Total Quality Assurance for the Food Industries
Total Quality Assurance for the Food Industries

Author: WA Gould

Publisher: Elsevier

Published: 2013-12-01

Total Pages: 465

ISBN-13: 1845696158

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This revision of Total Quality Assurance brings useful up-to-date methods used to assure product and process quality of food product and process quality of food products and the changes taking place in the field of quality assurance. The book is a practical authority on food quality assurance and the methods are those found in practice today in the food industries. It is a valuable text for the student of food science and technology and for the practicing quality assurance technologist.The third edition has over 450 page of A to Z technology and practical application of the latest methods and detailed procedure in developing total quality assurance in all food plants, including sanitary standards, as well as bacteriological procedures.The text is divided in to two major parts. Part one Fundamentals: sets forth the basic principles of total quality assurance for management and the ultimate employee. These principles are necessary for the successful operation of a food firm in these times. Part two Product evaluation: the text describes the various attributes and the characteristics of food plant quality evaluation methods. Examples are given for the evaluation of a wide array of food products. The methods and procedures described in this text have been applied to most situations for control, evaluation and auditing of the quality of foods.This is a complete instruction book, easily followed, yet technically complete for the food technologist, by the proven experts in the field of sanitation and quality assurance.

Guidelines for Sensory Analysis in Food Product Development and Quality Control
Guidelines for Sensory Analysis in Food Product Development and Quality Control

Author: David H. Lyon

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 141

ISBN-13: 1461519993

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Sensory analysis is not new to the food industry, but its application as a basic tool in food product development and quality control has not been given the recognition and acceptance it deserves. This, we believe, is largely due to the lack of understanding about what sensory analysis can offer in product research, development and marketing, and a fear that the discipline is 'too scientific' to be practical. To some extent, sensory scientists have perpetuated this fear with a failure to recognize the constraints of industry in implementing sensory testing procedures. These guidelines are an attempt to redress the balance. Of course, product 'tasting' is carried out in every food company: it may be the morning tasting session by the managing director, competitor comparisons by the marketeers, tasting by a product 'expert' giving a quality opinion, comparison of new recipes from the product development kitchen, or on-line checking during pro duction. Most relevant, though, is that the people respon sible for the tasting session should know why the work is being done, and fully realize that if it is not done well, then the results and conclusions drawn, and their implications, are likely to be misleading. If, through the production of these guidelines, we have influenced some people suffi ciently for them to re-evaluate what they are doing, and why, we believe our efforts have been worthwhile.

Sensory Evaluation in Quality Control
Sensory Evaluation in Quality Control

Author: Alejandra M. Munoz

Publisher: Springer Science & Business Media

Published: 2013-11-11

Total Pages: 254

ISBN-13: 1489926534

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This book addresses an important, but so far neglected, topic: the application of sensory evaluation to quality control. Although several articles have been pub lished that have discussed concepts of quality control/sensory evaluation (QC/sen sory) programs, Sensory Evaluation in Quality Control is the first publication that addresses this topic in a comprehensive and practical way. This book is com prehensive, in that it presents the sensory and statistical information that is needed to design and implement several types of QCfsensory programs at the plant level. The book is practical, in that it provides a step-by-step description of the complete process to implement such programs, and it illustrates this process through real examples encountered by various consumer products companies (e. g. , foods, personal care products, paper products). With this practical information, sensory and quality professionals can design and implement sound QC/sensory programs at the plant level. This book was developed to provide the sensory and quality professional with an overview and guide to apply, in a production facility, the unique techniques that are used to measure sensory responses. Therefore, the book is intended for QC and/or R&D personnel (e. g. , sensory managers and analysts, and quality profes sionals) in charge of implementing an in-plant program, as well as for the plant management and plant technical personnel (sensory coordinator and quality pro fessionals) who are ultimately responsible for the routine operation of the estab lished program.

Methods for Chemical Analysis of Water and Wastes. 1978
Methods for Chemical Analysis of Water and Wastes. 1978

Author: John F. Kopp

Publisher:

Published: 1979

Total Pages: 526

ISBN-13:

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"This third edition of 'Methods for Chemical Analysis of Water and Wastes' contains the chemical analytical procedures used in U.S. Environmental Protection (EPA) laboratories for the examination of ground and surface waters, domestic and industrial waste effluents, and treatment process samples. Except where noted under 'Scope and Application, ' the methods are applicable to both water and wastewaters, and both fresh and saline water samples. The manual provides test procedures for the measurement of physical, inorganic, and selected organic constituents and parameters"--Abstract.

Current Catalog
Current Catalog

Author: National Library of Medicine (U.S.)

Publisher:

Published: 1968

Total Pages: 656

ISBN-13:

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First multi-year cumulation covers six years: 1965-70.

Chemical Signals in Vertebrates
Chemical Signals in Vertebrates

Author: Dietland Muller-Schwarze

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 608

ISBN-13: 1468423649

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From June 6 to 9, 1976, about 140 participants (physiologists, chemists, ecologists, animal behaviorists, and psychologists) gathered in the Gideon Putnam Hotel at Saratoga Springs, New York for a symposium entitled "Chemical Signals in Vertebrates". The focus of this symposium, sponsored by the United States National Science Foundation, was on chemical communication in higher animals, most notably mammals. This included the chemical nature, production, and reception of chemical signals, and their modulating effects on behavior. Almost all the world's laboratories working in this area were represented. It was the first meeting of its kind, and although the physiological aspects of taste and smell on the one hand and insect pheromones on the other have previously been treated in several fine symposia, they have not before been treated as a back drop to chemical communication in vertebrates. The field of insect pheromones is well developed, with hundreds of active compounds identified. By contrast, in vertebrates only six mammalian phero mones in as many species had been identified chemically by 1976.