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Food control and biosecurity /
Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases. The book covers informati...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Academic Press,
2018.
|
| Colección: | Handbook of food bioengineering ;
v. 16. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Cover; Title Page; Copyright Page; Contents; List of Contributors; Foreword; Series Preface; Preface for Volume 16: Food Control and Biosecurity; Chapter 1
- Introduction in Food Safety, Biosecurity and Hazard Control; 1
- Introduction; 2
- Ensuring Food Safety Along the Food Chain; 2.1
- Raw Material; 2.1.1
- The raw material of plant origin; 2.1.2
- The raw material of animal origin; 2.1.3
- Genetically modified organisms; 2.2
- Food Preservation; 2.3
- Food Processing; 2.3.1
- Ambient-temperature processing; 2.3.2
- Processing by application of heat; 2.3.2.1
- Heat processing using hot air.
- 2.3.3
- Processing by the removal of heat2.4
- Food Additives; 2.4.1
- Antimicrobials of plant origin (plant-derived compounds, plant by-products); 2.4.2
- Antimicrobials of animal origin; 2.4.3
- Antimicrobials of bacterial origin; 2.4.4
- Antimicrobials of algae and mushrooms origin; 3
- Conclusions; References; Chapter 2
- Potential Hazards and Biosecurity Aspects Associated on Food Safety; 1
- Introduction; 2
- Potential Hazards; 2.1
- Zoonosis; 2.2
- Microbial Pathogens; 2.3
- Genetically Modified Organisms; 2.4
- Nonmicrobial Hazards; 3
- Biosecurity.
- 4
- Future Challenges and Economic Factors5
- Conclusions; References; Further Reading; Chapter 3
- Tools in Improving Quality Assurance�A and�A Food Control; 1
- Quality as a Phenomenon; 2
- Seven Basic Quality Tools; 2.1
- Flowcharts in the Food Industry; 2.1.1
- Case study: flow chart in the meat industry; 2.2
- Check Sheets in the Food Industry; 2.2.1
- Case study: check sheets in sensory analysis; 2.3
- Histograms in the Food Industry; 2.3.1
- Case study: histogram in analyzing the net content of yogurt; 2.4
- Pareto Diagrams in Food Industry.
- 2.4.1
- Case study: Pareto diagram in product and process deficiencies2.5
- Cause and Effect Diagrams in Food Industry; 2.5.1
- Case study: an Ishikawa diagram of a physical contamination; 2.6
- Scatter Diagrams in Food Industry; 2.6.1
- Case study: scatter diagrams in baking; 2.7
- Control Charts in the Food Industry; 2.7.1
- Control charts for variables; 2.7.2
- Case study: control chart for variables�a#x80;#x94;bread 500�A g; 2.7.3
- Control charts for attributes; 2.7.4
- Case study: control chart for attributes (fraction of nonconforming products).
- 2.7.5
- Variable control charts versus attribute control charts2.7.6
- Cumulative sum (CUSUM) control charts; 2.7.7
- Case study: CUSUM for biscuits; 2.7.8
- Exponentially weighted moving average (EWMA) control chart; 2.7.9
- Process capability indices; 2.7.10
- Case study: cp and cpk for measuring weight of bread; 2.7.11
- Multivariate control charts; 2.7.12
- Case study: multivariate chart for quality of cheese; 3
- Conclusions; References; Chapter 4
- Chemometrics Applied to Food Control; 1
- Introduction; 2
- Data Preparation; 3
- Linear Methods; 3.1
- Exploratory Analysis.
- 3.2
- Classification.