisation.- 7.4.2 Living conditions.- 7.4.3 Feeding.- 7.4.4 Treating disease.- 7.4.5 Breeding.- 7.4.6 Weaning.- 7.5 Liquid milk processing.- 7.6 Cheese production.- 7.7 Yogurt making.- 7.8 Cream and butter production.- 7.9 Ice-cream and frozen yogurt production.- 7.10 Marketing organic dairy products.- 7.11 Market development.- 7.12 Types of organic dairy units.- 7.12.1 Processing on-farm.- 7.12.2 The independent dairy.- 7.12.3 The specialist organic dairy.- 7.13 Legislation.- 7.14 Summary.- 8 Other organic processed foods.- 8.1 Introduction.- 8.2 Organic spreads.- 8.2.1 Jams/pure fruit spreads.- 8.2.2 Nut butters.- 8.2.3 Chocolate and carob spreads.- 8.2.4 Tahini.- 8.2.5 Honey.- 8.3 Organic juices and grain syrups.- 8.3.1 Fruit and vegetable juices.- 8.3.2 Grain-based syrups.- 8.4 Organic sauces and pickles.- 8.4.1 Sauces.- 8.4.2 Pickles and olives.- 8.4.3 Mustard. …

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 Systems.- 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. …

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.

Buch. Zustand: Neu. Neuware - Soybeans and soyfoods have become an increasingly important asset to people throughout the world, thanks in part to improvements in quality and quantity brought on by advancements in processing and breeding technology, and in part to their potential health benefits revealed by recent medical research.…

Buch. Zustand: Neu. Neuware - 1 Introduction to HACCP.- 2 Why use HACCP .- 3 Preparing for HACCP.- 4 An Introduction to Hazards - their Significance and Control.- 5 Designing Safety into Products and Processes.- 6 How to do a HACCP Study.- 7 Putting the HACCP Plan into Practice.- 8 HACCP as a way of life - maintaining your HACCP System.- 9 Broader Applications of HACCP - using HACCP Techniques in other Areas.- HACCP and Quality Management Systems - their Combined Strength.- Appendix A HACCP Case Studies.- Appendix B Examples of Practical Hazard Control.- Appendix C Pathogen Profiles.- Appendix D Glossary.- Appendix E Abbreviations and Definitions.- References and Further Reading.…

Buch. Zustand: Neu. Neuware - 1 Food Colour and Appearance in Perspective.- 2 The Philosophy of Total Appearance.- 3 Light and Interaction with Materials.- 4 Vision.- 5 Sensory Evaluation of Appearance-Methodology.- 6 Appearance Profile Analysis and Sensory Scales.- 7 Instrumental Specification.- 8 Colour Specification of Food.- 9 Specification of Appearance Properties Other Than Colour.- 10 The Chemistry of Food Colour.- 11 The Environment and Food Display.…

Buch. Zustand: Neu. Neuware - The four volumes in this set cover major aspects of hydrology and water resources, including surface water hydrology, subsurface water hydrology, water quality hydrology, and water resources planning management. Some of the articles and state-of-the-art papers have been written by leading experts from around the globe. The books reflect the water resources technology as practised in India and the Indian subcontinent which would be of great value to water resources professionals in the west. The books are of interest to academicians, graduate students, practising engineers, water engineers, as well as water policy makers. Those wishing to further pursue the topics covered will find the books to be of special interest and value.…

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 establishment 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.…

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.

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 challenge 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.…

Buch. Zustand: Neu. Neuware - 1 A History of the Seafood Industry.- The Fish-Curing Industry.- Fish Canning.- The Shrimp Fishery.- Canning Oysters, Clams, and Crabs.- The Fish Canning Industry.- The Haddock Fishery.- Early Pacific Fisheries.- The Menhaden Fishery.- The Whaling Industry.- An Overview of Our Heritage.- 2 Harvesting Techniques.- Classification of Harvesting Techniques.- Nets.- Trap and Pot Gear.- Hook-and-Line Fishing.- Shellfish Dredging and Scooping Gear.- Miscellaneous and Experimental Gear.- 3 Groundfish.- The Cod Family.- Hake.- Pollock.- Halibut.- Sablefish.- Other Species.- East Coast Groundfish.- East Coast Fishing Industry: A Historical Perspective.- West Coast Fishing Industry: A Historical Perspective.- 4 Pelagic Fish.- Physical Adaptation.- Musculature.- Methods of Capture.- Preservation.- Nutritional Value.- Labeling.- Quality Factors.- 5 Shellfish-Mollusks.- Natural History.- Feeding.- The Mollusk and Public Health.- Conservation Regulations.- Major Commercial Species.- 6 Shellfish-Crustaceans.- Crabs.- Shrimp.- Lobsters.- 7 Miscellaneous and Underutilized Species.- Need for Exploitation.- Tradition and Consumer Acceptance.- Miscellaneous Underutilized Species.- Development Projects.- 8 Processing Finfish.- Mince.- Surimi.- Surimi Manufacturing Procedures for White-Fleshed Fish.- The Surimi Production Plant.- Surimi Based on Dark-Fleshed Fish.- Batters and Breading.- 9 Processing Mollusks.- Processing for the Live Market.- Processing for the Fresh Market.- Further Processing.- Freezing.- Canning.- Pickled Mollusks.- 10 Processing Crustaceans.- Blue Crab.- Shrimp.- King Crab.- 11 Freshwater Fish.- Current Status.- Other Fisheries.- Markets/Processing.- Composition and Quality.- Selected Species.- 12 Packaging.- Why Package.- Package Selection.- Handling Characteristics of Packaging Materials.- 13 Freezing.- Factors Affecting Frozen Shelf Life.- Storage Temperature.- Packaging.- Thawing.- Temperature Indicators.- 14 Handling of Fresh Fish.- Review of Fish Spoilage.- Temperature Effect.- Bruises and Cuts.- Bacterial Contamination.- Washing and Sanitizing.- 15 Merchandising and Managing a Fresh Seafood Department.- Buying Fresh Seafood.- Display Objectives and Techniques.- Long-Range Planning.- Management Commitment.- Underlying Assumptions.- Profile of a Trade Area.- 16 Nutrition and Preparation.- Major Nutrients.- Trace Minerals.- Vitamins.- Preparation.- Smoking.- Frying.- Poaching.- Steaming.- Microwave Cooking.- 17 Cleaning and Sanitation.- Microbiology and Factors Affecting Microbial Growth.- Principles of a HACCP Program.- Chemistry of Water.- Fundamentals of Cleaning.- Fundamentals of Detergents.- Fundamentals of Sanitation.- Environmental Control in Processing and Packaging.- 18 Aquaculture.- History of Aquaculture.- Types of Aquaculture.- Advantages and Disadvantages of Aquaculture.- Basic Requirements for Aquaculture.- Aquaculture Production.- Culture Systems and Techniques.- Future of Aquaculture.- 19 Waste Treatment and Utilization.- Seafood Wastewater.- Wastewater Guidelines.- Treatment.- Solids Disposal.- Utilization.- Expectations.- 20 Fish Meal and Oil.- Wet Rendering Process.- Production of Fish Meal.- Production of Fish Oil.- Production of Condensed Fish Solubles.- Pollution Control.- Quality Control.- End Uses.- Fish Oil.- 21 Regulations.- Food and Drug Administration.- National Marine Fisheries Service.- Lacey Act.- U.S. Customs.- Other Legislation.- State Regulations.- Interstate Shellfish Sanitation Conference (ISSC).- Federal Trade Commission (FTC).- 22 Smoked, Cured, and Dried Fish.- Economic Importance.- Principles of Smoking, Drying, and Curing.- Smoked Fish Processing.- Spoilage and Contamination of Smoked Fish.- Dried Salted Fish.- Government Regulations.- Quality Control.- 23 Transportation, Distribution, and Warehousing.- Transportation.- Distributors That Take Ownership of Product.- Warehousing.…

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 Contamination.- 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.…

Buch. Zustand: Neu. Neuware - 1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods for the production of food composition data.- 8. Assuring the quality of analytical data.- 9. Conventions and modes of expression of food composition data.- 10. Quality considerations in the compilation of a food composition data base.- 11. Guidelines for the use of food composition data.- 12. Current needs and future directions.- References.- Appendices 1. Methods of preparation of foods for analysis.- 2. Examples of procedures for the preparation of analytical portions.- 3. Essential booklist for food composition programmes.- 4. Useful addresses for food composition programmes.- 5. Calculation of fatty acids per 100 g food from data for fatty acids per 100 g of total fatty acids.- 6. Calculation of the composition of dishes prepared from recipes.…

Taschenbuch. Zustand: Neu. Neuware - 1 What is sensory analysis used for .- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed .- 4 Who are the right people for sensory analysis .- 5 Experimental design and data analysis.- 6 Putting sensory analysis into practice.- 7 Reporting and recording.- 8 Case history: Shelf-life studies.- 9 Case history: Product matching.- 10 Case history: Product matching achieved through product mapping.- 11 Case history: Taint investigation.- 12 Case history: Taint prevention.- 13 Case history: Specification and quality control.- Appendix: Some useful tables for sensory tests.- Glossary of terms used in sensory analysis.…

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 Regulations 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. …

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 brewing and winemaking.…

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 practice.- 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.…

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 compounds.- 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.…

Buch. Zustand: Neu. Neuware - 1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts and the need for automation.- 1.3.3 Robotics and vision integration for the production of primal cuts.- 1.3.4 Automatic handling and constraints in manipulation.- 1.3.5 System trials and successes in automated production of primal cuts.- 1.4 Concluding remarks.- References.- 2 Fish processing using computer vision and robots.- 2.1 Introduction.- 2.2 Current procedures in fish processing.- 2.2.1 Work procedure.- 2.2.2. Production control.- 2.3 Implementation aspects.- 2.3.1 Fish characteristics.- 2.3.2 Image acquisition.- 2.3.3 Computer vision algorithms.- 2.3.4 Robotic manipulator.- 2.3.5 End-effectors.- 2.3.6 The environment.- 2.4 Robotic and vision systems in use for fish processing.- 2.4.1 Vision systems.- 2.4.2 Robots.- 2.5 New applications and technological needs.- 2.5.1 Handling.- 2.5.2 Sorting.- 2.5.3. Inspection.- 2.6 Concluding remarks.- References.- 3 Robotics and the poultry processing industry.- 3.1 Introduction.- 3.2 The typical poultry processing operation.- 3.3 Issues impacting the potential for robotics in poultry processing.- 3.4 Evolution of automation in processing plants.- 3.5 Traypack workcell.- 3.5.1 Manual operation.- 3.5.2 Cell design.- 3.5.3 System programming/path planning.- 3.5.4 End-effector design.- 3.5.5 Discussion.- 3.6 Parts transfer/loading workcell.- 3.6.1 Current operation.- 3.6.2 Workcell design.- 3.6.3 Gripper design.- 3.6.4 Software design/programming.- 3.6.5 Cycle time optimization.- 3.6.6 Grip reliability.- 3.6.7 Discussion.- 3.7 Vision for quality and machine control.- 3.7.1 Introduction.- 3.7.2 Grey-scale analysis.- 3.7.3 Color analysis.- 3.7.4 Machine guidance.- 3.7.5 Discussion.- 3.8 Future directions and development needs.- References.- 4 Robotic packaging of poultry products.- 4.1 Introduction.- 4.2 The end-effector.- 4.2.1 Parallel action base.- 4.2.2 Finger assemblies.- 4.3 The vision system.- 4.3.1 Object recognition.- 4.3.2 Recognition algorithms.- 4.3.3 Comparison of recognition algorithms.- 4.4 Vision system software.- 4.4.1 Training and recognition.- 4.4.2 Sensitivity.- 4.4.3 Grey-scale resolution.- 4.4.4 Threshold setting.- 4.4.5 Bruise detection.- 4.5 Robot system integration.- 4.6 Poultry weight saving simulation.- 4.6.1 The product type simulated.- 4.6.2 FWFP production without a picking strategy.- 4.6.3 FWFP production using a picking strategy.- 4.6.4 Results of the simulation programs.- 4.6.5 Refinement of the picking strategy.- 4.7 Conclusions.- Acknowledgements.- References.- 5 Robotic cutting of beef and deboning.- 5.1 Introduction.- 5.2 Robotic butchery system requirements.- 5.3 Butchery system operation scheme.- 5.3.1 Forequarter clamping.- 5.3.2 Cutting scheme.- 5.3.3 Forequarter database (FQDB).- 5.3.4 Cutting devices.- 5.3.5 Cutting trials.- 5.3.6 Cutting control algorithm.- 5.4 Further work.- 5.5 Conclusions.- Acknowledgements.- Appendix 1: Cutting scheme definition.- Appendix 2: Forequarter measurement points.- References.- 6 Automation in the production of pork meat.- 6.1 Processes in pig carcass production and handling.- 6.1.1 Handling and stunning.- 6.1.2 Sticking, bleeding and surface treatment.- 6.1.3 Evisceration and trimming.- 6.1.4 Meat inspection and carcass classification.- 6.1.5 Chilling, selection and further processing.- 6.2 Current trends in mechanisation and automation in the pork industry.- 6.2.1 Single process automation.- 6.2.2 Transport and handling automation.- 6.2.3 Integrated systems.- 6.3 Potential for improving quality by automation.- 6.3.1 Welfare and meat quality.- 6.3.2 Hygiene and process control.- 6.3.3 Potential for classification technology.- 6.4 Automatic grading system and description of a current system in use.- 6.4.1 Measurement of anatomical dimensions.- 6.4.2 Probe posit.…

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 microorganisms.- 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.…

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 kinetic 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.…

Buch. Zustand: Neu. Neuware - 1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and Texture as Product Attributes.- Colour in Food Packaging.- Food Colour in the English Language.- References.- 2 The Philosophy of Total Appearance.- The Place of Appearance in Total Perception.- Factors Affecting Total Appearance.- Light Source Properties.- Object Properties.- Receptor Mechanisms.- Inherited and Learned Responses: Cultural anthropology and food appearance; Colour and appearance associations and symbolisms.- Immediate Environmental Factors.- Product Images.- Total Appearance Philosophy and the Gestalt.- Mathematical Calculation of Consumer Images.- Need, Desirability and Market Stimulus Value.- Connotative Meanings of Objects.- Acceptance.- Quality.- Total Appearance as a Science.- References.- 3 Light and Interaction with Materials.- Light and Lighting.- Black Body Radiators.- Standard Illuminants.- Practical Light Sources.- Absorption and Scattering of Light.- Absorption.- Scattering.- The Kubelka-Munk Theory for Multiple Scattering.- Correcting for the Regularly Reflected Component.- Delayed Light Emission.- References.- 4 Vision.- The Eye.- Colour Perception.- Basic Colour Attributes.- Colour Constancy and Chromatic Adaptation.- Contrast Phenomena.- Colour Memory.- Colour Harmony.- Colour Vision Deficiency.- References.- 5 Sensory Evaluation of Appearance- Methodology.- Panel Selection, Screening and Training.- Factors Affecting Panel Performance.- The Halo Effect: Types of halo effect; Psycho physical relationships between colour and flavour.- Expert Tasters as Predictors of Consumer Response.- Physical Requirements for Food Appearance Assessment.- Lighting for Appearance Assessment.- Types of Sensory Test.- Discrimination and Descriptive Testing.- Affective (Preference and Acceptance) Testing.- Statistics and Mathematics in Appearance Sensory Testing.- References.- 6 Appearance Profile Analysis and Sensory Scales.- Colour and Appearance Memory Descriptors and Scales.- Visual Structure: Produce sorting; Product definition; Defini-tions of structural defects.- Visual Texture.- Visual Flavour.- Translucency.- Gloss.- Colour.- Colour Uniformity.- Examples of Appearance Profile Analysis.- Appearance Comparative Scales.- Colour Atlases: Royal Horticultural Society charts; The Mun-sell system and atlas; The Natural Colour System (NCS); An atlas for the foods and allied industries.- Scales and Anchors for Specific Foods.- References.- 7 Instrumental Specification.- Colour Measurement.- Tristimulus and Spectrophotometric Measurement.- Instrumental Factors.- Dominant Wavelength and Purity Calculations.- Discrimination of Colour Attributes.- Properties of the Chromaticity Diagram.- Uniform Chromaticity Space and Uniform Colour Scales.- Colour Difference Calculation.- Measurements and Perceptual Correlates.- Subtractive Colorimetry.- Metamerism.- Fluorescence.- Translucency.- Gloss.- Colour Measuring Instruments used for Foods.- References.- 8 Colour Specification of Food.- The Sample and the Instrument.- Colour Measurement of Opaque Samples.- Colour Measurement of Transparent Samples.- Colour Measurement of Translucent Samples.- Understanding Sensory Quality.- Visualizing Tristimulus Coordinates.- The Three Dimensional Nature of Colour Change.- Occurrence of Multimodal Populations.- Confusion Caused by Too Wide a Range of Samples.- The Colour of Translucent Materials.- Relationships Between Hedonic Assessments and Instrumental Measurements.- Use of Colour Difference Equations.- Understanding Process Materials-Quality Determination and Control.- Isolating the Most Sensitive Tristimulus Dimension: Control systems based on one dimension; Control systems based on two dimensions; Control systems based on three dimensions.- Measurements made at Specific Wavelengths.- Q.…

Buch. Zustand: Neu. Neuware - The last few years have seen a growing consumer awareness of nutrition and healthy eating in general. As a consequence, the food industry has become more concerned with the nutritional value of products and the maintenance of guaranteed micronutrient levels. While the food industry has the responsibility of producing foods that provide a realistic supply of nutrients, including vitamins, it is now also required to offer produce with a high degree of convenience and a long shelf life. Vitamins are relatively unstable, being affected by factors such as heat, light and other food components, but also by the processes needed to preserve the goods or to convert them into consumer products (such as pasteurization, sterilization, extrusion and irradiation). The result of these interactions may be a partial or total degradation of the vitamins. Food technology is concerned with both the maintenance of vitamin levels in foods and the restoration of the vitamin content to foods where losses have occurred. In addition, foods designed for special nutritional purposes, such as infant food and slimming goods, need to be enriched or fortified with vitamins and other micronutrients. This book reviews vitamins as ingredients of industrially manufactured food products. The technology of their production and use is covered from the food technologist's and engineer's points of view. Detailed coverage is also provided of other technical aspects such as analysis, stability and the use of vitamins as food technological aids.…

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.…

Buch. Zustand: Neu. Neuware - 1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9 Conching.- 10 Chocolate flow properties.- 11 Chocolate temper.- 12 Pumps and tempering.- 13 Enrobers, moulding equipment, coolers and panning.- 14 Vegetable fats.- 15 Recipes.- 16 Instrumentation.- 17 Microbiology of chocolate.- 18 Packaging.- 19 Non-conventional machines and processes.- 20 Chocolate marketing and other aspects of the confectionery industry worldwide.- 21 Future trends.- Useful conversion factors.- Useful physical constants.…