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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

لینک ارسال
  • 2 weeks later...

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;

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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

لینک ارسال
  • 7 months later...

[h=2]فرآیندهای فیزیکی هضم[/h]

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سال 2011 | 290 صفحه | ISBN: 9781441994493 | 3,4 MB |

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محتوای مخفی

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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.

 

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