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Food bioscience
| Food bioscience |
| Pubbl/distr/stampa | Amsterdam : , : Elsevier, , [2013]- |
| Soggetto topico |
Food - Biotechnology
Food - Analysis Food industry and trade Food Technology Food Analysis Food Industry |
| Soggetto genere / forma | Periodicals. |
| ISSN | 2212-4306 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910333114003321 |
| Amsterdam : , : Elsevier, , [2013]- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Biosynthesis . Volume 1 / / edited by Alexandru Mihai Grumezescu, Alina Maria Holban
| Food Biosynthesis . Volume 1 / / edited by Alexandru Mihai Grumezescu, Alina Maria Holban |
| Pubbl/distr/stampa | San Diego : , : Academic Press, , 2017 |
| Descrizione fisica | 1 online resource (xxiv, 463 pages) : illustrations |
| Disciplina | 664.024 |
| Collana | Handbook of food bioengineering |
| Soggetto topico | Food - Biotechnology |
| ISBN | 0-12-811372-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910583015703321 |
| San Diego : , : Academic Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food biotechnology [[electronic resource]]
| Food biotechnology [[electronic resource]] |
| Pubbl/distr/stampa | New York, NY, : Dekker, 1987- |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Biotechnology Food Technology Food-Processing Industry |
| Soggetto genere / forma | Periodical |
| ISSN | 1532-4249 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISA-996203111303316 |
| New York, NY, : Dekker, 1987- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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Food biotechnology
| Food biotechnology |
| Pubbl/distr/stampa | New York, NY, : Dekker, 1987- |
| Disciplina | 664 |
| Soggetto topico |
Food - Biotechnology
Biotechnology Food Technology Food-Processing Industry |
| Soggetto genere / forma | Periodical |
| ISSN | 1532-4249 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910145874403321 |
| New York, NY, : Dekker, 1987- | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food flavours [[electronic resource] ] : biology and chemistry / / Carolyn Fisher and Thomas R. Scott
| Food flavours [[electronic resource] ] : biology and chemistry / / Carolyn Fisher and Thomas R. Scott |
| Autore | Fisher Carolyn |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 1997 |
| Descrizione fisica | 1 online resource (178 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | ScottThomas R |
| Collana | RSC paperbacks |
| Soggetto topico |
Flavor
Food - Analysis Food - Composition Food - Biotechnology |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-84755-086-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854045389-FX001; BK9780854045389-FP001; BK9780854045389-FP005; BK9780854045389-FP007; BK9780854045389-FP009; BK9780854045389-00001; BK9780854045389-00015; BK9780854045389-00056; BK9780854045389-00099; BK9780854045389-00125; BK9780854045389-00147; BK9780854045389-00151; BK9780854045389-00158 |
| Record Nr. | UNINA-9910455214203321 |
Fisher Carolyn
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| Cambridge, : Royal Society of Chemistry, 1997 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Hygiene, Microbiology and HACCP / / editor, S. Forsythe
| Food Hygiene, Microbiology and HACCP / / editor, S. Forsythe |
| Edizione | [First edition 1998.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (xviii, 449 pages) |
| Disciplina | 664/.0028/9 |
| Collana | A Chapman & Hall food science book Food hygiene, microbiology, and HACCP |
| Soggetto topico |
Microbiology
Food - Biotechnology |
| ISBN |
1-4613-5919-8
1-4615-2193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 Fundamental Principles of Microbiology -- 1.1 Introduction -- 1.2 Characteristics of Bacteria -- 1.3 Types of Bacteria Important in Foods -- 1.4 Characteristics of Fungi -- 1.5 Characteristics of Viruses and Prions -- 1.6 The Growth Curve of Bacteria -- 1.7 Factors Influencing Bacterial Growth -- References -- 2 Food Poisoning and Other Food-borne Hazards -- 2.1 Introduction -- 2.2 Incidence of Food Poisoning -- 2.3 Bacterial Food Poisoning -- 2.4 Mycotoxicoses -- 2.5 Virus Food Poisoning -- 2.6 Animal Toxins and Parasitic Infections -- 2.7 Poisonous Plants -- 2.8 Chemical Poisoning -- References -- 3 Food Spoilage -- 3.1 Introduction -- 3.2 Spoilage of Fresh Meats -- 3.3 Spoilage of Cured Meats -- 3.4 Spoilage of Vacuum-Packed Meats -- 3.5 Spoilage of Poultry -- 3.6 Spoilage of Fish and Shellfish -- 3.7 Dairy Products -- 3.8 Eggs and Egg Products -- 3.9 Vegetables and Fruits -- 3.10 Cereal Based Products -- 3.11 Beer -- 3.12 Wine -- 3.13 Sauerkraut -- 3.14 Canned Foods -- 3.15 Frozen Foods -- 3.16 Dehydrated Foods -- 3.17 Irradiated Foods 13 -- References -- 4 Microbiological Examining Methods -- 4.1 The Rational of Microbiological Testing -- 4.2 Sampling -- 4.3 Microbiological Test Procedures -- 4.4 Conventional Methods -- 4.5 Rapid Detection Techniques -- 4.6 Microbiological Criteria and Specifications -- References -- 5 Factory Design and Construction -- 5.1 The Factory Site -- 5.2 General Design Principles and Structural Techniques -- 5.3 Construction of Ceilings, Walls and Floors -- 5.4 Ventilation and Air Conditioning -- 5.5 Noise and Vibration -- 6 Factory Layout -- 6.1 Handling of Food Materials -- 6.2 Layout and Integration of Different Work Areas -- Reference -- 7 Design of Food Processing Equipment -- 7.1 Introduction -- 7.2 Legislation -- 7.3 Construction Materials -- 7.4 Growth ‘Pockets’ -- 7.5 Ease of Dismantling and Re-assembly of Equipment -- 7.6 Accessibility and the Supporting Framework -- 7.7 External Surfaces -- 7.8 Design Features for Individual Items of Equipment -- References -- 8 HACCP and Product Quality -- 8.1 HACCP and Quality Schemes -- 8.2 Origins of HACCP -- 8.3 Objectives of HACCP -- 8.4 The Seven Principles of HACCP -- 8.5 HACCP-like Implementation -- 8.6 Generic HACCP -- 8.7 Principle 1 — Hazard Analysis -- 8.8 Principle 2 — Critical Control Points -- 8.9 Critical Limits -- 8.10 ATP-bioluminescence and HACCP Monitoring -- 8.11 End-product Testing and Microbiological Criteria -- 8.12 Problems of Implementation -- 8.13 HACCP and Predictive Microbiology -- 8.14 Risk Assessment -- 8.15 Quality Assurance and Quality Control -- 8.16 Raw Material Control -- 8.17 Process Control -- 8.18 Packaging -- 8.19 Finished Product Storage -- 8.20 Transport and Distribution -- 8.21 Total Quality Management and Longitudinal Integrated Safety Assurance -- References -- 9 Cleaning and Disinfection: Methods -- 9.1 Introduction -- 9.2 Definitions -- 9.3 Types of Soil -- 9.4 Removal of Gross Soil -- 9.5 Detergents -- 9.6 Chemical Disinfectants -- 9.7 Use of Heat -- 9.8 Dry Cleaning -- 9.9 Cleaning-in-Place (CIP) -- 9.10 Mechanical Aids for Cleaning -- 9.11 Foam Cleaning -- 9.12 Cleaning Small Equipment -- 9.13 Paper and Fabric Wipers -- References -- 10 Cleaning and Disinfection: Practical Application -- 10.1 Aims -- 10.2 Cleaning Schedules -- 10.3 Biofilms -- 10.4 Use of Labour -- 10.5 The Role of Management -- 10.6 Miscellaneous Problems Encountered -- 10.7 Assessment of Cleaning Efficiency -- References -- 11 Hygiene and Training of Personnel -- 11.1 Hand Washing and Care of the Hands -- 11.2 Practices, Good and Bad -- 11.3 Health Supervision -- 11.4 Induction and In-Service Training -- References -- 12 World-wide Food Safety Programmes and Legislation -- 12.1 World-wide Food Safety Programmes -- 12.2 Legislation -- 12.3 Food Legislation Within the European Community -- 12.4 International Food Standards -- 12.5 Food Hygiene and Safety Legislation in the UK -- 12.6 Food Legislation In Some European Countries -- 12.7 Food Legislation in the USA -- 12.8 Food Legislation in Japan and Korea -- 12.9 Concluding Remarks -- References. |
| Record Nr. | UNINA-9910789226303321 |
| New York : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Hygiene, Microbiology and HACCP / / editor, S. Forsythe
| Food Hygiene, Microbiology and HACCP / / editor, S. Forsythe |
| Edizione | [First edition 1998.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1998 |
| Descrizione fisica | 1 online resource (xviii, 449 pages) |
| Disciplina | 664/.0028/9 |
| Collana | A Chapman & Hall food science book Food hygiene, microbiology, and HACCP |
| Soggetto topico |
Microbiology
Food - Biotechnology |
| ISBN |
1-4613-5919-8
1-4615-2193-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 Fundamental Principles of Microbiology -- 1.1 Introduction -- 1.2 Characteristics of Bacteria -- 1.3 Types of Bacteria Important in Foods -- 1.4 Characteristics of Fungi -- 1.5 Characteristics of Viruses and Prions -- 1.6 The Growth Curve of Bacteria -- 1.7 Factors Influencing Bacterial Growth -- References -- 2 Food Poisoning and Other Food-borne Hazards -- 2.1 Introduction -- 2.2 Incidence of Food Poisoning -- 2.3 Bacterial Food Poisoning -- 2.4 Mycotoxicoses -- 2.5 Virus Food Poisoning -- 2.6 Animal Toxins and Parasitic Infections -- 2.7 Poisonous Plants -- 2.8 Chemical Poisoning -- References -- 3 Food Spoilage -- 3.1 Introduction -- 3.2 Spoilage of Fresh Meats -- 3.3 Spoilage of Cured Meats -- 3.4 Spoilage of Vacuum-Packed Meats -- 3.5 Spoilage of Poultry -- 3.6 Spoilage of Fish and Shellfish -- 3.7 Dairy Products -- 3.8 Eggs and Egg Products -- 3.9 Vegetables and Fruits -- 3.10 Cereal Based Products -- 3.11 Beer -- 3.12 Wine -- 3.13 Sauerkraut -- 3.14 Canned Foods -- 3.15 Frozen Foods -- 3.16 Dehydrated Foods -- 3.17 Irradiated Foods 13 -- References -- 4 Microbiological Examining Methods -- 4.1 The Rational of Microbiological Testing -- 4.2 Sampling -- 4.3 Microbiological Test Procedures -- 4.4 Conventional Methods -- 4.5 Rapid Detection Techniques -- 4.6 Microbiological Criteria and Specifications -- References -- 5 Factory Design and Construction -- 5.1 The Factory Site -- 5.2 General Design Principles and Structural Techniques -- 5.3 Construction of Ceilings, Walls and Floors -- 5.4 Ventilation and Air Conditioning -- 5.5 Noise and Vibration -- 6 Factory Layout -- 6.1 Handling of Food Materials -- 6.2 Layout and Integration of Different Work Areas -- Reference -- 7 Design of Food Processing Equipment -- 7.1 Introduction -- 7.2 Legislation -- 7.3 Construction Materials -- 7.4 Growth ‘Pockets’ -- 7.5 Ease of Dismantling and Re-assembly of Equipment -- 7.6 Accessibility and the Supporting Framework -- 7.7 External Surfaces -- 7.8 Design Features for Individual Items of Equipment -- References -- 8 HACCP and Product Quality -- 8.1 HACCP and Quality Schemes -- 8.2 Origins of HACCP -- 8.3 Objectives of HACCP -- 8.4 The Seven Principles of HACCP -- 8.5 HACCP-like Implementation -- 8.6 Generic HACCP -- 8.7 Principle 1 — Hazard Analysis -- 8.8 Principle 2 — Critical Control Points -- 8.9 Critical Limits -- 8.10 ATP-bioluminescence and HACCP Monitoring -- 8.11 End-product Testing and Microbiological Criteria -- 8.12 Problems of Implementation -- 8.13 HACCP and Predictive Microbiology -- 8.14 Risk Assessment -- 8.15 Quality Assurance and Quality Control -- 8.16 Raw Material Control -- 8.17 Process Control -- 8.18 Packaging -- 8.19 Finished Product Storage -- 8.20 Transport and Distribution -- 8.21 Total Quality Management and Longitudinal Integrated Safety Assurance -- References -- 9 Cleaning and Disinfection: Methods -- 9.1 Introduction -- 9.2 Definitions -- 9.3 Types of Soil -- 9.4 Removal of Gross Soil -- 9.5 Detergents -- 9.6 Chemical Disinfectants -- 9.7 Use of Heat -- 9.8 Dry Cleaning -- 9.9 Cleaning-in-Place (CIP) -- 9.10 Mechanical Aids for Cleaning -- 9.11 Foam Cleaning -- 9.12 Cleaning Small Equipment -- 9.13 Paper and Fabric Wipers -- References -- 10 Cleaning and Disinfection: Practical Application -- 10.1 Aims -- 10.2 Cleaning Schedules -- 10.3 Biofilms -- 10.4 Use of Labour -- 10.5 The Role of Management -- 10.6 Miscellaneous Problems Encountered -- 10.7 Assessment of Cleaning Efficiency -- References -- 11 Hygiene and Training of Personnel -- 11.1 Hand Washing and Care of the Hands -- 11.2 Practices, Good and Bad -- 11.3 Health Supervision -- 11.4 Induction and In-Service Training -- References -- 12 World-wide Food Safety Programmes and Legislation -- 12.1 World-wide Food Safety Programmes -- 12.2 Legislation -- 12.3 Food Legislation Within the European Community -- 12.4 International Food Standards -- 12.5 Food Hygiene and Safety Legislation in the UK -- 12.6 Food Legislation In Some European Countries -- 12.7 Food Legislation in the USA -- 12.8 Food Legislation in Japan and Korea -- 12.9 Concluding Remarks -- References. |
| Record Nr. | UNINA-9910807088303321 |
| New York : , : Springer US : , : Imprint : Springer, , 1998 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food science and biotechnology
| Food science and biotechnology |
| Pubbl/distr/stampa | Seoul, Korea : , : Korean Society of Food Science and Technology |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.005 |
| Soggetto topico |
Food - Biotechnology
Food Technology Biotechnology Lebensmittelwissenschaft Lebensmitteltechnologie Biotechnologie |
| Soggetto genere / forma |
Periodical
Periodicals. |
| ISSN | 2092-6456 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | FSB |
| Record Nr. | UNISA-996205601503316 |
| Seoul, Korea : , : Korean Society of Food Science and Technology | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food science and biotechnology
| Food science and biotechnology |
| Pubbl/distr/stampa | Seoul, Korea : , : Korean Society of Food Science and Technology |
| Descrizione fisica | 1 online resource |
| Disciplina | 664.005 |
| Soggetto topico |
Food - Biotechnology
Food Technology Biotechnology Lebensmittelwissenschaft Lebensmitteltechnologie Biotechnologie |
| Soggetto genere / forma |
Periodical
Periodicals. |
| ISSN | 2092-6456 |
| Formato | Materiale a stampa |
| Livello bibliografico | Periodico |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | FSB |
| Record Nr. | UNINA-9910286415203321 |
| Seoul, Korea : , : Korean Society of Food Science and Technology | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food science and technology : trends and future prospects / / edited by Oluwatosin Ademola Ijabadeniyi
| Food science and technology : trends and future prospects / / edited by Oluwatosin Ademola Ijabadeniyi |
| Pubbl/distr/stampa | Berlin ; ; Boston : , : Walter de Gruyter, , [2021] |
| Descrizione fisica | 1 online resource (XIII, 525 p.) |
| Disciplina | 664 |
| Collana | De Gruyter STEM |
| Soggetto topico | Food - Biotechnology |
| Soggetto non controllato |
Food Chemistry
Food Technology Packaging Industry |
| ISBN | 3-11-066746-0 |
| Classificazione | AR 19140 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Frontmatter -- Foreword -- Contents -- List of contributors -- Introduction -- Part I: Postharvest handling and food processing -- 1 The food industry: yesterday, today, and tomorrow -- 2 Postharvest handling of fresh produce -- 3 Cereals and cereal products -- 4 Processing operations and effects on the characteristics of legume grains for food system applications -- 5 Meat and meat products processing -- 6 Fish and shellfish processing -- Part II: Food microbiology use of microorganisms -- 7 Microbial food spoilage of selected food and food products -- 8 Microbiological safety of foods -- 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products -- 10 Application of biotechnology in the food industry -- Part III: Food chemistry: analysis and nutrition -- 11 Dietary nutrients, antinutritional factors, and valorization of food waste -- Part IV: Product development, sensory evaluation, and packaging -- 12 Food trends and development of new food products -- 13 Understanding sensory evaluation of food -- 14 Food packaging and packaging innovations -- Part V: Food innovations and nonthermal processing -- 15 Blockchain and food traceability -- 16 Big data and the food industry -- 17 Nonthermal processing techniques for innovative food processing -- 18 Food scanners: applications in the food industry -- Part VI: Food business: entrepreneurship and regulation -- 19 Food entrepreneurship: principles and practice -- 20 Food regulations and governance -- Part VII: Outlook -- 21 Conclusion and outlook -- Index |
| Record Nr. | UNINA-9910554206703321 |
| Berlin ; ; Boston : , : Walter de Gruyter, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Soggetto topico
-
Food - Biotechnology
(189)
- Food Science (30)
- Nutrition (22)
- Food industry and trade (21)
- Food Technology (18)