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Improving Potassium Recommendations for Agricultural Crops

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Cobertura temática: Ciencias naturales - Ciencias de la tierra y ciencias ambientales relacionadas - Ciencias biológicas - Ingeniería y tecnología - Ciencias agrícolas y veterinarias - Agricultura, silvicultura y pesca  

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Improving the Fat Content of Foods

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978-1-85573-965-9 (en línea)

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No detectada 2006 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias sociales  

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products. Particular attention has focused on the health problems associated with saturated fats in food and on the potential health benefits of increasing monounsaturated and polyunsaturated fat content. Summarising key research in this field, this important collection reviews both the influence of dietary fats on health and practical strategies for improving the fat content of food products.

Part one reviews the evidence on the links between dietary fats and health. There are chapters on the links between saturated fatty acid intake, obesity, coronary heart disease, diabetes and cancer, as well as the health benefits of monounsaturated fats, polyunsaturated fatty acids (PUFAs) and conjugated linoleic acids (CLAs). Part two then discusses ways of reducing saturated fatty acids in food. It includes chapters on the role of lipids on food quality and ways of gaining consumer acceptance of low-fat foods, as well as chapters on improving fatty acid composition in dairy products and milk and the use of fat replacers. The final part of the book reviews ways of using polyunsaturated and other modified fatty acids in food products. It includes chapters on developing and using PUFAs as functional ingredients and ways of improving the sensory quality of products incorporating modified fats.

With its distinguished editors and international team of contributors, Improving the fat content of foods is a standard reference for nutritionists and product developers in the food industry.
  • Reviews the influence of dietary fats on health
  • Investigates practical strategies for improving the fat content of food products
  • Discusses improving the fat content of foods whilst maintaining sensory quality
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Improving the Nutritional Content and Quality of Crops: Improving the Nutritional Content and Quality of Crops

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Cobertura temática: Ciencias naturales - Ciencias biológicas  

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Improving the Safety and Quality of Eggs and Egg Products: Egg Chemistry, Production and Consumption

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978-1-84569-754-9 (en línea)

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No detectada 2011 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas  

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas.

Volume 1 focuses on egg chemistry, production and consumption. Part one sets the scene with information on egg production and consumption in certain countries. Part two then provides essential information on egg formation and chemistry. Factors that impact egg quality are the focus of part three. Chapters cover the role of poultry breeding, hen nutrition and laying environment, among other significant topics. Part four addresses organic and free range egg production, the impact of egg production on the environment and non-poultry eggs. A chapter on processed egg products completes the volume.

With its distinguished editors and international team of contributors, Volume 1 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
  • Focuses on egg chemistry, production and consumption with reference to the factors than can impact egg quality
  • Reviews recent research in the areas of disease, egg quality and the development of new technologies to assure egg safety
  • Comprehensively covers organic, free-range and processed egg production
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Improving the Safety and Quality of Eggs and Egg Products: Egg Safety and Nutritional Quality

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978-0-85709-072-0 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2011 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias  

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease. Understanding of the factors influencing egg quality has increased in recent years and new technologies to assure egg safety have been developed. Improving the safety and quality of eggs and egg products reviews recent research in these areas

Volume 2 focuses on egg safety and nutritional quality. Part one provides an overview of egg contaminants, covering both microbial pathogens and chemical residues. Salmonella control in laying hens is the focus of part two. Chapters cover essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods. Finally, part three looks at the role of eggs in nutrition and other health applications. Chapters cover dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs, among other topics.

With its distinguished editors and international team of contributors, Volume 2 of Improving the safety and quality of eggs and egg products is an essential reference for managers in the egg industry, professionals in the food industry using eggs as ingredients and all those with a research interest in the subject.
  • Focuses on egg safety and nutritional quality with reference to egg contaminants such as Salmonella Enteritidis
  • Chapters discuss essential topics such as monitoring and control procedures in laying flocks and egg decontamination methods
  • Presents a comprehensive overview of the role of eggs in nutrition and other health applications including dietary cholesterol, egg allergy, egg enrichment and bioactive fractions of eggs
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Improving the Safety and Quality of Nuts

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978-0-85709-266-3 (en línea)

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No detectada 2013 ScienceDirect

Cobertura temática: Ciencias de la computación e información - Ciencias biológicas  

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management.

Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts.

Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area.
  • Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety
  • Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity
  • Places focus on quality and safety in the production and processing of selected types of nuts
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Improving the Safety of Fresh Fruit and Vegetables

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978-1-85573-956-7 (en línea)

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No detectada 2005 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química  

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh fruit and vegetables reviews this research and its implications for food processors.

Part one reviews the major hazards affecting fruit and vegetables such as pathogens and pesticide residues. Building on this foundation, Part two discusses ways of controlling these hazards through such techniques as HACCP and risk assessment. The final part of the book analyses the range of decontamination and preservation techniques available, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport.

With its distinguished editor and international team of contributors, Improving the safety of fresh fruit and vegetables is a standard reference for all those involved in fruit and vegetable production and processing.
  • Reviews recent research on controlling hazards at all stages of the supply chain
  • Discusses the implications of this research on food processors
  • Discusses the implications of this research on food processors
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Improving the Safety of Fresh Meat

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978-1-85573-955-0 (en línea)

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No detectada 2005 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingenieria ambiental  

The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry.

Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined.

With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry.
  • Learn how to identify and control hazards at all stages in the supply chain
  • An authoritative reference on reducing microbial and other hazards in raw and fresh red meat
  • Understand the necessity for effective intervention at each production process
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Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

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978-3-0365-2288-3 (en línea)

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Cobertura temática: Ciencias naturales - Ciencias biológicas - Medios de comunicación  

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Improving the Sensory, Nutritional and Technological Profile of Conventional and Gluten-Free Pasta and Bakery Products

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978-3-0365-1289-1 (en línea)

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Cobertura temática: Ciencias naturales - Ciencias biológicas - Ciencias sociales - Sociología - Medios de comunicación - Otras humanidades