basic food hygiene



David Collins S. Gracey's Meat Hygiene David Collins S. Gracey's Meat Hygiene Новинка

David Collins S. Gracey's Meat Hygiene

11864.2 руб.
Gracey’s Meat Hygiene, Eleventh Edition is the definitive reference for veterinarians working in meat hygiene control. This new edition of a classic text reflects the recent significant changes in science, legislation and practical implementation of meat hygiene controls in the UK, Europe and worldwide since the 10th edition was published in 1999. An excellent practical guide for teaching food hygiene to veterinary students worldwide, in addition to laying the foundations of food animal anatomy, pathology and disease. New chapters address the increased concern of both the public and inspectors to issues of animal welfare and recognise the role of the profession, and interest from the consumer, in environmental protection. Key features include: Fully updated new edition, in a refreshed design with colour photographs and illustrations throughout. Includes new content on meat hygiene inspection covering the components of an integrated food safety management system as well as animal health and welfare controls in the ‘farm to fork’ system. A practical approach to health and safety in meat processing is outlined by identifying the hazards and then describing how these can best be controlled. With contributions from veterinary and industry experts, this edition is both a valuable teaching aid and a practical reference for veterinarians and all food business operators and their staff.
Didier Pittet Hand Hygiene. A Handbook for Medical Professionals Didier Pittet Hand Hygiene. A Handbook for Medical Professionals Новинка

Didier Pittet Hand Hygiene. A Handbook for Medical Professionals

10674.7 руб.
The first comprehensive, authoritative review of one of the most fundamental and important issues in infection control and patient safety, hand hygiene. Developed and presented by the world's leading scholar-clinicians, Hand Hygiene is an essential resource for all medical professionals. Developed and presented by the world leaders in this fundamental topic Fully integrates World Health Organization (WHO) guidelines and policies Offers a global perspective in tackling hand hygiene issues in developed and developing countries Coverage of basic and highly complex clinical applications of hand hygiene practices Includes novel and unusual aspects and issues in hand hygiene such as religious and cultural aspects and patient participation Offers guidance at the individual, institutional, and organizational levels for national and worldwide hygiene promotion campaigns
Stephen Forsythe J. The Microbiology of Safe Food Stephen Forsythe J. The Microbiology of Safe Food Новинка

Stephen Forsythe J. The Microbiology of Safe Food

8779.67 руб.
Food production is an increasingly complex and global enterprise, and public awareness of poisoning outbreaks is higher than ever. This makes it vital that companies in the food chain maintain scrupulous standards of hygiene and are able to assure customers of the safety of their products. This book reviews the production of food and the level of microorganisms that humans ingest, covering both food pathogens and food spoilage organisms. The comprehensive contents include: the dominant foodborne microorganisms; the means of their detection; microbiological criteria and sampling plans; the setting of microbial limits for end-product testing; predictive microbiology; the role of HACCP; the setting of Food Safety Objectives; relevant international regulations and legislation. This updated and expanded second edition contains much important new information on emerging microbiological issues of concern in food safety, including: microbiological risk assessment; bacterial genomics and bioinformatics; detergents and disinfectants, and the importance of hygiene practice personnel. The book is essential reading for all those studying food science, technology and food microbiology. It is also a valuable resource for government and food company regulatory personnel, quality control officers, public health inspectors, environmental health officers, food scientists, technologists and microbiologists. Web-based sources of information and other supporting materials for this book can be found at www.wiley.com/go/forsythe
Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview Новинка

Evelyn Kirchsteiger-Meier Global Food Legislation. An Overview

14317.49 руб.
Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved. To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources. The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries. Markets discussed: Argentina Brazil Canada China European Union Japan USA Republic of Korea Russian Federation Switzerland Turkey
Пылесос Thomas TWIN T2 HYGIENE Пылесос Thomas TWIN T2 HYGIENE Новинка

Пылесос Thomas TWIN T2 HYGIENE

20720 руб.
Новая система HYGIENE-BAG
Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials Новинка

Jasim Ahmed Glass Transition and Phase Transitions in Food and Biological Materials

15819.93 руб.
Glass and State Transitions in Food and Biological Materials describes how glass transition has been applied to food micro-structure, food processing, product development, storage studies, packaging development and other areas. This book has been structured so that readers can initially grasp the basic principles and instrumentation, before moving through the various applications. In summary, the book will provide the “missing link” between food science and material science/polymer engineering. This will allow food scientists to better understand the concept and applications of thermal properties.
Ronald Wrolstad E. Food Carbohydrate Chemistry Ronald Wrolstad E. Food Carbohydrate Chemistry Новинка

Ronald Wrolstad E. Food Carbohydrate Chemistry

8222.16 руб.
Not since «Sugar Chemistry» by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
Thomas 787230 набор НЕРА-фильтров для пылесоса Hygiene-Bag-System, 4 шт Thomas 787230 набор НЕРА-фильтров для пылесоса Hygiene-Bag-System, 4 шт Новинка

Thomas 787230 набор НЕРА-фильтров для пылесоса Hygiene-Bag-System, 4 шт

737 руб.
Комплект для системы Hygiene Bag пылесборника пылесоса Thomas Hygiene. 4 гипоаллергенных HEPA-мешка для пыли 1 выходной микрофильтр
Rubén Morawicki O. Handbook of Sustainability for the Food Sciences Rubén Morawicki O. Handbook of Sustainability for the Food Sciences Новинка

Rubén Morawicki O. Handbook of Sustainability for the Food Sciences

18441.7 руб.
Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general business practices. In contrast, Handbook of Sustainability for the Food Sciences presents the concept of sustainability as it applies to the food supply chain from farm to fork but with a special emphasis on processing. Structured in four sections, Handbook of Sustainability for the Food Sciences first covers the basic concepts of environmental sustainability and provides a detailed account of all the impacts of the food supply chain. Part two introduces the management principles of sustainability and the tools required to evaluate the environmental impacts of products and services as well as environmental claims and declarations. Part three looks at ways to alleviate food chain environmental impacts and includes chapters on air emissions, water and wastewater, solid waste, energy, packaging, and transportation. The final part summarizes the concepts presented in the book and looks at the measures that will be required in the near future to guarantee long term sustainability of the food supply chain. Handbook of Sustainability for the Food Sciences is aimed at food science professionals including food engineers, food scientists, product developers, managers, educators, and decision makers. It will also be of interest to students of food science.
Gideon Lack Food Allergy. Adverse Reaction to Foods and Food Additives Gideon Lack Food Allergy. Adverse Reaction to Foods and Food Additives Новинка

Gideon Lack Food Allergy. Adverse Reaction to Foods and Food Additives

20012.06 руб.
Food Allergy is a unique book which uses a scientific approach to cover both pediatric and adult adverse reactions to foods and food additives. Following the successful formula of the previous editions, Food Allergy has established itself as the comprehensive reference for those treating patients with food allergy or suspected allergy. This fifth edition has been thoroughly revised and updated. It is a practical, readable reference for use in the hospital or private practice setting. Each of the chapters is capable of standing alone, but when placed together they present a mosaic of the current ideas and research on adverse reactions to foods and food additives. The book covers basic and clinical perspectives of adverse reactions to food antigens, adverse reactions to food additives and contemporary topics, including a review of the approaches available for diagnosis. Food Allergy is directed toward clinicians, nutritionists and scientists interested in food reactions and will be an invaluable resource for all those working in this field.
Peter Fryer Formulation Engineering of Foods Peter Fryer Formulation Engineering of Foods Новинка

Peter Fryer Formulation Engineering of Foods

16844.32 руб.
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications Новинка

Seyed Hashemi MohammedBagher Essential Oils in Food Processing: Chemistry, Safety and Applications

15819.93 руб.
A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers’ food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives. The use of essential oils fills the need for more natural preservativesto extend the shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry, safety and applications of these easily accessible and eco-friendly substances. The text offers a review of essential oils components, history, source and their application in foods and explores common and new extraction methods of essential oils from herbs and spices. The authors show how to determine the chemical composition of essential oils as well as an explanation of the antimicrobial and antioxidant activity of these oils in foods. This resource also delves into the effect of essential oils on food flavor and explores the interaction of essential oils and food components. Essential Oils in Food Processing offers a: Handbook of the use of essential oils in food, including their composition, extraction methods and their antioxidant and antimicrobial applications Guide that shows how essential oils can be used to extend the shelf life of food products whilst meeting consumer demand for “natural” products Review of the use of essential oils as natural flavour ingredients Summary of relevant food regulations as pertaining to essential oils Academic researchers in food science, R&D scientists, and educators and advanced students in food science and nutrition can tap into the most recent findings and basic understanding of the chemistry, application, and safe us of essential oils in food processing.
Stuart Segelnick L. Clinical Cases in Dental Hygiene Stuart Segelnick L. Clinical Cases in Dental Hygiene Новинка

Stuart Segelnick L. Clinical Cases in Dental Hygiene

7984.48 руб.
Clinical Cases in Dental Hygiene is an indispensable resource to understanding both the theory and practice of dental hygiene, illustrated by real-life cases in a clinically relevant format. Offers a unique case-based format that supports problem-based learning Promotes independent learning through self-assessment and critical thinking Includes a wealth of relevant cases for understanding dental procedures and management of patients Covers all essential topics within the scope of dental hygiene
Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity Новинка

Sanz María Luz Food Oligosaccharides. Production, Analysis and Bioactivity

18920.81 руб.
A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition. Digestive health is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactive oligosaccharides into foods can yield health benefits in the gastrointestinal tract and other parts of the body that are linked via the immune system. Because oligosaccharides can be added to a wide variety of foodstuffs, there is much interest within the food industry in incorporating these functional ingredients into healthy food products. Moreover, other areas such as pharmaceuticals, bioenergy and environmental science can exploit the physicochemical and physiological properties of bioactive oligosaccharides too. There is therefore a considerable demand for a concentrated source of information on the development and characterization of new oligosaccharides with novel and/or improved bioactivities. Food Oligosaccharides: Production, Analysis and Bioactivityis a comprehensive reference on the naturally occurring and synthesised oligosaccharides, which will enable food professionals to select and use these components in their products. It is divided into three sections: (i) Production and bioactivity of oligosaccharides, (ii) Analysis and (iii) Prebiotics in Food Formulation. The book addresses classical and advanced techniques to structurally characterize and quantitatively analyse food bioactive oligosaccharides. It also looks at practical issues faced by food industry professionals seeking to incorporate prebiotic oligosaccharides into food products, including the effects of processing on prebiotic bioavailability. This book is essential reading for food researchers and professionals, nutritionists and product developers working in the food industry, and students of Food Science with an interest in functional foods.
Моющий пылесос Thomas 788544 Twin T2 Hygiene Моющий пылесос Thomas 788544 Twin T2 Hygiene Новинка

Моющий пылесос Thomas 788544 Twin T2 Hygiene

19233 руб.
Моющий пылесос Thomas 788544 Twin T2 Hygiene с инновационной системой HYGIENE-BOX. Сухая уборка с HEPA-мешком и влажная уборка с регулированием подачи количества воды. Подходит для всех видов покрытий, в том числе таких деликатных, как паркет и ламинат. Микрофильтр контура охлаждения двигателя Угольный фильтр
Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set Новинка

Osman Erkmen Food Microbiology. Principles into Practice, 2 Volume Set

22144.15 руб.
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Джинсы Its Basic Its Basic MP002XW1H226 Джинсы Its Basic Its Basic MP002XW1H226 Новинка

Джинсы Its Basic Its Basic MP002XW1H226

4999 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: серый. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5399 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5300 руб.
Джинсы Its Basic. Цвет: серый. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions Новинка

Bhat Rajeev Practical Food Safety. Contemporary Issues and Future Directions

20597.69 руб.
The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
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5399 руб.
Джинсы Its Basic. Цвет: черный. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4799 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: хаки. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5300 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: черный. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5300 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5300 руб.
Джинсы Its Basic. Цвет: черный. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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4999 руб.
Джинсы Its Basic. Цвет: черный. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5300 руб.
Джинсы Its Basic. Цвет: черный. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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5499 руб.
Джинсы Its Basic. Цвет: синий. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
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Джинсы Its Basic Its Basic MP002XW1H23R

5300 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
Джинсы Its Basic Its Basic MP002XW1H23L Джинсы Its Basic Its Basic MP002XW1H23L Новинка

Джинсы Its Basic Its Basic MP002XW1H23L

5499 руб.
Джинсы Its Basic. Цвет: голубой. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.
Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging Новинка

Pierre Schuck Handbook of Food Science and Technology 2. Food Process Engineering and Packaging

10679.2 руб.
This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).
Titus A. M. Msagati Food Forensics and Toxicology Titus A. M. Msagati Food Forensics and Toxicology Новинка

Titus A. M. Msagati Food Forensics and Toxicology

15819.93 руб.
A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.
Ravishankar V Rai Advances in Food Biotechnology Ravishankar V Rai Advances in Food Biotechnology Новинка

Ravishankar V Rai Advances in Food Biotechnology

20171.16 руб.
The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.
Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set Новинка

Rahman Mohammad Shafiur Handbook of Food Process Design, 2 Volume Set

45515.34 руб.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
система Thomas Hygiene Bag 787229 система Thomas Hygiene Bag 787229 Новинка

система Thomas Hygiene Bag 787229

2280 руб.
Техника для дома Thomas Hygiene Bag 787229 Набор, состоящий из бокса, фильтра с активированным углем и пылевых мешков, для совместимых пылесосов компании Thomas
Fan Xuetong Food Irradiation Research and Technology Fan Xuetong Food Irradiation Research and Technology Новинка

Fan Xuetong Food Irradiation Research and Technology

17563.33 руб.
The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups. This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation. New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development. The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities.
Брюки Its Basic Its Basic MP002XW1H22A Брюки Its Basic Its Basic MP002XW1H22A Новинка

Брюки Its Basic Its Basic MP002XW1H22A

4999 руб.
Брюки Its Basic. Цвет: коричневый. Сезон: Осень-зима 2018/2019. С бесплатной доставкой и примеркой на Lamoda.

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The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, with the increase in knowledge and available databases on food safety issues, the world is witnessing tremendous efforts towards the development of new, economical and environmentally-friendly techniques for maintaining the quality of perishable foods and agro-based commodities. The intensification of food safety concerns reflects a major global awareness of foods in world trade. Several recommendations have been put forward by various world governing bodies and committees to solve food safety issues, which are all mainly targeted at benefiting consumers. In addition, economic losses and instability to a particular nation or region caused by food safety issues can be huge. Various ‘non-dependent’ risk factors can be involved with regard to food safety in a wide range of food commodities such as fresh fruits, vegetables, seafood, poultry, meat and meat products. Additionally, food safety issues involves a wide array of issues including processed foods, packaging, post-harvest preservation, microbial growth and spoilage, food poisoning, handling at the manufacturing units, food additives, presence of banned chemicals and drugs, and more. Rapid change in climatic conditions is also playing a pivotal role with regard to food safety issues, and increasing the anxiety about our ability to feed the world safely. Practical Food Safety: Contemporary Issues and Future Directions takes a multi-faceted approach to the subject of food safety, covering various aspects ranging from microbiological to chemical issues, and from basic knowledge to future perspectives. This is a book exclusively designed to simultaneously encourage consideration of the present knowledge and future possibilities of food safety. This book also covers the classic topics required for all books on food safety, and encompasses the most recent updates in the field. Leading researchers have addressed new issues and have put forth novel research findings that will affect the world in the future, and suggesting how these should be faced. This book will be useful for researchers engaged in the field of food science and food safety, food industry personnel engaged in safety aspects, and governmental and non-governmental agencies involved in establishing guidelines towards establishing safety measures for food and agricultural commodities.
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