21671Food microbiology : fundamentals and frontiers : 5th ed.
Commodity-oriented discussion of types of microbial food spoilage and approaches for their control. The major foodborne pathogens, including diseases, virulence mechanisms, control measures, and up-to-date details on molecular biology techniques. State-of-the-science information on food preservation approaches, including natural antimicrobials and the use of bacteriophages in controlling foodborne pathogens. Beneficial microbes used in food fermentations and to promote human and animal health. Updated chapters on current topics such as antimicrobial resistance, predictive microbiology, and risk assessment.
21672Food network magazine : cook like a star
With 65 funn recipes. Sides you'll make all summer. New ways to grill chicken.
21673Food network magazine : easy summer desserts
Contents: Fruit pies, cobblers & crumbles. Cakes, cupcakes & shorycakes. Ice cream treats. Homemade ice cream & toppings. Grilled desserts.
21674Food network pasta cookbook : 110 fast, fresh dinners
Contents: Before you grill. Grilling techniques. Other ways to cook outdoors. Cleaning and maintenance. Additional resources.
21675Food packaging : principles and practice : 3rd ed.
Food Packaging: Principles and Practice, Third Edition presents a comprehensive and accessible discussion of food packaging principles and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the tradition of its bestselling predecessors and has been completely revised to include new, updated, and expanded content and provide a detailed overview of contemporary food packaging technologies.
21676Food packaging and shelf life : a practical guide
Food Packaging and Shelf Life: A Practical Guide provides package developers with the information they need to specify just the right amount of protective packaging to maintain food quality and maximize shelf life.
21677Food plant design
Chapter 1: Economic and technical context of food plant design; Chapter 2: Mathematical modeling of food processing systems and food plant simulation; Chapter 3: Documentation of food plant design; Chapter 4: Processing system alternatives: Process synthesis; Chapter 5: Food processing system alternatives analysis; Chapter 6: Experimentation in pilot plant; Chapter 7: Materials for construction of food equipment; Chapter 8: Hygienic design of processing systems; Chapter 9: Food processing plant design considerations.
21678Food plant engineering systems : 2nd ed.
Chapter 1: The system approach to lean manufacturing; Chapter 2: Measurements and numbers; Chapter 3: General calculations; Chapter 4; Properties of fluids; Chapter 5: Pumps; Chapter 6: Thermodynamics; Chapter 7: Electrical systems; Chapter 8: Heating systems for processing plants; Chapter 9: Steam generation; Chapter 10: Refrigeration and freezing; Chapter 11: Water and waste systems; Chapter 12: Materials handling; Chapter 13: Manufacturing plant design; Chapter 14: Environmental issues; Chapter 15: Safety.
21679Food safety : quality control and management
1. Analytical Approaches for measurement of food contaminants; 2. Quality control and risk assessment of food storage and packaging; 3. Chromatography coupled with tandem mass spectrometry application in the assessment of food contaminants and safety; 4. FT-IR analyses in food authentication: food safety and quality assurance; 5. Analysis of food additives using chromatographic techniques; 6. Aflatoxin detection in dairy products; 7. Analysis of heavy metals in seafoods; 8. Assessment of biological contaminants by using ELISA/PCR technique; 9. Intelligent point-of-care testing for food safety: mycotoxins; 10. Mycotoxin degradation methods in food; 11. Food irradiation for food safety; 12. Using inorganic nanoparticles for sustainable food safety and quality control; 13. Nanozymes in food safety: current applications and future challenges; 14. Innovations in food safety technology; 15. Food allergens: a potential health hazard and its management; 16. Assessment of food contaminants in meat and meat products.
21680Food science and technology : 2nd ed.
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.