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Book
ISBN: 0443153477 0443153469 9780443153471 9780443153464 Year: 2023 Publisher: San Diego : Elsevier Science & Technology,
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Food --- Food additives --- Food Quality --- Quality. --- Health aspects.
Book
ISBN: 9780081017661 0081017669 0081007647 9780081007648 Year: 2018 Publisher: Duxford, England : Woodhead Publishing,
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Food --- Microbiology. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Sanitary microbiology --- Bacteriology
Book
ISBN: 1845699521 1845695631 9781845699529 9781845695637 9781439830956 Year: 2010 Publisher: Boca Raton, Fla. : Oxford : CRC Press ; Woodhead Pub. Ltd.,
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Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Quality evaluation is also needed at each step for effective management. Cereal grains: assessing and managing quality provides a convenient and comprehensive overview of academic research and industry best practice in these areas.After an initial chapter introducing the themes of the book, further chapters in Part one review cereal grain morphology and composition and the diversity of uses of
Grain. --- Food --- Quality. --- Food quality --- Quality of food --- Quality of products --- Breadstuffs --- Cereal grains --- Cereals --- Grains --- Botany, Economic --- Field crops --- Flour --- Food crops --- Seed crops
Book
ISBN: 0988856514 1628702230 0988856565 0983079161 9780988856561 9781628702231 9780983079163 9780988856516 Year: 2013 Publisher: Urbana, Illinois : AOCS Press,
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Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown o
Food -- Quality. --- Lipids -- Oxidation. --- Oils and fats, Edible -- Deterioration. --- Oils and fats, Edible --- Lipids --- Food --- Health & Biological Sciences --- Diet & Clinical Nutrition --- Deterioration --- Oxidation --- Quality --- Deterioration. --- Oxidation. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Lipides --- Lipins --- Lipoids --- Biomolecules --- Steroids --- Deterioration of edible oils and fats
ISBN: 1855732998 1591240875 9781591240877 9781855736474 1855736470 9781855732995 Year: 1997 Publisher: Cambridge, England : Woodhead Publishing Limited,
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Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration. Yet, this traditional methodology for food analysis has increasingly proved to be inadequate. During the recent past
however, new analytical approaches used to assess the quality of foods have been emerging - work on chemotaxonomy has gained momentum, new molecules in the plant kingdom have been discovered, and there have been many advances in molecular biology and genetics.
As well as comparing and evaluating indices used to assess quality of foods, Handbook of Indices of Food Qua
Chemistry of natural organic substances --- Nutritionary hygiene. Diet --- Food science and technology --- Engineering --- Food Science and Technology --- Food --- Food quality --- Quality of food --- Quality of products --- Quality. --- Aliments - Qualité
Periodical
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Chemistry --- Food --- Food Analysis --- Composition --- Analysis --- Aliments --- Analyse --- Périodiques. --- Nutrients --- Foods --- Analysis, Food --- Analyses, Food --- Food Analyses --- analysis --- Nutrient --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Food Quality --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies
Periodical
ISSN: 10960481 08891575 Year: 1987 Publisher: [London, UK] : Academic Press
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Food --- Food Analysis --- Composition --- Analysis --- Food Analysis. --- Analysis. --- Analysis, Food --- Analyses, Food --- Food Analyses --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- analysis --- Chemistry --- Food Quality --- Chemistry, Technical --- Sanitary chemistry
Periodical
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Food --- Biochemistry --- Food. --- Food Analysis. --- Aliments --- Biochimie --- Analysis --- Composition --- Analyse --- Foods --- Analysis, Food --- Analyses, Food --- Food Analyses --- Nutrients --- analysis --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food Quality --- Nutrient --- Nutritional Physiological Phenomena --- Nutritional Requirements --- Primitive societies
Book
ISBN: 0124078958 0124077757 1306284597 9780124078956 9780124077751 9781306284592 Year: 2014 Publisher: London : Academic Press,
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Guide to Food Safety and Quality During Transportation provides a sound foundation for the improvement of the transportation sector responsible for the movement of food. While food safety agencies have been focused on producer, processor, retail, and restaurant food safety, the industry that moves the food has been largely overlooked. Ensuring trucks and containers are properly cleaned and disinfected, proper maintenance of refrigeration temperatures during transport, and avoiding paperwork delays are all areas of concern. Lack of government oversight has resulted in multiple, non-st
Food --- Transportation --- Safety measures. --- Quality control. --- Quality. --- Food quality --- Quality of food --- Quality of products --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Primitive societies --- Food industry and trade --- Sanitation.
Book
ISBN: 1619426129 9781619426122 9781611229172 1611229170 Year: 2011 Publisher: Hauppauge, N.Y. : Nova Science Publishers,
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Food --- Food quality --- Quality of food --- Quality of products --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Analysis. --- Quality. --- Safety measures. --- Chemistry --- Composition --- Analysis --- Quality --- Safety measures --- E-books
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