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Buono da mangiare buono da vivere : la ristorazione collettiva, dalla sicurezza alla qualità totale / Regione Emilia Romagna. Assessorato Agricoltura ed Alimentazione
| Buono da mangiare buono da vivere : la ristorazione collettiva, dalla sicurezza alla qualità totale / Regione Emilia Romagna. Assessorato Agricoltura ed Alimentazione |
| Pubbl/distr/stampa | Bologna : Calderini, 1999 |
| Descrizione fisica | 2 v. ; 24 cm |
| Disciplina | 664.001 |
| Soggetto non controllato |
Igiene alimentare
Alimentazione collettiva |
| ISBN |
88-8219-354-3
9788882193546 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Nota di contenuto | 1.: Dalle grandi questioni ai capitolati 2.: Guida al capitolato per la ristorazione collettiva |
| Record Nr. | UNINA-990001837130403321 |
| Bologna : Calderini, 1999 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Encyclopedia of food microbiology [Risorsa elettronica] / editor-in-chief, Richard K. Robinson
| Encyclopedia of food microbiology [Risorsa elettronica] / editor-in-chief, Richard K. Robinson |
| Pubbl/distr/stampa | [s.l.] : Elsevier [distributor], c1999 |
| Disciplina | 664.001 |
| ISBN | 9780122270703 |
| Formato | Risorse elettroniche  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990009835870403321 |
| [s.l.] : Elsevier [distributor], c1999 | ||
| Risorse elettroniche | ||
| Lo trovi qui: Univ. Federico II | ||
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Food chemistry / edited by Owen R. Fennema
| Food chemistry / edited by Owen R. Fennema |
| Edizione | [3rd ed.] |
| Pubbl/distr/stampa | New York : Marcel Dekker, c1996 |
| Descrizione fisica | xii, 1069 p. : ill. ; 26 cm |
| Disciplina | 664.001 |
| Collana | Food science and technology |
| Soggetto non controllato |
Tecnologia alimentare
Alimenti - Analisi e composizione |
| ISBN | 0-8247-9691-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-990001484990403321 |
| New York : Marcel Dekker, c1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Handbook of food enzymology / edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong
| Handbook of food enzymology / edited by John R. Whitaker, Alphons G.J. Voragen, Dominic W.S. Wong |
| Autore | Whitaker, John R. |
| Pubbl/distr/stampa | New York, : Marcel Dekker, c2003 |
| Descrizione fisica | XV, 1108 p. : ill. ; 29 cm. |
| Disciplina | 664.001 |
| Altri autori (Persone) |
Wong, Dominic W. S.
Voragen, A. G. J. |
| Collana | Food science and technology |
| Soggetto topico | Enzimi |
| ISBN | 0824706862 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNICAS-TO01522779 |
Whitaker, John R.
|
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| New York, : Marcel Dekker, c2003 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Cassino e del Lazio Meridionale | ||
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Microbial production of food ingredients and additives / edited by Alina Maria Holban, Alexandru Mihai Grumezescu
| Microbial production of food ingredients and additives / edited by Alina Maria Holban, Alexandru Mihai Grumezescu |
| Pubbl/distr/stampa | London [etc.], : Elsevier |
| Descrizione fisica | XXIV, 494 p. ; 24 cm |
| Disciplina | 664.001 |
| Collana | Handbook of food bioengineering |
| ISBN | 9780128115206 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910400660403321 |
| London [etc.], : Elsevier | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food law and legislation |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNINA-9910145299503321 |
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Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures Food law and legislation |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNISA-996201835903316 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA : , : Blackwell Science, , 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
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The microbiology of safe food / / S.J. Forsythe
| The microbiology of safe food / / S.J. Forsythe |
| Autore | Forsythe S. J (Steve J.) |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Malden, MA, : Blackwell Science, 2000 |
| Descrizione fisica | 1 online resource (x, 412 pages) : illustrations |
| Disciplina |
664.001
664.001579 |
| Soggetto topico |
Food - Microbiology
Food - Safety measures |
| ISBN |
1-281-31278-9
9786611312787 0-470-99943-8 0-470-99942-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
THE MICROBIOLOGY OF SAFE FOOD; CONTENTS; Preface; 1 Introduction to Safe Food; 1.1 What is safe food?; 1.2 The manufacture of hygienic food; 1.3 Functional foods; 2 Basic Aspects; 2.1 The microbial world; 2.2 Bacterial cell structure; 2.3 Microbial growth cycle; 2.4 Death kinetics; 2.5 Factors affecting microbial growth; 2.6 Preservatives; 2.7 Microbial response to stress; 2.8 Predictive modelling; 3 Foodborne Illness; 3.1 The size of the food poisoning problem; 3.2 Consumer pressure effect on food processing; 3.3 Testing foods for the presence of pathogens; 3.4 Control of food poisoning
3.5 Surveillance programmes; 3.6 Causes of food poisoning; 3.7 The microbial flora of the human gastrointestinal tract; 3.8 The mode of action of bacterial toxins; 3.9 Virulence factors of foodborne pathogens; 4 The Microbial Flora of Food; 4.1 Spoilage microorganisms; 4.2 Shelf life indicators; 4.3 Methods of preservation and shelf life extension; 4.4 Fermented foods; 4.5 Prebiotics, probiotics and synbiotics; 4.6 Microbial biofilms; 5 Food Poisoning Microorganisms; 5.1 Indicator organisms; 5.2 Foodborne pathogens: bacteria; 5.3 Foodborne pathogens: viruses; 5.4 Seafood and shellfish poisoning 5.5 Foodborne pathogens: eucaryotes; 5.6 Mycotoxins; 5.7 Emerging and uncommon foodborne pathogens; 6 Methods of Detection; 6.1 Prologue; 6.2 Conventional methods; 6.3 Rapid methods; 6.4 Rapid end-detection methods; 6.5 Specific detection procedures; 6.6 Accreditation schemes; 7 Food Safety Management Tools; 7.1 Microbiological safely of food in world trade; 7.2 The management of hazards in food which is in international trade; 7.3 Hazard Analysis Critical Control Point (HACCP); 7.4 Outline of HACCP; 7.5 Microbiological criteria and HACCP; 7.6 Microbiological hazards and their control 7.7 HACCP plans; 7.8 Sanitation Standard Operating Procedures (SSOPs); 7.9 Good Manufacturing Practice (GMP) and Good Hygiene Practice (GHP); 7.10 Quality Systems; 7.11 Total Quality Management (TQM); 7.12 ISO 9000 Series of standards; 8 Microbiological Criteria; 8.1 International Commission on Microbiological Specifications for Foods; 8.2 Codex Alimentarius principles for the establishment and application of microbiological criteria for foods; 8.3 Sampling plans; 8.4 Variables plans; 8.5 Attributes sampling plan; 8.6 Principles; 8.7 Microbiological limits; 8.8 Examples of sampling plans 8.9 Implemented microbiological criteria; 8.10 Public Health (UK) Guidelines for Ready-To-Eat Foods; 9 Microbiological Risk Assessment; 9.1 Risk assessment (RA); 9.2 Risk management; 9.3 Risk communication; 9.4 Food Safety Objectives; 9.5 Application of MRA; 10 Regulations and Authorities; 10.1 Regulations in international trade of food; 10.2 Codex Alimentarius Commission; 10.3 Sanitary and Phytosanitary measures (SPS), Technical Barriers to Trade (TBT) and the World Health Organisation (WHO); 10.4 Food authorities in the United States; 10.5 European Union legislation; 10.6 Food safety agencies; Glossary of Terms |
| Record Nr. | UNINA-9910819854103321 |
|
Forsythe S. J (Steve J.)
|
||
| Oxford ; ; Malden, MA, : Blackwell Science, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Principi di chimica degli alimenti : Conservazione Trasformazioni Normativa / Patrizia Cappelli, Vanna Vannucchi
| Principi di chimica degli alimenti : Conservazione Trasformazioni Normativa / Patrizia Cappelli, Vanna Vannucchi |
| Autore | Cappelli, Patrizia |
| Pubbl/distr/stampa | Bologna, : Zanichelli, c2016 |
| Descrizione fisica | XI, 548 p. ; 27 cm |
| Disciplina | 664.001 |
| Altri autori (Persone) | Vannucchi, Vanna |
| Soggetto non controllato |
Alimenti - Composizione chimica
Alimenti - Conservazione Alimenti - Legislazione |
| ISBN | 978-88-08-62123-8 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ita |
| Record Nr. | UNINA-990010027820403321 |
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Cappelli, Patrizia
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| Bologna, : Zanichelli, c2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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