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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

22102.37 руб. Найти похожее
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.
Gary Tucker S. Food Preservation and Biodeterioration Gary Tucker S. Food Preservation and Biodeterioration Новинка

Gary Tucker S. Food Preservation and Biodeterioration

16579.58 руб. Найти похожее
Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.
Gopinadhan Paliyath Progress in Food Preservation Gopinadhan Paliyath Progress in Food Preservation Новинка

Gopinadhan Paliyath Progress in Food Preservation

21238.71 руб. Найти похожее
This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those relating to decontamination, drying and dehydration, packaging innovations and the use of botanicals as natural preservatives for fresh animal and plant products. The 28 chapters, contributed by an international team of experienced researchers, are presented in five sections, covering: Novel decontamination techniques Novel preservation techniques Active and atmospheric packaging Food packaging Mathematical modelling of food preservation processes Natural preservatives This title will be of great interest to food scientists and engineers based in food manufacturing and in research establishments. It will also be useful to advanced students of food science and technology.
Tucker Gary S. Essentials of Thermal Processing Tucker Gary S. Essentials of Thermal Processing Новинка

Tucker Gary S. Essentials of Thermal Processing

19078.47 руб. Найти похожее
Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense. The large scale of these production operations makes it more important than ever that the process is performed perfectly every time: failure will lead to product deterioration and loss of sales at best, and at worst to serious illness or death. This volume is a definitive modern-day reference for all those involved in thermal processing. It covers all of the essential information regarding the preservation of food products by heat. It includes all types of food product, from those high in acid and given a mild heat process to the low-acid sterilised foods that require a full botulinum cook. Different chapters deal with the manufacturing steps from raw material microbiology, through various processing regimes, validation methods, packaging, incubation testing and spoilage incidents. The authors have extensive knowledge of heat preservation covering all parts of the world and represent organisations with formidable reputations in this field. This book is an essential resource for all scientists and technologists in the food manufacturing industry as well as researchers and students of food science and technology.
Roland Wernecke Industrial Moisture and Humidity Measurement. A Practical Guide Roland Wernecke Industrial Moisture and Humidity Measurement. A Practical Guide Новинка

Roland Wernecke Industrial Moisture and Humidity Measurement. A Practical Guide

15948.88 руб. Найти похожее
Moisture analysis covers a variety of methods for measuring high levels of moisture, as well as trace amounts, in solids, liquids, or gases. There are many applications where trace moisture measurements are indispensable for manufacturing and for process quality assurance. Trace moisture in solids must be controlled for plastics, pharmaceuticals and heat treatment processes. Measurement applications in gases and liquids include, for example, drying processes, hydrocarbon processing, pure gases in the semiconductor industry, natural gas pipeline transport, the conditioning of food and other products. Written by experts with over 20 years of experience in the field, this one-stop guide covers all aspects of these measurements, including both the theory and a wealth of practical know-how. As such, it includes guidelines on installation, on the realization of standards for absolute and relative humidity, verification and traceability measurements, equipment calibration methods and the latest research developments. Backed by numerous case studies, this practical book serves the needs of those working in the industry tasked with performing or developing new techniques and processes for moisture and humidity measurement. As a result, the scientist or engineer has all the information required for accurate, reliable, economically viable and efficient moisture measurement.
Richard Podolak Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods Richard Podolak Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods Новинка

Richard Podolak Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods

15787.08 руб. Найти похожее
The first and only comprehensive reference/solutions manual for managing food safety in low-moisture foods The first book devoted to an increasingly critical public health issue, Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods reviews the current state of the science on the prevalence and persistence of bacterial pathogens in low-moisture foods and describes proven techniques for preventing food contamination for manufacturers who produce those foods. Many pathogens, such as Salmonella, due to their enhanced thermal resistance in dry environments, can survive the drying process and may persist for prolonged periods in low-moisture foods, especially when stored in refrigerated environments. Bacterial contamination of low-moisture foods, such as peanut butter, present a vexing challenge to food safety, and especially now, in the wake of widely publicized food safety related events, food processors urgently need up-to-date, practical information on proven measures for containing the risk of contamination. While much has been written on the subject, until now it was scattered throughout the world literature in scientific and industry journals. The need for a comprehensive treatment of the subject has never been greater, and now this book satisfies that need. Discusses a wide variety of foods and evaluates multiple processing platforms from the standpoint of process validation of all food safety objectives for finished food products Takes a practical approach integrating the latest scientific and technological advances in a handy working resource Presents all known sources and risk factors for pathogenic bacteria of concern in the manufacturing environment for low-moisture/water activity products Characterizes the persistence and thermal resistance of bacterial pathogens in both the environment and most low-moisture food products Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods is a much-needed resource for food microbiologists and food industry scientists, as well as managers and executives in companies that produce and use low-moisture foods. It also belongs on the reference shelves of food safety regulatory agencies worldwide.
Louis Theodore Heat Transfer Applications for the Practicing Engineer Louis Theodore Heat Transfer Applications for the Practicing Engineer Новинка

Louis Theodore Heat Transfer Applications for the Practicing Engineer

10493.52 руб. Найти похожее
This book serves as a training tool for individuals in industry and academia involved with heat transfer applications. Although the literature is inundated with texts emphasizing theory and theoretical derivations, the goal of this book is to present the subject of heat transfer from a strictly pragmatic point of view. The book is divided into four Parts: Introduction, Principles, Equipment Design Procedures and Applications, and ABET-related Topics. The first Part provides a series of chapters concerned with introductory topics that are required when solving most engineering problems, including those in heat transfer. The second Part of the book is concerned with heat transfer principles. Topics that receive treatment include Steady-state Heat Conduction, Unsteady-state Heat Conduction, Forced Convection, Free Convection, Radiation, Boiling and Condensation, and Cryogenics. Part three (considered the heart of the book) addresses heat transfer equipment design procedures and applications. In addition to providing a detailed treatment of the various types of heat exchangers, this part also examines the impact of entropy calculations on exchanger design, and operation, maintenance and inspection (OM&I), plus refractory and insulation effects. The concluding Part of the text examines ABET (Accreditation Board for Engineering and Technology) related topics of concern, including economies and finance, numerical methods, open-ended problems, ethics, environmental management, and safety and accident management.
B. Higman W. How Food Made History B. Higman W. How Food Made History Новинка

B. Higman W. How Food Made History

Covering 5,000 years of global history, How Food Made History traces the changing patterns of food production and consumption that have molded economic and social life and contributed fundamentally to the development of government and complex societies. Charts the changing technologies that have increased crop yields, enabled the industrial processing and preservation of food, and made transportation possible over great distances Considers social attitudes towards food, religious prohibitions, health and nutrition, and the politics of distribution Offers a fresh understanding of world history through the discussion of food
Peters Lauren Historic Preservation and the Livable City Peters Lauren Historic Preservation and the Livable City Новинка

Peters Lauren Historic Preservation and the Livable City

For both the preservation professional and urban planner, this book shows how preservation is a key to the creation of livable cities. The author Eric Allison, the founder and coordinated of the graduate historic preservation program at Pratt Institute in New York City, offers tools and case studies that preservationists and planners can learn from in implementing preservation projects or plans in cities large and small. This book is a must read for anyone working in or interested in these fields and the creation and maintenance of livable cities.
Wang Qin Nanotechnology Research Methods for Food and Bioproducts Wang Qin Nanotechnology Research Methods for Food and Bioproducts Новинка

Wang Qin Nanotechnology Research Methods for Food and Bioproducts

17485.23 руб. Найти похожее
Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.
Grandison Alistair S. Food Processing Handbook Grandison Alistair S. Food Processing Handbook Новинка

Grandison Alistair S. Food Processing Handbook

29175.18 руб. Найти похожее
The second edition of the Food Processing Handbook presents a comprehensive review of technologies, procedures and innovations in food processing, stressing topics vital to the food industry today and pinpointing the trends in future research and development. Focusing on the technology involved, this handbook describes the principles and the equipment used as well as the changes – physical, chemical, microbiological and organoleptic – that occur during food preservation. In so doing, the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high-pressure processing, emerging technologies and packaging. Separation and conversion operations widely used in the food industry are also covered as are the processes of baking, extrusion and frying. In addition, it addresses current concerns about the safety of processed foods (including HACCP systems, traceability and hygienic design of plant) and control of food processes, as well as the impact of processing on the environment, water and waste treatment, lean manufacturing and the roles of nanotechnology and fermentation in food processing. This two-volume set is a must-have for scientists and engineers involved in food manufacture, research and development in both industry and academia, as well as students of food-related topics at undergraduate and postgraduate levels. From Reviews on the First Edition: «This work should become a standard text for students of food technology, and is worthy of a place on the bookshelf of anybody involved in the production of foods.» Journal of Dairy Technology, August 2008 «This work will serve well as an excellent course resource or reference as it has well-written explanations for those new to the field and detailed equations for those needing greater depth.» CHOICE, September 2006
Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition Новинка

Louise Manning Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management (GMP7), 7th Edition

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
Coles Richard Food and Beverage Packaging Technology Coles Richard Food and Beverage Packaging Technology Новинка

Coles Richard Food and Beverage Packaging Technology

19075.16 руб. Найти похожее
Now in a fully revised and updated second edition, this volume provides a contemporary overview of food processing/packaging technologies. It acquaints the reader with food preservation processes, shelf life and logistical considerations, as well as packaging materials, machines and processes necessary for a wide range of packaging presentations. The new edition addresses environmental and sustainability concerns, and also examines applications of emerging technologies such as RFID and nanotechnology. It is directed at packaging technologists, those involved in the design and development of packaging, users of packaging in food companies and those who specify or purchase packaging. Key Features: An up-to-date and comprehensive handbook on the most important sector of packaging technology Links methods of food preservation to the packaging requirements of the common types of food and the available food packages Covers all the key packaging materials – glass, plastics and paperboard Fully revised second edition now covers sustainability, nanotechnology and RFID
Mujumdar Arun S. Drying Technologies in Food Processing Mujumdar Arun S. Drying Technologies in Food Processing Новинка

Mujumdar Arun S. Drying Technologies in Food Processing

20029.12 руб. Найти похожее
Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing. Drying operations need to be precisely controlled and optimized in order to produce a good quality product that has the highest level of nutrient retention and flavor whilst maintaining microbial safety. This volume provides an up to date account of all the major drying technologies employed in the food industry and their underlying scientific principles and effects. Various equipment designs are classified and described. The impact of drying on food properties is covered, and the micro-structural changes caused by the process are examined, highlighting their usefulness in process analysis and food design. Key methods for assessing food properties of dried products are described, and pre-concentration and drying control strategies are reviewed. Thermal hazards and fire/explosion detection and prevention for dryers are discussed in a dedicated chapter. Where appropriate, sample calculations are included for engineers and technologists to follow. The book is directed at food scientists and technologists in industry and research, food engineers and drying equipment manufacturers.
Alison Parks-Whitfield Food Styling and Photography For Dummies Alison Parks-Whitfield Food Styling and Photography For Dummies Новинка

Alison Parks-Whitfield Food Styling and Photography For Dummies

Discover how to style and photograph food like the pros Whether you're taking shots for a foodie blog, advertisements, packaging, menus, or cookbooks, Food Styling & Photography For Dummies shows you how to take the next step in your passion for food and photography. This attractive, informative, and fun guide to the fundamentals of food styling provides information on the tools and techniques used by some of the most successful industry professionals. Food Styling & Photography For Dummies provides you with the fundamentals of food styling and gives you the inside scoop on the tools and techniques used by some of the most successful industry professionals. Shows you how to translate taste, aroma, and appeal through color, texture, and portion Includes techniques such as extreme close-ups, selective focus, and unique angles to create dramatic effect Detailed coverage on lighting and composition Tips for choosing the proper equipment and mastering the use of camera settings, lenses, and post-production software Advice for creating a professional personality and getting your food photography business off the ground Whether you're an amateur or professional food photographer, Food Styling & Photography For Dummies is a fun and informative guide to photographing and arranging culinary subject matter.
B. Bala K. Drying and Storage of Cereal Grains B. Bala K. Drying and Storage of Cereal Grains Новинка

B. Bala K. Drying and Storage of Cereal Grains

14022.31 руб. Найти похожее
Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these techniques are expected to dominate the future research and development of drying and storages, and should reduce losses and improve the quality of agricultural products, enhancing food security globally. Drying and Storage of Cereal Grains, Second Edition, covers the wide spectrum of drying and storage methods applied to economically important cereal produce, providingnumerical examples for better understanding the complexity in drying and storage systems through modelling and simulation, aiding design and management of drying and storage systems. Chapters 1 to 8 look at air and grain moisture equilibria, psychrometry, physical and thermal properties of cereal grains, principles of air flow, and provide detailed analyses of grain drying.Chapters 9 to 13 focus on temperature and moisture in grain storages, and provide comprehensive treatment of modern grain storage systems. The book also includes a number of unsolved problems at the end of each chapter for further practice. This revised second edition includes new sections on – heat of sorption finite element modeling of single kernel CFD modeling of fluidized bed drying exergy analysis and neural network modeling numerical solution of two dimensional temperature and moisture changes in stored grain This book will provide students in agricultural engineering and food engineering with a wide spectrum of drying and storage studies previously unavailable in a single monograph. It will also serve as an excellent reference for practicing agricultural engineers, food engineers and food technologists.
Les Bratt Fish Canning Handbook Les Bratt Fish Canning Handbook Новинка

Les Bratt Fish Canning Handbook

19078.47 руб. Найти похожее
Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution. It is vitally important that all canning operations are undertaken in keeping with the rigorous application of good manufacturing practices if the food is to be safe at the point of consumption. This demands that all personnel involved in the management and operation of cannery operations have a competent understanding of the technologies involved, including the basic requirements for container integrity and safe heat sterilisation. This book provides a source of up to date and detailed technical information for all those involved in the production of canned fish, from students thinking of entering the industry, to regulatory authorities with responsibility for official inspection, trading companies and retail organisations who purchase canned fish, as well as the manufacturers themselves. An exhaustive range of topics are covered in 15 chapters, including: the current global market; processing, packaging and storage operations; food safety and quality assurance; international legal requirements and laboratory analysis.
Wayne Martindale Global Food Security and Supply Wayne Martindale Global Food Security and Supply Новинка

Wayne Martindale Global Food Security and Supply

With the global population projected to reach 9 billion by the year 2050, the need for nations to secure food supplies for their populations has never been more pressing. Finding better supply chain solutions is an essential part of achieving a secure and sustainable diet for a rapidly increasing population. We are now in a position, through methods including life cycle assessment (LCA), carbon footprinting and other tools, to accurately measure and assess our use – or misuse – of natural resources, including food. The impact of new technologies and management systems can therefore improve efficiencies and find new ways to reduce waste. Global Food Security and Supply provides robust, succinct information for people who want to understand how the global food system works. The book demonstrates the specific tools available for understanding how food supply works, addresses the challenges facing a secure and safe global food supply, and helps readers to appreciate how these challenges might be overcome. This book is a concise and accessible text that focuses on recent data and findings from a range of international collaborations and studies. The author provides both a snapshot of global food supply and security today, and a projection of where these issues may lead us in the future. This book will therefore be of particular interest to food policy leaders, commercial managers in the food industry, and researchers and students seeking a better understanding of a rapidly evolving topic.
Michael Dudbridge Handbook of Seal Integrity in the Food Industry Michael Dudbridge Handbook of Seal Integrity in the Food Industry Новинка

Michael Dudbridge Handbook of Seal Integrity in the Food Industry

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in food supply chains and associated industries from packing machine operators to quality managers and from retail technical staff to packaging machine designers and maintenance engineers. This well illustrated and comprehensively indexed handbook paints a complete picture of all of the factors that operate together in the creation of food packages with high performing seals. A comprehensive review of the reasons for poor seal integrity is included along with suggestions for improvements in maintenance, machine set up and operation. Seal testing systems are featured along with management techniques to ensure a high level of performance and consistency in your business and a ?right first time? approach within packaging systems. The design and operation of the main types of sealing system is reviewed for rigid, semi rigid and flexible packaging systems along with an overview of packing materials such as thermoplastics. Finally the handbook looks at innovations in the packaging of food products with a view of developments in packaging materials, sealing systems and on-line seal integrity measurement and monitoring systems.
Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Visakh M. P. Advances in Food Science and Nutrition, Volume 2 Новинка

Visakh M. P. Advances in Food Science and Nutrition, Volume 2

15553.38 руб. Найти похожее
Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits
C. Anandharamakrishnan Spray Drying Techniques for Food Ingredient Encapsulation C. Anandharamakrishnan Spray Drying Techniques for Food Ingredient Encapsulation Новинка

C. Anandharamakrishnan Spray Drying Techniques for Food Ingredient Encapsulation

15396.08 руб. Найти похожее
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см Новинка

Коврик-подстилка SERA THERMOSAFE 6mm Safety Pad and Heat Insulation подушка безопасности и теплоизоляция толщиной 6мм под аквариум 10мх60см

Коврик под аквариум. Размер 1000*60 см, толщина 6мм. Используется для защиты дна аквариума от повреждений, вызванных неровностями подставки (песчинки, мелкие камни, искривления тумбы и т.п.). Также служит в качестве тепловой изоляции, что позволяет экономить электроэнергию. Информация с сайта производителя
Colm O'Donnell Ozone in Food Processing Colm O'Donnell Ozone in Food Processing Новинка

Colm O'Donnell Ozone in Food Processing

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.
Amelia Jeanroy Fermenting For Dummies Amelia Jeanroy Fermenting For Dummies Новинка

Amelia Jeanroy Fermenting For Dummies

Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee Covers how to ferment dairy into yogurt, kefir, cheese, and butter Explains how to ferment fruits, from lemons to tomatoes, and how to serve them Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.
Byong Lee H. Fundamentals of Food Biotechnology Byong Lee H. Fundamentals of Food Biotechnology Новинка

Byong Lee H. Fundamentals of Food Biotechnology

Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food, for example through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures. New developments in fermentation and enzyme technological processes, molecular thermodynamics, genetic engineering, protein engineering, metabolic engineering, bioengineering, and processes involving monoclonal antibodies, nanobiotechnology and quorum sensing have introduced exciting new dimensions to food biotechnology, a burgeoning field that transcends many scientific disciplines. Fundamentals of Food Biotechnology, 2nd edition is based on the author’s 25 years of experience teaching on a food biotechnology course at McGill University in Canada. The book will appeal to professional food scientists as well as graduate and advanced undergraduate students by addressing the latest exciting food biotechnology research in areas such as genetically modified foods (GMOs), bioenergy, bioplastics, functional foods/nutraceuticals, nanobiotechnology, quorum sensing and quenching. In addition, cloning techniques for bacterial and yeast enzymes are included in a “New Trends and Tools” section and selected references, questions and answers appear at the end of each chapter. This new edition has been comprehensively rewritten and restructured to reflect the new technologies, products and trends that have emerged since the original book. Many new aspects highlight the short and longer term commercial potential of food biotechnology.
RSMeans RSMeans Cost Data RSMeans RSMeans Cost Data Новинка

RSMeans RSMeans Cost Data

RSMeans Cost Data, Student Edition provides a thorough introduction to cost estimating in a self-contained print and online package. With clear explanations and a hands-on, example-driven approach, it is the ideal reference for students and new professionals who need to learn how to perform cost estimating for building construction. Features include: Commercial and residential construction cost data in print and online formats Complete how-to guidance on the essentials of cost estimating A supplemental website with plans, specifications, problem sets, and a full sample estimate With more than 930 Location Factors in the United States and Canada, the data includes up-to-date system prices for more than 100 standard assemblies and in-place costs for thousands of alternates—making it easy to customize budget estimates and compare system costs. UNIT PRICES (organized in MasterFormat 2010) 1 General Requirements 2 Existing Conditions 3 Concrete 4 Masonry 5 Metals 6 Woods, Plastics & Composites 7 Thermal & Moisture Protection 8 Openings 9 Finishes 10 Specialties 11 Equipment 12 Furnishings 13 Special Construction 14 Conveying Equipment 21 Fire Suppression 22 Plumbing 23 Heating, Ventilating & Air Conditioning 26 Electrical 27 Communications 28 Electronic Safety & Security 31 Earthwork 32 Exterior Improvements 33 Utilities ASSEMBLIES A Substructure B Shell C Interiors D Services E Equipment & Furnishings F Special Construction G Building Site Work REFERENCE INFORMATION Equipment Rental Costs Crews Cost Indexes Reference Tables Square Foot Costs
Термобутербродница мягкая Iris Snack Rico. Божья коровка, цвет: зеленый, 16 х 16 см Термобутербродница мягкая Iris Snack Rico. Божья коровка, цвет: зеленый, 16 х 16 см Новинка

Термобутербродница мягкая Iris Snack Rico. Божья коровка, цвет: зеленый, 16 х 16 см

Термобутербродница мягкая Iris "Snack Rico. Божья коровка", цвет: зеленый, 16 х 16 см

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The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013. They include topics such as: Food Safety Culture, Food Crime and Food Integrity Management Systems, Food Crime Risk Assessment including vulnerability risk assessment and Threat Analysis Critical Control Point (TACCP), Security and Countermeasures, Food Toxins, Allergens and Risk Assessment, Provenance and authenticity, Electronic and digital traceability technologies, Worker Welfare Standards; Smart Packaging, Food Donation Controls and Animal Food Supply, Safety Culture; Provenance and integrity testing and Sustainability Issues. In addition to the new topics mentioned above, Food and Drink – Good Manufacturing Practice, 7th Edition offers comprehensive coverage of information in chapters on Quality Management System; Hazard Analysis Critical Control Point (HACCP); Premises and Equipment; Cleaning and Sanitation; Product Control, Testing and Inspection; Heat Preserved Foods; Frozen Foods; Foods for Catering and Vending Operations; and much more. Comprises both general guidance and food sector-specific requirements for good manufacturing practice Incorporates all the most recent developments and changes in UK and EU law Provides a readable and accessible reference for busy managers in the food industry Food and Drink – Good Manufacturing Practice: A Guide to its Responsible Management, 7th Edition is a valuable reference for anyone in a managerial or technical capacity concerned with the manufacture, storage, and distribution of food and drink. The book is also a “must –read” for the recommended reading lists for food science, food technology and food policy undergraduate and postgraduate studies. IFST – the Institute of Food Science and Technology is the leading qualifying body for food professionals in Europe and the only professional qualifying body in the UK concerned with all aspects of food science and technology.
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