The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial pathogens under all the conditions that could be found in foods and the food processing environment. Detailed information about each of the main organisms responsible for causing microbial food poisoning is presented here in an accessible and systematic way. An overview of key properties for each organism is followed by a series of tables detailing the response of the organism...
The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. T...
This guide concentrates on companies engaged in food manufacturing in Britain. These include those quoted on the London Stock Exchange, the Unlisted Securities Market and some of the larger private companies. Companies based in Eire are not included unless a parent company exists in Britain.
This guide concentrates on companies engaged in food manufacturing in Britain. These include those quoted on the London Stock Exchange, the Unlisted S...
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date with new chapters on Cream, butter and milkfat products, Lactose, Yeast aeration, Emulsions and emulsifiers, Water activity and Reduced sugar Eggs and egg products, Baking fats, and lower fat goods. The chapters on Sugars, Chemical aeration, Nuts in confectionery, Chocolate, Pastries, Nutritional value and Packaging have been completely rewritten. The increased need for...
The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world...
This unique contribution to chiropractic provides expert guidance from leaders in the field in one concise resource. Included are standards for chiropractic practice and education, quality assurance and quality control, research in practice, scope of chiropractic practice and more.
This unique contribution to chiropractic provides expert guidance from leaders in the field in one concise resource. Included are standards for chirop...
In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotechnology and membrane application. Advances have been made in the use of sensors for process control, and the growth of information technology and on-line computer applications continues apace. In addition, plant investment decisions are increasingly determined by quality assurance considerations and have to incorporate a greater emphasis on health and safety issues. The content of this edition has been rearranged to include descriptions of...
In the ten years since the first edition of this book appeared there have been significant developments in food process engineering, notably in biotec...
