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Books in Food processing

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81-90 of 105 results in All results

The Chorleywood Bread Process

  • 1st Edition
  • March 24, 2006
  • Stanley P. Cauvain + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 9 6 2 - 8
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 4 3 - 1
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world’s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.

Improving Traceability in Food Processing and Distribution

  • 1st Edition
  • March 8, 2006
  • I Smith + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 4 5 6 9 - 1 2 3 - 3
In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important. This important book describes key components of traceability systems and how food manufacturers can manage them effectively.After an introductory chapter on the nature of traceability systems, the first part of the book reviews the role of traceability systems not only in ensuring food safety but in optimising business performance. Part two looks at ways of building traceability systems, with chapters on modelling, identifying and resolving bottlenecks in traceability systems, including process information and tracing analytical measurements. Part three reviews key traceability technologies such as DNA markers, electronic tagging of farm animals, ways of storing and transmitting traceability data and the range of data carrier technologies.Improving traceability in food processing and distribution is an important reference for QA staff in the food industry in meeting regulatory requirements and improving the safety and quality of food products.

Improving the thermal Processing of Foods

  • 1st Edition
  • July 16, 2004
  • P Richardson
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 7 3 0 - 3
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 9 0 7 - 9
The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour. It has long been recognised that thermal technologies must ensure the safety of food without compromising food quality. Improving the thermal processing of foods summarises key research both on improving particular thermal processing techniques and measuring their effectiveness.Part one examines how best to optimise thermal processes, with chapters addressing safety and quality, efficiency and productivity and the application of computational fluid dynamics. Part two focuses on developments in technologies for sterilisation and pasteurisation with chapters on modelling retort temperature control and developments in packaging, sous-vide and cook-chill processing. There are chapters covering continuous heat processing, including developments in tubular heat exchangers, aseptic processing and ohmic and air impingement heating. The fourth part considers the validation of thermal processes, modelling heat penetration curves, using data loggers and time-temperature integrators and other new measuring techniques. The final group of chapters detail methods of analysing microbial inactivation in thermal processing and identifying and dealing with heat-resistant bacteria.Improving the thermal processing of foods is a standard reference book for those working in the food processing industry.

Poultry Meat Processing and Quality

  • 1st Edition
  • June 1, 2004
  • G Mead
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 9 0 3 - 1
Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically. To ensure the continued growth and competitiveness of this industry, it is essential that poultry meat quality and safety are maintained during production and processing. This important collection provides an authoritative review of the key issues affecting poultry meat quality in production and processing.The book begins by establishing consumer requirements for meat quality, before examining the influence of breeding and husbandry, and techniques for stunning and slaughter of poultry. Chapters 5 and 6 look at primary and secondary processing and Chapters 7, 8 and 9 discuss packaging, refrigeration and other preservation techniques. There are also chapters on microbial hazards and chemical residues in poultry. Quality management issues are reviewed in the final group of chapters, including shelf-life and spoilage, measuring quality parameters and ways of maintaining safety and maximising quality.Poultry meat processing and quality is an essential reference book for technical managers in the Poultry Industry and anyone engaged in teaching or research on poultry meat production.

Proteins in Food Processing

  • 1st Edition
  • April 22, 2004
  • Rickey Y. Yada
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 8 3 7 - 9
Proteins are essential dietary components and have a significant effect on food quality. Edited by a leading expert in the field and with a distinguished international team of contributors Proteins in food processing reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products.After two introductory chapters, the book discusses sources of proteins, examining the caseins, whey, muscle and soy proteins and proteins from oil-producing plants, cereals and seaweed. Part two illustrates the analysis and modification of proteins, with chapters on testing protein functionality, modelling protein behaviour, extracting and purifying proteins and reducing their allergenicity. A final group of chapters are devoted to the functional value of proteins and how they are used as additives in foods.Proteins in food processing is a comprehensive and authoritative reference for the food processing industry.

Environmentally-Friendly Food Processing

  • 1st Edition
  • September 30, 2003
  • B Mattsson + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 7 1 7 - 4
Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation. This book addresses how to achieve environmentally-friendly food production, reviewing the assessment of various food products and the ways in which the industry can improve their operations and become more environmentally responsible.Part one evaluates the environmental impact of food processing operations, in such areas as fruit, vegetable, meat and fish processing. Part two moves on to address good practice in food processing reviewing packaging, recycling and waste treatment, as well as methods of improving energy consumption and environmental training for the food industry.Environmentally-friendly food processing is an essential reference for all those concerned with environmental awareness and responsibility in the food industry.

Microbiological Risk Assessment in Food Processing

  • 1st Edition
  • September 26, 2002
  • M. Brown + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 5 8 5 - 9
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 6 8 - 9
Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.The book begins by placing MRA within the broader context of the evolution of international food safety standards.Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.

The Nutrition Handbook for Food Processors

  • 1st Edition
  • August 16, 2002
  • C J K Henry + 1 more
  • English
  • Hardback
    9 7 8 - 1 - 8 5 5 7 3 - 4 6 4 - 7
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 6 5 - 8
Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers.Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing.Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field.

Minimal Processing Technologies in the Food Industries

  • 1st Edition
  • July 26, 2002
  • T Ohlsson + 1 more
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 7 9 - 5
The emergence of ‘minimal’ processing techniques, which have a limited impact on a food’s nutritional and sensory properties, has been a major new development in the food industry. This book provides an authoritative review of the range of minimal techniques currently available, their applications and safety and quality issues.

Extrusion Cooking

  • 1st Edition
  • June 25, 2001
  • R Guy
  • English
  • eBook
    9 7 8 - 1 - 8 5 5 7 3 - 6 3 1 - 3
Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods. However, as a complex multivariate process it requires careful control if product quality is to be maintained. Edited by a leading authority in the field, and with an international team of contributors, this important collection reviews the key factors affecting quality and how they can be controlled in manufacturing a range of extruded products.The first part of Extrusion Cooking</> looks at general influences on quality. There are chapters on the selection of raw materials, criteria for selecting the right extruder, analysing and optimising thermal performance in extrusion cooking, and effective process control. There is also an important chapter on maintaining nutritional quality in extruded products.The second part of the book looks at the application of extrusion in particular product groups. Each chapter examines the range of extruded products within the product group, the specific production issues and future trends. It also includes chapters on key products such as breakfast cereals, snack foods and baby foods.Extrusion cooking will be widely welcomed as a major reference in maximising the quality of extruded products.