мукомольное производство (страница 3)

Автор: Группа авторов

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Автор: Titus A. M. Msagati

A comprehensive guide, offering a toxicological approach to food forensics, that reviews the legal, economic, and biological issues of food fraud Food Forensics and Toxicology offers an introduction and examination of forensics as applied to food and foodstuffs. The author puts the focus on food adulteration and food fraud investigation. The text combines the legal/economic issues of food fraud with the biological and health impacts of consuming adulterated food. Comprehensive in scope, the book covers a wide-range of topics including food adulteration/fraud, food «fingerprinting» and traceability, food toxicants in the body, and the accidental or deliberate introduction of toxicants into food products. In addition, the author includes information on the myriad types of toxicants from a range of food sources and explores the measures used to identify and quantify their toxicity. This book is designed to be a valuable reference source for laboratories, food companies, regulatory bodies, and researchers who are dealing with food adulteration, food fraud, foodborne illness, micro-organisms, and related topics. Food Forensics and Toxicology is the must-have guide that: Takes a comprehensive toxicological approach to food forensics Combines the legal/economic issue of food fraud with the biological/health impacts of consuming adulterated food in one volume Discusses a wide range of toxicants (from foods based on plants, animals, aquatic and other sources) Provides an analytical approach that details a number of approaches and the optimum means of measuring toxicity in foodstuffs Food Forensics and Toxicology gives professionals in the field a comprehensive resource that joins information on the legal/economic issues of food fraud with the biological and health implications of adulterated food.

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Автор: Helmut Traitler

Food products have always been designed, but usually not consciously. Even when design has been part of the process, it has often been restricted to considerations of packaging, logos, fonts and colors. But now design is impacting more dramatically on the complex web that makes up our food supply, and beginning to make it better. Ways of thinking about design have broad applications and are becoming central to how companies compete. To succeed, food designers need to understand consumers and envision what they want, and to use technology and systems to show they can deliver what has been envisioned. They also need to understand organizations in order to make innovation happen in a corporation. The authors of this book argue that design has been grossly underestimated in the food industry. The role of design in relation to technology of every kind (materials, mechanics, ingredients, conversion, transformation, etc.) is described, discussed, challenged and put into proper perspective. The authors deftly analyze and synthesize complex concepts, inspiring new ideas and practices through real-world examples. The second part of the book emphasizes the role of innovation and how the elements described and discussed in the first parts (design, technology, business) must join forces in order to drive valuable innovation in complex organizations such as large (and not so large) food companies. Ultimately, this groundbreaking book champions the implementation of a design role in defining and executing business strategies and business processes. Not only are designers tremendously important to the present and future successes of food corporations, but they should play an active and decisive role at the executive board level of any food company that strives for greater success.

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Автор: Helmut Traitler

Research and development represents a vast spread of topics and can be an arena for controversy. In academia, such controversy may stem from conflicting interpretations of data and subsequent conclusions, the question of who was first to discover a particular finding and whether or not the said finding is of any value to the scientific community. R&D in corporate environments is mostly defined and driven by costs and clearly identified, consumer-focused targets. There is, however, common ground between these two approaches as both strive to maximize knowledge, though for different reasons and in differnt ways. The equipment and scientific rigor may be similar or identical, however their usage, approach and interpretation are different. This book discusses the history and background of today's food industry R&D as seen by consumers, academia and the industry itself, with several chapters dedicated to new and disruptive approaches. A must-read for all professionals in the packaged goods industry as well as students who aspire to contribute to this new industry, forcefully driven by R&D.

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Автор: Osman Erkmen

This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.

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Автор: Gary S. Tucker

Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism. Preservation on the other hand is the process by which food materials are maintained in their original condition or as close to this as possible. This second edition of Food Preservation and Biodeterioration is fully updated and reorganised throughout. It discusses how the agents of food biodeterioration operate and how the commercial methods available to counteract these agents are applied to produce safe and wholesome foods. With this book, readers will discover traditional methods as well as major advances in preservation technology. Both microbiological and chemical pathways are analysed. This topic being important to all producers of food, the readership spans food scientists across industry and academia, particularly those involved with safety and quality.

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Автор: Группа авторов

Food Processing: Principles and Applications second edition is the fully revised new edition of this best-selling food technology title.Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.

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Автор: Группа авторов

Food safety and quality are key objectives for food scientists and industries all over the world. To achieve this goal, several analytical techniques (based on both destructive detection and nondestructive detection) have been proposed to fit the government regulations. The book aims to cover all the analytical aspects of the food quality and safety assessment. For this purpose, the volume describes the most relevant techniques employed for the determination of the major food components (e.g. protein, polysaccharides, lipds, vitamins, etc.), with peculiar attention to the recent development in the field. Furthermore, the evaluation of the risk associated with food consumption is performed by exploring the recent advances in the detection of the key food contaminants (e.g. biogenic amines, pesticides, toxins, etc.). Chapters tackle such subject as: GMO Analysis Methods in Food Current Analytical Techniques for the Analysis of Food Lipids Analytical Methods for the Analysis of Sweeteners in Food Analytical Methods for Pesticides Detection in Foodstuffs Food and Viral Contamination Application of Biosensors to Food Analysis

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Автор: Sylvain Charlebois

This book comprehensively argues for more future benchmarking between nations. Since the initial food safety benchmarking report was published in 2008, the sharing of data and protocols among nations has dramatically increased. It was intended to identify and evaluate common elements among global food safety systems. More specifically, benchmarking identifies those countries that employ comparatively best practices to assess, manage, and communicate the risks related to the safety of food and their respective food systems. The overarching intent of this benchmarking assessment, however, is to stimulate exchange and discussion on food safety performance among nations.

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Автор: Группа авторов

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide. The book is supported by the International Union of Food Science and Technology and comprises 21 chapters, carefully written in a user-friendly style by 30 eminent industry experts, teachers, and researchers from across the world. All authors are recognized experts in their respective fields, and together represent some of the world’s leading universities and international food science and technology organizations. All chapters in this second edition have been fully revised and updated to include all-new examples and pedagogical features (including discussion questions, seminar tasks, web links, and glossary terms). The book is designed with more color to help enhance the content on each page and includes more photos and illustrations to bring the topics to life. Coverage of all the core modules of food science and technology degree programs internationally Crucial information for professionals in the food industry worldwide Chapters written by subject experts, all of whom are internationally respected in their fields A must-have textbook for libraries in universities, food science and technology research institutes, and food companies globally Additional interactive resources on the book's companion website, including multiple choice questions, web links, further reading, and exercises Food Science and Technology, 2nd Edition is an indispensable guide for food science and technology degree programs at the undergraduate and postgraduate level and for university libraries and food research facilities.

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Автор: Douglas H. Ubelaker

Co-published with the American Academy of Forensic Sciences, Forensic Science presents comprehensive international discussion of key issues and future directions within the forensic sciences. Written by accomplished and respected specialists in approximately eleven distinct areas of the forensic sciences, the volume will examine central issues within each discipline, provide perspective on current debate and explore current and proposed research initiatives. It will also provide the forensically involved international community with current in-depth perspective on the key issues in the contemporary practice of the forensic sciences.

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Автор: Ruud de Boer

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods. The main ingredients from milk are milk fat, cheese and serum, but this range is continually expanding as food companies, dairies and dairy scientists seek to utilize as many raw materials and by-products as possible, to reduce waste, maximize efficiency, and increase productivity. Ingredients from Milk is a concise, fresh approach to ingredients derived from milk, containing guidance and new techniques for dairy industry professionals and scientists. has a structure is designed to mirror the process of extracting ingredients from milk, beginning with the basic concepts and following through the processes until finally arriving at the consumer products which constitute the end uses of ingredients from milk. This book is primarily targeted at the dairy industry, but also provides a valuable insight for academics and students seeking an industry perspective.

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Автор: Jeffrey T. Barach

The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years. The key to successful implementation of FSMA rules depends on building a comprehensive Food Safety System with effective prerequisite programs in place and a well-designed Food Safety Plan that incorporates risk-based preventive controls to mitigate hazards. This book provides essential guidance for small to mid-sized businesses on how to design, implement, and maintain a world-class Food Safety Plan that conforms to FSMA regulations. With practical and up-to-date advice, the author offers a straight forward approach for readers to successfully migrate into FSMA. The inclusion of fully developed Food Safety Plans as well as examples of hazards and preventative controls make this a must-read not only for those that are new to the regulations, but also those with a plan already in place. FSMA and Food Safety Systems: A Guide to Understanding and Implementing the Rules is an indispensable resource for all those managing the manufacture of FDA regulated products, food safety regulators and educators, as well as scientists and students of food science and technology.

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Автор: Группа авторов

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Автор: Yinshun Wang

Superconducting technology is potentially important as one of the future smart grid technologies. It is a combination of superconductor materials, electrical engineering, cryogenic insulation, cryogenics and cryostats. There has been no specific book fully describing this branch of science and technology in electrical engineering. However, this book includes these areas, and is essential for those majoring in applied superconductivity in electrical engineering. Recently, superconducting technology has made great progress. Many universities and companies are involved in applied superconductivity with the support of government. Over the next five years, departments of electrical engineering in universities and companies will become more involved in this area. This book: • will enable people to directly carry out research on applied superconductivity in electrical engineering • is more comprehensive and practical when compared to other advances • presents a clear introduction to the application of superconductor in electrical engineering and related fundamental technologies • arms readers with the technological aspects of superconductivity required to produce a machine • covers power supplying technologies in superconducting electric apparatus • is well organized and adaptable for students, lecturers, researchers and engineers • lecture slides suitable for lecturers available on the Wiley Companion Website Fundamental Elements of Applied Superconductivity in Electrical Engineering is ideal for academic researchers, graduates and undergraduate students in electrical engineering. It is also an excellent reference work for superconducting device researchers and engineers.

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Автор: Группа авторов

Fundamentals of Mental Health Nursing is an accessible evidence-based introduction to the role of the mental health nurse. This comprehensive overview explores concepts of mental health and distress, ethics and accountability, key nursing models to be aware of, and the prevalence, predisposing factors and features of the most commonly occurring mental health problems. KEY FEATURES: Places mental health conditions and interventions within a wider holistic context Situates recovery at the centre of mental health nursing practice Links key concepts to mental health across the lifespan Contains learning outcomes in each chapter and includes vignettes, activities and reflective exercises to root concepts in real life practice Information is placed in a practice context from the outset, making this an essential guide to both the theory and the practice of mental health nursing. It is ideal for students on courses relating to mental health care, as well as for registered nurses and health care practitioners looking to revise their knowledge of key concepts. www.wiley.com/go/fundamentalsofmentalhealth Interactive multiple-choice questions Links to online resources Chapter summary sheets Dr Andrew Clifton is Senior Lecturer in the Faculty of Health and Life Sciences at De Montfort University. Dr Steve Hemingway is Senior Lecturer in Mental Health Nursing at the University of Huddersfield. Dr Anne Felton is Associate Professor in Mental Health and Social Care and Dr Gemma Stacey is Associate Professor in Mental Health and Social Care, both at the Faculty of Medicine and Health Sciences at the University of Nottingham. For more information on the complete range of Wiley nursing publishing, please visit: www.wileynursing.com To receive automatic updates on Wiley books and journals, join our email list. Sign up today at www.wiley.com/email

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Автор: Jacob Benesty

A comprehensive guide to the theory and practice of signal enhancement and array signal processing, including matlab codes, exercises and instructor and solution manuals Systematically introduces the fundamental principles, theory and applications of signal enhancement and array signal processing in an accessible manner Offers an updated and relevant treatment of array signal processing with rigor and concision Features a companion website that includes presentation files with lecture notes, homework exercises, course projects, solution manuals, instructor manuals, and Matlab codes for the examples in the book

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Автор: Chil?s Jean-Paul

Praise for the First Edition «. . . a readable, comprehensive volume that . . . belongs on the desk, close at hand, of any serious researcher or practitioner.» —Mathematical Geosciences The state of the art in geostatistics Geostatistical models and techniques such as kriging and stochastic multi-realizations exploit spatial correlations to evaluate natural resources, help optimize their development, and address environmental issues related to air and water quality, soil pollution, and forestry. Geostatistics: Modeling Spatial Uncertainty, Second Edition presents a comprehensive, up-to-date reference on the topic, now featuring the latest developments in the field. The authors explain both the theory and applications of geostatistics through a unified treatment that emphasizes methodology. Key topics that are the foundation of geostatistics are explored in-depth, including stationary and nonstationary models; linear and nonlinear methods; change of support; multivariate approaches; and conditional simulations. The Second Edition highlights the growing number of applications of geostatistical methods and discusses three key areas of growth in the field: New results and methods, including kriging very large datasets; kriging with outliers; nonse??parable space-time covariances; multipoint simulations; pluri-gaussian simulations; gradual deformation; and extreme value geostatistics Newly formed connections between geostatistics and other approaches such as radial basis functions, Gaussian Markov random fields, and data assimilation New perspectives on topics such as collocated cokriging, kriging with an external drift, discrete Gaussian change-of-support models, and simulation algorithms Geostatistics, Second Edition is an excellent book for courses on the topic at the graduate level. It also serves as an invaluable reference for earth scientists, mining and petroleum engineers, geophysicists, and environmental statisticians who collect and analyze data in their everyday work.

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Автор: Группа авторов

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured. In addition, the book examines new areas to stimulate further research in addition to the already established knowledge on the scientific principles on cheesemaking. Part I provides an account on the history of cheese, factors influencing the physicochemical properties, flavour development and sensory characteristics, microbial ecology and cheese safety, traceability and authentication of cheeses with protected labels, and traditional wooden equipment used for cheesemaking, while an overview of the cheesemaking process is also presented. Part II describes 100 global cheeses from 17 countries, divided into 13 categories. The cheeses described are well-known types produced in large quantities worldwide, together with some important locally produced, in order to stimulate scientific interest in these cheese varieties. Each category is presented in a separate chapter with relevant research on each cheese and extensive referencing to facilitate further reading.

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Автор: Группа авторов

Food is produced not only to be consumed in the country of its origin, but also to be exported to various locations worldwide. As such, manufacturers and suppliers need to know the market conditions and regulations of their customers in export markets. Filling a distinct need in the globalized food economy, this introductory reference distils the key facts and regulations from the food laws of 10 countries and the European Union across four continents. The result is a truly global survey of the world's most important food markets in terms of regulatory standards, principles and the authorities involved. To enable comparison between each country portrait, each chapter is structured in the same way, and includes information on the legal framework, the competent authorities, explanations of the basic principles of food law, introductions to the main areas of regulation (particularly, labeling and advertising; food hygiene and safety; additives and flavorings; food supplements; genetically modified organisms; import and export regulations), accountability regulations, and information on Internet resources. The publication therefore provides key facts for food producers active on the international market, who often lack the time and resources to refer to the primary laws and legal commentaries. Markets discussed: Argentina Brazil Canada China European Union Japan USA Republic of Korea Russian Federation Switzerland Turkey

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Автор: Joan T. Erber

Great Myths of Aging looks at the generalizations and stereotypes associated with older people and, with a blend of humor and cutting-edge research, dispels those common myths. Reader-friendly structure breaks myths down into categories such as Body, Mind, and Living Contexts; and looks at myths from “Older people lose interest in sex” to “Older people are stingy” Explains the origins of myths and misconceptions about aging Looks at the unfortunate consequences of anti-aging stereotypes for both the reader and older adults in society

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Автор: Группа авторов

Green Aviation is the first authoritative overview of both engineering and operational measures to mitigate the environmental impact of aviation. It addresses the current status of measures to reduce the environmental impact of air travel. The chapters cover such items as: Engineering and technology-related subjects (aerodynamics, engines, fuels, structures, etc.), Operations (air traffic management and infrastructure) Policy and regulatory aspects regarding atmospheric and noise pollution. With contributions from leading experts, this volume is intended to be a valuable addition, and useful resource, for aerospace manufacturers and suppliers, governmental and industrial aerospace research establishments, airline and aviation industries, university engineering and science departments, and industry analysts, consultants, and researchers.

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Автор: Группа авторов

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

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Автор: Sara E. Mortimore

Readers of this accessible book – now in a revised and updated new edition – are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and ideas contained in the book will enable food industry managers and executives to take their new-found knowledge into the workplace for use in the development and implementation of HACCP systems appropriate for their products and manufacturing processes. The material is structured so that the reader can quickly assimilate the essentials of the topic. Clearly presented, this HACCP briefing includes checklists, bullet points, flow charts, schematic diagrams for quick reference, and at the start of each section the authors have provided useful key points summary boxes. HACCP: a Food Industry Briefing is an introductory-level text for readers who are unfamiliar with the subject either because they have never come across it or because they need to be reminded. The book will also make a valuable addition to material used in staff training and is an excellent core text for HACCP courses.

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Автор: Группа авторов

The species of hake, making up the genus Merluccius, are commercially important and currently largely over exploited, with many stocks badly depleted and showing only limited signs of recovery. From the end of the 1990s, concepts such as sustainability, ecosystem-based approaches to fisheries management, a code for the responsible conduct for fisheries, governance and others have emerged or have been considered by politicians, stakeholders and society. Moreover, new tools for stock assessment have been developed. But many hake stocks of the genus Merluccius show no sign of restoration. Hakes: Biology and Exploitation brings together a wealth of important information on the biology and exploitation of hake and hoki stocks around the world. Each chapter provides an overview of the fisheries of each species in an ecological and environmental context, looking at stock distribution, characteristics of the environment, life history, reproduction, diet, growth, mortality, pricing and markets of each geographical region and the hake species found there. With chapters written by regional experts on hake species and included within Wiley-Blackwell’s prestigious Fish and Aquatic Resources Series, Hakes: Biology and Exploitation provides up-to-date and comparative information, including new approaches to fisheries management, for all those involved in fisheries management, aquatic ecology and biological sciences.

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Автор: Группа авторов

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Автор: Группа авторов

This first systematic scientific reference in the area of micro- and nanostructured biopolymer systems discusses in two volumes the morphology, structure, dynamics, properties and applications of all important biopolymers, as well as their blends, composites, interpenetrating networks and gels. Selected leading researchers from industry, academia, government and private research institutions around the globe comprehensively review recent accomplishments in the field. They examine the current state of the art, new challenges, and opportunities, discussing all the synthetic routes to the generation of both micro- and nano-morphologies, as well as the synthesis, characterization and application of porous biopolymers. An outstanding resource for anyone involved in the fi eld of eco-friendly biomaterials for advanced technologies.

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Автор: Группа авторов

Handbook of Drying for Dairy Products is a complete guide to the field’s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients. Details the techniques and results of drum drying, spray drying, freeze drying, spray-freeze drying, and hybrid drying Contains the most up-to-date research for optimizing the drying of dairy, as well as computer modelling options Addresses the effect of different drying techniques on the nutritional profile of dairy products Provides essential information for dairy science academics as well as technologists active in the dairy industry

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Автор: Pascal Rib?reau-Gayon

As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology , is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an «unfinished» wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.

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Автор: Pascal Rib?reau-Gayon

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Автор: G?rard Brul?

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book «Science des aliments» published in 2006 by Lavoisier. “Science des aliments” is a general and introductory food science and technology handbook, based on the authors’ Masters and PhD courses and research experiences. The book is concise, pedagogical and informative and contains numerous illustrations (approximately 500 original figures and tables). In three volumes), it summarizes the main knowledge required for working in food industries as scientists, technical managers or qualified operators. It will also be helpful for the formation of students in food science and biotechnologies (bachelor’s and master’s degree).

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Автор: Группа авторов

Fruits are botanically diverse, perishable, seasonal and predominantly regional in production. They come in many varieties, shapes and size, colors, flavors and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation and packaging, processing and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety and regulations Part V: Production, quality and processing aspects of major fruits and fruit products Each chapter has been contributed by professionals from around the globe representing academia, government institutions and industry. The book is designed to be a valuable source and reference book for scientists, product developers, students and all professionals with an interest in this field.

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Автор: Stephen Condrey E

HANDBOOK OF HUMAN RESOURCE MANAGEMENT IN GOVERNMENT, THIRD EDITION The practice of public human resource management has evolved significantly in recent years due to increased outsourcing, privatization, and the diminution of public employee rights. This thoroughly revised and updated edition of the classic reference Handbook of Human Resource Management in Government offers authoritative, state-of-the-art information for public administrators and human resource professionals. The third edition features contributions from noted experts in the field, including Donald E. Klingner, Mary E. Guy, Jonathan P. West, Jeffrey L. Brudney, Montgomery Van Wart, J. J. Steven Ott, Norma M. Riccucci, and many more. Praise for the Handbook of Human Resource Management in Government «This third edition of the Handbook of Human Resource Management in Government is an essential resource for scholars, practitioners, and general readers in need of concise summaries of up-to-date, cutting-edge, public personnel administration research. No other handbook on the market more concisely, more comprehensively, more clearly synthesizes this vast, rapidly changing field that remains so vital to effective government performance.» —RICHARD STILLMAN, editor-in-chief, Public Administration Review «The Handbook of Human Resource Management in Government comprehensively and seamlessly blends theory and practice. The result is a clear road map that can finally make HR a key player in helping the government meet the unprecedented challenges facing our nation, our states, and our communities.» —BOB LAVIGNA, vice president, Research, Partnership for Public Service, Washington, DC «With each successive edition, Condrey's Handbook of Human Resource Management in Government becomes a more essential tool for graduate students who wish to improve their understanding of this field. Condrey's own expertise has enabled him to take contributions from leading experts in the field and shape them into a reader that is comprehensive, engaging, and authoritative.» —DONALD E. KLINGNER, University of Colorado Distinguished Professor, School of Public Affairs, University of Colorado at Colorado Springs; former president, American Society for Public Administration; and fellow, National Academy of Public Administration

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Автор: Группа авторов

A great need exists for valuable information on factors affecting the quality of animal related products. The second edition of Handbook of Meat, Poultry and Seafood Quality, focuses exclusively on quality aspects of products of animal origin, in depth discussions and recent developments in beef, pork, poultry, and seafood quality, updated sensory evaluation of different meat products, revised microbiological aspects of different meat products. Also, included are new chapters on packaging, new chapters and discussion of fresh and frozen products, new aspects of shelf life and recent developments in research of meat tainting. This second edition is a single source for up-to-date and key information on all aspects of quality parameters of muscle foods is a must have. The reader will have at hand in one focused volume covering key information on muscle foods quality.

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Автор: Группа авторов

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species. Milks derived from domesticated dairy species other than the cow are an essential dietary component for many countries around the world. Especially in developing and under-developed countries, milks from secondary dairy species are essential sources of nutrition for the humanity. Due to the unavailability of cow milk and the low consumption of meat, the milks of non-bovine species such as goat, buffalo, sheep, horse, camel, Zebu, Yak, mare and reindeer are critical daily food sources of protein, phosphate and calcium. Furthermore, because of hypoallergenic properties of certain species milk including goats, mare and camel are increasingly recommended as substitutes in diets for those who suffer from cow milk allergies. This book: Discusses key aspects of non-bovine milk production, including raw milk production in various regions worldwide Describes the compositional, nutritional, therapeutic, physio-chemical, and microbiological characteristics of all non-bovine milks Addresses processing technologies as well as various approaches to the distribution and consumption of manufactured milk products Expounds characteristics of non-bovine species milks relative to those of human milk, including nutritional, allergenic, immunological, health and cultural factors. Features six new chapters, including one focusing on the use of non-bovine species milk components in the manufacture of infant formula products Thoroughly updated and revised to reflect the many advances that have occurred in the dairy industry since the publication of the acclaimed first edition, Handbook of Milk of Non-Bovine Mammals, 2nd Edition is an essential reference for dairy scientists, nutritionists, food chemists, animal scientists, allergy specialists, health professionals, and allied professionals.

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Автор: Miguel de la Guardia

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

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Автор: Группа авторов

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials, the manufacture of paper and paperboard, and the basic properties and features on which packaging made from these materials depends for its appearance and performance. The manufacture of twelve types of paper- and paperboard-based packaging is described, together with their end-use applications and the packaging machinery involved. The importance of pack design is stressed, as well as how these materials offer packaging designers opportunities for imaginative and innovative design solutions. Environmental factors, including resource sustainability, societal and waste management issues are addressed in a dedicated chapter. The book is directed at readers based in companies which manufacture packaging grades of paper and paperboard, companies involved in the design, printing and production of packaging, and companies which manufacture inks, coatings, adhesives and packaging machinery. It will be essential reading for students of packaging technology and technologists working in food manufacturing who are users of paper and paperboard packaging products. Praise for the First Edition ‘This book is a valuable addition to the library of any forward-looking company by providing in-depth coverage of all aspects of packaging which involve the most ecologically acceptable material, namely paper and paperboard.’—International Journal of Dairy Technology ‘…a welcome contribution to a field where coverage was previously limited to subject-specific books… or to single chapters in textbooks on broader aspects of packaging technology.’—Packaging Technology and Science

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Автор: Группа авторов

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics. The demand for low acid fresh pineapples and its processed products is one of the fastest growing markets, especially in Europe and North America. This book provides an in depth and contemporary coverage of knowledge and practices in the value chain of this popular fruit, from production through to consumption. The chapters explore all the most recent developments in areas such as breeding, novel processing technologies, postharvest physiology and storage, packaging, nutritional quality and safety aspects. An outstanding team of authors from across the globe have contributed to make this the definitive pineapple handbook. Handbook of Pineapple Technology: Production, Postharvest Science, Processing and Nutrition is the ultimate guide for scientists in the food industries specializing in fruit processing, packaging and manufacturing. It is also a useful resource for educators and students of food technology and food sciences as well as research centers and regulatory agencies around the world.

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Автор: Группа авторов

The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and health drives growth in the industry and offers commercial opportunities on a number of fronts. There is great interest in the beneficial effects of marine functional compounds such as omega-3 polyunsaturated fatty acids. Seafoods are well-known as low calorie foods, and research continues into the nutritional effects on, for example, obesity and heart disease. In addition, by-products of marine food processing can be used in nutraceutical applications. This book is a resource for those interested in the latest advances in the science and technology of seafood quality and safety as well as new developments in the nutritional effects and applications of marine foods. It includes chapters on the practical evaluation of seafood quality; novel approaches in preservation techniques; flavour chemistry and analysis; textural quality and measurement; packaging; the control of food-borne pathogens and seafood toxins. New research on the health-related aspects of marine food intake are covered, as well as the use of seafoods as sources of bioactives and nutraceuticals. The book is directed at scientists and technologists in academia, government laboratories and the seafood industries, including quality managers, processors and sensory scientists.

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Автор: Michael Dudbridge

Seal integrity is vital in food supply chains with modern methods of food retailing and a requirement for very high levels of consumer satisfaction. Robust packages are an important factor in food preservation, consumer confidence in the product as well as waste minimisation and cost control throughout the system. The Handbook of Seal Integrity in the Food Industry is aimed at people working in food supply chains and associated industries from packing machine operators to quality managers and from retail technical staff to packaging machine designers and maintenance engineers. This well illustrated and comprehensively indexed handbook paints a complete picture of all of the factors that operate together in the creation of food packages with high performing seals. A comprehensive review of the reasons for poor seal integrity is included along with suggestions for improvements in maintenance, machine set up and operation. Seal testing systems are featured along with management techniques to ensure a high level of performance and consistency in your business and a ?right first time? approach within packaging systems. The design and operation of the main types of sealing system is reviewed for rigid, semi rigid and flexible packaging systems along with an overview of packing materials such as thermoplastics. Finally the handbook looks at innovations in the packaging of food products with a view of developments in packaging materials, sealing systems and on-line seal integrity measurement and monitoring systems.

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Автор: Группа авторов

Horticultural Reviews presents state-of-the-art reviews on topics in horticultural science and technology covering both basic and applied research. Topics covered include the horticulture of fruits, vegetables, nut crops, and ornamentals. These review articles, written by world authorities, bridge the gap between the specialized researcher and the broader community of horticultural scientists and teachers.

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Автор: David Ashton

How to be a Nurse or Midwife Leader is an indispensable guide for all nurses and midwives who wish to develop and improve their practice as leaders. Written in collaboration with the NHS Leadership Academy, this practical book draws on the real experience of over 10,000 nurses and midwives to bring leadership dilemmas to life in specific situations. Key learning features include: How to develop your self-awareness How to develop your personal impact and presence How to survive and thrive How to get your message across How to get the best out of others How to work with and lead other professionals and patients How to have courageous conversations How to balance conflicting demands and needs Containing exercises and reflective questions to help apply theory to leadership practice, How to be a Nurse or Midwife Leader is an ideal companion for all nurses and midwives, whether you are newly qualified, or stepping into a team leader role.

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Автор: Zhen-Gang Ji

The primary reference for the modeling of hydrodynamics and water quality in rivers, lake, estuaries, coastal waters, and wetlands This comprehensive text perfectly illustrates the principles, basic processes, mathematical descriptions, case studies, and practical applications associated with surface waters. It focuses on solving practical problems in rivers, lakes, estuaries, coastal waters, and wetlands. Most of the theories and technical approaches presented within have been implemented in mathematical models and applied to solve practical problems. Throughout the book, case studies are presented to demonstrate how the basic theories and technical approaches are implemented into models, and how these models are applied to solve practical environmental/water resources problems. This new edition of Hydrodynamics and Water Quality: Modeling Rivers, Lakes, and Estuaries has been updated with more than 40% new information. It features several new chapters, including one devoted to shallow water processes in wetlands as well as another focused on extreme value theory and environmental risk analysis. It is also supplemented with a new website that provides files needed for sample applications, such as source codes, executable codes, input files, output files, model manuals, reports, technical notes, and utility programs. This new edition of the book: Includes more than 120 new/updated figures and 450 references Covers state-of-the-art hydrodynamics, sediment transport, toxics fate and transport, and water quality in surface waters Provides essential and updated information on mathematical models Focuses on how to solve practical problems in surface waters—presenting basic theories and technical approaches so that mathematical models can be understood and applied to simulate processes in surface waters Hailed as “a great addition to any university library” by the Journal of the American Water Resources Association (July 2009), Hydrodynamics and Water Quality, Second Edition is an essential reference for practicing engineers, scientists, and water resource managers worldwide.

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Автор: Michael Rieth

Sichere und kontaminationsfreie Arzneimittel dank intelligenter Hygienekonzepte und Produktionsablaufe: Dieser neue Praxisleitfaden zu Grundlagen und Verfahren der hygienischen Pharmaproduktion deckt alle gangigen Arzneiformen ab. Von der Personalhygiene uber die Herstellungsverfahren der verschiedenen Arzneiformen (fest und flussig, steril und nicht-steril), von den verwendeten Medien und Hilfsstoffen bis hin zur Verpackung und zur Reinigung der Anlagen werden alle potenziellen Quellen von Kontaminationen unter Berucksichtigung der aktuellen Standards und Prufverfahren beschrieben und erklart. Fertigungsleiter und Qualitatsprufer in der betrieblichen Praxis sowie Sachverstandige in Pruf- und Regulierungsbehorden finden hier zahlreiche in der Praxis bewahrte Annleitungen zur Optimierung und Gewahrleistung einer hygienisch einwandfreien Produktion der unterschiedlichsten Arzneiformen.

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Автор: Группа авторов

The latest update on improving crop resistance to abiotic stress using the advanced key methods of proteomics, genomics and metabolomics. The wellbalanced international mix of contributors from industry and academia cover work carried out on individual crop plants, while also including studies of model organisms that can then be applied to specific crop plants

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Автор: Группа авторов

Food safety has been a global concern for many years. While global sourcing of foods and ingredients provides great opportunity for variety and diversity of cultural products, there are significant risks. Programs that regulate food safety and quality in countries around the world vary in their scope and effectiveness, with many being underfunded. Rapidly developing countries may lack the expertise, laboratory resources for testing, and established inspection programs to adequately promote the safety of foods. Rather, these countries may be more focused on providing enough food for their citizens. Lack of documentation or traceability in the exporting country can further exacerbate the situation. Of course, safety problems in food imported from more developed countries also occur, and the source of food borne disease outbreaks are found regularly within the United States. Improving Import Food Safety gathers together vital information on the food safety programs of national governments, the food industry, and the testing industry. Chapters have been contributed by authors from the United States, Latin America, Europe, and Asia. Readers will learn about a variety of regulatory approaches to food safety at the federal and state levels in the United States, as well as in selected countries and within the food industry itself. They will also gain insights into the nature and source of safety problems, in addition to approaches to food safety around the world. The book is divided into three sections: Highlighting Key Issues: authors illustrate the millions of permutations for the origin of ingredients, discussing the difficulty if policing imports, providing a unique perspective on the economic situation in China and insight into development of support for small farm producers in Mexico. Legal and Regulatory Issues/Structures in the USA and Abroad: describes the legal and regulatory system in the European Union, the United States, and China, plus a chapter addressing global approaches to fraud. Potential Strategies to Improve Import Safety: presents strategies to deal with what are ultimately global issues, but on multiple levels. Perspectives are provided by authors from Industry, and industry trade association, academia, and a recently semi-retired, global ambassador or food safety. Readers will find this book noteworthy because of the diverse topics and perspectives offered on the challenges of keeping food safe in a global economy. Authors come from a variety of backgrounds, and each has provided a unique perspective on this critical topic. The volume is aimed at importers and exporters of food and ingredients; food microbiologists, food safety and QC/QA personnel; regulatory and legal personnel in food manufacturing companies; food policy makers and regulatory officials and facility and graduate students in food science.

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Автор: Группа авторов

INTELLIGENT SYSTEMS FOR REHABILITATION ENGINEERING Encapsulates different case studies where technology can be used as assistive technology for the physically challenged, visually and hearing impaired. Rehabilitation engineering includes the development of technological solutions and devices to assist individuals with disabilities, while also supporting the recovery of the disabled who have lost their physical and cognitive functions. These systems can be designed and built to meet a wide range of needs that can help individuals with mobility, communication, vision, hearing, and cognition. The growing technological developments in machine learning, deep learning, robotics, virtual intelligence, etc., play an important role in rehabilitation engineering. Intelligent Systems for Rehabilitation Engineering focuses on trending research of intelligent systems in rehabilitation engineering which involves the design and development of innovative technologies and techniques including rehabilitation robotics, visual rehabilitation, physical prosthetics, brain computer interfaces, sensory rehabilitation, motion rehabilitation, etc. This groundbreaking book Provides a comprehensive reference covering different computer assistive techniques for the physically disabled, visually and hearing impaired. Focuses on trending research of intelligent systems in rehabilitation engineering which involves the design and development of innovative technologies and techniques. Provides insights into the role of intelligent systems in rehabilitation engineering. Audience Engineers and device manufacturers working in rehabilitation engineering as well as researchers in computer science, artificial intelligence, electronic engineering, who are working on intelligent systems.

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Автор: Группа авторов

Minimally invasive surgical techniques are moving into the mainstream of urological practice. Even less invasive techniques, some of which can involve no use of the knife whatsoever, are rapidly being developed and implemented for treating urological cancer. Interventional Techniques in Uro-oncology is the first text to cover these techniques in total and provides a comprehensive review of the state-of-the-art minimally invasive interventions. This well-illustrated reference provides the basic science behind each technique before explaining when and how best to perform them. It examines their use in different clinical settings, the advantages and disadvantages of each technique in the management of specific tumor types, and their suitability for different patients. Future techniques are discussed including the potential of nanotechnology in the delivery of urologic healthcare. Each chapter is easy to navigate with key points and references. Interventional Techniques in Uro-oncology is an essential reference for training and practicing oncologists, urologists and radiologists as well as the general physician with a keen interest in cancer care. Its approachable style will also inform non-experts on what is available and whether a particular intervention is suitable for their patient in the clinic.

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Автор: Andrzej M. Trzynadlowski

Provides comprehensive coverage of the basic principles and methods of electric power conversion and the latest developments in the field This book constitutes a comprehensive overview of the modern power electronics. Various semiconductor power switches are described, complementary components and systems are presented, and power electronic converters that process power for a variety of applications are explained in detail. This third edition updates all chapters, including new concepts in modern power electronics. New to this edition is extended coverage of matrix converters, multilevel inverters, and applications of the Z-source in cascaded power converters. The book is accompanied by a website hosting an instructor’s manual, a PowerPoint presentation, and a set of PSpice files for simulation of a variety of power electronic converters. Introduction to Modern Power Electronics, Third Edition: Discusses power conversion types: ac-to-dc, ac-to-ac, dc-to-dc, and dc-to-ac Reviews advanced control methods used in today’s power electronic converters Includes an extensive body of examples, exercises, computer assignments, and simulations Introduction to Modern Power Electronics, Third Edition is written for undergraduate and graduate engineering students interested in modern power electronics and renewable energy systems. The book can also serve as a reference tool for practicing electrical and industrial engineers.

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Автор: Bernard Favre

Transport systems have to meet the mobility needs of people and commodities on all scales, from the local to the global level. Concerns about the energy, fumes and sound emissions produced, and about the safety, service quality, intelligence and lifecycle of the systems, etc. can all be included in a systemic approach. This approach can contribute to the development of sustainable solutions, for individual vehicles as well as for transport systems. Derived from an approach combining the social and physical sciences, these solutions result from the integration of physical objects, services and organizational processes, which involve several actors. Their harmonious organization contributes to the development of more virtuous transport systems for the future of urban and inter-urban mobility.

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Автор: Jan McAllister

This practical introduction to linguistics is a must-have resource for all speech and language therapy students, providing you with the fundamental theory needed as a foundation for practice. Written by authors with extensive experience in both research and teaching, Introductory Linguistics for Speech and Language Practice equips you with a practical understanding of relevant linguistic concepts in the key language areas of morphology, syntax, semantics, discourse and pragmatics. Each chapter opens by explaining why the information is of relevance to the speech language therapist, and this integrated approach is emphasised via reference to relevant clinical resources. Exercises throughout each chapter also allow you to test your understanding of key principles and apply this knowledge to other areas of your study. This concise, readable guide is a core text for all undergraduate and postgraduate students of speech and language therapy, and is also ideal for qualified therapists wanting to enrich their understanding of the linguistic assessments they use in practice.

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