Handbook of food processing food safety, quality, and manufacturing processes
664.02
HAN
18028
Varzakas, Theodoros
Handbook of food processing : food safety, quality, and manufacturing processes / edited by Theodoros Varzakas and Constantina Tzia . – London : CRC Press, 2016.
xx, 643 p.
Contents: Raw materials of foods : handling and management -- Sensory evaluation of foods -- Hygiene and food sanitation -- ISO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies -- Food waste management -- Dairy product technology -- Bakery technology -- Minimally processed (fresh-cut) fruits and vegetables : production, quality, and safety -- Nonalcoholic beverages -- Alcoholic beverages -- Chocolate manufacturing -- Fat and oil processing technology -- Meat and meat products : processing, quality, and safety -- Poultry manufacturing technologies -- Seafood technology : the case study of the seafood industry in the Russian Federation -- Snack foods -- Functional foods -- Functional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products -- Flavor production.
ISBN 9781498721776 : 3975.01.
FOOD SCIENCE
FOOD PROCESSING
664.02 / HAN
HAN
18028
Varzakas, Theodoros
Handbook of food processing : food safety, quality, and manufacturing processes / edited by Theodoros Varzakas and Constantina Tzia . – London : CRC Press, 2016.
xx, 643 p.
Contents: Raw materials of foods : handling and management -- Sensory evaluation of foods -- Hygiene and food sanitation -- ISO 22000, HACCP, and other management tools for implementation of food safety-traceability case studies -- Food waste management -- Dairy product technology -- Bakery technology -- Minimally processed (fresh-cut) fruits and vegetables : production, quality, and safety -- Nonalcoholic beverages -- Alcoholic beverages -- Chocolate manufacturing -- Fat and oil processing technology -- Meat and meat products : processing, quality, and safety -- Poultry manufacturing technologies -- Seafood technology : the case study of the seafood industry in the Russian Federation -- Snack foods -- Functional foods -- Functional foods case study : the incorporation of Omega-3 fatty acids and phytosterol esters into filo products -- Flavor production.
ISBN 9781498721776 : 3975.01.
FOOD SCIENCE
FOOD PROCESSING
664.02 / HAN