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DESTECH - BIOACTIVE FOOD PACKAGING - BIOACTIVE FOOD PACKAGING: STRATEGIES, QUALITY, SAFETY Organization: DESTECH
Date: 2015-12-01
BIS - IS 8639 - CODE FOR EVALUATION OF THE EFFECT OF PACKAGING AND STORAGE ON THE SENSORY QUALITIES OF FOODS AND BEVERAGES Organization: BIS
Date: 1977-01-01
CRC - TFE1196 - TOXINS IN FOOD Organization: CRC
Date: 2004-11-15
Description: It discusses toxic substances that may be generated in food during processing, packaging, and storage, and includes information on food allergies and the medical consequences of toxins in food.
CRC - E2234 - MINERAL COMPONENTS IN FOODS Organization: CRC
Date: 2006-11-29
Description: A considerable portion of the book is devoted to the contamination of foods and food supplements by metals, metalloids and radionuclides, from packaging containers as well as a variety of environmental pathways.
CRC - HALAL FOOD PRODUCTION - HALAL FOOD PRODUCTION Organization: CRC
Date: 2003-10-28
Description: In view of the growing halal food markets worldwide in food service, branded packaged foods, and direct-marketed products as well as food ingredients, both academia and industry will benefit from this work.
WILEY - PLASTIC PACKAGING: INTERA - PLASTIC PACKAGING: INTERACTIONS WITH FOOD AND PHARMACEUTICALS 2ND COMPLETELY REVISED EDITION COMPLETE DOCUMENT Organization: WILEY
Date: 2008-01-01
Description: This successful book, now in its second edition, covers all the important aspects of plastic packaging materials and the interdisciplinary knowledge needed by food chemists, pharmaceutical chemists, food technologists, materials scientists, process engineers, and product developers alike.
WILEY - FOOD MATERIALS SCIENCE AN - FOOD MATERIALS SCIENCE AND ENGINEERING Organization: WILEY
Date: 2012-01-01
Description: The book also includes chapters on cutting edge topics, including phase transitions and the application of nanotechnology to food and food packaging.
CRC - KE11948 - POCKET DICTIONARY OF FOOD SAFETY Organization: CRC
Date: 2010-11-10
Description: Classifying and organizing food safety terms from various sources into alphabetical listings, the dictionary covers: Food microbiology Food chemistry Food quality assurance Foodborne incidents Food regulations Standards Equipment Although the author draws information from numerous disciplines, the book keeps its focus tightly on food safety, making it an excellent resource for students, educators, and anyone involved in the growing, handling, preparation, packaging, or serving of any food product as well as for anyone in biochemistry or biology educational programs inside and beyond the food industry.
DESTECH - FOOD DRYING SCIENCE AND T - FOOD DRYING SCIENCE AND TECHNOLOGY - 1ST EDITION Organization: DESTECH
Date: 2007-06-07
Description: Here, in one source, is the scientific information needed for high-quality and high-throughput removal of water from many different foods. All major food drying manufacturing operations are illustrated, with key design information for each stage.
CRC - FOOD TECHNOLOGY: APPLIED - FOOD TECHNOLOGY: APPLIED RESEARCH AND PRODUCTION TECHNIQUES Organization: CRC
Date: 2017-08-10
Description: Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.
DESTECH - MILITARY FOOD ENGINEERING - MILITARY FOOD ENGINEERING AND RATION TECHNOLOGY - 1ST EDITION Organization: DESTECH
Date: 2012-01-31
Description: Army's Combat Feeding Directorate at the Natick Research, Development and Engineering Center, this technical volume represents a comprehensive guide to how the military designs, processes, customizes, packages and distributes highly palatable, long shelf-life food products for field personnel.
CRC - E9291X - SENSORY SHELF LIFE ESTIMATION OF FOOD PRODUCTS Organization: CRC
Date: 2010-05-25
Description: Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product’s shelf life.
CRC - E58584 - ENGINEERING ASPECTS OF THERMAL FOOD PROCESSING Organization: CRC
Date: 2009-06-22
Description: Access the Latest Advances in Food Quality Optimization and Safety Assurance Thermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.
CRC - KE12185 - SENSORY ANALYSIS OF FOODS OF ANIMAL ORIGIN Organization: CRC
Date: 2010-09-15
Description: Fidel Toldrá was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldrá, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality.
CPC - CANNED FOODS; THERMAL PRO - CANNED FOODS; THERMAL PROCESSING AND MICROBIOLOGY - 7TH EDITION Organization: CPC
Date: 1981-11-17
Description: Bacterial food poisoning - Clostridium botulinum; Clostridium perfringens; Salmonella; Staphylococci-Bacillus cereus; Vibrio parahaemolyticus; Relation of food-poisoning to canned foods; Food idiosyncrasy 15. Laboratory examination of canned foods - Culture media for routine work; Additional media for routine and special purposes; Outline of examination procedure; Preliminary external examination; Preliminary incubation of samples; Sampling can contents; Technique for sampling swelled cans; Preparation of cultures; Examination of contents; Examination of glass packs; Incubation tests; Aseptic packaging; Examination of canned cured meats 16.
USDA - 7 CFR PART 42 - STANDARDS FOR CONDITION OF FOOD CONTAINERS Organization: USDA
Date: 2017-01-01
Description: Lot or inspection lot. A collection of filled food containers of the same size, type, and style. The term shall mean ‘‘inspection lot,’’ i.e., a collection of units of product from which a sample is to be drawn and inspected to determine conformance with the applicable acceptance criteria.
HHS - 21 CFR PART 820 - QUALITY SYSTEM REGULATION Organization: HHS
Date: 2014-04-01
Description: The requirements in this part are intended to ensure that finished devices will be safe and effective and otherwise in compliance with the Federal Food, Drug, and Cosmetic Act (the act). This part establishes basic requirements applicable to manufacturers of finished medical devices.
FAA - 21 CFR PART 820 - QUALITY SYSTEM REGULATION Organization: FAA
Date: 2017-04-01
Description: The requirements in this part are intended to ensure that finished devices will be safe and effective and otherwise in compliance with the Federal Food, Drug, and Cosmetic Act (the act). This part establishes basic requirements applicable to manufacturers of finished medical devices.
HHS - 21 CFR PART 820 - QUALITY SYSTEM REGULATION Organization: HHS
Date: 2015-04-01
Description: The requirements in this part are intended to ensure that finished devices will be safe and effective and otherwise in compliance with the Federal Food, Drug, and Cosmetic Act (the act). This part establishes basic requirements applicable to manufacturers of finished medical devices.
HHS - 21 CFR PART 820 - QUALITY SYSTEM REGULATION Organization: HHS
Date: 2016-04-01
Description: The requirements in this part are intended to ensure that finished devices will be safe and effective and otherwise in compliance with the Federal Food, Drug, and Cosmetic Act (the act). This part establishes basic requirements applicable to manufacturers of finished medical devices.

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