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Food Intolerance and the Food Industry

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978-1-85573-497-5 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2000 ScienceDirect

Cobertura temática: Matemáticas - Ciencias biológicas - Ciencias agrícolas y veterinarias  

Food intolerance and the food industry approaches the issue of food intolerance from an industry rather than a clinical perspective. This unique book has become an indispensable guide for production managers and nutritionists within the food industry as well as providing an authoritative source of information for all those concerned with understanding and managing food intolerance.
  • Clear and concise explanations of complex medical information
  • Full coverage of the implications of the Food Safety Act 1990 and the Consumer Protection Act
  • Detailed information on the role and value of food intolerance databanks
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Food Irradiation: A Reference Guide

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978-1-85573-359-6 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1996 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química  

Food irradiation is an area of food technology that has been poorly documented and consequently has provoked much confusion and misunderstanding. This reference guide provides comprehensive information on all aspects of food irradiation in an easily accessible format. The dictionary style of this book with extensive cross-referencing provides clear and concise coverage of food irradiation.
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Food Irradiation

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978-0-12-709370-3 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1986 ScienceDirect

Cobertura temática: Ciencias biológicas - Medicina clínica - Ciencias agrícolas y veterinarias  

Food Irradiation focuses on the fundamental aspects and applications of food irradiation. It summarizes efforts to establish the wholesomeness of irradiated foods, and it discusses the nature of ionizing radiation, as well as its interaction with matter, the biological effects it induces in living organisms associated with food such as raw fruits and vegetables, and the application of these effects in treating foods. The book also highlights some aspects of food irradiation that have potential significance in commercial usage, including consumer attitudes, costs, facilities, and safety.
Organized into 15 chapters, this volume begins with an overview of ionizing radiation and its biological effects, the basics of radiation chemistry, and radiation chemistry of foods and food components. It then discusses the general effects of ionizing radiation on foods; irradiation of foods, such as meats and poultry, marine and freshwater animal foods, beverages, and dairy products; government regulation of irradiated foods; and consumer acceptance of irradiated foods.
This book is a valuable source of information for food technologists, nutritionists, and suppliers of irradiation facilities and equipment.
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Food Labelling

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978-1-85573-496-8 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2000 ScienceDirect

Cobertura temática: Ciencias biológicas  

J Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia. Together they provide a comprehensive guide to producing labelling that complies with existing legislation and satisfies the needs of all interested parties. Food labelling also provides a valuable insight into possible future developments.

The book deals with each aspect of food labelling from the EU and USA perspectives in turn. The legislative requirements for both are fully examined in sections written by experts from the UK Ministry of Agriculture, Fisheries and Food and the US Food and Drug Administration respectively. There are chapters on major themes including the declaration of ingredients and additives, durability indication, nutrition information and nutrition and health claims. Readers will find answers to the questions raise by the issues of Genetically Modified and irradiated foods and ingredients, as well as guides to good international practice in design, multi-lingual requirements, shelf-life issues, traceability and instructions for storage and use.

Food labelling is an invaluable guide for food processors, those concerned with food law and regulation, and all those involved in selling food products in the European Union, United States and throughout the rest of the world.
  • Current legislation on the labelling of food products in the EU and US
  • Full coverage of US and EU labelling regulations in a single source
  • Controversial issue of labelling genetically modified and irradiated ingredients and foods
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Food Machinery: For the Production of Cereal Foods, Snack Foods and Confectionery

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978-1-85573-269-8 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1992 ScienceDirect

Cobertura temática: Ciencias biológicas - Ingeniería química  

This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine design, function, operation and output.
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Food Microbiology

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ISSNs 0740-0020 (impreso) 1095-9998 (en línea)

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Institución detectada Período Navegá Descargá Solicitá
No detectada desde ene. 1984 / hasta dic. 2023 ScienceDirect

Cobertura temática: Ciencias biológicas  

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Food Microstructure and Its Relationship with Quality and Stability

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ISBNs: 978-0-08-100764-8 (impreso)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2017 ScienceDirect
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Food Microstructures: Microscopy, Measurement and Modelling

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978-0-85709-525-1 (en línea)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2013 ScienceDirect

Cobertura temática: Ciencias biológicas  

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.

After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.

Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter.
  • Reviews best practice and essential developments in food microstructure microscopy and modelling
  • Discusses the principles and applications of various microscopy techniques used to discover food microstructure
  • Explores the measurement, analysis and modelling of food microstructures
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Food Packaging

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ISBNs: 978-0-12-804302-8 (impreso)

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Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 2017 ScienceDirect
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Food Packaging

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978-0-08-092395-6 (en línea)

Disponibilidad
Institución detectada Año de publicación Navegá Descargá Solicitá
No detectada 1990 ScienceDirect

Cobertura temática: Ciencias biológicas - Ciencias agrícolas y veterinarias  

This book describes the basic principles of food packaging, as well as recent advances in new materials. The Japanese are world leaders in this area, and detailed information on certain aspects of their industry are presented in this volume.

Key Features
* Sanitation and waste of food packaging materials
* Food packaging and energy in Japan
* New trends in the technology of food preservation
* Fresh and processed food packaging