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Gran Área: Ingeniería, ciencia y tecnología
Área: Ingeniería química
Subárea: Alimentos (ingeniería, ciencia y tecnología)

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Resultado: 206 registro(s)

18288

Foodborne Parasites in the Food Supply Web

Occurrence and Control

 

Woodhead Publishing, 2015.

ISBNs 9781782423324

Colección: ScienceDirect

Resumen (en inglés):

Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain.

  • Provides an overview of the occurrence, transmission, and control of parasites in the food chain
  • Explores the different types of foodborne parasites and the dynamics of parasite transmission in different food sources
  • Highlights prevention and control methods to ensure the safety of the food chain


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7922

Fruit Manufacturing

Scientific Basis, Engineering Properties, and Deteriorative Reactions of Technological Importance

 

13th ed. New York, NY: Springer, 2006.

Título de la serie/colección: Food Engineering Series. ISSN 1571-0297,

ISBNs 9780387306148 9780387306162

Colección: SpringerLink


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18346

Fruits, Vegetables, and Herbs

Bioactive Foods in Health Promotion

 

Academic Press, 2016.

ISBNs 9780128029725

Colección: ScienceDirect

Resumen (en inglés):

Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion brings together experts from around the world working on the cutting edge of research on fruit, vegetables, and herbs in health promotion. Offering a timely, concise, scientific appraisal of the efficacy of key foods to prevent disease and improve the quality of life, Fruits, Vegetables, and Herbs: Bioactive Foods in Health Promotion provides valuable evidence-based conclusions and recommendations. This reference text will encourage further research on the potential benefits of fruits and vegetables in health and disease prevention, providing a basis for possible dietary modifications by the government and the public.

  • Provides insight on bioactive constituents found in fruits and vegetables that can be further studied to improve health and disease resistance or incorporated into other food products and used as alternative medicines and dietary supplements
  • Includes valuable information on how fruits are important sources of bioflavonoids and nonnutritive bioactives that modify body functions
  • Offers a conclusion or summary of evidence at the end of each chapter to enhance understanding of new approaches in the field


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18355

Functional Foods

Concept to Product

 

Woodhead Publishing, 2000.

ISBNs 9781855735033

Colección: ScienceDirect

Resumen (en inglés): Functional foods are widely predicted to become one of the biggest dietary trends of the next twenty-five years. The editors of this book have gathered together leading experts in the field in order to provide the food industry with a single authoritative resource. This book first defines and classifies the field of functional foods, paying particular attention to the legislative aspects in both the USA and EU. It then summarises the key work on functional foods and the prevention of disease. Finally, there are a series of chapters on developing functional products.


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9090

Fundamentals of Food Process Engineering

 

13th ed. Boston, MA: Springer, 2007.

Título de la serie/colección: FOOD SCIENCE TEXT SERIES. ISSN 1572-0330,

ISBNs 9780387290195 9780387292410

Colección: SpringerLink


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18380

Fundamentals of Food Processing and Technology

 

Woodhead Publishing, 1997.

ISBNs 9781845695941

Colección: ScienceDirect

Resumen (en inglés): This book was written to summarize some of the fundamentals to be considered in the food processing and technology area. It is an outgrowth of Dr. Goulds workshops on this subject. This text is an excellent starting point for students of food processing technology and individuals working in the processing arena. The challenge for today’s food processor is to produce food that is needed, improve quality and efficiency, and develop new businesses that will add value to the preserved product.


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9604

Genes on the Menu

Facts for Knowledge-Based Decisions

 

13th ed. Berlin, Heidelberg: Springer-Verlag, 2005.

ISBNs 9783540201786 9783540271369

Colección: SpringerLink


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18449

Genetically Modified Food Sources

Safety Assessment and Control

 

Academic Press, 2013.

ISBNs 9780124058781

Colección: ScienceDirect

Resumen (en inglés):

Genetically Modified Food Sources reports detailed results of studies on the medical and biological safety of 14 species of genetically modified plant-derived organisms (GMOs). The authors focus on issues in GMO production and world output, specifically the basic legislative regulations of modern biotechnology in the Russian Federation. Also covered are international approaches to the medical and biological assessment of safety and control of the food produced from genetically modified organisms. A special chapter is devoted to the problem of informational coverage of novel biological technologies.

Previously available only in a 2007 Russian-language edition published by the Russian Academy of Medical Sciences, this English translation has been completely revised and updated to include the latest developments in regulations and human and animal safety assessment practices.

The book is addressed to a wide community of specialists working in the fields of food science, plant genetics, and food safety as well as medicine and biology. Students and postgraduates focusing on the problems of modern biotechnology and biological safety will find it a valuable guide to these topics.

  • Specific assessments of 14 species of genetically modified plant-derived organisms used for food supply
  • Addresses the safety assessment requirements to ensure consumer health
  • International coverage provides comparative insights into regulation development and application


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18506

Glossary for the Food Industries

 

Woodhead Publishing, 1995.

ISBNs 9781845695958

Colección: ScienceDirect

Resumen (en inglés): This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A. Gould, Ph.D., who has drawn from his last 50 years of active work in the food industries to compile the most comprehensive list of food words published in book form.

This A-Z listing, which is double the size of the previous edition, is a must reference for all food processors, food technologists, food executives and sales individuals. Also included are 26 handy reference tables and charts for the food industry, some of which are: Avoirdupois to Metric; Moisture content; Fresh fruits and vegetables; pH values of some canned foods; Standards screen sizes; Approximate shelf life of canned fruit and vegetables; Temperature conversions; Common foodborne diseases caused by chemicals and metals; Dew point and sweating of cans, etc.


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18512

Governing Nano Foods

Principles-Based Responsive Regulation - EFFoST Critical Reviews #3

 

Academic Press, 2014.

ISBNs 9780124201569

Colección: ScienceDirect

Resumen (en inglés):

Food which nanotechnology has impacted or to which nanotechnology is applied is referred to as nanofood.  From treatment of the soil in which a crop plant is grown to the caring of a food, nanotechnology is a growing factor in the food supply. At this point, however, there is no definitive, effective global method for regulating the use of nanotechnology as it relates to the food suply.

Legislation on nanotechnologies is still evolving, as is understanding what data is needed for effective, efficient and appropriate risk assessment associated with nanotechnology impacted foods. Due to the emerging nature of nanotechnology and its role in the food supply, case-by-case studies are the current norm, but the need for wide-scale testing and broad-based regulatory standards is urgent.

This project is based on an EFFoST study designed to provide a comparative study of nanofood regulations in order to guide regulation development in this rapidly expanding market.

  • Provides comparative study of nanofood regulations in order to guide regulation development in this rapidly expanding market
  • Includes both case-by-case examples and more broad-based insights
  • Provides models for regulation specifically for regulating nanotechnology as applied to food


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