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Antioxidants in Food : Practical Applications
| Antioxidants in Food : Practical Applications |
| Autore | Pokorný J |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (397 p.) |
| Disciplina | 661.8 |
| Altri autori (Persone) |
YanishlievaN
GordonM |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico | Antioxidants |
| ISBN |
1-280-37279-6
9786610372799 1-59124-331-9 1-85573-616-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Antioxidants in Food: Practical Applications; Copyright Page; Table of Contents; List of contributors; Chapter 1. Introduction; Part 1: Antioxidants and food stability; Chapter 2. The development of oxidative rancidity in foods; 2.1 Introduction; 2.2 Types and effects of rancidity; 2.3 Mechanism of autoxidation; 2.4 Photo-oxidation; 2.5 Ketonic rancidity; 2.6 Metal-catalysed lipid oxidation; 2.7 Antioxidant effects; 2.8 Other relevant reactions; 2.9 Mechanism of lipoxygenase-catalysed oxidation; 2.10 Future trends; 2.11 Sources of further information and advice; 2.12 References
Chapter 3. Inhibiting oxidation3.1 Critical points of oxidation; 3.2 Inhibiting oxidation; 3.3 Types of inhibitors; 3.4 Types of antioxidants; 3.5 Key influences on antioxidant activity; 3.6 Future trends; 3.7 Sources of further information and advice; 3.8 References; Chapter 4. Measuring antioxidant activity; 4.1 Introduction; 4.2 Radical-scavenging methods; 4.3 Methods for measuring the current state of an oil or food sample; 4.4 Methods to monitor changes in oxidation; 4.5 Predictive methods; 4.6 Applications to particular foods; 4.7 Future trends 4.8 Sources of further information and advice4.9 References; Part 2: Antioxidants and health; Chapter 5. Cardiovascular disease and nutritional phenolics; 5.1 Introduction; 5.2 LDL oxidation and atherogenesis; 5.3 Polyphenols and cell response; 5.4 Polyphenols and activated NF-kB; 5.5 Other aspects of polyphenols as modulators of signal transduction; 5.6 Indirect evidence for polyphenol activity in atherogenesis; 5.7 Conclusions and future trends; 5.8 List of abbreviations:; 5.9 References; Chapter 6. Antioxidants and antitumour properties; 6.1 Introduction; 6.2 The nature of tumour growth 6.3 Models of carcinogenesis6.4 Diet and gene interactions; 6.5 Mechanisms of action: nutrients; 6.6 Mechanisms of action: phytochemicals; 6.7 Conclusion: the role of functional foods; 6.8 Future trends; 6.9 Sources of further information and advice; 6.10 References; Chapter 7. Predicting the bioavailability of antioxidants in food: the case of carotenoids; 7.1 Introduction; 7.2 Metabolism; 7.3 Systems for predicting carotenoid absorption; 7.4 Maximising the bioavailability of carotenoids; 7.5 Future trends; 7.6 Sources of further information and advice; 7.7 References Part 3: Natural antioxidantsChapter 8. Introducing natural antioxidants; 8.1 Introduction; 8.2 Categorising natural antioxidants; 8.3 Potency of natural antioxidants; 8.4 Future trends; 8.5 Sources of further information; 8.6 References; Chapter 9. Sources of natural antioxidants: oilseeds, nuts, cereals, legumes, animal products and microbial sources; 9.1 Introduction; 9.2 Characteristics of natural antioxidants; 9.3 Antioxidants from legumes, nuts and oilseeds; 9.4 Antioxidants from cereals; 9.5 Antioxidants from animal products; 9.6 Antioxidants from microbial sources 9.7 Antioxidants as preserving agents |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004860603321 |
Pokorný J
|
||
| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Auditing in the Food Industry : From Safety and Quality to Environmental and Other Audits
| Auditing in the Food Industry : From Safety and Quality to Environmental and Other Audits |
| Autore | Dillon M |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (228 p.) |
| Disciplina | 664 |
| Altri autori (Persone) | GriffithC |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food industry and trade - Standards - Great Britain
Food industry and trade - Production control - Auditing - Great Britain Food industry and trade - Quality control - Auditing - Great Britain Health & Biological Sciences Chemical & Materials Engineering Engineering & Applied Sciences Diet & Clinical Nutrition Chemical Engineering |
| ISBN |
1-280-37221-4
9786610372218 1-59124-342-4 1-85573-617-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Auditing in the Food Industry: From Safety and Quality to Environmental and other Audits; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Part I: The auditing process; Chapter 2. Food standards and auditing; 2.1 Introduction: why have standards become so important?; 2.2 What are standards?; 2.3 Standards and specifications; 2.4 Increasing importance of HACCP based Codex standards (GATT); 2.5 European Union standards; 2.6 UK Food Safety Act; 2.7 The need for audit; 2.8 List of useful websites; 2.9 References; Appendix: Example taken from GMP Manual
Chapter 3. What auditors look for3.1 Introduction; 3.2 Routine auditing: new suppliers; 3.3 Routine auditing: existing suppliers; 3.4 Non-routine auditing; 3.5 Summary; Chapter 4. Regulatory verification of safety and quality control systems in the food industry; 4.1 Introduction: the role of safety and quality control systems in the food industry; 4.2 The principles of an effective food safety and quality control system; 4.3 The role of government and industry in achieving food safety and quality; 4.4 Regulatory verification versus audit 4.5 Regulatory verification of industry food safety and quality control systems4.6 The Canadian approach; Part II: Safety and quality; Chapter 5. Assessing supplier HACCP systems; 5.1 Introduction; 5.2 Retailers and the development of supplier HACCP systems; 5.3 Assessing supplier HACCP systems: routine audits; 5.4 Non-routine audits: the use of customer complaint data analysis; 5.5 Common weaknesses in HACCP systems; 5.6 The future development of HACCP; 5.7 Conclusions; Chapter 6. TQM systems; 6.1 Introduction; 6.2 The scope of a quality system; 6.3 Developing a quality system 6.4 Implementation6.5 Performance measuring and auditing; 6.6 Benefits; 6.7 Future trends; 6.8 References; Chapter 7. Auditing HACCP-based quality systems; 7.1 Introduction; 7.2 HACCP and quality systems; 7.3 Establishing benchmarks for auditing; 7.4 What the auditor should look for; 7.5 Future trends; 7.6 References; Chapter 8. Laboratories and analytical methods; 8.1 Introduction; 8.2 Legislative requirements; 8.3 FSA surveillance requirements; 8.4 Laboratory accreditation and quality control; 8.5 Proficiency testing; 8.6 Analytical methods 8.7 Standardised methods of analysis for contaminants8.8 Conclusion and future trends; 8.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Part III: Other types of audit; Chapter 9. Benchmarking; 9.1 Introduction; 9.2 Basic principles of benchmarking; 9.3 Understanding your organisation and its processes; 9.4 Identifying potential benchmarking partners; 9.5 Preparing for a benchmarking visit; 9.6 Analysis and improvement; 9.7 Review; 9.8 Managing the benchmarking process 9.9 Sources of further information and advice |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004844603321 |
|
Dillon M
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Environmentally Compatible Food Packaging
| Environmentally Compatible Food Packaging |
| Autore | Chiellini Emo |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2008 |
| Descrizione fisica | 1 online resource (591 p.) |
| Disciplina | 664.00286 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico | Biodegradable plastics |
| ISBN |
1-84569-478-3
1-60119-650-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Environmentally compatible food packaging; Copyright; Contents; Contributor contact details; Preface; Dedication; Part I Biobased food packaging materials:new directions; 1 State-of-the-art biobased food packaging materials; 1.1 Introduction: biobased packaging, the food industry and the environment; 1.2 Classification of biobased food packaging materials; 1.3 Properties of biobased food packaging materials; 1.4 Assessing the biodegradability of biobased materials for food packaging; 1.5 Applications and challenges for biobased food packaging; 1.6 Future trends
1.7 Sources of further information and advice1.8 References; 2 Types, production and assessment of biobased food packaging materials; 2.1 Introduction: rationale and need for biobased food packaging; 2.2 The environmental impact of conventional food packaging; 2.3 Opportunities for renewable polymers; 2.4 Production of biobased food packaging materials; 2.5 Hybrid blends and composites; 2.6 New developments in the production of packaging from recycled lignocellulosic fiber and renewable materials; 2.7 Assessing the biodegradability of renewable materials in food packaging 2.8 Biodegradable packaging life cycle assessment2.9 Food safety concerns, applications and adoption by the industry; 2.10 Future trends; 2.11 Sources of further information and advice; 2.12 References; 3 Thermoplastic nanobiocomposites for rigid and flexible food packaging applications; 3.1 Introduction: plastic food packaging, sustainable materials and barrier properties; 3.2 'Barrier properties' limit the use of plastics in monolayer packaging; 3.3 Novel developments in barrier polymeric structures; 3.4 Polymer blends: the case of permeable fillers 3.5 Nanocomposites: the case of impermeable fillers3.6 Nanobiocomposites for monolayer packaging: polylactic acid, polycaprolactone, polyhydroxyalkanoate and starch; 3.7 Future trends and outlook; 3.8 Nomenclature; 3.9 References; 4 Improved fibre-based packaging for food applications; 4.1 Introduction; 4.2 Properties and uses of fibre-based food packaging; 4.3 Innovative methods to improve fibre-based packaging for food applications; 4.4 Suitability of new fibre-based packaging materials for food packaging 4.5 Assessing the biodegradability of new fibre-based packaging materials for food packaging4.6 Applications and future trends in the food industry; 4.7 Sources of further information and advice; 4.8 References; 5 Starch-based edible films; 5.1 General properties and structure of starch; 5.2 History of edible films; 5.3 Edible film materials and their previous applications; 5.4 Starch film-forming mechanisms - gelatinization and recrystallization; 5.5 Appearance and physical properties of starch films; 5.6 Plasticization of starch films; 5.7 Trends in starch research and applications 5.8 References |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911006622703321 |
|
Chiellini Emo
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||
| Burlington, : Elsevier Science, 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
EU Food Law : A Practical Guide
| EU Food Law : A Practical Guide |
| Autore | Goodburn K |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (257 p.) |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Law - Non-U.S
Law, Politics & Government Law - Europe, except U.K |
| ISBN |
1-280-37254-0
9786610372546 1-59124-330-0 1-85573-630-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; EU Food Law: A Practical Guide; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 The development of EU food law; 1.2 The 2000 White Paper on the General Principles of Food Law; 1.3 The structure of this book; 1.4 References and further reading; Chapter 2. EU institutions and the legislative process; 2.1 The EU and its institutions; 2.2 The European Commission; 2.3 The Directorate-Generals; 2.4 The Directorate-Generals and EU food law; 2.5 Scientific Committees; 2.6 The European Food Authority; 2.7 The Council of the EU; 2.8 The European Parliament
2.9 The Court of Justice and the Court of Auditors2.10 ECOSOC and the Committee of the Regions; 2.11 Legislative process; 2.12 Forms of legislation: directives, regulations and decisions; 2.13 Horizontal or vertical legislation?; 2.14 Publication; 2.15 The EU, national and international regulation; 2.16 How EU law works: an example; 2.17 References and further reading; Part I: Food safety; Chapter 3. Hygiene; 3.1 Introduction; 3.2 Hygiene regulation in the EU: key themes; 3.3 Enforcement of hygiene regulations; 3.4 The General Food Hygiene Directive (93/43/EEC) 3.5 Specific (vertical) hygiene directives: applicable to particular foodstuffs3.6 Case study: controversy over minced meat (and meat preparations); 3.7 Future trends; 3.8 Sources of further information and advice; 3.9 References; Chapter 4. Additives; 4.1 Introduction; 4.2 The key directives; 4.3 Requirements contained in vertical food directives; 4.4 Future trends; 4.5 Sources of further information and advice; 4.6 References; Appendix: list of E numbers of permitted additives; Chapter 5. Contaminants; 5.1 Introduction; 5.2 Scientific advisory committees; 5.3 Pesticide residues 5.4 Veterinary drug residues5.5 Mercury and histamine in fishery products; 5.6 Other chemical contaminants; 5.7 Future trends; 5.8 References; Chapter 6. Food contact materials; 6.1 Introduction; 6.2 General EU legislation on food contact materials; 6.3 Legislation in place in the EU on specific food contact materials; 6.4 Plastics materials and articles; 6.5 Other categories of food contact materials; 6.6 The principle of mutual recognition; 6.7 Determining compliance with EU food contact legislation: some practical examples; 6.8 Future trends; 6.9 Sources of further information and advice 6.10 References and notesPart II: Informing the consumer; Chapter 7. Labelling; 7.1 Key principles; 7.2 The organisation of EU legislation; 7.3 EU legislation and Codex standards; 7.4 The main requirements for prepacked foods; 7.5 Nutrition labelling and claims; 7.6 Specific labelling requirements in food composition directives; 7.7 Specific labelling requirements in CAP marketing regulations; 7.8 Novel foods and genetically modified foods: labelling rules; 7.9 Future developments; 7.10 References and sources of further information; Chapter 8. Nutrition information 8.1 Introduction: key issues in presenting nutrition information |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004837003321 |
|
Goodburn K
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food Chemical Safety : Additives
| Food Chemical Safety : Additives |
| Autore | Watson David |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2002 |
| Descrizione fisica | 1 online resource (317 p.) |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Health & Biological Sciences
Diet & Clinical Nutrition |
| ISBN |
1-280-37258-3
9786610372584 1-59124-347-5 1-85573-633-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Additives; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; 1.1 Background; 1.2 Controls on additives; 1.3 Future work on additives; 1.4 Acknowledgement and dedication; 1.5 References; Chapter 2.The regulation of additives in the EU; 2.1 Introduction; 2.2 The key directives; 2.3 Future developments; 2.4 Sources of further information and advice; 2.5 References; Appendix: List of E numbers of permitted additives; Chapter 3.The regulation of additives in the USA; 3.1 Introduction; 3.2 Food additive laws and amendments
3.3 Federal agencies responsible for enforcement3.4 Generally recognized as safe (GRAS) substances; 3.5 Prior sanctioned substances; 3.6 Color additives; 3.7 Pesticide residues; 3.8 Setting tolerance levels; 3.9 The approval process; 3.10 References; Chapter 4.Risk analysis of food additives; 4.1 Introduction; 4.2 Hazard identification in the food chain; 4.3 Dose-response characterisation; 4.4 Exposure analysis; 4.5 Risk evaluation; 4.6 Methods for risk management; 4.7 Risk communication; 4.8 Future trends; 4.9 Conclusion; 4.10 Sources of further information and advice; 4.11 References Chapter 5. Analytical methods: quality control and selection5.1 Introduction; 5.2 Legislative requirements; 5.3 FSA surveillance requirements; 5.4 Laboratory accreditation and quality control; 5.5 Proficiency testing; 5.6 Analytical methods; 5.7 Standardised methods of analysis for additives; 5.8 The future direction for methods of analysis; 5.9 References; Appendix: Information for potential contractors on the analytical quality assurance requirements for food chemical surveillance exercises; Chapter 6.New methods in detecting food additives; 6.1 Introduction 6.2 Reference or research methods6.3 Rapid or alternative methods; 6.4 Future trends; 6.5 Sources of further information and advice; 6.6 References; Chapter 7.Adverse reactions to food additives; 7.1 Introduction; 7.2 Consumer attitudes about food additives; 7.3 Reporting adverse reactions; 7.4 Controversial food additives; 7.5 Summary and conclusions; 7.6 Future trends and directions; 7.7 Sources of further information and advice; 7.8 References; Chapter 8.Colorants; 8.1 Introduction; 8.2 Food, drug and cosmetic colorants; 8.3 Carotenoid extracts; 8.4 Lycopene; 8.5 Lutein 8.6 Annatto and saffron8.7 Paprika; 8.8 Synthetic carotenoids; 8.9 Anthocyanins; 8.10 Betalains; 8.11 Chlorophylls; 8.12 Turmeric; 8.13 Cochineal and carmine; 8.14 Monascus; 8.15 Iridoids; 8.16 Phycobilins; 8.17 Caramel; 8.18 Brown polyphenols; 8.19 Titanium dioxide; 8.20 Carbon black; 8.21 Miscellaneous colorants; 8.22 Outlook; 8.23 References; Chapter 9.Safety assessment of flavor ingredients; 9.1 Introduction: definition and use of flavoring substances; 9.2 The range and sources of flavoring ingredients; 9.3 Basic principles of safety evaluation; 9.4 Regulatory groups; 9.5 References Chapter 10.Sweeteners |
| Altri titoli varianti |
Woodhead Publishing Series in Food Science, Technology and Nutrition
Food Chemical Safety Woodhead Publishing Series in Food Science, Technology and Nutrition, Volume 2 |
| Record Nr. | UNINA-9911004830603321 |
|
Watson David
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||
| Burlington, : Elsevier Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Food Product Development : Maximising Success
| Food Product Development : Maximising Success |
| Autore | Earle M |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (392 p.) |
| Disciplina | 664.07 |
| Altri autori (Persone) |
EarleR
AndersonA |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Alimentos -- Ana ́lisis
Alimentos -- Industria y comercio Food industry and trade New products Business & Economics Agricultural Economics |
| ISBN |
1-280-37229-X
9786610372294 1-59124-338-6 9781591243380 1-85573-639-X 9781855736399 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Food Product Development; Copyright Page; Table of Contents; Preface; Part I: Introduction; Chapter 1. Keys to new product success and failure; 1.1 Food products - the basis of innovation; 1.2 Measures of product success and failure; 1.3 Key factors in product success; 1.4 Product development process: the basis for success; 1.5 Managing for product success; 1.6 Relating to consumers and markets: the key to product success; 1.7 Knowledge of society, industry and technology; 1.8 Product development management in the food industry; 1.9 Basis and structure of the book
1.10 ReferencesPart II: Key requirements for successful product development; Chapter2. Developing an innovation strategy; 2.1 Possibilities for innovation; 2.2 Incorporating innovation into the business strategy; 2.3 Building up the innovation strategy; 2.4 Getting the innovation strategy right; 2.5 Focusing the product development programme; 2.6 Developing the product development strategy; 2.7 Planning the product development programme; 2.8 References; Chapter3. The product development process; 3.1 Product strategy; 3.2 Product design and process development; 3.3 Product commercialisation 3.4 Product launch and evaluation3.5 Service in product development; 3.6 Where is the product development process going?; 3.7 References; Chapter4. The knowledge base for product development; 4.1 Technology, knowledge and the food system; 4.2 Knowledge management or knowledge navigation?; 4.3 Necessary knowledge for product development; 4.4 Tacit knowledge in product development; 4.5 Creating knowledge in product development; 4.6 References; Chapter5. The consumer in product development; 5.1 Understanding consumer behaviour; 5.2 Understanding food choice 5.3 Consumers' avoidance and acceptance of new products5.4 Integrating consumer needs and wants in product development; 5.5 Sensory needs and wants in food product development; 5.6 Consumers in Stage 1: Product strategy development; 5.7 Consumers in Stage 2: Product design and process development; 5.8 Consumers in Stage 3: Product commercialisation; 5.9 Consumers in Stage 4: Product launch and evaluation; 5.10 References; Part III: Managing and improving product development; Chapter6. Managing the product development process; 6.1 Principles of product development management 6.2 People in product development management6.3 Designing the PD Process; 6.4 Establishing key decision points and the decision makers; 6.5 Establishing outcomes, budgets and constraints; 6.6 Organising the PD Process; 6.7 Managing the PD Process; 6.8 Company organisation for product development; 6.9 References; Chapter7. Case studies: product development in the food system; 7.1 Primary production: creating a new apple variety; 7.2 Development of Thai mango products and their competitive advantage in export markets; 7.3 Industrial products: PD Process and management for whey proteins 7.4 Consumer products: new products and a new platform in variety sauces |
| Altri titoli varianti |
Food Product Development : Maximising Success
Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004861303321 |
|
Earle M
|
||
| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Fruit and Vegetable Biotechnology
| Fruit and Vegetable Biotechnology |
| Autore | Valpuesta V |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2002 |
| Descrizione fisica | 1 online resource (351 p.) |
| Disciplina | 664.8 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Agricultural biotechnology
Fruit -- Genetics Genetically modified foods Vegetables -- Genetics Genetically modified foods - Genetics Agricultural biotechnology - Genetics Fruit Vegetables Health & Biological Sciences Biomedical Engineering |
| ISBN |
1-280-37228-1
9786610372287 1-59124-348-3 1-85573-641-1 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Fruit and Vegetable Biotechnology; Copyright Page; Table of Contents; Contributors; Chapter 1. Introduction; Chapter 2. Tools of genetic engineering in plants; 2.1 Introduction; 2.2 Selection and isolation of genes; 2.3 Transformation and regeneration of plants; 2.4 Stability of the transgenes; 2.5 Environmental risk assessment; 2.6 Future trends; 2.7 Sources of further information and advice; 2.8 References; Part I: Targets for transformation; Chapter 3. Genetic modification of agronomic traits in fruit crops; 3.1 Introduction; 3.2 Somaclonal variation; 3.3 Gene transformation
3.4 Genetic stability3.5 Plant development and reproduction; 3.6 Fruit quality; 3.7 Biotic stress; 3.8 Abiotic stress resistance; 3.9 Plant breeding: the use of molecular markers; 3.10 Future perspectives; 3.11 Abbreviations used in this chapter; 3.12 References and further reading; Chapter 4. Genes involved in plant defence mechanisms; 4.1 Introduction; 4.2 Mechanisms of plant response to pathogens; 4.3 Genes in the defence against virus; 4.4 Genes in the defence against fungi; 4.5 Genes in the defence against insects and nematodes 4.6 Long-term impact of genetically modified plants in their response to pathogens4.7 Future trends; 4.8 Sources of further information and advice; 4.9 References; Chapter 5. Genes selected for their role in modifying post-harvest life; 5.1 Introduction; 5.2 Biotechnological control of fruit ripening and post-harvest diseases; 5.3 Biotechnological control of vegetable ripening and post-harvest diseases; 5.4 Future trends; 5.5 Sources of further information; 5.6 References; Chapter 6. The use of molecular genetics to improve food properties; 6.1 Introduction 6.2 Changing the nutritional value of foods6.3 Modification of fruit colour and sweetness; 6.4 Modification of food-processing properties of fruit; 6.5 Molecular farming and therapeutic food; 6.6 Future trends; 6.7 Sources of further information and advice; 6.8 References; Chapter 7. Nutritional enhancement of plant foods; 7.1 Introduction; 7.2 The nutritional importance of plants; 7.3 Strategies for nutritional enhancement; 7.4 The priorities for nutritional enhancement; 7.5 Relationship of structure to nutritional quality (bioavailability) 7.6 Nutritional enhancement versus food fortification7.7 Constraints on innovation; 7.8 Future trends; 7.9 Further information; 7.10 References; Part II: Case studies; Chapter 8. Tomato; 8.1. Introduction; 8.2 Modifications targeting fruit; 8.3 Modifications targeting seeds and germination; 8.4 Modifications targeting biotic and abiotic stress tolerance; 8.5 Modifications targeting vegetative tissues and flowers; 8.6 Expression of novel proteins in tomato; 8.7 Regulation of transgenic gene expression in tomato; 8.8 Conclusions; 8.9 References Chapter 9. Commercial developments with transgenic potato |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004861103321 |
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Valpuesta V
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| Burlington, : Elsevier Science, 2002 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Frying : Improving Quality
| Frying : Improving Quality |
| Autore | Rossell J B |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (382 p.) |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Social Sciences
Recreation & Sports |
| ISBN |
1-280-37253-2
9786610372539 1-59124-329-7 1-85573-642-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Frying:Improving Quality; Copyright Page; Table of Contents; Preface; Contributors; Chapter1. Introduction; Reference; Part I:General issues; Chapter2. The market for fried food; 2.1 Introduction; 2.2 The range of fried foods available; 2.3 Factors influencing the British and other European foodmarkets; 2.4 The market for fried food in the UK; 2.5 The frozen food market in other European countries; 2.6 Future trends; 2.7 Sources of further information and advice; Chapter3. Regulation in the European Union; 3.1 Introduction - the legal context
3.2 The structure of the frying industries3.3 The sale of food; 3.4 The life of frying oils; 3.5 Environmental protection; 3.6 Future trends; 3.7 Sources of information; 3.8 References; Chapter4. Regulation in the United States; 4.1 Introduction; 4.2 FDA regulations and guidelines; 4.3 USDA/FSIS guidelines and directives; 4.4 State and city regulations; 4.5 Sources of further information and advice; 4.6 References; Chapter5. Health issues; 5.1 Introduction; 5.2 Dietary lipids: structure and function; 5.3 Sources of dietary lipids; 5.4 Digestion and absorption; 5.5 Transport and metabolism 5.6 Health issues relating to fat and oil intake5.7 The role of deep-frying in the fat intake; 5.8 The impact of repeated frying; 5.9 Measuring the impact of frying on fat intake; 5.10 Conclusions; 5.11 References; Part II: Frying oils; Chapter6. The composition of frying oils; 6.1 Introduction; 6.2 Types of frying oils and fats; 6.3 Minor components and frying oil stability; 6.4 Combined effects of natural products on stabilisation offrying oils; 6.5 Future trends; 6.6 Conclusions; 6.7 References; Chapter7. Factors affecting the quality of frying oils and fats; 7.1 Introduction 7.2 Properties and composition of oils and the relationship between oil composition and its suitability as a frying oil7.3 Oil authenticity; 7.4 Minor components; 7.5 Quality limits for a fresh (unused) frying oil; 7.6 Transport, delivery and storage; 7.7 The frying process; 7.8 Future trends; 7.9 References; Chapter8. The measurement of frying oil quality and authenticity; 8.1 Introduction; 8.2 Maintaining quality during frying; 8.3 Regulatory issues; 8.4 Quality measurements for refining operations; 8.5 Developing purchasing specification and certifying vendors 8.6 Quality control during frying8.7 Adulteration of fats and oils; 8.8 Tests for frying fats and oils; 8.9 The future for monitoring oil quality; 8.10 References; Part III:Improving product quality; Chapter9. The manufacture of pre-fried potato products; 9.1 Introduction; 9.2 What are pre-fried potato products?; 9.3 Range of pre-fried potato products and their use; 9.4 Key requirements for pre-fried potato products; 9.5 Key manufacturing processes for pre-fried French fries; 9.6 Key manufacturing processes for 'formed' pre-fried potato products; 9.7 Storage and distribution 9.8 Major quality-determining factors during manufacture ofpre-fried French fries |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004835503321 |
|
Rossell J B
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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HACCP in the meat industry / / edited by M.H. Brown
| HACCP in the meat industry / / edited by M.H. Brown |
| Autore | Brown M. H (Martyn H.) |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2000 |
| Descrizione fisica | 1 online resource (xiv, 329 pages) : illustrations |
| Disciplina | 363.1926 |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food contamination - European Union countries
Meat industry and trade - European Union countries |
| ISBN |
1-280-37220-6
9786610372201 1-59124-072-7 1-85573-644-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; HACCP in the Meat Industry; Copyright Page; Table of Contents; Preface; Contributors; Part 1: General issues; Chapter 1. Introduction; 1.1 E. coli O157; 1.2 HACCP and food safety; 1.3 The successful implementation of HACCP; 1.4 References; Chapter 2. The regulatory context in the EU; 2.1 Introduction: the international context; 2.2 EU food policy and HACCP; 2.3 EU meat hygiene legislation and HACCP; 2.4 Fishery products; 2.5 Future trends; 2.6 Sources of further information and advice; 2.7 References; Chapter 3. HACCP in the United States: regulation and implementation
3.1 Introduction: the regulatory background; 3.2 Development of HACCP in the United States; 3.3 HACCP implementation in practice; 3.4 Beyond HACCP; 3.5 Bibliography; Part 2: HACCP on the farm and in primary processing; Chapter 4. HACCP and farm production; 4.1 Introduction; 4.2 Hazard analysis in animal rearing; 4.3 Setting up the HACCP system; 4.4 HACCP plans for cattle; 4.5 HACCP plans for sheep and goats; 4.6 HACCP plans for a poultry unit; 4.7 HACCP plans for a pig unit; 4.8 Summary: the effectiveness of HACCP on the farm; 4.9 References; Chapter 5. HACCP in primary processing: red meat 5.1 Introduction; 5.2 Microbiological data: collection and analysis; 5.3 HACCP implementation: the general approach; 5.4 Stock reception; 5.5 Slaughter and predressing; 5.6 Carcass dressing; 5.7 Collection and cooling of offals; 5.8 Carcass cooling; 5.9 Carcass breaking; equipment cleaning; 5.10 Smaller plants; 5.11 Microbiological criteria; 5.12 References; Chapter 6. HACCP in primary processing: poultry; 6.1 Introduction; 6.2 Hazard analysis in the slaughter process; 6.3 Establishing CCPs; 6.4 Other processing operations; 6.5 Future trends; 6.6 Decontamination of carcasses 6.7 Sources of further information and advice; 6.8 References; Part 3: HACCP tools; Chapter 7. Microbiological hazard identification in the meat industry; 7.1 Introduction; 7.2 The main hazards; 7.3 Analytical methods; 7.4 Future trends; 7.5 Sources of further information and advice; 7.6 References; Chapter 8. Implementing HACCP in a meat plant; 8.1 Introduction; 8.2 The elements requiring implementation; 8.3 The implementation process; 8.4 The differences between large and small businesses; 8.5 Where to start with implementation; 8.6 Explanation of the reasons for HACCP 8.7 Review of food safety issues; 8.8 Planning for implementation; 8.9 Allocation of resources; 8.10 Selecting teams and activities; 8.11 Training; 8.12 Transferring ownership to production personnel; 8.13 Tackling barriers; 8.14 Measuring performance of the plan; 8.15 Auditing and review; 8.16 Conclusions; 8.17 References; Chapter 9. Monitoring CCPs in HACCP systems; 9.1 Introduction; 9.2 Establishing criteria; 9.3 Determination of critical limits; 9.4 Setting up monitoring systems; 9.5 Verification of HACCP systems; 9.6 Validation of the HACCP plan; 9.7 Identifying problem areas; 9.8 Feedback and improvement |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004843303321 |
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Brown M. H (Martyn H.)
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| Burlington, : Elsevier Science, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Instrumentation and Sensors for the Food Industry
| Instrumentation and Sensors for the Food Industry |
| Autore | Kress-Rogers E |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Burlington, : Elsevier Science, 2001 |
| Descrizione fisica | 1 online resource (867 p.) |
| Disciplina | 664.0028 |
| Altri autori (Persone) | BrimelowC J B |
| Collana | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Soggetto topico |
Food - Analysis
Food industry and trade - Quality control Food industry and trade - Equipment and supplies Chemical & Materials Engineering Engineering & Applied Sciences Chemical Engineering |
| ISBN |
1-280-37256-7
9786610372560 1-59124-341-6 1-85573-648-9 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Front Cover; Instrumentation and Sensors for the Food Industry; Copyright Page; Table of Contents; Preface; Contributors; Symbols; Chapter1. Instrumentation for food quality assurance; 1.1 Introduction; 1.2 Challenging conditions for sensors; 1.3 Interpreting the readings; 1.4 Measurement types; 1.5 Further reading; 1.6 References; Chapter2. Instrumental measurements and sensory parameters; 2.1 Introduction; 2.2 The nature of sensory perception; 2.3 Sensory evaluation methods; 2.4 Sensory-instrumental relations; 2.5 Summary and outlook; 2.6 Acknowledgements; 2.7 References
Part I: In-line measurement for the control of food-processing operationsChapter3. Principles of colour measurement for food; 3.1 Introduction; 3.2 Colour vision: trichromatic detection; 3.3 Influence of ambient light and food structure; 3.4 Colour description; 3.5 Instrumentation; 3.6 Examples; 3.7 Conclusions; 3.8 References; Chapter4. Colour measurement of foods by colour reflectance; 4.1 Introduction: food colour and quality; 4.2 Colour measurement principles: brief introduction; 4.3 Colour measurement methodology; 4.4 Colour measurement of typical food materials; 4.5 Conclusions 4.6 ReferencesChapter5. Sorting by colour in the food industry; 5.1 Introduction; 5.2 What is a sorting machine?; 5.3 Assessment of food particles for colour sorting; 5.4 The optical inspection system; 5.5 Completing the sorting system; 5.6 Future trends: computer vision systems; 5.7 Using a colour sorter; 5.8 Further reading; Chapter6. Food compositional analysis using near infra-red absorption technology; 6.1 Introduction; 6.2 Principles of measurement; 6.3 Instrumentation; 6.4 Applications in the food industry; 6.5 The power of process monitoring and trending 6.6 Practical considerations for implementing on-line measurement6.7 Conclusions and the future; 6.8 References; Chapter7. Practical aspects of infra-red remote thermometry; 7.1 Introduction; 7.2 Radiation thermometers; 7.3 Measurement principles; 7.4 Practical situations; 7.5 Miscellaneous techniques; 7.6 Further reading; Chapter8. In-line and off-line FTIR measurements; 8.1 Introduction; 8.2 Food applications; 8.3 Calibration and general aspects of routine use; 8.4 Conclusions and outlook; 8.5 References; Chapter9. Microwave measurements of product variables; 9.1 Introduction 9.2 Overview of microwave techniques9.3 Dielectric properties and their parameters; 9.4 Methods for measurement of dielectric properties; 9.5 Dielectric properties and measurement of bulk density and composition; 9.6 Material structure; 9.7 Apparatus for microwave measurement; 9.8 Sensors; 9.9 Areas for development; 9.10 References; Chapter10. Pressure and temperature measurement in food process control; 10.1 Introduction; 10.2 Pressure measurement; 10.3 Temperature measurement; 10.4 General instrument design; 10.5 Applications; 10.6 References Chapter11. Level and flow measurement in food process control |
| Altri titoli varianti | Woodhead Publishing Series in Food Science, Technology and Nutrition |
| Record Nr. | UNINA-9911004839603321 |
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Kress-Rogers E
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| Burlington, : Elsevier Science, 2001 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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