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Colloque Sur La Bioconservation Des Produits Marins
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Book Synopsis Basic Technics in Ecological Farming / Techniques de Base en Agriculture Biologique / Grundsätzliche Verfahren der ökologischen Landwirtschaft / Le Maintien de la Fertilité des Sols / The Maintenance of Soil Fertility / Die Erhaltung der Bodenfruchtbarkeit by : Stuart Hill
Download or read book Basic Technics in Ecological Farming / Techniques de Base en Agriculture Biologique / Grundsätzliche Verfahren der ökologischen Landwirtschaft / Le Maintien de la Fertilité des Sols / The Maintenance of Soil Fertility / Die Erhaltung der Bodenfruchtbarkeit written by Stuart Hill and published by Birkhäuser. This book was released on 2013-12-14 with total page 364 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Minimal Processing Technologies in the Food Industries by : T Ohlsson
Download or read book Minimal Processing Technologies in the Food Industries written by T Ohlsson and published by Elsevier. This book was released on 2002-07-26 with total page 305 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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. Reviews the range of minimal processing techniques, their advantages and disadvantages and their use in food production Discusses the range of thermal technologies, such as infrared heating, ohmic heating, and dielectric methods, including the use of microwaves Presents alternatives to thermal processing, ranging from irradiation to high pressure processing and the use of pulsed electric fields
Book Synopsis Biotechnology and Sustainable Development by : Ismail Serageldin
Download or read book Biotechnology and Sustainable Development written by Ismail Serageldin and published by CABI. This book was released on 2003 with total page 340 pages. Available in PDF, EPUB and Kindle. Book excerpt: Based on the first scientific conference convened at the Library of Alexandria, 'Biotechnology and Sustainable Development: Voices of the South and North', which was held in Alexandria, Egypt, in March 2002, this book contains overviews of agriculture, health, ethics and the environment. It discusses how dramatic improvements in food security, health, and lifestyle could accrue to the poor people of developing countries through the applications of new technologies.
Book Synopsis Managing Frozen Foods by : C J Kennedy
Download or read book Managing Frozen Foods written by C J Kennedy and published by Elsevier. This book was released on 2000-06-27 with total page 303 pages. Available in PDF, EPUB and Kindle. Book excerpt: The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry. Frozen foods have shed their associations with low quality convenience food and freezing is now recognised as one of the safest and most nutritionally valuable ways to store food. Quality is a fundamental competitive advantage. However, the quality of frozen foods is dependent upon the strength or weakness of each link in the supply chain. This book examines the key quality factors at each stage in the frozen food supply chain, from raw material selection through processing and storage to retail display. Managing frozen foods is a unique overview of this entire industry and provides frozen food manufacturers, distributors and retailers with: The book begins with a review of the safety of frozen foods in production and distribution. It then considers the selection of raw materials and pre-treatment before examining the range of physical and chemical factors affecting the sensory and nutritional quality of food during freezing. This is followed by a comprehensive review of freezer technology and identifies the essential selection criteria that food manufacturers need to consider. Further chapters discuss the selection of packaging, cold store design, equipment and maintenance as well as the key area of retail display equipment. Dr Christopher J Kennedy concludes the book by providing a valuable insight into the future of this industry, outlining the opportunities offered by latest developments such as anti-freeze proteins and ultrasonic techniques. A practical and authoritative guide to best practice in maximising quality An invaluable decision-making tool, including guidance on the selection of raw materials, freezer technology, packaging materials and retail display equipment The latest research into the frozen food industry from academic and industry experts
Book Synopsis Perspectives for Agroecosystem Management: by : Peter Schroder
Download or read book Perspectives for Agroecosystem Management: written by Peter Schroder and published by Elsevier. This book was released on 2011-08-19 with total page 457 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable agriculture is a key concept for scientists, researchers, and agricultural engineers alike. This book focuses on the FAM- project (FAM Munich Research Network on Agroecosystems) of the 1990s as a means to assessing, forecasting, and evaluating changes in the agroecosystems that are necessary for agricultural sustainability. The management of two separate management systems: an organic and an integrated farming system are described to provide an interdisciplinary approach Changes of matter fluxes in soils, changes of trace gas fluxes from soils, precision farming in a small scale heterogen landscape, influence of management changes on flora and fauna, as well as the development of agroecosystem models, the assessment of soil variability and the changes in nutrient status are important aspects of this book. * Contains detailed results and insight of a long-time project on agricultural sustainability * Provides an interdisciplinary approach for comprehensive understanding by scientists and researchers of soil, plants, agriculture, and environment * Includes an international perspective
Book Synopsis Sous Vide and Cook-Chill Processing for the Food Industry by : Sue Ghazala
Download or read book Sous Vide and Cook-Chill Processing for the Food Industry written by Sue Ghazala and published by Boom Koninklijke Uitgevers. This book was released on 1998-08-31 with total page 362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The emerging sous vide and cook-chill techniques are becoming increasingly important in the food industry. The contributors discuss the advantages and disadvantages of using these techniques and possible future implications for the industry.
Book Synopsis Minimally Processed Foods by : Mohammed Wasim Siddiqui
Download or read book Minimally Processed Foods written by Mohammed Wasim Siddiqui and published by Springer. This book was released on 2014-10-29 with total page 313 pages. Available in PDF, EPUB and Kindle. Book excerpt: The safety and efficacy of minimal food processing depends on the use of novel preservation technologies. This book first examines what is meant by minimally processed foods, including fresh-cut, cooked-chilled, and part-baked products. Next explored are the technologies or methods to produce quality products in terms of safety and nutrition, including: edible coating, natural preservatives (i.e., antimicrobial, flavour enhancer, anti-browning), advanced packaging (active, antimicrobial, and modified or controlled atmosphere), and selected non-thermal techniques (high pressure, pulsed electric field, ultrasound, light). Preservation of food is crucial to achieving a secure and safe global food supply with the desired sensory quality. In addition, the increasing consumer demand for safe, ready-to-serve, ready-to-eat-and-cook products with minimal chemical preservatives has raised expectations. However, foods deemed minimally processed, such as fresh-cut fruits and vegetables, cooked-chilled, and half-baked foods, are delicate products that need special care in preparation, processing, storage, and handling. As a result, new technologies to develop minimally processed foods have aggressively advanced. Minimally Processed Foods: Technologies for Safety, Quality, and Convenience explores both the definition of minimally processed foods and the methods and technologies used to achieve the safety and nutritional value consumers demand. About the Editors Mohammed Wasim Siddiqui, Bihar Agricultural University, Sabour, Bhagalpur, India Mohammad Shafiur Rahman, Sultan Qaboos University, Al-khod, Oman
Book Synopsis Food Preservation by Moisture Control by : Gustavo V. Barbosa-Cánovas
Download or read book Food Preservation by Moisture Control written by Gustavo V. Barbosa-Cánovas and published by CRC Press. This book was released on 1995-10-05 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Irradiation written by and published by . This book was released on 1988 with total page 84 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Microbiological Safety and Quality of Food by : Barbara M. Lund
Download or read book Microbiological Safety and Quality of Food written by Barbara M. Lund and published by Springer Science & Business Media. This book was released on 2000 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.
Book Synopsis Physical Properties of Foods--2 by : R. Jowitt
Download or read book Physical Properties of Foods--2 written by R. Jowitt and published by . This book was released on 1987 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt:
