Chilled Foods: A Comprehensive Guide
By M. Brown
()
Currently unavailable
Currently unavailable
About this ebook
The key requirements for chilled food products are good quality and microbiological safety at the point of consumption. The first edition of Chilled foods quickly established itself as the standard work on these issues. This major new edition strengthens that reputation, with extensively revised and expanded coverage (including more than ten new chapters) and significant participation from those in the chilled food industry to increase the publication’s relevance to practitioners.
The introduction discusses key trends and influences in the chilled foods market. Part one explores the critical importance of raw material selection and packaging materials in final product quality, with expanded coverage of particular ingredients such as fish, cheese and poultry and a new contribution on chilled food packaging materials and technologies. Part two focuses on technologies and processes in the supply chain, with entirely new chapters on refrigeration, storage and transport and non-microbial hazards such as allergens, among others. Alongside are updated chapters on the important topics of hygienic design, cleaning and disinfection and temperature monitoring and measurement. Part three covers microbiological hazards, with new chapters on predictive microbiology and conventional and rapid analytical microbiology. The final part contains three new chapters devoted to essential issues in safety and quality management, such as shelf-life, quality and consumer acceptability. A wholly updated chapter on legislation and criteria completes the volume.
Extensively revised and expanded, the third edition of Chilled foods is an essential reference for professionals involved in the manufacture of chilled food products.
- Reviews key trends and influences in the chilled food market
- Explores the importance of raw material selection and packaging materials in final product quality
- Discusses technologies and processes in the supply chain, focusing on refrigeration, storage and transport
Related to Chilled Foods
Titles in the series (27)
Biscuit, Cookie and Cracker Manufacturing Manuals: Manual 3: Biscuit Dough Piece Forming Rating: 2 out of 5 stars2/5Sausage Manufacture: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 2: Biscuit Doughs Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 5: Secondary Processing in Biscuit Manufacturing Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 1: Ingredients Rating: 1 out of 5 stars1/5Benders’ Dictionary of Nutrition and Food Technology Rating: 5 out of 5 stars5/5Food Product Development: Maximising Success Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 6: Biscuit Packaging and Storage Rating: 5 out of 5 stars5/5Physical Properties of Foods and Food Processing Systems Rating: 2 out of 5 stars2/5Lockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAdvances in Poultry Welfare Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsBiscuit, Cookie and Cracker Manufacturing Manuals: Manual 4: Baking and Cooling of Biscuits Rating: 0 out of 5 stars0 ratingsSwainson’s Handbook of Technical and Quality Management for the Food Manufacturing Sector Rating: 0 out of 5 stars0 ratingsFood Protection and Security: Preventing and Mitigating Contamination during Food Processing and Production Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsFood Processing Technology: Principles and Practice Rating: 3 out of 5 stars3/5Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction Rating: 0 out of 5 stars0 ratingsSteamed Breads: Ingredients, Processing and Quality Rating: 5 out of 5 stars5/5Discrimination Testing in Sensory Science: A Practical Handbook Rating: 3 out of 5 stars3/5Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance Rating: 4 out of 5 stars4/5Food Processing Technology: Principles and Practice Rating: 0 out of 5 stars0 ratingsAdvances in Cattle Welfare Rating: 0 out of 5 stars0 ratingsLockhart and Wiseman’s Crop Husbandry Including Grassland Rating: 0 out of 5 stars0 ratingsAgricultural Nanobiotechnology: Biogenic Nanoparticles, Nanofertilizers and Nanoscale Biocontrol Agents Rating: 0 out of 5 stars0 ratingsFunctional Dietary Lipids: Food Formulation, Consumer Issues, and Innovation for Health Rating: 0 out of 5 stars0 ratings
Related ebooks
Novel Thermal and Non-Thermal Technologies for Fluid Foods Rating: 0 out of 5 stars0 ratingsFood Processing By-Products and their Utilization Rating: 0 out of 5 stars0 ratingsImpact of Nanoscience in the Food Industry Rating: 0 out of 5 stars0 ratingsAdvances in Food Science and Technology Rating: 0 out of 5 stars0 ratingsBiopolymers for Food Design Rating: 0 out of 5 stars0 ratingsFood Packaging and Preservation Rating: 0 out of 5 stars0 ratingsNanomaterials for Food Packaging: Materials, Processing Technologies, and Safety Issues Rating: 0 out of 5 stars0 ratingsGlobal Cheesemaking Technology: Cheese Quality and Characteristics Rating: 0 out of 5 stars0 ratingsMicrobial Ecology of Foods V1: Factors Affecting Life and Death of Microorganisms Rating: 0 out of 5 stars0 ratingsFood Safety in the Seafood Industry: A Practical Guide for ISO 22000 and FSSC 22000 Implementation Rating: 0 out of 5 stars0 ratingsOats Nutrition and Technology Rating: 0 out of 5 stars0 ratingsHypobaric Storage in Food Industry: Advances in Application and Theory Rating: 0 out of 5 stars0 ratingsLawrie’s Meat Science Rating: 0 out of 5 stars0 ratingsAdapting High Hydrostatic Pressure (HPP) for Food Processing Operations Rating: 0 out of 5 stars0 ratingsAdvances in Dairy Products Rating: 0 out of 5 stars0 ratingsThe Analysis and Control of Less Desirable Flavors in Foods and Beverages Rating: 0 out of 5 stars0 ratingsDairy Microbiology Handbook: The Microbiology of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsHandbook of Drying for Dairy Products Rating: 0 out of 5 stars0 ratingsPresent and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods Rating: 0 out of 5 stars0 ratingsFood Industry R&D: A New Approach Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing Rating: 5 out of 5 stars5/5Butchers', Packers' and Sausage Makers' Red Book Rating: 0 out of 5 stars0 ratingsProducing Safe Eggs: Microbial Ecology of Salmonella Rating: 0 out of 5 stars0 ratingsMicrobial Production of Food Ingredients and Additives Rating: 0 out of 5 stars0 ratingsEmerging Dairy Processing Technologies: Opportunities for the Dairy Industry Rating: 0 out of 5 stars0 ratingsFood Science and Technology in Australia: A review of research since 1900 Rating: 0 out of 5 stars0 ratingsMake Jerky & Sausage at Home Rating: 0 out of 5 stars0 ratingsControl of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods Rating: 0 out of 5 stars0 ratings
Food Science For You
I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit Coffee Rating: 3 out of 5 stars3/5Summary and Analysis of The Case Against Sugar: Based on the Book by Gary Taubes Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5How to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5Kitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsEat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5The Ice Book: Cool Cubes, Clear Spheres, and Other Chill Cocktail Crafts Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5The Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsStarter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5The Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsUltraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsThe Kitchen as Laboratory: Reflections on the Science of Food and Cooking Rating: 4 out of 5 stars4/5Meathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5Fundamentals of Food Processing and Technology Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsTomatoland: How Modern Industrial Agriculture Destroyed Our Most Alluring Fruit Rating: 4 out of 5 stars4/5Present Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratings
Reviews for Chilled Foods
0 ratings0 reviews