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Autoxidation of unsaturated lipids / edited by H. W. -S. Chan
| Autoxidation of unsaturated lipids / edited by H. W. -S. Chan |
| Pubbl/distr/stampa | London : Academic Press, 1987 |
| Descrizione fisica | x, 296 p. : ill. ; 24 cm |
| Disciplina | 547.77 |
| Altri autori (Persone) | Chan, H. W.-S. |
| Collana | Food science and technology |
| Soggetto topico |
Food spoilage
Lipids - Oxidation Lipids - Peroxidation Unsaturated fatty acids - Oxidation |
| ISBN | 0121676307 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNISALENTO-991003426219707536 |
| London : Academic Press, 1987 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. del Salento | ||
| ||
Food and beverage stability and shelf life [[electronic resource] /] / edited by David Kilcast and Persis Subramaniam
| Food and beverage stability and shelf life [[electronic resource] /] / edited by David Kilcast and Persis Subramaniam |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (880 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
KilcastDavid
SubramaniamPersis |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food spoilage
Beverages - Deterioration Food - Preservation Beverages - Preservation Food - Shelf-life dating |
| Soggetto genere / forma | Electronic books. |
| ISBN |
0-85709-254-5
1-61344-029-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Deteriorative processes and factors influencing shelf life -- pt. 2. Methods for shelf life and stability evaluation -- pt. 3. The stability and shelf life of particular products. |
| Record Nr. | UNINA-9910464079703321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food and beverage stability and shelf life [[electronic resource] /] / edited by David Kilcast and Persis Subramaniam
| Food and beverage stability and shelf life [[electronic resource] /] / edited by David Kilcast and Persis Subramaniam |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (880 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
KilcastDavid
SubramaniamPersis |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food spoilage
Beverages - Deterioration Food - Preservation Beverages - Preservation Food - Shelf-life dating |
| ISBN |
0-85709-254-5
1-61344-029-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Deteriorative processes and factors influencing shelf life -- pt. 2. Methods for shelf life and stability evaluation -- pt. 3. The stability and shelf life of particular products. |
| Record Nr. | UNINA-9910788465303321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food and beverage stability and shelf life / / edited by David Kilcast and Persis Subramaniam
| Food and beverage stability and shelf life / / edited by David Kilcast and Persis Subramaniam |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Philadelphia, : Woodhead Pub., 2011 |
| Descrizione fisica | 1 online resource (880 p.) |
| Disciplina | 664.028 |
| Altri autori (Persone) |
KilcastDavid
SubramaniamPersis |
| Collana | Woodhead Publishing series in food science, technology and nutrition |
| Soggetto topico |
Food spoilage
Beverages - Deterioration Food - Preservation Beverages - Preservation Food - Shelf-life dating |
| ISBN |
0-85709-254-5
1-61344-029-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Deteriorative processes and factors influencing shelf life -- pt. 2. Methods for shelf life and stability evaluation -- pt. 3. The stability and shelf life of particular products. |
| Record Nr. | UNINA-9910808393103321 |
| Oxford ; ; Philadelphia, : Woodhead Pub., 2011 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker
| Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker |
| Pubbl/distr/stampa | Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (270 p.) |
| Disciplina | 664/.028 |
| Altri autori (Persone) | TuckerGary |
| Soggetto topico |
Food - Preservation
Food spoilage Food - Microbiology |
| ISBN |
1-282-12291-6
9786612122910 0-470-69784-9 0-470-69796-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food
1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart References3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 5.2 The physical and chemical aspects of freezing |
| Record Nr. | UNISA-996197297703316 |
| Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker
| Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker |
| Pubbl/distr/stampa | Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (270 p.) |
| Disciplina | 664/.028 |
| Altri autori (Persone) | TuckerGary |
| Soggetto topico |
Food - Preservation
Food spoilage Food - Microbiology |
| ISBN |
1-282-12291-6
9786612122910 0-470-69784-9 0-470-69796-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food
1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart References3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 5.2 The physical and chemical aspects of freezing |
| Record Nr. | UNINA-9910144385303321 |
| Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker
| Food biodeterioration and preservation [[electronic resource] /] / edited by Gary S. Tucker |
| Pubbl/distr/stampa | Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 |
| Descrizione fisica | 1 online resource (270 p.) |
| Disciplina | 664/.028 |
| Altri autori (Persone) | TuckerGary |
| Soggetto topico |
Food - Preservation
Food spoilage Food - Microbiology |
| ISBN |
1-282-12291-6
9786612122910 0-470-69784-9 0-470-69796-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Food Biodeterioration and Preservation; Contents; 7.7 Conclusions; 8.2.8 Microbial interactions; Contributors; Preface; 1 Control of Biodeterioration in Food; 1.1 Overview; 1.2 A summary of the different kinds of biodeterioration; 1.2.1 Chemical biodeterioration; 1.2.2 Physical biodeterioration; 1.3 Kinds of living organisms involved in biodeterioration; 1.3.1 Bacteria; 1.3.2 Fungi; 1.3.3 Algae, mosses and liverworts; 1.3.4 Higher plants; 1.3.5 Insects; 1.3.6 Birds, mammals and reptiles; 1.4 Food biodeterioration; 1.4.1 The composition of food
1.5 A description of the mechanisms of food biodeterioration1.5.1 Fermentation; 1.5.2 Fermentation biochemistry; 1.5.3 Putrefaction; 1.5.4 Lypolysis; 1.6 Micro-organisms involved in biodeterioration reactions; 1.6.1 Factors that affect microbial growth; 1.6.2 Bacteria; 1.6.3 Moulds; 1.6.4 Yeasts; References; 2 Principles of HACCP: The Importance of HACCP Systems in Food Manufacturing; 2.1 Introduction and historical perspective; 2.2 The HACCP principles and codex (CAC 1997); 2.3 HACCP implementation: important considerations; 2.3.1 Prerequisite programmes 2.3.2 Application of the HACCP principles and the importance of training2.4 The importance of HACCP in food manufacturing: the preventative mindset; 2.4.1 Food design; 2.4.2 Food manufacturing; 2.4.3 Globalization and trade; 2.5 The legal position; 2.6 Closing thoughts; Appendices; Appendix 1: Example of the make-up of an HACCP team; Appendix 2: Example of a product description; Appendix 3: Examples of process flow diagrams; Appendix 4: Hazard analysis tool as an example guide; Appendix 5: Examples of hazard analysis and CCP decision logic; Appendix 6: Example of the HACCP control chart References3 Thermal Processing; 3.1 Introduction; 3.2 Product classification; 3.3 Microbial destruction; 3.3.1 End-point thermal death time curve; 3.3.2 Survivor curve; 3.3.3 Thermal resistance curve; 3.4 Cold-spot temperature histories; 3.5 Lethality calculations; 3.5.1 The general method; 3.5.2 Other calculation methods; 3.6 Quality attributes; 3.7 Retort systems; 3.7.1 Steam retorts; 3.7.2 Overpressure retorts; References; 4 Food Chilling; 4.1 Theory; 4.1.1 Effect of chilling on micro-organisms; 4.1.2 Effect of chilling on enzymes and biochemical reactions 4.1.3 Effect of chilling on physical processes4.1.4 Effect of chilling on physiological processes; 4.2 Chilling operations; 4.3 Chilling equipment; 4.3.1 Refrigeration systems; 4.3.2 Moving air; 4.3.3 Direct contact; 4.3.4 Jacketed heat exchangers; 4.3.5 Immersion/spray; 4.3.6 Ice; 4.3.7 Vacuum; 4.3.8 Cryogenic; 4.4 Chilled storage; 4.4.1 Controlled atmosphere storage rooms; 4.5 Transportation; 4.5.1 Overland transport; 4.5.2 Sea transport; 4.5.3 Air transport; 4.6 Retail display; 4.6.1 Unwrapped products; 4.6.2 Wrapped products; 4.7 Conclusions; References; 5 Freezing; 5.1 Introduction 5.2 The physical and chemical aspects of freezing |
| Record Nr. | UNINA-9910812679603321 |
| Oxford, U.K. ; ; Ames, Iowa, : Blackwell Pub., 2008 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food microbiology / / M.R. Adams, M.O. Moss
| Food microbiology / / M.R. Adams, M.O. Moss |
| Autore | Adams M. R |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2000 |
| Descrizione fisica | 1 online resource (xiv, 479 pages) : illustrations |
| Disciplina | 664.001579 |
| Altri autori (Persone) | MossM. O |
| Soggetto topico |
Food - Microbiology
Food - Preservation Food spoilage |
| ISBN | 1-84755-088-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854046119-FX001-1; Food Microbiology |
| Record Nr. | UNINA-9910780937503321 |
Adams M. R
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| Cambridge, : Royal Society of Chemistry, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food microbiology / / M.R. Adams, M.O. Moss
| Food microbiology / / M.R. Adams, M.O. Moss |
| Autore | Adams M. R |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cambridge, : Royal Society of Chemistry, 2000 |
| Descrizione fisica | 1 online resource (xiv, 479 pages) : illustrations |
| Disciplina | 664.001579 |
| Altri autori (Persone) | MossM. O |
| Soggetto topico |
Food - Microbiology
Food - Preservation Food spoilage |
| ISBN | 1-84755-088-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | BK9780854046119-FX001-1; Food Microbiology |
| Record Nr. | UNINA-9910824019903321 |
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Adams M. R
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| Cambridge, : Royal Society of Chemistry, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food preservation and biodeterioration / / Gary Tucker
| Food preservation and biodeterioration / / Gary Tucker |
| Autore | Tucker Gary |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Chichester, England : , : Wiley Blackwell, , 2016 |
| Descrizione fisica | 1 online resource (310 p.) |
| Disciplina | 664/.028 |
| Altri autori (Persone) | TuckerGary |
| Collana | THEi Wiley ebooks |
| Soggetto topico |
Food - Preservation
Food spoilage Food - Microbiology |
| ISBN |
1-78785-070-6
1-118-90464-8 1-118-90463-X 1-118-90465-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Control of biodeterioration in food -- Principles of HACCP : the importance of HACCP systems in food manufacturing -- Thermal processing -- Chilling -- Freezing -- Drying -- Modified atmosphere packaging (MAP) -- Preservatives -- Hurdle techniques -- Novel commercial preservation methods. |
| Record Nr. | UNINA-9910137222203321 |
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Tucker Gary
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| Chichester, England : , : Wiley Blackwell, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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