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voeding --- analyse (chemie) --- Food science and technology --- chemische technologie

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Gluten Free Cereals and Beverages presents the latest work in the development of gluten free products, including description of the disease, the detection of gluten and the labeling of gluten free products, as well as exploring the raw materials and ingredients used to produce gluten free products.Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world's population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins commonly referred to as Coeliac Di

Engineering --- Food Science and Technology --- Gluten-free foods. --- Gluten-free diet. --- Celiac disease --- Diet therapy --- Dietetic foods

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Food should be tasty, healthy, sustainable and preferably not too expensive. But food should also be safe and with sufficient guarantees on maintaining good quality aspects until the end-of-shelf life. The various actors in the food supply chain have an interest in verifying the expected quality and safety by means of microbiological analyses of food. Measurement brings knowledge and microbiological guidelines help in the decision-making process for judging the acceptability of food or food production processes.The present handbook provides microbiological guidelines and current applicable EU legal criteria (status 1.1.2018) for a wide range of food categories (dairy, meat, seafoods, plant-based foods, bakery products, composite foods, shelf-stable food, water) and subcategories therein, based upon the type of food processing and intrinsic characteristics of the foods.This book can be consulted to provide quick answers on the expected microbiological contamination of foodstuff. It can help in interpretation of test results in assessing good (hygienic) practices in the production of food, determining the shelf life and ensuring food safety.

Medical law --- Food science and technology --- Food Quality and Safety. --- Food science and technology. --- Medical law. --- Microbiology --- Microbiologie --- Food --- Aliments --- Technique --- Analysis --- Analyse --- Voeding : kwaliteitscontrole --- Voedselveiligheid --- Voedingsmiddelen : microbiologische controle --- Voedingsmiddelen : analyse --- 664.3 --- microbiologie --- testen --- PXL-Tech 2018 --- levensmiddelentechnologie --- Meat Products. --- Dairy Products. --- Food Microbiology. --- Food Analysis. --- Microbioogie. --- Sanitary microbiology --- Microbiology. --- Standards. --- Bacteriology --- Standards --- E-books --- Meat Products --- Dairy Products --- Food Microbiology --- Food Analysis

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612.39 --- Voedingsleer --- 612.39 Nutrition --- Nutrition --- Food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Analysis --- Composition --- Chemistry --- Food science and technology

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Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities. The book begins with an overview of important basic concepts. It describes unit operations that take place at ambient temperature or involve minimum heating of foods. Subsequent chapters examine operations that heat foods to preserve them or alter their eating quality, and explore operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Finally, the book reviews post-processing operations, including packaging and distribution logistics. The third edition has been substantially rewritten, updated and extended to include the many developments in food technology that have taken place since the second edition was published in 2000. Nearly all unit operations have undergone significant developments, and these are reflected in the large amount of additional material in each chapter. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, genetic modification of foods, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Developments in technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.

Food industry and trade. --- Voeding --- Voedingstechnologie --- Voedingsindustrie --- 664.2 --- Procestechnieken --- Voeding; technologie --- Voedselverwerking --- voedingstechnologie --- voedingsindustrie (lt) --- voedingsmiddelen (lt) --- Agrotechnology and Food Sciences. Food and Bioprocess Engineering --- Food and Bioprocess Engineering (General). --- Engineering --- Food Science and Technology --- Food --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Processing