Case studies in food safety and environmental health. / Peter Ho (2007)

Public ISBD Titre : Case studies in food safety and environmental health. Type de document : texte imprimé Auteurs : Peter Ho, Editeur scientifique ; Maria Margarida Cortez Vieira, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2007 Collection : ISEKI-Food series num. 6 Importance : 93 p. ISBN/ISSN/EAN : 978-0-387-33514-8 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire EUROPE ; SANTE ; NITRATE ; ENVIRONNEMENT ; HUILE VEGETALE ; LISTERIA ; CONTAMINATION ; AFLATOXINE ; TOXICOLOGIE ; MYCOTOXINE ; PRODUIT ALIMENTAIRE ; CLOSTRIDIUM ; INTOXICATION ALIMENTAIRE Type de document : Livre Table des matières : Part 1 Specific Issues 1 Acrylamide and Human HeaIth 2 Nitrates in Food, Health and the Environment 3 Endocrine disrupting compounds in olive oil 4 Clostridium botulinum and Botulism 5 Listeria monocytogenes and Listeriosis Part II Historical perspectives 6 The Toxic Oil Syndrome in Spain 7 A ban on Paprika in Hungary 8 An Outbreak of Botulism in Italy 9 Listeriosis from butter in Finland Part III Research-based 10 Alternative solutions for the treatment of food produce Il Heavy metals in Organic milk 12 Aflatoxins in farmed fish in Estonia 13 Mycotoxins in Cereal Products from Romania Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67939 Case studies in food safety and environmental health. [texte imprimé] / Peter Ho, Editeur scientifique ; Maria Margarida Cortez Vieira, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2007 . - 93 p.. - (ISEKI-Food series; 6) . ISBN : 978-0-387-33514-8 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire EUROPE ; SANTE ; NITRATE ; ENVIRONNEMENT ; HUILE VEGETALE ; LISTERIA ; CONTAMINATION ; AFLATOXINE ; TOXICOLOGIE ; MYCOTOXINE ; PRODUIT ALIMENTAIRE ; CLOSTRIDIUM ; INTOXICATION ALIMENTAIRE Type de document : Livre Table des matières : Part 1 Specific Issues 1 Acrylamide and Human HeaIth 2 Nitrates in Food, Health and the Environment 3 Endocrine disrupting compounds in olive oil 4 Clostridium botulinum and Botulism 5 Listeria monocytogenes and Listeriosis Part II Historical perspectives 6 The Toxic Oil Syndrome in Spain 7 A ban on Paprika in Hungary 8 An Outbreak of Botulism in Italy 9 Listeriosis from butter in Finland Part III Research-based 10 Alternative solutions for the treatment of food produce Il Heavy metals in Organic milk 12 Aflatoxins in farmed fish in Estonia 13 Mycotoxins in Cereal Products from Romania Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67939

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Experiments in unit operations and processing of foods / Maria Margarida Cortez Vieira (2008)

Public ISBD Titre : Experiments in unit operations and processing of foods Type de document : texte imprimé Auteurs : Maria Margarida Cortez Vieira ; Peter Ho Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2008 Collection : ISEKI-Food series num. 5 Importance : 1 vol. (XIX-190 p.) Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-387-33513-1 Note générale : Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire OPERATION UNITAIRE ; FILTRATION ; CENTRIFUGATION ; SECHAGE ; MELANGE ; DESHYDRATATION OSMOTIQUE ; SUSPENSION ; LAIT ; CONCENTRATION ; EXTRACTION PAR PRESSION ; POMME ; SECHAGE PAR DISPERSION ; LYOPHILISATION ; TRAITEMENT SUR LIT FLUIDISE ; PASTEURISATION ; ECHANGEUR DE CHALEUR ; STERILISATION ; CONSERVE ; SECHAGE SUR TAMBOUR ; EXTRUSION ; MOUTURE ; SEMOULE ; FROMAGE ; BLE ; AMARANTHE ; FARINE ; CONGELATION ; CREME Résumé : The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol. Type de document : Livre Table des matières : Part I Conversion Operations Mixing – Determining Mixing Parameters Filtration I – Determining Filterability of Suspensions Filtration II – Using a Plate-and-Frame Filter Centrifugation – Separating Cream from Milk Concentration – Direct Osmotic Concentration of Liquid Foods Osmotic Dehydration – Vacuum Impregnation of Fruit Expression – Extraction of Pumpkin Oil Part II Preservation Operations Dehydration I – Tray Drying of Apples Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process Spray Drier – Atomization of Milk Operating a Fluid Bed Drier Freeze Drying Foods Determining Freezing Times of Food with a Plate Freezer Comparing Air Blast and Fluidized Bed Freezing Pasteurization with a Plate Heat Exchanger Sterilization in Cans Part III Food Processing Operations Ingredients in Infant Foods – Pregelatinized Amaranth Flour Using a Drum Dryer Wheat Crisps – Extrusion Cooking Technology Semolina – Milling and Sieving Semi-Hard Cheese – Cheese Making Technology Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=168691 Experiments in unit operations and processing of foods [texte imprimé] / Maria Margarida Cortez Vieira ; Peter Ho . - NEW YORK : Springer Science+Business Media, LLC, 2008 . - 1 vol. (XIX-190 p.) : ill. ; 24 cm. - (ISEKI-Food series; 5) . ISBN : 978-0-387-33513-1 Bibliogr. Index. Annexes Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire OPERATION UNITAIRE ; FILTRATION ; CENTRIFUGATION ; SECHAGE ; MELANGE ; DESHYDRATATION OSMOTIQUE ; SUSPENSION ; LAIT ; CONCENTRATION ; EXTRACTION PAR PRESSION ; POMME ; SECHAGE PAR DISPERSION ; LYOPHILISATION ; TRAITEMENT SUR LIT FLUIDISE ; PASTEURISATION ; ECHANGEUR DE CHALEUR ; STERILISATION ; CONSERVE ; SECHAGE SUR TAMBOUR ; EXTRUSION ; MOUTURE ; SEMOULE ; FROMAGE ; BLE ; AMARANTHE ; FARINE ; CONGELATION ; CREME Résumé : The ISEKI-Food book series is a collection of books where various aspects of food safety and environmental issues are introduced and reviewed by scientists specializing in the field. In all of the books a special emphasis is placed on including case studies applicable to each specific topic. The books are intended for graduate students and senior level undergraduate students as well as professionals and researchers interested in food safety and environmental issues applicable to food safety. "ISEKI-Food" is an acronym for "Integrating Safety and Environmental Knowledge Into Food Studies". Participants in the ISEKI-Food network, coordinated by Professor Cristina Silva at The Catholic University of Portugal, come from 29 countries in Europe and most of the institutes and universities involved with Food Science education at the university level in Europe are represented. Some international companies and non teaching institutions have also participated in the network. The main objectives of ISEKI-Food are to improve the harmonization of studies in food science and engineering in Europe and to develop and adapt food science curricula emphasizing the inclusion of safety and environmental topics. Experiments in Unit Operations and Processing of Foods contains experimental protocols in unit operations and food processing, adapted from practical courses currently running in those institutions involved in ISEKI-Food. It is meant to complement existing practical courses, when equipment needed to perform certain unit operations may be unavailable. Basic theory, discussion questions, and references to relevant sources are provided for each experimental protocol. Type de document : Livre Table des matières : Part I Conversion Operations Mixing – Determining Mixing Parameters Filtration I – Determining Filterability of Suspensions Filtration II – Using a Plate-and-Frame Filter Centrifugation – Separating Cream from Milk Concentration – Direct Osmotic Concentration of Liquid Foods Osmotic Dehydration – Vacuum Impregnation of Fruit Expression – Extraction of Pumpkin Oil Part II Preservation Operations Dehydration I – Tray Drying of Apples Dehydration II – Mass Balances on a Combined Air-Microwave Drying Process Spray Drier – Atomization of Milk Operating a Fluid Bed Drier Freeze Drying Foods Determining Freezing Times of Food with a Plate Freezer Comparing Air Blast and Fluidized Bed Freezing Pasteurization with a Plate Heat Exchanger Sterilization in Cans Part III Food Processing Operations Ingredients in Infant Foods – Pregelatinized Amaranth Flour Using a Drum Dryer Wheat Crisps – Extrusion Cooking Technology Semolina – Milling and Sieving Semi-Hard Cheese – Cheese Making Technology Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=168691

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Food safety. A pratical and case study approach. / Anna McElhatton (2007)

Public ISBD Titre : Food safety. A pratical and case study approach. Type de document : texte imprimé Auteurs : Anna McElhatton, Editeur scientifique ; R.J. Marshall, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2007 Collection : ISEKI-Food series num. 1 Importance : 311 p. ISBN/ISSN/EAN : 978-0-387-33509-4 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire DEFENSE DES CONSOMMATEURS ; MYCOTOXINE ; EMBALLAGE ; MICROORGANISME ; HACCP ; ORGANISME GENETIQUEMENT MODIFIE ; SANTE ; SECURITE ; DESINFECTION ; NETTOYAGE ; PRODUIT ALIMENTAIRE ; CONSERVATION Type de document : Livre Table des matières : PART 1: PRESERVATION AND PROTECTION 1. METHODS OF FOOD PRESERVATION 2. THE CHALLENGE OF MYCOTOXINS 3. PREVENTIVE MEASURES FOR FOOD SAFETY 4. PACKAGING PART Il: BENEFITS AND RISKS OF MICROORGANISMS 5. HACCP lN THE CHEESE MANUFACTURING PROCESS, A CASE STUDY 6. GENETICALLY MODIFIED ORGANISMS AND FOOD SAFETY 7. NUTRITIONAL STRATEGIES TARGETING THE BENEFICIAL MODULATION OF THE INTESTINAL MICROFLORA WITH RELEVANCE TO FOOD SAFETY: THE ROLE OF PROBIOTICS AND PREBIOTICS 8. EXPLOITATION OF MICROORGANISMS BY THE FOOD AND BEVERAGE INDUSTRY 9. PATHOGENIC, COMMENSAL AND BENEFICIAL MICROORGANISMS lN FOODS 10. FOODBORNE VIRUSES: AN EMERGING RISK TO HEALTH PART III: PROCESS SAFETY 11. SAFETY MODELS: HACCP AND RISK ASSESSMENT 12. APPLICATION OF HACCP lN SMALL FOOD BUSINESSES 13. CLEANING AND DISINFECTION PROCEDURES lN THE FOOD INDUSTRY GENERAL ASPECTS AND PRACTICAL APPLICATIONS 14. ENSURING BIOSAFETY THROUGH MONITORING OF GMO lN FOOD WITH MODERN ANALYTICAL TECHNIQUES, A CASE STUDY SUBJECT INDEX AUTHOR INDEX Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67938 Food safety. A pratical and case study approach. [texte imprimé] / Anna McElhatton, Editeur scientifique ; R.J. Marshall, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2007 . - 311 p.. - (ISEKI-Food series; 1) . ISBN : 978-0-387-33509-4 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 5.9 (TOXICOLOGIE) [Classement Massy] Thésaurus Agro-alimentaire DEFENSE DES CONSOMMATEURS ; MYCOTOXINE ; EMBALLAGE ; MICROORGANISME ; HACCP ; ORGANISME GENETIQUEMENT MODIFIE ; SANTE ; SECURITE ; DESINFECTION ; NETTOYAGE ; PRODUIT ALIMENTAIRE ; CONSERVATION Type de document : Livre Table des matières : PART 1: PRESERVATION AND PROTECTION 1. METHODS OF FOOD PRESERVATION 2. THE CHALLENGE OF MYCOTOXINS 3. PREVENTIVE MEASURES FOR FOOD SAFETY 4. PACKAGING PART Il: BENEFITS AND RISKS OF MICROORGANISMS 5. HACCP lN THE CHEESE MANUFACTURING PROCESS, A CASE STUDY 6. GENETICALLY MODIFIED ORGANISMS AND FOOD SAFETY 7. NUTRITIONAL STRATEGIES TARGETING THE BENEFICIAL MODULATION OF THE INTESTINAL MICROFLORA WITH RELEVANCE TO FOOD SAFETY: THE ROLE OF PROBIOTICS AND PREBIOTICS 8. EXPLOITATION OF MICROORGANISMS BY THE FOOD AND BEVERAGE INDUSTRY 9. PATHOGENIC, COMMENSAL AND BENEFICIAL MICROORGANISMS lN FOODS 10. FOODBORNE VIRUSES: AN EMERGING RISK TO HEALTH PART III: PROCESS SAFETY 11. SAFETY MODELS: HACCP AND RISK ASSESSMENT 12. APPLICATION OF HACCP lN SMALL FOOD BUSINESSES 13. CLEANING AND DISINFECTION PROCEDURES lN THE FOOD INDUSTRY GENERAL ASPECTS AND PRACTICAL APPLICATIONS 14. ENSURING BIOSAFETY THROUGH MONITORING OF GMO lN FOOD WITH MODERN ANALYTICAL TECHNIQUES, A CASE STUDY SUBJECT INDEX AUTHOR INDEX Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=67938

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Novel technologies in food science : their impact on products, consumer trends and the environment (2012)

Public ISBD Titre : Novel technologies in food science : their impact on products, consumer trends and the environment Type de document : texte imprimé Auteurs : Anna McElhatton, Editeur scientifique ; Paulo José do Amaral Sobral, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2012 Collection : ISEKI-Food series num. 7 Importance : 1 vol. (XX-421 p.) Présentation : ill. en coul., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-1-4419-7879-0 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire INDUSTRIE ALIMENTAIRE ; SECURITE ; TRAITEMENT DES DECHETS INDUSTRIELS ; BIOENERGIE ; AGENT DE CONSERVATION ; ATTITUDE DE CONSOMMATION ; ENCAPSULATION ; BACTERIE ; MYCOTOXINE ; FRUIT ; LEGUME ; PRODUIT LAITIER ; RECYCLAGE ; HACCP ; CONSERVATION ; PRODUIT DE LA MER ; BIOCIDE Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=159104 Novel technologies in food science : their impact on products, consumer trends and the environment [texte imprimé] / Anna McElhatton, Editeur scientifique ; Paulo José do Amaral Sobral, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2012 . - 1 vol. (XX-421 p.) : ill. en coul., couv. ill. en coul. ; 24 cm. - (ISEKI-Food series; 7) . ISBN : 978-1-4419-7879-0 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 16.14 (GENIE DES PROCEDES ALIMENTAIRES-TECHNOLOGIE ALIMENTAIRE) [Classement Massy] Thésaurus Agro-alimentaire INDUSTRIE ALIMENTAIRE ; SECURITE ; TRAITEMENT DES DECHETS INDUSTRIELS ; BIOENERGIE ; AGENT DE CONSERVATION ; ATTITUDE DE CONSOMMATION ; ENCAPSULATION ; BACTERIE ; MYCOTOXINE ; FRUIT ; LEGUME ; PRODUIT LAITIER ; RECYCLAGE ; HACCP ; CONSERVATION ; PRODUIT DE LA MER ; BIOCIDE Type de document : Livre Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=159104

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Odors in the food industry. / Xavier Nicolay (2006)

Public ISBD Titre : Odors in the food industry. Type de document : texte imprimé Auteurs : Xavier Nicolay, Editeur scientifique Editeur : NEW YORK : Springer Science+Business Media, LLC Année de publication : 2006 Collection : ISEKI-Food series num. 2 Importance : 162 p. ISBN/ISSN/EAN : 978-0-387-33510-0 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire INDUSTRIE ALIMENTAIRE ; ODEUR ; TECHNIQUE ANALYTIQUE ; CHROMATOGRAPHIE GAZ LIQUIDE ; CAPTEUR Liste Plan de classement 7.1 (ANALYSE SENSORIELLE) [Classement Massy] Type de document : Livre Table des matières : 1. Odor problems in the food industry 2. Odor measurement 3. Preconcentration prior to gas chromatography 4. The application of intelligent sensor array for air pollution control in the food industry 5. Electronic-nose technology: application for quality evaluation in the fish industry 6. Odors prevention in the food industry 7. Odors tretment: physicochemical technologies 8. Odors treatment: biological technologies Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68431 Odors in the food industry. [texte imprimé] / Xavier Nicolay, Editeur scientifique . - NEW YORK : Springer Science+Business Media, LLC, 2006 . - 162 p.. - (ISEKI-Food series; 2) . ISBN : 978-0-387-33510-0 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire INDUSTRIE ALIMENTAIRE ; ODEUR ; TECHNIQUE ANALYTIQUE ; CHROMATOGRAPHIE GAZ LIQUIDE ; CAPTEUR Liste Plan de classement 7.1 (ANALYSE SENSORIELLE) [Classement Massy] Type de document : Livre Table des matières : 1. Odor problems in the food industry 2. Odor measurement 3. Preconcentration prior to gas chromatography 4. The application of intelligent sensor array for air pollution control in the food industry 5. Electronic-nose technology: application for quality evaluation in the fish industry 6. Odors prevention in the food industry 7. Odors tretment: physicochemical technologies 8. Odors treatment: biological technologies Index Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68431

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Predictive modeling and risk assessment. / Rui Costa (2009)

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Utilization of by-products and treatment of waste in the food industry. / V. Oreopoulou (2007)

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