Author: United States. Congress. Economic Joint Committee
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
Book Description
Food Retailing and Processing Practices
Author: United States. Congress. Economic Joint Committee
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
Book Description
Publisher:
ISBN:
Category :
Languages : en
Pages : 322
Book Description
Food Retailing and Processing Practices
Author: United States. Congress. Joint Economic Committee. Subcommittee on Consumer Economics
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 308
Book Description
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 308
Book Description
Food Retailing and Processing Practices
Author: United States. Congress. Joint Economic Committee. Subcommittee on Consumer Economics
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 324
Book Description
Publisher:
ISBN:
Category : Food industry and trade
Languages : en
Pages : 324
Book Description
Monthly Catalog of United States Government Publications, Cumulative Index
Author: United States. Superintendent of Documents
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1408
Book Description
Publisher:
ISBN:
Category : United States
Languages : en
Pages : 1408
Book Description
Value-Addition in Food Products and Processing Through Enzyme Technology
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540
Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Publisher: Academic Press
ISBN: 0323903762
Category : Science
Languages : en
Pages : 540
Book Description
Value Addition in Food Products and Processing using Enzyme Technology offers an updated review regarding the potential impact of new enzymes and enzyme technology on the food sector. The book brings together novel sources and technologies regarding enzymes in value added food development, food production, food processing, food preservation, food engineering and food biotechnology. It will be extremely useful for different types of readers, including food scientists, academic and food biotechnologists, but will also be ideal for students studying food-related courses. This book includes concise and up-to-date research information from multiple independent scientific papers from around the world. This is a essential, multidisciplinary text for research and development professionals, research scientists, and academics in food, biotechnology, and agriculture industries. It addresses safety issues and includes the sources, screening, immobilization and application of food-grade enzymes in food. Presents research data from experts Includes emerging industry topics such as baby food and food safety Offers methodologies of enzymes in diagnostics for food testing and analysis Emphasizes enzyme technology through a microbial biotechnological lens Includes bakery and confectionery products, meat and poultry products, vegetables, food ingredients, functional foods, flavors and food additives and seafood
Supermarkets and the Meat Supply Chain The Economic Impact of Food Retail on Farmers, Processors and Consumers
Author: OECD
Publisher: OECD Publishing
ISBN: 9264028889
Category :
Languages : en
Pages : 110
Book Description
This volume examines the economic impacts of increasing retailer concentration on consumers, processors and farmers.
Publisher: OECD Publishing
ISBN: 9264028889
Category :
Languages : en
Pages : 110
Book Description
This volume examines the economic impacts of increasing retailer concentration on consumers, processors and farmers.
Food Merchandising
Author: Theodore W. Leed
Publisher: Lebhar-Friedman
ISBN:
Category : Food
Languages : en
Pages : 504
Book Description
Publisher: Lebhar-Friedman
ISBN:
Category : Food
Languages : en
Pages : 504
Book Description
Food from Farmer to Consumer
Author: United States. National Commission on Food Marketing
Publisher:
ISBN:
Category : Consumers
Languages : en
Pages : 228
Book Description
Publisher:
ISBN:
Category : Consumers
Languages : en
Pages : 228
Book Description
Case Studies in Food Retailing and Distribution
Author: John Byrom
Publisher: Woodhead Publishing
ISBN: 0081020384
Category : Technology & Engineering
Languages : en
Pages : 322
Book Description
Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not
Publisher: Woodhead Publishing
ISBN: 0081020384
Category : Technology & Engineering
Languages : en
Pages : 322
Book Description
Case Studies in Food Retailing and Distribution aims to close the gap between academic researchers and industry professionals through the presentation of ‘real world’ scenarios and the application of field-based research. The book provides contemporary explorations of food retailing and consumption from various contexts around the globe. Using a case study lens, successful examples of practice are provided and areas for further theoretical investigation are offered. Coverage includes: the impact of retail concentration and the ongoing relevance of independent retailing how social forces impact upon food retailing and consumption trends in organic food retailing and distribution discussion of how wellbeing and sustainability have impacted the sector perspectives on the future of food retailing and distribution This book is a volume in the Consumer Science and Strategic Marketing series. Addresses business problems in in food retail and distribution Includes pricing and supply chain management Discusses food retailing in urban and rural settings Covers both global distribution and entry in developing nations Features real-world case studies that demonstrate what does and does not
Ensuring Safe Food
Author: Committee to Ensure Safe Food from Production to Consumption
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.
Publisher: National Academies Press
ISBN: 0309593409
Category : Medical
Languages : en
Pages : 209
Book Description
How safe is our food supply? Each year the media report what appears to be growing concern related to illness caused by the food consumed by Americans. These food borne illnesses are caused by pathogenic microorganisms, pesticide residues, and food additives. Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States. This book assesses the effectiveness of the current food safety system and provides recommendations on changes needed to ensure an effective science-based food safety system. Ensuring Safe Food discusses such important issues as: What are the primary hazards associated with the food supply? What gaps exist in the current system for ensuring a safe food supply? What effects do trends in food consumption have on food safety? What is the impact of food preparation and handling practices in the home, in food services, or in production operations on the risk of food borne illnesses? What organizational changes in responsibility or oversight could be made to increase the effectiveness of the food safety system in the United States? Current concerns associated with microbiological, chemical, and physical hazards in the food supply are discussed. The book also considers how changes in technology and food processing might introduce new risks. Recommendations are made on steps for developing a coordinated, unified system for food safety. The book also highlights areas that need additional study. Ensuring Safe Food will be important for policymakers, food trade professionals, food producers, food processors, food researchers, public health professionals, and consumers.