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Titre :	Handbook of food processing : food safety, quality, and manufacturing processes Ajouter au panier
Auteur(s) :	Theodoros Varzakas, Éditeur scientifique Constantina Tzia, Éditeur scientifique
Type de document :	Livre
Sujets :	Aliments -- Analyse sensorielle ; Aliments -- Odeur ; Analyse des dangers et maîtrise des points critiques ; Boissons alcoolisées ; Boissons non alcoolisées ; Chocolat ; Corps gras comestibles ; Déchets ; Fruits ; Hygiène ; Légumes ; Matières premières ; Produits de boulangerie-pâtisserie ; Produits de la mer ; Produits laitiers ; Sécurité ; Traçabilité ; Viande ; Volaille (viande) ; Déchets -- Élimination ; Boulangerie -- Appareils et matériel ; Boulangerie -- Technique ; Aliments fonctionnels ; Chocolat -- Industrie et technique -- Technique HUILE ; HACCP
Résumé :	Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability F[...] Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
Editeur(s) :	Boca Raton : CRC Press
Date de publication :	2016
Collection :	Contemporary Food Engineering Series
Format :	1 vol. (XX-659 p.) / ill., couv. ill. en coul. / 26 cm
Note(s) :	Bibliogr. Index
Table des matières :	Raw Materials of Foods: Handling and Management Constantina Tzia, Panagiotis Sfakianakis, and Virginia Giannou Sensory Evaluation of Foods Constantina Tzia, Virginia Giannou, Stella Lignou, and Dimitra Lebesi Hygiene and Food Sanitation Theodoros Varzakas ISO 22000, HACCP and Other Management Tools for Implementation of Food Safety-Traceability Case Studies Theodoros Varzakas Food Waste Management Theodoros Varzakas Dairy[...] Raw Materials of Foods: Handling and Management Constantina Tzia, Panagiotis Sfakianakis, and Virginia Giannou Sensory Evaluation of Foods Constantina Tzia, Virginia Giannou, Stella Lignou, and Dimitra Lebesi Hygiene and Food Sanitation Theodoros Varzakas ISO 22000, HACCP and Other Management Tools for Implementation of Food Safety-Traceability Case Studies Theodoros Varzakas Food Waste Management Theodoros Varzakas Dairy Products Technology Panagiotis Sfakianakis, Barbaros Özer, Theodoros Varzakas, and Constantina Tzia Bakery Technology Virginia Giannou, Dimitra Lebesi, Theodoros Varzakas, and Constantina Tzia Minimally Processed (Fresh-Cut) Fruits and Vegetables: Production, Quality, and Safety E. Manolopoulou and Theodoros Varzakas Nonalcoholic Beverages Theodoros Varzakas and Xenophon Stampelos Alcoholic Beverages Tsakiris Argyrios and Papakonstantinou Spyros Chocolate Manufacturing Theodoros Varzakas Fats and Oils Processing Technology Constantina Tzia, Virginia Giannou, Vasiliki Polychniatou, and Sofia Chanioti Meat and Meat Products: Processing, Quality, and Safety Theodoros Varzakas Poultry Manufacturing Technologies Theodoros Varzakas and Vivian Feddern Seafood Technology: The Case Study of the Seafood Industry in the Russian Federation Theodoros Varzakas, Elena A. Smirnova, and Olga V. Koroleva Snack Foods Constantina Tzia, Virginia Giannou, and Theodoros Varzakas Functional Foods Kleopatra Tsatsaragkou, Paraskevi Paximada, Stylliani Protonotariou, and Ioanna Mandala Functional Foods Case Study: The Incorporation of Omega-3 Fatty Acids and Phytosterol Esters into Filo Products Theodoros Varzakas Flavor Production Stella Lignou and Jane K. Parker
Langue(s) :	Anglais
Identifiant :	978-1-4987-2177-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=187218

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