Qualities of food
Qualities of food

Author: Mark Harvey

Publisher: Manchester University Press

Published: 2018-07-30

Total Pages: 225

ISBN-13: 1526137607

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This electronic version has been made available under a Creative Commons (BY-NC-ND) open access license. In this book, the complexity and the significance of the foods we eat are analysed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. Chapters address a number of intriguing questions: how do people make judgments about taste? How do such judgments come to be shared by groups of people?; what social and organisational processes result in foods being certified as of decent or proper quality? How has dissatisfaction with the food system been expressed? What alternatives are thought to be possible? The multi-disciplinary analysis of this book explores many different answers to such questions. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption. Qualities of food will be of interest to researchers and students in all the social science disciplines that are concerned with food, whether marketing, sociology, cultural studies, anthropology, human nutrition or economics.

Qualities of Food
Qualities of Food

Author: Mark Harvey

Publisher: Manchester University Press

Published: 2004

Total Pages: 228

ISBN-13: 9780719068546

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In this book, the complexity and the significance of the foods we eat are analyzed from a variety of perspectives, by sociologists, economists, geographers and anthropologists. The first part of the book focuses on theoretical and conceptual issues, the second part considers processes of formal and informal regulation, while the third part examines social and political responses to industrialised food production and mass consumption.

Food Quality and Shelf Life
Food Quality and Shelf Life

Author: Charis M. Galanakis

Publisher: Academic Press

Published: 2019-06-11

Total Pages: 418

ISBN-13: 0128171901

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Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.

Food Quality Assurance
Food Quality Assurance

Author: Inteaz Alli

Publisher: CRC Press

Published: 2003-08-27

Total Pages: 116

ISBN-13: 1135459983

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The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted. These include Quality Systems (e.g., ISO 9000) and HACCP. Consequently, it has become essential for undergraduate Food Science and Food Technology students preparing for careers in the food industry to have some basic training in these systems as part of the curricula in their university or college programs. Food Quality Assurance: Principles and Practices integrates the latest principles, practices, and terminology of food safety systems with those of quality management systems to provide an understanding of a single food quality management system. Chapters define industry terminology, review the differences and components of food quality and food safety, explain Quality Programs and Quality Systems, and thoroughly examine Good Manufacturing Practices and HACCP. Written primarily as an undergraduate-level text for Food Quality Assurance and Food Quality Management courses, the book combines the fundamentals of food safety and quality systems with the latest data from recognized international and national organizations. This is an essential guide for teaching food quality assurance to students.

Food Processing for Increased Quality and Consumption
Food Processing for Increased Quality and Consumption

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-04-08

Total Pages: 526

ISBN-13: 0128114991

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Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

The Microbiological Quality of Food
The Microbiological Quality of Food

Author: Antonio Bevilacqua

Publisher: Elsevier

Published: 2024-10-25

Total Pages: 734

ISBN-13: 0323911315

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The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage. The book addresses traditional spoilers (filamentous fungi, spore-forming bacteria, yeasts, SSO in fish), as well as some emerging spoilers (Pseudomonas), now recognized as primary targets. Sections also provide a brief overview of important foods (vegetables, milk and dairy products, meat, and fish) and addresses safety and economic loss. Details on the signs of spoilage, how to prevent spoilers, and methods of detecting spoilage and spoilage microorganisms in foods are also presented. This is an authoritative reference for researchers, scientists and students who need to understand microbial spoilage, the impact of biofilm on the quality and safety of many foods, and the implications of biofilm for spoilage and shelf life. Hot topics covered by this book include the possible link between food spoilage and food safety as a consequence of antibiotic resistance spreading all over the world. - Presents Definitions: taxonomy, definition of food spoilage according to the literature and regulatory frameworks - Provides Case Studies: for some foods and emerging spoilers, along with examples of how to prolong the shelf life - Includes Calculations/worked examples: models and practical examples to calculate the shelf life of foods and to design and effective method to inhibit spoilers

Handbook of Indices of Food Quality and Authenticity
Handbook of Indices of Food Quality and Authenticity

Author: R S Singhal

Publisher: Woodhead Publishing

Published: 1997-07

Total Pages: 566

ISBN-13: 9781855732995

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The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.

Quality Assurance for the Food Industry
Quality Assurance for the Food Industry

Author: J. Andres Vasconcellos

Publisher: CRC Press

Published: 2003-12-29

Total Pages: 449

ISBN-13: 0203498100

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Food companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to "quality", as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and

Food Quality: Balancing Health and Disease
Food Quality: Balancing Health and Disease

Author: Alexandru Mihai Grumezescu

Publisher: Academic Press

Published: 2018-02-03

Total Pages: 532

ISBN-13: 0128114940

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Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. - Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease - Includes the most recent research methods of metabolomics and genomics to detect best outcomes - Includes innovative applications for anti-aging effects and curative properties in foods - Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions

Food Processing: Strategies for Quality Assessment
Food Processing: Strategies for Quality Assessment

Author: Abdul Malik

Publisher: Springer

Published: 2014-11-05

Total Pages: 510

ISBN-13: 1493913786

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The aim of the food processing is to ensure microbiological and chemical safety of foods, adequate nutrient content and bioavailability and acceptability to the consumer with regard to sensory properties and ease of preparation. Processing may have either beneficial or harmful effects on these properties, so each of these factors must be taken into account in the design and preparation of foods. This book offers a unique dealing with the subject and provides not only an update of state-of-the art techniques in many critical areas of food processing and quality assessment, but also the development of value added products from food waste, safety and nanotechnology in the food and agriculture industry and looks into the future by defining current obstacles and future research goals. This book is not intended to serve as an encyclopedic review of the subject. However, the various chapters incorporate both theoretical and practical aspects and may serve as baseline information for future research through which significant development is possible.