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DESTECH - FOOD PRODUCT DEVELOPMENT - METHODS FOR DEVELOPING NEW FOOD PRODUCTS: AN INSTRUCTIONAL GUIDE Organization: DESTECH
Date: 2014-07-01
Description: • Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch • Carefully outlines test protocols and explains quantified sensory, financial and feasibility analysis tools Designed as a comprehensive guide to how food products are planned, budgeted, manufactured and launched, this unique book offers a cohesive introduction to all phases of food product development The book spells out the procedures needed to formulate, cost-justify and test market safe and profitable new products that meet regulatory guidelines and consumer expectations.
CRC - THE A�Z GUIDE TO FOOD AS - THE A–Z GUIDE TO FOOD AS MEDICINE Organization: CRC
Date: 2016-01-06
Description: The benecial pharmacological properties of foods, nutrients, and phytochemicals are highlighted in this guide. Whole food, with few exceptions, is preferable as a source of nutrients and phytochemicals.
GOST 28372 - FRESH FOOD POTATOES. GUIDE TO STORAGE Organization: GOST
Date: 1994-06-02
DS/INF 81 - GUIDE TO EN 29000 - QUALITY MANAGEMENT IN FOOD PROCESSING Organization: DS
Date: 1992-09-17
Description: The guide is an introduction to quality management in food p rocessing.
GOST 28275 - FRESH FOOD GARDEN CARROTS. GUIDE TO STORAGE Organization: GOST
Date: 1994-01-01
DS/INF 110 - GUIDE FOR THE CHOICE OF PLASTIC PACKAGING FOR FOODS Organization: DS
Date: 1995-10-24
Description: This guide describes the factors to be taken into account when choosing plastic packaging for food products, and includes a check list to be completed by the food manufacturer. Thus the guide forms a basis for better cooperation between the food manufacturer and the supplier of plastic material.
BSI - BS BIP 2049 - WINNING WITH FOOD SAFETY. A GUIDE FOR BUSINESS - HARDCOPY ONLY - TO PURCHASE CALL 1-800-854-7179 USA/CANADA OR 303-397-7956 WORLDWIDE Organization: BSI
Date: 2006-02-28
Description: This publication, in manual format, provides the reader with no-nonsense advice and guidance on implementing food safety in their business, offering a host of good practice, assessment and review in plain English, which will hold all managers in good stead.
SAI - SAA HB90.4 - THE FOOD PROCESSING INDUSTRY - GUIDE TO ISO 9001:2000 Organization: SAI
ASTM E1900 - STANDARD GUIDE FOR DOSIMETRY IN RADIATION RESEARCH ON FOOD AND AGRICULTURAL PRODUCTS Organization: ASTM
Date: 1997-08-10
Description: This guide also describes the overall need for dosimetry in such research, and in reporting of the results. 1.2 This guide is intended for use by research scientists in the food and agricultural communities, and not just scientists conducting irradiation research.
ISO/ASTM 51900 - GUIDE FOR DOSIMETRY IN RADIATION RESEARCH ON FOOD AND AGRICULTURAL PRODUCTS - SECOND EDITION Organization: ISO
Date: 2009-06-15
Description: This guide covers the minimum requirements for dosimetry needed to conduct research on the effect of radiation on food and agricultural products. Such research includes establishment of the quantitative relationship between absorbed dose and the relevant effects in these products.
ASTM ISO/ASTM 51900 - STANDARD GUIDE FOR DOSIMETRY IN RADIATION RESEARCH ON FOOD AND AGRICULTURAL PRODUCTS Organization: ASTM
Date: 2009-01-01
Description: This guide covers the minimum requirements for dosimetry needed to conduct research on the effect of radiation on food and agricultural products. Such research includes establishment of the quantitative relationship between absorbed dose and the relevant effects in these products.
AFNOR - FD V03-115 - ANALYSIS OF AGRICULTURAL AND FOOD PRODUCTS. GUIDE FOR THE USE OF REFERENCE MATERIALS. Organization: AFNOR
Date: 1996-07-01
AFNOR - FD V03-116 - ANALYSIS OF AGRICULTURAL AND FOOD PRODUCTS - GUIDE FOR APPLICATION OF METROLOGICAL DATA Organization: AFNOR
Date: 2001-06-01
SAI - SAA AS 2542.1.2 - SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - TYPES AND CHOICE OF TEST Organization: SAI
SAI - SAA AS 2542.1.3 - SENSORY ANALYSIS OF FOODS - GENERAL GUIDE TO METHODOLOGY - SELECTION OF ASSESSORS Organization: SAI
WILEY - GUIDE TO US FOOD LAWS AND - GUIDE TO US FOOD LAWS AND REGULATIONS Organization: WILEY
ASTM F1278 - STANDARD GUIDE FOR USE AND HANDLING OF FLEXIBLE RETORT FOOD POUCHES IN THE PROCESSING ENVIRONMENT Organization: ASTM
Date: 1996-10-10
Description: This guide is recommended for use by all producers of food in retort pouches. Adherence to this guide will help prevent damage to the pouches by preventing and avoiding known causes of damage that occur in the processing environment.
ASTM F1640 - STANDARD GUIDE FOR SELECTION AND USE OF CONTACT MATERIALS FOR FOODS TO BE IRRADIATED Organization: ASTM
Date: 2016-06-01
Description: It is the responsibility of the user of this guide to determine the pertinent regulatory issues in each country where foods are to be irradiated and where irradiated foods are distributed. This guide does not address all of the food safety issues associated with the synergistic effects of irradiation and packaging as food preservation techniques on the extension of shelf life or food quality.
CRC - THE A-Z GUIDE TO FOOD A - THE A-Z GUIDE TO FOOD AS MEDICINE Organization: CRC
ASTM F1168 - STANDARD GUIDE FOR USE IN THE ESTABLISHMENT OF THERMAL PROCESSES FOR FOODS PACKAGED IN FLEXIBLE CONTAINERS Organization: ASTM
Date: 1988-08-26
Description: Procedures are described by which these data are used in the determination or evaluation, or both, of safe thermal processes for food packaged in flexible containers. 1.3 Limitations--This guide does not cover the theoretical and practical considerations that justify thermal processing as a means of rendering a packaged food product commercially sterile, nor does this guide describe methods by which thermal processes are verified or confirmed by biological methods, such as by inoculated pack and count reduction techniques.

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