mim-shimi 25686 اشتراک گذاری ارسال شده در 10 مرداد، ۱۳۹۱ سلام لیست کتاب های صنایع غذایی موجود در مرجع صنایع غذایی ایران رو می تونین در زیر ببینین هر کدوم رو که خواستین، کافیه آدرس پستیتون رو بهشون بدین تا براتون بفرستن برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام کمکی هم خواستین، من در خدمتم 2210 - Beverage Quality and Safety - 2003 2211 - Beverages in Nutrition and Health - 2004 2212 - Carbonated Soft Drinks: Formulation and Manufacture - 2006 2213 - Tea and Coffee - 1935 2214 - Coffee Recent Development - 2001 2215 - Coffee, Tea, Chocolate, and the Brain - 2004 2216 - Chemistry and Technology of Soft Drinks and Fruit Juices - 2005 2217 - Bakery food Manufacture and Quality - 2000 2218 - Bakery Products: Science and Technology - 2006 2219 - Baking Problems Solved - 2001 2220 - Cereal Biotechnology - 2000 2221 - Characterization of Cereal and Flours - 2003 2222 - Chemical Leavening Agents - 2001 2223 - Gluten Free Cereal Products and Beverages - 2008 2224 - Handbook of Dough Fermentation - 2003 2225 - The Science of Chocolate - 2008 2226 - Sweet and Chocolate - 1990 2227 - Understanding Baking: the Art and Science of Baking - 2003 2228 - Bread Making - 2003 2229 - The Science of Bakery Products - 2007 2230 - Affinity Chromatography - 2000 2231 - Basic Gas Chromatography - 1997 2232 - Chiral Chromatography - 1998 2233 - Handbook of Size Exclusion Chromatography and Related Techniques - 1995 2234 - HPLC: a Practical Guide - 1999 2235 - Ion Choromatography - 1995 2236 - Advanced Dairy Science and Thecnology - 2008 2237 - Bioactive Components of Milk - 2008 2238 - Cheese: Chemistry, Physics and Microbiology - 2004 2239 - Cheese: Reology and Texture - 2003 2240 - Handbook of Farm, Dairy, and Food Machinery - 2007 2241 - Advanced Dairy Science and Thecnology - 2008 2242 - Antioxidants in Food: Practical Applications - 2001 2243 - Applied Dairy Microbiology - 2001 2244 - Dairy Science and Technology - 2006 2245 - Fermented Milks - 2006 2246 - Fundamentals of Dairy Chemistry - 1999 2247 - Food Emulsifiers and Their Applications - 2008 2248 - Handbook of Functional Dairy Products - 2004 2249 - Manufacturing Yogurt and Fermented Milks - 2006 2250 - Advanced Dairy Chemistry - 2006 2251 - Dairy Science and Technology - 2006 2252 - Dairy Processing Handbook - 1995 2253 - Fermented Milks - 2006 2254 - Functional Dairy Products - 2007 2255 - Fundamentals of Cheese Science - 2000 2256 - Handbook of Fudamental Dairy Products - 2004 2257 - Handbook of Dairy Food and Nutrition - 2000 2258 - Handbook of Organic Food Safety and Quality - 2007 2259 - Structure of Dairy Products - 2007 2260 - Encyclopedia of Junk Food and Fast Food - 2006 2261 - Encyclopedia of Grain Science - 2004 2262 - Encyclopedia of Food and Culture - 2003 2263 - Brewing Yeast: Fermentation Performance - 2003 2264 - Fermentation and Food Safety - 2001 2265 - Food, Fermentation and Micro-organisms - 2005 2266 - Handbook of Food and Beverage Fermentation Technology - 2004 2267 - Microbiology and Technology of Fermented Foods - 2006 2268 - Practical Fermentation Technology - 2008 2269 - Active Packaging for Food Applications - 2001 2270 - Assessing Food Safety of Polymer Packaging - 2006 2271 - Bio-Based Polymers and Composites - 2005 2272 - Compostable Polymer Materials - 2008 2273 - Food Packaging Technology - 2003 2274 - Handbook of Plastics, Elastomers, and Composites - 2004 2275 - Handbook of Plastic Analysis - 2003 2276 - Innovations in Food Packaging - 2005 2277 - Modified Atmospheric Packaging Processing and Packaging of Fish - 2006 2278 - Packaging Closures and Sealing Systems - 2006 2279 - Packaging for Nonthermal Processing of Food - 2007 2280 - Plastic Packaging - 2008 2281 - Plastic Packaging Materials for Food - 2000 2282 - plastic Technology Handbook - 2006 2283 - Polymer Blender Handbook - 2002 2284 - Polymer Reference Book - 2006 2285 - Smart Packaging Technologies for Fast Moving Consumer Goods - 2008 2286 - Enzymes: A Practical Introduction to Structure, Mechanism, and Data Analysis. - 2000 2287 - Enzymes in Farm Animal Nutrition - 2000 2288 - Handbook of Food Ezymology - 2003 2289 - Accorbate: the Science of Vitamin C - 2004 2290 - Vitamin A - 2007 2291 - Vitamin k - 2007 2292 - Vitamin D - 2007 2293 - Biochemical Engineering - 2009 2294 - Fundamentals of Biochemical Engineering - 2008 2295 - Modern Industrial Microbiology and Technology - 2007 2296 - Practical Fermentation Technology - 2008 2297 - Practical Fermentation Technology - 1995 2298 - Analytical Methods for Food Additives - 2004 2299 - Food Analysis - 1998 2300 - Food Analysis by HPLC - 2000 2301 - Instrumental Methods for Food Analysis - 1997 2302 - Methods of Analysis of Food Components and Additives - 2005 2303 - Understanding and Measuring the Shelf Life of Food - 2004 2304 - Food and Nutritional Toxicology - 2004 2305 - Texture in Foods, Solid Foods - 2004 2306 - Benders’ Dictionary of Nutrition and Food Technology - 2006 2307 - Food Chemistry - 1996 2308 - Freeze Drying - 1999 2309 - Innovation in Food Engineering: New Techniques and Products - 2010 2310 - Introduction to Food Engineering, Fourth Edition - 2009 2311 - Handbook of Organic Food Processing and Production - 2000 2312 - Handbook of Postharvest Technology - 2003 2313 - Solving Problems in Food Engineering - 2008 2314 - The Chemistry Oils and Fats - 2004 2315 - Thermal Technologies in Food Processing - 2001 2316 - Food Physics: Physical Properties –Measurement and Applications - 2007 2317 - Food plant Economics - 2008 2318 - Sugarcane - 2004 2319 - Chemistry and Technology of Agrochemical Formulations - 1998 2320 - Applied Surfactants - 2005 2321 - Carbohydrates in Grain legum Seeds - 2001 2322 - Complex Carbohydrates in Foods - 1999 2323 - Food carbohydrates: Chemistry, Physical Properties and Applications - 2005 2324 - Handbook of Carbohydrate Engineering - 2005 2325 - Inulin-Type Fructans: Functional Food Ingredients - 2005 2326 - Monosaccharide Sugars - 1999 2327 - Polysaccharide Dispersions:Chemistry and Technology in Foods - 1998 2328 - Polysaccharids - 2005 2329 - Advances in Carbohydrate Chemistry and Biochemistry - 2000 2330 - Chemical Migration and Food Contact Materials - 2007 2331 - Chemistry and Safety of Acrylamide in Food - 2005 2332 - Coagulation and Flocculation - 2005 2333 - Dictionary of Flavors - 1999 2334 - Encyclopedic Handbook of Emulsion Technology - 2001 2335 - Flavours and Fragrances: Chemistry, Bioprocessing and Sustainability - 2007 2336 - Food Biochemistry and Food Processing - 2006 2337 - Food Emulsifiers and Their Applications - 2008 2338 - Food Emulsions - 2004 2339 - Industrial Organic Chemistry - 1997 2340 - Industrial Surfactants - 1993 2341 - Mineral Components in Foods - 2007 2342 - Multiple Emulsions: Technology and Applications - 2008 2343 - Principles of Food Chemistry - 1999 2344 - Sol-gel Science - 1990 2345 - Surfactants and Polymers in Aqueous Solution - 2003 2346 - Vitamin Analysis for Health and Food Sciences - 2008 2347 - Wheat Antioxidants - 2008 2348 - Industrial Oil and Fat Products - 2005 2349 - Nutritive Value of Food - 2002 2350 - Nutrition Handbook for Food Processors - 2002 2351 - Dry-Cured Meat Products - 2002 2352 - Flavor meat: Meat Products and Seafoods - 1998 2353 - Handbook of Fermented Meat and Poultry - 2007 2354 - Handbook of Meat Product Technology - 2000 2355 - Handbook of Meat, Poultry and Seafood Quality - 2007 2356 - Improving the Safety of Fresh Meat - 2005 2357 - Meat Preservation - 1994 2358 - Meat Refrigeration - 2002 2359 - Poultry Meat Processing and Quality - 2004 2360 - Poultry Products Processing: An Industry Guide - 2002 2361 - Handbook of Industrial Membranes - 1999 2362 - Functional Food Ingredients and Nutraceuticals Processing Technologies - 2007 2363 - olive oil: Minor Constituents - 2009 2364 - Olives and Olive Oil in Health - 2010 2365 - Olive Oil and Health - 2006 2366 - Digital Image Processing - 1995 2367 - Machine Vision - 2001 2368 - Two Dimension Signal and Image Processing - 1990 2369 - Principles and Technical Aspects of PCR Amplification - 2008 2370 - PCR Strategy - 1995 2371 - rt-PCR protocols - 2002 2372 - PCR-Sequencing Protocols - 1995 2373 - Food Chemical Risk Analysis - 1997 2374 - Food Authenticity and Traceability - 2003 2375 - Food Safety of Proteins in Agricultural Biotechnology - 2008 2376 - Food Safety Contaminants and Toxins - 2003 2377 - Food Storage Stability - 1998 2378 - Perception of Food Quality - 2003 2379 - Pesticide Veterinary and other Residues in Food - 2004 2380 - Technology of Reduced Additives in Foods - 2004 2381 - Transport Phenomena in Food Processing - 2003 2382 - Waste Management for Food Industries - 2008 2383 - food Analysis by HPLC - 2000 2384 - Handbook of HPLC, Second Edition - 2011 2385 - High Performance Thin Layer Chromatography - 1997 2386 - HPLC; Practical..Guide - 1999 2387 - HPLC A Practical User's Guide - 2007 2388 - Liquid Colum Chromatography - 1975 2389 - Modern Techniques for Food - 2008 2390 - more Practical Problem Solving in HPLC - 2005 2391 - Methods of Analysis of Food Components and Additives - 2005 2392 - Thin layer Chromatography - 2005 2393 - Additives and Crystalization Process - 2007 2394 - Advances in Thermal and Non-Thermal Food Preservation - 2007 2395 - Continous Thermal Processing of Foods Pasteurization and UHT Sterilization - 2000 2396 - Food Dehydration - 1999 2397 - Food Processing Handbook - 2006 2398 - Food Processing Recent Developments - 1995 2399 - FoodIrradiation Principles and Applications - 2001 2400 - Fruit and Vegetable Processing Improving Quality - 2002 2401 - Frying Improving Quality - 2001 2402 - Frying Technology and Practices - 2004 2403 - Fundamentals of Freezing - 2006 2404 - Handbook of Frozen Foods - 2004 2405 - Handbook of Fruits and Fruit Processing, - 2006 2406 - Handbook of Near-Infrared Analysis - 2001 2407 - High Pressure Processing of Foods - 2007 2408 - Improving the Thermal Processing of Foods - 2004 2409 - Membrane Protein Purification and Crystallization - 2003 2410 - Membrane Separations Technology - Principles and Applications - 1995 2411 - Membrane Filtration Handbook - 2001 2412 - Minimal Processing Technologies in the Food Industry - 2002 2413 - Novel Food Processing Technology - 2005 2414 - Practical Dehydration - 1998 2415 - Supercritical Fluid Cleaning: Fundamentals, Technology and Applications - 1998 2416 - Thermal Processing of Food Potential Health Benefits and Risks - 2007 2417 - Thermal Processing of Packaged Foods - 2007 2418 - Antimicrobial Peptides - Food, Veterinary and Medical Applications - 2007 2419 - Advances in Applied Microbiology - 2006 2420 - Applied Mycology and Biotechnology - 2002 2421 - Applied Dairy Microbiology - 2001 2422 - Dairy Microbiology Handbook - 2002 2423 - Food and Nutritional Toxicology - 2004 2424 - Food Toxicology - 2001 2425 - Fundamental Food Microbiology - 2004 2426 - Handbook of Culture Media for Microboilogy - 2003 2427 - Handbook of Food Spoilage Yeast - 2008 2428 - International Handbook of Foodborne Pathogens - 2003 2429 - Introduction to Food Toxicology - 2007 2430 - Lactic Acid Bacteria - 2004 2431 - Micro Organisms in Foods - 2005 2432 - Microbial Protein Toxin - 2005 2433 - Microbiology and Technology of Fermented - 2006 2434 - Microbiology of Frozen Foods - 2006 2435 - Microbiology of Fruits and Vegetables - 2006 2436 - Microbiology of Safe Foods - 2000 2437 - Microbiology of Meat and Poultry - 1998 2438 - Modern Food Microbiology - 2000 2439 - Practical Food Microbiology - 2003 2440 - Salmonella - 2002 2441 - Wastewater Microbiology - 2005 2442 - An Introduction to Rheology - 1989 2443 - Dynamic Mechanical Analysis a Practical Introduction - 1999 2444 - Engineering and Food for the 21th Century - 2002 2445 - Engineering Fluid Mechanics - 2008 2446 - Flow of Polymer Solutions Through Porous Media - 2003 2447 - Handbook of Food Engineering Practice - 1997 2448 - Handbook of Elementary Rheology - 2000 2449 - Toxins in Food - 2005 2450 - Practical Approach to Rheology and Rheometry - 2000 2451 - Rheology; Principles, Measurements and Applications - 1994 2452 - Rheology Essentials of Cosmetic and Food Emulsions - 2006 2453 - Rheology Fndamentals - 1994 2454 - Steel, Piping, Tubing, Fittings - 2000 2455 - How to Make your Communication Stick - 2007 2456 - Physicochemical Aspects of Food Engineering and Processing - 2011 2457 - Application of Biotechnology to Traditional Fermented Foods - 1992 2458 - Engineering and Manufacturing for Biotechnology - 2001 2459 - Food Biotechnology - 2006 2460 - Food Science and Biotechnology - 2003 2461 - Functional Foods and Biotechnology - 2007 2462 - Nanotechnology - 2007 2463 - Handbook of Nanotechnology - 2003 2464 - Biocatalysis in Oil Refining - 2007 2465 - Chemical Functional Properties Food Lipids - 2003 2466 - Food Lipid: Chemistry, Nutrition and Biotechnology -3th Edition - 2008 2467 - Food Lipids: Chemistry, Nutrition and Biotechnology -2th Edition - 2002 2468 - Functional Lipidomics - 2006 2469 - Handbook of Fat Replacers - 1996 2470 - Improving the Fat Content of Foods - 2006 2471 - Olive Oil; Chemistry and Technology - 2006 2472 - Trans Fatty Acids - 2008 2473 - A Guide to Protein Isolation - 2002 2474 - Amino Acids and Peptides - 2004 2475 - Atlas of Protein Spectra in the Ultraviolet and Visibla Regions - 1974 2476 - Chemical Reagents for Protein Modification - 2005 2477 - Food Protein Analysis - 2002 2478 - Fundamental of Protein Structure and Function - 2007 2479 - Isolation and Purification Proteins - 2007 2480 - Potential Function for Hydrogen Bonding in Protein Structure Prediction and Design - 2006 2481 - Protein Based Burfactants - 2001 2482 - Protein Engineering and Design - 1996 2483 - Protein Engineering Protocols - 2007 2484 - Protein Physics - 2002 2485 - Protein Purification Applications - 2001 2486 - Protein Review - 2006 2487 - Protein Structure and Function - 2004 2488 - Protein Turnover - 2006 2489 - Protein Biotechnology - 1993 1 لینک به دیدگاه
mim-shimi 25686 مالک اشتراک گذاری ارسال شده در 19 مرداد، ۱۳۹۱ Book Title: Food Industry Quality Control Systems By:Mark Clute Publisher: CRC Press ISBN: 0849380286 Edition: 2008 Book type: PDF Pages; 534 File size: 12,4 mb eBook Title: Food Industry Quality Control Systems free download pdf ebook Link; برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام About the book: Additionally, it outlines a variety of sub-programs and functions, including HACCP, a seven-principle framework that assists food manufacturers in ensuring comprehensive and sustainable food safety. This book outlines the role of management in overall quality control and the role of HACCP within a company. It explains the basics of quality control programs including pest control programs, lot coding, organizational charts, specifications, supplier certification, and sanitation programs. An accompanying CD-ROM contains supporting programs in a ‘plug-and-play’ format and adaptable forms with specific examples and resources that allow companies to customize forms to fit their own needs. Table of Contents Introduction Quality Role and Function Quality Control Systems Overview Hazard Analysis Critical Control Point Program Quality Control Program Overview Organization Chart Good Manufacturing Practice Program Pest Control Program Allergen Program Weight Control Program Inspection Program Sanitation Program Metal Detection Program Regulatory Inspection Program Lot Coding Program Customer Complaint Program Receiving Program Shipping Program Specification Program Recall Program Supplier Certification Program Hold Defective Material Program Glass / Hard Plastic / Wood Containment Program Loose Material Program Security Biosecurity Program Kosher Program Organic Program Environmental Program Environmental Testing Program Outside Audits Social Responsibility Program Continuing Food Guarantee Program Contract Laboratory Testing Program Record Keeping Other Forms 1 لینک به دیدگاه
mani24 29665 اشتراک گذاری ارسال شده در 10 فروردین، ۱۳۹۲ [h=2]فرآیندهای فیزیکی هضم[/h] برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام سال 2011 | 290 صفحه | ISBN: 9781441994493 | 3,4 MB | برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام [TABLE=class: cms_table_outer_border, width: 200, align: center] [TR] [TD] برای مشاهده این محتوا لطفاً ثبت نام کنید یا وارد شوید. ورود یا ثبت نام [/TD] [/TR] [/TABLE] معرفی: تحقیقات حوزه غذایی امروزه بیش از گذشته بر روی سلامت و مسائل مرتبط به آن متمرکز شده‌اند. درحالی‌که محققان و توسعه‌دهندگان محصولات در رشته مهندسی غذایی گام‌های بلندی برداشته‌اند، نیاز به تمرکز روی آنچه که ضمن هضم غذا رخ می‌دهد، افزایش یافته است. غذا چگونه جذب می‌شود؟ آیا مزیت‌های غذا در بدن باقی می‌مانند؟ درواقع هضم موضوع پیچیده‌ای است و این اولین منبعی است که با هدف روشن‌سازی این فرآیندها توسط محققان نوشته شده است. در این کتاب فرآیندهای متفاوت شیمیایی که ضمن هضم غذا رخ می‌دهند مورد بحث و بررسی واقع شده‌اند. 1 لینک به دیدگاه
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