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Author: Ramdane Dris
Publisher: Springer Science & Business Media
ISBN: 1402025343
Category : Technology & Engineering
Languages : en
Pages : 525
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Book Description
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Author: Ramdane Dris
Publisher: Springer Science & Business Media
ISBN: 1402025343
Category : Technology & Engineering
Languages : en
Pages : 525
Get Book Here
Book Description
Food quality is becoming an ever-increasing important feature for consumers and it is well known that some food crops are perishable and have a very short shelf and storage life. An effective quality assurance system throughout the handling steps between harvest and retail display is essential to provide a consistently good quality supply of fresh food crops to the consumers and to protect the reputation of a given marketing label. Food manufacturing companies all over the world are incre- ingly focussing on quality aspect of food including minimally processed food to meet consumer demands for fresh-like and healthy food products. To investigate and control quality, one must be able to measure quality-related attributes. Quality of produce encompasses sensory attributes, nutritive values, chemical constituents, mechanical properties, functional properties and defects. Successful postharvest handling of crops requires careful coordination and integration of the various steps from harvest operations to consumer level in order to maintain the initial product quality. Maturity at harvest is one feature of quality of perishable products, it has great influence on their postharvest behavior during marketing. Safety assurance can be part of quality assurance and its focus on minimizing chemical and microbial contamination during production, harvesting, and postharvest handling of intact and fresh-cut of commodities. Essentially, electromagnetic (often optical) prop- ties relate to appearance, mechanical properties to texture, and chemical properties to flavor (taste and aroma).
Author:
Publisher:
ISBN:
Category : Air quality management
Languages : en
Pages : 294
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Book Description
Author: California. Air Resources Board
Publisher:
ISBN:
Category : Air quality management
Languages : en
Pages : 116
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Book Description
Author: Reinhard Stockmann
Publisher: Peter Lang
ISBN: 9783631576939
Category : Business & Economics
Languages : en
Pages : 368
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Book Description
Previously published in German, Spanish and Chinese versions--Vid. p.7.
Author: United States. Environmental Protection Agency. Water Planning Division
Publisher:
ISBN:
Category : Water quality management
Languages : en
Pages : 104
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Book Description
Author: Ruidong Zhang
Publisher: Academic Conferences Limited
ISBN: 191081007X
Category : Reference
Languages : en
Pages : 197
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Book Description
Complete proceedings of the 5th International Conference on IS Management and Evaluation - Shaanxi, China Published by Academic Conferences and Publishing International Limited
Author: P.V. Tarrant
Publisher: Springer Science & Business Media
ISBN: 9780898388541
Category : Medical
Languages : en
Pages : 526
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Book Description
'This book is well organized and extremely informative ' The Cornell Veterinarian, Oct. 1987
Author: Dominic Man
Publisher: Springer Science & Business Media
ISBN: 9780834217829
Category : Business & Economics
Languages : en
Pages : 314
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Book Description
The best-selling first edition of this contributed book established itself as a highly practical and authoritative source of information on shelf-life evaluation. Every food manufacturer is concerned about shelf life, as are the major retailers and ingredient suppliers. Increasing consumer interest in food safety, quality and date marking, competitive pressures from retailers and extensive legislative changes have combined to give this subject new significance. A proper evaluation of shelf life must be grounded on sound scientific prinicles, supported by up-to-date techniques. This book begins with six chapters reviewing the principles of shelf-life evaluation, followed by ten chapters on a number of selected food products such as chilled yogurt and other dairy desserts, seafood, and meat. The latest edition has been expanded to include new chapters on HACCP, preservation technology and shelf life, and minimally processed, ready-to-eat ambient-stable meat products. Sufficient information on the principles and practice of shelf life evaluation has been included for the beginner as well as for those who are more experienced in this area.
Author: Gongxian Wang
Publisher: Springer Nature
ISBN: 9811605106
Category : Medical
Languages : en
Pages : 299
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Book Description
Written in readable format and rich with clinical cases, this book systematically introduces surgical nursing during robotic surgery. The first part introduces the history of robotic surgery, operating room management, quality control of robotic surgical nursing, management of safety, infection, and anaesthesia. The second part introduces key points of nursing during robotic surgery in urology, general surgery, gynaecology, heart, chest and otorhinolaryngology. It will be a helpful reference for practitioners those in the process of implanting or about to implant robotic surgery.
Author: Stefanie Schwarz
Publisher: Springer Science & Business Media
ISBN: 1402027974
Category : Education
Languages : en
Pages : 496
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Book Description
This volume presents a rich account of the development of accreditation and evaluation in 20 European countries. It shows how accreditation is becoming a main mechanism in the steering of higher education across Europe. The book is unique in its analysis of forces driving towards the spread of different models of accreditation in the emerging European Higher Education area.
