作者: Ankylo- 時間: 2025-3-21 23:50
https://doi.org/10.1007/978-3-030-34424-5change, food spoilage. 5. Food fermentation, benefits and advantages of fermentation, fermented for preservation, fermented dairy products, traditional fermentation products, regulation microbial food cultures, United States fermented food regulations. With 81 references.作者: 拱形大橋 時間: 2025-3-22 04:22
Environmental Situation of Complex Products, poisoning, staphylococcal poisoning, botulisms, perfringens poisoning, other food intoxications. 4. Food borne parasitic diseases, protozoa and helminthes, Trichinellosis, Amebiasis, Giardia labia, parasitic worms, With 70 references citations.作者: 輕彈 時間: 2025-3-22 08:39
Fabio Neves Puglieri,Diego Rodrigues Iritanish produce, canned foods, food manufacturing plant sanitation. (4) Foodservice hygiene, premises and utensils, equipment and facilities, food preparation and handling, personnel health and personal hygiene, waste disposals, cleaning and sanitization, sources of advice for food businesses. With 67 reference citations.作者: curettage 時間: 2025-3-22 09:53
Food-Largest of All Industriesn food manufacturing, the US food industry – summary.3. Global food industry, global food and beverage manufacturing, European Union food manufacturing, Brazil. Russia, India, China, Hong Kong, ASEAN countries, Australia & New zealand, global food industry summary and limitations. With 56 reference citations and 4 appendices.作者: Neolithic 時間: 2025-3-22 13:09 作者: Neolithic 時間: 2025-3-22 18:44
Microbial Foodborne Disease Outbreaks poisoning, staphylococcal poisoning, botulisms, perfringens poisoning, other food intoxications. 4. Food borne parasitic diseases, protozoa and helminthes, Trichinellosis, Amebiasis, Giardia labia, parasitic worms, With 70 references citations.作者: misshapen 時間: 2025-3-22 22:59 作者: 范例 時間: 2025-3-23 01:57 作者: Factual 時間: 2025-3-23 08:07
Quality and Sensory Evaluation of Foode, flavor. 3. Sensory evaluation, difference or discriminatory tests, affective testing or consumer acceptance test, descriptive analysis or descriptive testing. 4. Instrumental sensory analysis, objective analysis of food quality, colorimetry of foods, texture-monitoring instruments, electronic noses. With 30 references.作者: Acumen 時間: 2025-3-23 10:35
From Sheol to the Resurrection of the Dead,s, whole food rehydration, food powder rehydration. 4. Microbiology of dried foods, general principles, microbiological safety of dried foods, drying live cultures, mycotoxins in dried foods. 5. Shelf life of dried foods, general principles, deterioration of dried foods, further reading. With 120 reference citations.作者: 兇猛 時間: 2025-3-23 16:03
Quality of Dried Foodss, whole food rehydration, food powder rehydration. 4. Microbiology of dried foods, general principles, microbiological safety of dried foods, drying live cultures, mycotoxins in dried foods. 5. Shelf life of dried foods, general principles, deterioration of dried foods, further reading. With 120 reference citations.作者: 切碎 時間: 2025-3-23 19:17
Life Assistance in the Year 2030,methods. 4. Convective – hot air driers, tunnel and cabinet hot air drying, fluidized-bed drying, spray drying. 5. Other drying methods, conduction – drum drying, freeze-drying or lyophilization, cooking related food dehydration. With 96 references.作者: Axillary 時間: 2025-3-23 23:02
Food Dryingmethods. 4. Convective – hot air driers, tunnel and cabinet hot air drying, fluidized-bed drying, spray drying. 5. Other drying methods, conduction – drum drying, freeze-drying or lyophilization, cooking related food dehydration. With 96 references.作者: CAGE 時間: 2025-3-24 04:28 作者: STELL 時間: 2025-3-24 09:12 作者: debase 時間: 2025-3-24 13:33 作者: Pessary 時間: 2025-3-24 18:44 作者: Intercept 時間: 2025-3-24 19:25
978-3-030-65431-3Springer Nature Switzerland AG 2023作者: Nonporous 時間: 2025-3-24 23:33 作者: STIT 時間: 2025-3-25 03:29 作者: outer-ear 時間: 2025-3-25 11:09
Identifying Practice Opportunitieschapter is to provide an overview of the food industry, as one of the largest- manufacturing sectors in North America and other regions. The chapter is divided into 3 sections. 1. Introduction, evidence that food manufacturing is one of the largest of industries, North American industry classificati作者: 鳥籠 時間: 2025-3-25 15:36 作者: 造反,叛亂 時間: 2025-3-25 17:56
Use of Input–Output Analysis in LCAsubject of food labeling under seven sections; 1. Introduction, background of food labeling legislation, definition of the food label & labeling, why food labeling, industry guide for food labeling. 2. Labeling requirements, general principles, standard of identity for food, misbranding of food, ing作者: organism 時間: 2025-3-25 20:51
https://doi.org/10.1007/978-3-319-26224-61. Introduction to food quality, definitions of quality, food quality attributes. 2. Food sensory quality, sensory characteristics, appearance, texture, flavor. 3. Sensory evaluation, difference or discriminatory tests, affective testing or consumer acceptance test, descriptive analysis or descripti作者: CRASS 時間: 2025-3-26 02:38 作者: Malleable 時間: 2025-3-26 06:59 作者: 敏捷 時間: 2025-3-26 12:26 作者: ORE 時間: 2025-3-26 13:25 作者: 跑過 時間: 2025-3-26 16:47 作者: 可互換 時間: 2025-3-27 00:47 作者: FRAUD 時間: 2025-3-27 05:08
Quantitative aspects of reproductionthe reader to food canning. The chapter is divided into ten sections. 1. Introduction, history of thermal processing, canning not as we know it. 2. Commercial sterilization or canning, definition, structure of the tin can, filling the can, liquid in cans, pretreatment of foods, vacuum in cans, seali作者: 使成整體 時間: 2025-3-27 05:51 作者: 休戰(zhàn) 時間: 2025-3-27 10:19 作者: 關(guān)節(jié)炎 時間: 2025-3-27 16:01 作者: 單挑 時間: 2025-3-27 20:05 作者: 向外供接觸 時間: 2025-3-28 00:06 作者: Tractable 時間: 2025-3-28 02:50 作者: choleretic 時間: 2025-3-28 08:47 作者: semble 時間: 2025-3-28 12:07
Food Labelssubject of food labeling under seven sections; 1. Introduction, background of food labeling legislation, definition of the food label & labeling, why food labeling, industry guide for food labeling. 2. Labeling requirements, general principles, standard of identity for food, misbranding of food, ing作者: 燦爛 時間: 2025-3-28 15:53 作者: 美麗的寫 時間: 2025-3-28 19:26
Consumer Food Literacy literacy of food science, food technology and wellbeing. The chapter is divided into six sections. 1. Introduction. General principles, critical thinking, food literacy and the press media; the Western diet and health, nutrition transitions and income, health and processed foods, 2. Food literacy a作者: 大罵 時間: 2025-3-29 00:10
Food Microbes, Quality and Fermentationed into five sections. 1. Introduction, scope of food and microbiology, sources of microbes in foods, structure and shape of microbes, motility of microbes. 2. Growth of microbes, bacterial numbers and its significance, monitoring growth of bacteria. 3. Factors influencing microbial growth, extrinsi作者: intercede 時間: 2025-3-29 03:43
Microbial Foodborne Disease Outbreaksfoodborne diseases and intoxications. The chapter is divided into four sections; 1. Introduction, food and diseases, foodborne hazards, foodborne infections and outbreaks, epidemiology of foodborne diseases, economic impact of foodborne outbreaks, under-reporting foodborne illnesses, microbes implic作者: 舞蹈編排 時間: 2025-3-29 10:20
Food Safety and Sanitationnded to reduce the risk of from foodborne hazards. The chapter is divided into four sections. (1) Introduction, safety and the Agri-food industry, food safety oversight by the FDA, trending new challenges in food safety, sanitary and phytosanitary measures, risk assessment for foodborne infections. 作者: 跳脫衣舞的人 時間: 2025-3-29 15:13 作者: sclera 時間: 2025-3-29 17:40
Basic Considerations for Food Processing summarize basic considerations for food processing. The chapter is divided into six sections. (1) Introduction, general principles & scope, definition and significance of food processing, aims and benefits of food processing. (2) Forms of food processing, primary and secondary processing, tradition作者: Anhydrous 時間: 2025-3-29 23:01 作者: cortisol 時間: 2025-3-30 03:37
Low-Temperature Preservationod refrigeration and freezing. The chapter is divided into four sections. 1. Introduction, significance of refrigeration, refrigeration and public health, history of pre-mechanized chilling industry, modern refrigeration capacity, refrigeration and food security, elementary aspects of heat and tempe作者: nonsensical 時間: 2025-3-30 07:26
Food Drying is divided into 5 sections. 1. Introduction, general principles, global markets for dried food, water and the shelf life of foods, drying rate. 2. Pretreatment for food drying, common operations prior to drying, chemical pretreatments, blanching, edible coatings, electrical pretreatments, enzymatic作者: 南極 時間: 2025-3-30 08:34
Quality of Dried Foods 1. Physical quality of dried foods, general principles, physical structure and quality, texture of dried foods. 2. Chemical changes and quality of dried foods, general principles, color and flavor of dried foods, autoxidation and browning reactions, nutritional changes. 3. Rehydration of dried food作者: 值得贊賞 時間: 2025-3-30 16:17
Why Food Science?o-businesses and development, food security. 5. Food science education outcomes – IFT certified programs, characteristics of food science programs, other food related programs, careers in food science. With greater than 100 references and 4 appendices.作者: 急性 時間: 2025-3-30 19:39
Food Regulatory Agenciesean Food Safety Authority (EFSA), European general food law. 4. Food regulation in China, food regulatory agencies in China, China’s general food hygiene laws. 5. International food standards, Codex Alimentarius commission, International organization of standardization (ISO). With 3 appendices and 2作者: 催眠 時間: 2025-3-30 23:33 作者: 思鄉(xiāng)病 時間: 2025-3-31 03:47
