Constantina Tzia , received a diploma in chemical engineering and a Ph. D in food engineering from the National Technical University of Athens, Greece in and , respectively. His current research interests include quality and safety HACCP of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products.
Food safety handbook
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Handbook of Food Processing - Food Safety, Quality, and Manufacturing Processes - Knovel
Description Contents Editors Series Subjects. Description Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail.
Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO, HACCP, and other management tools for the implementation of food safety—traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals.
Offline Computer — Download Bookshelf software to your desktop so you can view your eBooks with or without Internet access. Abstract Food safety engineering is an emerging multidisciplinary field of applied physical sciences combining engineering knowledge and skills with food microbiology and safety.
It aims to develop various processing techniques and hurdles in complex processes that are capable of addressing food safety challenges, with minimum alteration in food quality and nutritional value. Such concerns accentuate the rapid developments in the specialisation of food safety engineering, as in recent years, it has become clear that engineering approaches and methods play a critical role in the development and application of rapid and reliable techniques for microbial pathogen detection and inactivation.
Therefore there is an urgent need for a book devoted to this emerging area.
Handbook of Food Safety Engineering (eBook, PDF)
In order to meet the market demands, it is timing to publish Handbook of Food Safety Engineering. The book is divided into four parts, which begins with Part I detailing the principles of food safety including microbial growth and modelling, followed by Part II covering new food safety detection methods.
tf.nn.threadsol.com/namiq-best-track.php Part III and Part IV discussing various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. As the first book in the subject area, Handbook of Food Safety Engineering is written by the most active international peers in the subject area with both academic and professional credentials.
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The book is intended to provide the engineer and technologist working in research, development, and operations in the food industry with critical and readily accessible information on the art and science of the emerging food safety engineering. The book should also serve as an essential reference source to undergraduate and postgraduate students and researchers in universities and research institutions.
Citation Handbook of food safetyn engineering