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Food Safety Engineering is the first reference work to provide
up-to-date coverage of the advanced technologies and strategies for
the engineering of safe foods. Researchers, laboratory staff and
food industry professionals with an interest in food engineering
safety will find a singular source containing all of the needed
information required to understand this rapidly advancing topic.
The text lays a solid foundation for solving microbial food safety
problems, developing advanced thermal and non-thermal technologies,
designing food safety preventive control processes and sustainable
operation of the food safety preventive control processes. The
first section of chapters presents a comprehensive overview of food
microbiology from foodborne pathogens to detection methods. The
next section focuses on preventative practices, detailing all of
the major manufacturing processes assuring the safety of foods
including Good Manufacturing Practices (GMP), Hazard Analysis and
Critical Control Points (HACCP), Hazard Analysis and Risk-Based
Preventive Controls (HARPC), food traceability, and recalls.
Further sections provide insights into plant layout and equipment
design, and maintenance. Modeling and process design are covered in
depth. Conventional and novel preventive controls for food safety
include the current and emerging food processing technologies.
Further sections focus on such important aspects as aseptic
packaging and post-packaging technologies. With its comprehensive
scope of up-to-date technologies and manufacturing processes, this
is a useful and first-of-its kind text for the next generation food
safety engineering professionals.
Food Safety Engineering is the first reference work to provide
up-to-date coverage of the advanced technologies and strategies for
the engineering of safe foods. Researchers, laboratory staff and
food industry professionals with an interest in food engineering
safety will find a singular source containing all of the needed
information required to understand this rapidly advancing topic.
The text lays a solid foundation for solving microbial food safety
problems, developing advanced thermal and non-thermal technologies,
designing food safety preventive control processes and sustainable
operation of the food safety preventive control processes. The
first section of chapters presents a comprehensive overview of food
microbiology from foodborne pathogens to detection methods. The
next section focuses on preventative practices, detailing all of
the major manufacturing processes assuring the safety of foods
including Good Manufacturing Practices (GMP), Hazard Analysis and
Critical Control Points (HACCP), Hazard Analysis and Risk-Based
Preventive Controls (HARPC), food traceability, and recalls.
Further sections provide insights into plant layout and equipment
design, and maintenance. Modeling and process design are covered in
depth. Conventional and novel preventive controls for food safety
include the current and emerging food processing technologies.
Further sections focus on such important aspects as aseptic
packaging and post-packaging technologies. With its comprehensive
scope of up-to-date technologies and manufacturing processes, this
is a useful and first-of-its kind text for the next generation food
safety engineering professionals.
Traditional food and bioprocessing technologies are facing
challenges due to high expectation from the consumers and producers
for better quality and safety, higher process efficiency, and
products with novel properties or functionalities. For this reason,
in the last few years new forms of physical energies have been
explored to propose alternatives to traditional processing
technologies. Acoustic energy has the potential to replace or
partially substitute conventional processes, and at the same time
offer unique opportunities in the characterization of foods and
biomaterials. This book is a resource for experts and newcomers in
the field of power ultrasound, gives insights into the physical
principles of this technology, details the latest advancements, and
links them to current and potential applications in the food and
bioprocessing related industries.
Traditional food and bioprocessing technologies are facing
challenges due to high expectation from the consumers and producers
for better quality and safety, higher process efficiency, and
products with novel properties or functionalities. For this reason,
in the last few years new forms of physical energies have been
explored to propose alternatives to traditional processing
technologies. Acoustic energy has the potential to replace or
partially substitute conventional processes, and at the same time
offer unique opportunities in the characterization of foods and
biomaterials. This book is a resource for experts and newcomers in
the field of power ultrasound, gives insights into the physical
principles of this technology, details the latest advancements, and
links them to current and potential applications in the food and
bioprocessing related industries.
Sprouted Grains: Nutritional Value, Production and Applications is
a complete and comprehensive overview of sprouted grains, with
coverage from grain to product. Sections includes discussions on
the process of grain germination from both a genetic and
physiological perspective, the nutrients and bioactive compounds
present in spouted grains, and the equipment and technical
innovation of use to manufacturers of sprouted grains and sprouted
grain products. This book is essential reading for cereal science
academics and postgraduate students interested in the subject of
cereal processing, but is also ideal for industrial product
developers in cereal companies. This edited volume brings together
the world's leading researchers on sprouted grains.
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