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Service industry --- Food science and technology --- food and beverage --- hotelwezen --- kaas

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678.6 --- Chocolade --- 472.3 --- Chocolade : kleuteronderwijs --- Cacao - Koffie - Thee --- Food science and technology --- chocolade --- informatieve jeugdliteratuur --- Voeding

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Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products.Provides an authoritative review o

Food --- Preservation. --- Safety measures. --- Voedingsmiddelen : bewaring --- Voedingsmiddelen : bewaarmiddelen --- 664.2 --- Food preservation --- Food preservatives --- Preservation --- Safety measures --- Engineering --- Food Science and Technology --- Food additives. --- Food packaging --- Packaging.

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Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quali

Engineering --- Food Science and Technology --- Food --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Groceries --- Packaging. --- Packaging --- Technological innovations. --- Verpakkingen --- Kunststoffen : verpakkingen --- 621.798 --- Primitive societies

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With its distinguished international team of contributors, Dairy processing summarises key developments in the field and how they enhance dairy product safety and quality. The first part of the book discusses raw milk composition, production and quality. Part 2 reviews developments in processing from hygiene and HACCP systems to automation, high-pressure processing and modified atmosphere packaging. The final part of the book considers developments for particular products such as fermented dairy products and cheeses.

637.1 --- #abib:almm --- 664.6 --- Melkproducten : verwerking --- Dairying and dairy produce in general --- Agrotechnology and Food Sciences. Food Sciences --- Dairy Science --- Dairy Science. --- 637.1 Dairying and dairy produce in general --- Engineering --- Food Science and Technology --- Dairy processing. --- Dairying. --- Dairy industry --- Animal industry --- Dairy manufacture --- Milk --- Agricultural processing --- Dairying --- Food industry and trade --- Processing