Read Books Online and Download eBooks, EPub, PDF, Mobi, Kindle, Text Full Free.
Download Egg Pasteurization Manual full books in PDF, epub, and Kindle. Read online Egg Pasteurization Manual ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author : United States. Agricultural Research Service
Publisher :
ISBN 13 :
Total Pages : 56 pages
Book Rating : 4.3/5 (117 download)
Download or read book Egg Pasteurization Manual written by United States. Agricultural Research Service and published by . This book was released on 1969 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Yoshinori Mine
Publisher : CRC Press
ISBN 13 : 1000899616
Total Pages : 807 pages
Book Rating : 4.0/5 (8 download)
Download or read book Handbook of Egg Science and Technology written by Yoshinori Mine and published by CRC Press. This book was released on 2023-09-12 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.
Author :
Publisher :
ISBN 13 :
Total Pages : 992 pages
Book Rating : 4.:/5 (7 download)
Download or read book ARS. written by and published by . This book was released on 1967 with total page 992 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Veslemøy Andersen
Publisher : Academic Press
ISBN 13 : 032390209X
Total Pages : 1160 pages
Book Rating : 4.3/5 (239 download)
Download or read book Food Safety Management written by Veslemøy Andersen and published by Academic Press. This book was released on 2023-03-28 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource. - Addresses risks and controls at various stages of the food supply chain based on food type, including a generic HACCP study and new information on FSMA - Covers the latest emerging technologies for ensuring food safety - Includes observations on what works and what doesn't on issues in food safety management - Provides practical guidelines for the implementation of elements of the food safety assurance system - Explains the role of different stakeholders of the food supply
Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1420009214
Total Pages : 776 pages
Book Rating : 4.4/5 (2 download)
Download or read book Computational Fluid Dynamics in Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2007-05-24 with total page 776 pages. Available in PDF, EPUB and Kindle. Book excerpt: The implementation of early-stage simulation tools, specifically computational fluid dynamics (CFD), is an international and interdisciplinary trend that allows engineers to computer-test concepts all the way through the development of a process or system. With the enhancement of computing power and efficiency, and the availability of affordable CF
Author : Yoshinori Mine
Publisher : John Wiley & Sons
ISBN 13 : 0470181230
Total Pages : 378 pages
Book Rating : 4.4/5 (71 download)
Download or read book Egg Bioscience and Biotechnology written by Yoshinori Mine and published by John Wiley & Sons. This book was released on 2008-01-03 with total page 378 pages. Available in PDF, EPUB and Kindle. Book excerpt: Egg Bioscience and Biotechnology provides a very focused look at the most recent advances in the study and value-added use of the bioactive components of eggs. This book focuses mainly on biologically active substances derived from egg components and their potential use. These include substances with anti-microbial, anti-adhesive, immunomodulatory, anti-cancer, anti-hypertensive, and anti-oxidant properties.
Author : William J Stadelman
Publisher : CRC Press
ISBN 13 : 1351453718
Total Pages : 592 pages
Book Rating : 4.3/5 (514 download)
Download or read book Egg Science and Technology written by William J Stadelman and published by CRC Press. This book was released on 2017-12-14 with total page 592 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is the complete source of information on egg handling, processing, and utilization. Egg Science and Technology, Fourth Edition covers all aspects of grading, packaging, and merchandising of shell eggs. Full of the information necessary to stay current in the field, Egg Science and Technology remains the essential reference for everyone involved in the egg industry. In this updated guide, experts in the field review the egg industry and examine egg production practices, quality identification and control, egg and egg product chemistry, and specialized processes such as freezing, pasteurization, desugarization, and dehydration. This updated edition explores new and recent trends in the industry and new material on the microbiology of shell eggs, and it presents a brand-new chapter on value-added products. Readers can seek out the most current information available in all areas of egg handling and discover totally new material relative to fractionation of egg components for high value, nonfood uses. Contributing authors to Egg Science and Technology present chapters that cover myriad topics, ranging from egg production practices to nonfood uses of eggs. Some of these specific subjects include: handling shell eggs to maintain quality at a level for customer satisfaction trouble shooting problems during handling chemistry of the egg, emphasizing nutritional value and potential nonfood uses merchandising shell eggs to maximize sales in refrigerated dairy sales cases conversion of shell eggs to liquid, frozen, and dried products value added products and opportunities for merchandising egg products as consumers look for greater convenience Egg Science and Technology is a must-have reference for agricultural libraries. It is also an excellent text for upper-level undergraduate and graduate courses in food science, animal science, and poultry departments and is an ideal guide for professionals in related food industries, regulatory agencies, and research groups.
Author : United States. Agricultural Research Service. Western Utilization Research Branch
Publisher :
ISBN 13 :
Total Pages : 404 pages
Book Rating : 4.:/5 (31 download)
Download or read book Semiannual List of Publications and Patents with Abstracts written by United States. Agricultural Research Service. Western Utilization Research Branch and published by . This book was released on 1966 with total page 404 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 1210 pages
Book Rating : 4.3/5 (126 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1970 with total page 1210 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : United States. Agricultural Research Service. Western Regional Research Laboratory
Publisher :
ISBN 13 :
Total Pages : 448 pages
Book Rating : 4.:/5 (7 download)
Download or read book List of Publications & Patents with Abstracts written by United States. Agricultural Research Service. Western Regional Research Laboratory and published by . This book was released on 1966 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Da-Wen Sun
Publisher : CRC Press
ISBN 13 : 1420027379
Total Pages : 662 pages
Book Rating : 4.4/5 (2 download)
Download or read book Thermal Food Processing written by Da-Wen Sun and published by CRC Press. This book was released on 2005-12-12 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt: The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining
Author : Elliot T. Ryser
Publisher : CRC Press
ISBN 13 : 9781420000870
Total Pages : 768 pages
Book Rating : 4.0/5 (8 download)
Download or read book Listeria written by Elliot T. Ryser and published by CRC Press. This book was released on 1999-01-04 with total page 768 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Presents the most advanced information on this dangerous pathogen and its incidence in the food supply edition. Second Edition features a new chapter on pathogenesis, a new chapter on typing strains of Listeria monocytogenes, and revisions and additions to the first edition chapters."
Author : Y Nys
Publisher : Elsevier
ISBN 13 : 0857093916
Total Pages : 641 pages
Book Rating : 4.8/5 (57 download)
Download or read book Improving the Safety and Quality of Eggs and Egg Products written by Y Nys and published by Elsevier. This book was released on 2011-08-19 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Author : Shai Barbut
Publisher : Elsevier Inc. Chapters
ISBN 13 : 0128056460
Total Pages : 44 pages
Book Rating : 4.1/5 (28 download)
Download or read book Food Safety Management written by Shai Barbut and published by Elsevier Inc. Chapters. This book was released on 2013-11-01 with total page 44 pages. Available in PDF, EPUB and Kindle. Book excerpt: Both meat and egg products, produced by the poultry industry, present a challenge during primary processing as the raw materials are obtained from the farm. Over past 50 years line speed has increased at a tremendous rate while more attention has been placed on food safety. The introduction of HACCP programs has helped the industry maintain high standards. The review includes flow diagrams which also point out the potential hazards and suggestions for critical control points, in an HACCP generic model for processing raw poultry meat and a model for pasteurized liquid eggs. Examples of a few hazards and ways to deal with them at the plant level are provided as an illustration of the approach to construct an HACCP plan.
Author :
Publisher :
ISBN 13 :
Total Pages : 406 pages
Book Rating : 4.E/5 ( download)
Download or read book Salmonella Surveillance. Report written by and published by . This book was released on 1968 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Center for Disease Control
Publisher :
ISBN 13 :
Total Pages : 844 pages
Book Rating : 4.:/5 (319 download)
Download or read book Salmonella Surveillance written by Center for Disease Control and published by . This book was released on 1966 with total page 844 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard Owusu-Apenten
Publisher : Springer Nature
ISBN 13 : 3030654338
Total Pages : 613 pages
Book Rating : 4.0/5 (36 download)
Download or read book Elementary Food Science written by Richard Owusu-Apenten and published by Springer Nature. This book was released on 2022-05-28 with total page 613 pages. Available in PDF, EPUB and Kindle. Book excerpt: Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
