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Affiner la rechercheFood microbiological analysis / New York : Marcel Dekker (1997)
Titre : Food microbiological analysis : new technologies Type de document : texte imprimé Editeur : New York : Marcel Dekker Année de publication : 1997 Collection : IFT basic symposium series num. 12 Importance : xiii, 360 p Format : 24 cm ISBN/ISSN/EAN : 978-0-8247-0087-4 Langues : Anglais (eng) Index. décimale : 664.001 579 Microbiologie alimentaire Note de contenu : I. Detection and identification systems
II. Genetic techniques of analysis
III. Methods for assessment of microbial growth and vitalityFood microbiological analysis : new technologies [texte imprimé] . - New York : Marcel Dekker, 1997 . - xiii, 360 p ; 24 cm. - (IFT basic symposium series; 12) .
ISBN : 978-0-8247-0087-4
Langues : Anglais (eng)
Index. décimale : 664.001 579 Microbiologie alimentaire Note de contenu : I. Detection and identification systems
II. Genetic techniques of analysis
III. Methods for assessment of microbial growth and vitalityRéservation
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Titre : Food science and technology Type de document : texte imprimé Auteurs : Geoffrey Campbell-Platt, Éditeur scientifique Mention d'édition : Second edition Editeur : Hoboken : Wiley Blackwell Année de publication : 2018 Importance : 1 vol. (IX-564 p.) Présentation : graph., fig., ill. en coul., couv. ill. en coul. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-67342-3 Langues : Anglais (eng) Catégories : Alimentation humaine
Chimie
Microbiologie
Technologie alimentaire
Technologie de la productionIndex. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.
Coverage of all the core modules of food science and technology degree programs internationally
Crucial information for professionals in the food industry worldwide
Chapters written by subject experts, all of whom are internationally respected in their fields
A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally
Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises
Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. "Note de contenu : Contributors vii
About the Companion Website ix
1 Introduction 1
Geoffrey Campbell-Platt
2 Food Chemistry 5
Richard A. Frazier
3 Food Analysis 31
Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt
4 Food Biochemistry 75
Brian C. Bryksa and Rickey Y. Yada
5 Food Biotechnology 105
Cherl-Ho Lee and Hyun-Jin Park
6 Food Microbiology 137
Tim Aldsworth, Christine E.R. Dodd and Will Waites
7 Numerical Procedures 193
R. Paul Singh
8 Food Physics 211
Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López
9 Food Processing 227
Yugang Shi, Jianshe Chen and Andrew Rosenthal
10 Food Engineering 271
R. Paul Singh
11 Food Packaging 303
Gordon L. Robertson
12 Nutrition 325
C. Jeya Henry and Lis Ahlström
13 Sensory Evaluation 351
Herbert Stone and Rebecca N. Bleibaum
14 Statistical Analysis 375
Herbert Stone and Rebecca N. Bleibaum
15 Quality Assurance and Legislation 391
David Jukes
16 Regulatory Toxicology 437
Gerald C. Moy
17 Food Business Management: Principles and Practice 453
Michael Bourlakis, David B. Grant and Paul Weightman
18 Food Marketing 473
Takahide Yamaguchi
19 Product Development 487
Ray Winger
20 Information Technology 503
Jeremy D. Selman
21 Communication and Transferable Skills 519
Jeremy D. Selman
Index 535Food science and technology [texte imprimé] / Geoffrey Campbell-Platt, Éditeur scientifique . - Second edition . - Hoboken : Wiley Blackwell, 2018 . - 1 vol. (IX-564 p.) : graph., fig., ill. en coul., couv. ill. en coul. ; 28 cm.
ISBN : 978-0-470-67342-3
Langues : Anglais (eng)
Catégories : Alimentation humaine
Chimie
Microbiologie
Technologie alimentaire
Technologie de la productionIndex. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur :"Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations.
All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life.
Coverage of all the core modules of food science and technology degree programs internationally
Crucial information for professionals in the food industry worldwide
Chapters written by subject experts, all of whom are internationally respected in their fields
A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally
Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises
Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities. "Note de contenu : Contributors vii
About the Companion Website ix
1 Introduction 1
Geoffrey Campbell-Platt
2 Food Chemistry 5
Richard A. Frazier
3 Food Analysis 31
Heinz-Dieter Isengard, Gertrud Morlock and Dietmar Breithaupt
4 Food Biochemistry 75
Brian C. Bryksa and Rickey Y. Yada
5 Food Biotechnology 105
Cherl-Ho Lee and Hyun-Jin Park
6 Food Microbiology 137
Tim Aldsworth, Christine E.R. Dodd and Will Waites
7 Numerical Procedures 193
R. Paul Singh
8 Food Physics 211
Keshavan Niranjan, Darío Iker Téllez-Medina and Gustavo Fidel Gutiérrez-López
9 Food Processing 227
Yugang Shi, Jianshe Chen and Andrew Rosenthal
10 Food Engineering 271
R. Paul Singh
11 Food Packaging 303
Gordon L. Robertson
12 Nutrition 325
C. Jeya Henry and Lis Ahlström
13 Sensory Evaluation 351
Herbert Stone and Rebecca N. Bleibaum
14 Statistical Analysis 375
Herbert Stone and Rebecca N. Bleibaum
15 Quality Assurance and Legislation 391
David Jukes
16 Regulatory Toxicology 437
Gerald C. Moy
17 Food Business Management: Principles and Practice 453
Michael Bourlakis, David B. Grant and Paul Weightman
18 Food Marketing 473
Takahide Yamaguchi
19 Product Development 487
Ray Winger
20 Information Technology 503
Jeremy D. Selman
21 Communication and Transferable Skills 519
Jeremy D. Selman
Index 535Réservation
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Titre : Food security, agricultural policies and economic growth : long-term dynamics in the past, present and future / Type de document : texte imprimé Auteurs : Niek Koning Importance : x, 274 pages Format : 24 cm ISBN/ISSN/EAN : 978-1-138-80305-3 Langues : Anglais (eng) Index. décimale : 363.8 Approvisionnement en denrées alimentaires Résumé : Using a political-economic approach supplemented with insights from human ecology, this volume analyzes the long-term dynamics of food security and economic growth. The book begins by discussing the nature of preindustrial food crises and the changes that have occurred since the 19th century with the ascent of technical science and the fossil fuel revolution. It explains how these changes improved living standards but that the realization of this improvement was usually dependent on government support for smallholder modernization.
The author sets out how the evolution of food security in different regions has been influenced by farm policy choices and how these choices were shaped by local societal characteristics, international relations and changing configurations in metropolitan countries. Separate chapters are devoted to the interaction of this evolution with debates on food security and economic growth and with international economic policies. The final chapters highlight the new challenges for global food security that will arise as traditional sources of biomass production and the more easily extractable reserves of fossil biomass become depleted or can no longer be used. Overall, the book emphasizes the inadequacy of current explanations with regard to these challenges. It explores what is needed to ensure a sustainable future and calls for a rethinking of these issues; a necessary reflection in today's unstable global political situation.Note de contenu : 1. Introduction
2. A Long View
3. Growth and Crisis in the Pre-Fossil Era
4. The Big Change
5. How Other Regions Coped
6. Agriculture and the Welfare State: Emerging Problems
7. The Neoliberal Decades
8. Looking into the Crystal Ball
9. Where there’s a Will, there’s a WayFood security, agricultural policies and economic growth : long-term dynamics in the past, present and future / [texte imprimé] / Niek Koning . - [s.d.] . - x, 274 pages ; 24 cm.
ISBN : 978-1-138-80305-3
Langues : Anglais (eng)
Index. décimale : 363.8 Approvisionnement en denrées alimentaires Résumé : Using a political-economic approach supplemented with insights from human ecology, this volume analyzes the long-term dynamics of food security and economic growth. The book begins by discussing the nature of preindustrial food crises and the changes that have occurred since the 19th century with the ascent of technical science and the fossil fuel revolution. It explains how these changes improved living standards but that the realization of this improvement was usually dependent on government support for smallholder modernization.
The author sets out how the evolution of food security in different regions has been influenced by farm policy choices and how these choices were shaped by local societal characteristics, international relations and changing configurations in metropolitan countries. Separate chapters are devoted to the interaction of this evolution with debates on food security and economic growth and with international economic policies. The final chapters highlight the new challenges for global food security that will arise as traditional sources of biomass production and the more easily extractable reserves of fossil biomass become depleted or can no longer be used. Overall, the book emphasizes the inadequacy of current explanations with regard to these challenges. It explores what is needed to ensure a sustainable future and calls for a rethinking of these issues; a necessary reflection in today's unstable global political situation.Note de contenu : 1. Introduction
2. A Long View
3. Growth and Crisis in the Pre-Fossil Era
4. The Big Change
5. How Other Regions Coped
6. Agriculture and the Welfare State: Emerging Problems
7. The Neoliberal Decades
8. Looking into the Crystal Ball
9. Where there’s a Will, there’s a WayRéservation
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Titre : Fundamentals of food process engineering Type de document : texte imprimé Auteurs : Roméo T. Toledo, Auteur ; Rakesh K. Singh, Auteur ; Fanbin Kong, Auteur Editeur : New York : Springer Année de publication : 2018 Importance : pages cm ISBN/ISSN/EAN : 978-3-319-90097-1 Langues : Anglais (eng) Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur : "While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:
· Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.
· Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.
The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional."Fundamentals of food process engineering [texte imprimé] / Roméo T. Toledo, Auteur ; Rakesh K. Singh, Auteur ; Fanbin Kong, Auteur . - New York : Springer, 2018 . - pages cm.
ISBN : 978-3-319-90097-1
Langues : Anglais (eng)
Index. décimale : 664 Technologie des aliments Résumé : Présentation de l'éditeur : "While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The new edition of this classic text emphasizes problem solving, including technological principles that form the basis for a process so that the process can be better understood and the selection of processing parameters to maximize product quality and safety can be made more effective. In addition, the book contains new, hard-to-find data needed to conduct food process engineering calculations.
Two new chapters, aseptic processing and packaging, and emerging food processing technologies have been added, and one chapter on review of mathematical principles was deleted. The new chapters reflect the current state of technology and will be very useful to practicing food engineers in academics and the food industry. New chapters include:
· Aseptic processing systems containing diagrams of various equipment, flow and residence time distributions, and calculations for hold tube and process lethality.
· Emerging food processing technologies include heating methods with microwave, radiofrequency, and pulse electricity, and high pressure processing. Each topic includes equations and example calculations to strengthen rigor for food engineering calculations.
The thermal process calculation chapter was extensively revised to remove outdated information and add more relevant examples. Similarly, other chapters were also revised for updated tabular data and text write-up.
Written for the upper level undergraduate, Fundamentals of Food Process Engineering, Fourth Edition, is a solid reference for the graduate food engineering student and professional."Réservation
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Titre : Fundamentals of soil ecology Type de document : texte imprimé Auteurs : David C. Coleman ; D. A. Crossley ; Paul F. Hendrix Mention d'édition : 2nd ed. Editeur : Amsterdam : Elsevier Academic Press Année de publication : 2004 Importance : xvii, 386 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-12-179726-3 Langues : Anglais (eng) Index. décimale : 577 Ecologie Note de contenu :
1/ Historical overview of soils and the fitness of soils environment
2/ Primary Production processes in soils : roots and rhizosphere associates
3/ Secondary production : activities of heterotrophic organisms - Microbes
4/ Secondary Production : activities - the soil faunan
5/ Decomposition and nutrient cycling
6/ Soil Food webs : destritivory and microbivory in soils
7/ Soil biodiversity and linkages to soil processes
8/ Future developments in soil ecology
9/ Laboratory and fiel exercices in soil ecology
Reference
Fundamentals of soil ecology [texte imprimé] / David C. Coleman ; D. A. Crossley ; Paul F. Hendrix . - 2nd ed. . - Amsterdam : Elsevier Academic Press, 2004 . - xvii, 386 p. : ill. ; 23 cm.
ISBN : 978-0-12-179726-3
Langues : Anglais (eng)
Index. décimale : 577 Ecologie Note de contenu :
1/ Historical overview of soils and the fitness of soils environment
2/ Primary Production processes in soils : roots and rhizosphere associates
3/ Secondary production : activities of heterotrophic organisms - Microbes
4/ Secondary Production : activities - the soil faunan
5/ Decomposition and nutrient cycling
6/ Soil Food webs : destritivory and microbivory in soils
7/ Soil biodiversity and linkages to soil processes
8/ Future developments in soil ecology
9/ Laboratory and fiel exercices in soil ecology
Reference
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