loading
NSF FOOD EQUIPMENT SET - FOOD EQUIPMENT SET
NSF
A description is not available for this item.
Aquatic Food Quality and Safety Assesment Methods
November 11, 2020 - CRC

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products. The analytical techniques available for testing the chemical constituents of aquatic food with separate chapters on the analysis of lipids, proteins, vitamins, and...

Handbook of Food Preservation
July 6, 2020 - CRC

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when...

Proteomics for Food Authentication
May 28, 2020 - CRC

Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food...

DIN 10516 - Food hygiene - Cleaning and disinfection
October 1, 2020 - DIN
A description is not available for this item.
Quality Assurance of Aquatic Foods
November 11, 2020 - CRC

This book deals with the quality and safety of aquatic food. It focuses clearly on biological and chemical hazards, antibiotic and pesticide residues, and heavy metal contaminants associated with aquatic food. The quality problems in various aquatic food products and their...

DS/EN 12042 - Food processing machinery – Automatic dough dividers – Safety and hygiene requirements
September 21, 2020 - DS

1.1 This European Standard applies to the design and manufacture of standalone automatic dough dividers having a feed hopper, and which can be used separately or in a line in the food industry and shops (pastry making, bakeries, confectionery etc.) for dividing and additionally for...

Mass Spectrometry Imaging in Food Analysis
May 21, 2020 - CRC

Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is...

Food Microbiology and Biotechnology Safe and Sustainable Food Production
June 16, 2020 - CRC

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security...

Nutraceuticals and Dietary Supplements Applications in Health Improvement and Disease Management
November 6, 2020 - CRC

Addressing the increasing popularity of nutraceuticals, dietary supplements, and functional foods, this comprehensive and timely book presents an abundance of information on herbal products and their applications. The chapter authors-highly skilled, experienced, and renowned scientists and...

DS/ISO/TS 21975 - Nanotechnologies – Polymeric nanocomposite films for food packaging with barrier properties – Specification of characteristics and measurement methods
July 1, 2020 - DS

This document specifies characteristics including barrier properties to be measured of polymeric nanocomposite films used for improving food packaging. The barrier properties cover gas (oxygen), water vapour transmission and UV-Vis light transparency. This document also describes the...

ISO FDIS 20043-1 - Measurement of radioactivity in the environment — Guidelines for effective dose assessment using environmental monitoring data — Part 1: Planned and existing exposure situation
October 1, 2020 - ISO

These international guidelines are based on the assumption that monitoring of environmental components (atmosphere, water, soil and biota) as well as food quality ensure the protection of human health. The guidelines constitute a basis for the setting of national regulations and standards,...

DS/EN ISO 16140-4 - Microbiology of the food chain – Method validation – Part 4: Protocol for method validation in a single laboratory (ISO 16140-4:2020)
August 31, 2020 - DS

This document specifies the general principles and the technical protocols for single-laboratory validation of methods for microbiology in the food chain. The protocols in this document only validate the method for the laboratory conducting the study. This document is applicable to...

DS/EN ISO 16140-5 - Microbiology of the food chain – Method validation – Part 5: Protocol for factorial interlaboratory validation for non-proprietary methods (ISO 16140-5:2020)
August 31, 2020 - DS

This document specifies the general principles and the technical protocols (based on orthogonal, factorial studies) for the validation of non-proprietary methods for microbiology of the food chain. This document is applicable to the validation of methods used for the analysis (detection or...

Emerging Thermal and Nonthermal Technologies in Food Processing
June 12, 2020 - CRC

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and fluid foods (milk, juice, soups,...

ASTM F919 - Standard Specification for Slicing Machines, Food, Electric
June 1, 2020 - ASTM

This specification covers commercial food slicers having electrically driven rotating slicing blades. The values stated in inch-pound units are to be regarded as standard. The values given in parentheses are mathematical conversions to SI units that are provided for information only and are...

BS EN IEC 63169 - Electrical household and similar cooling and freezing appliances - Food preservation
August 31, 2020 - BSI
A description is not available for this item.
Fermented Food Products
January 2, 2020 - CRC

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are...

A-A-20331 - FOOD PACKETS, SURVIVAL
January 22, 2020 - NPFC

This CID covers special purpose food packets, designed for survival and for use in life rafts in aircraft or on abandon ships packed in commercially acceptable, flexible containers, suitable for use by Federal, State, local governments, other interested parties, and as a component of...

Microbial Nanotechnology
September 17, 2020 - CRC

This book provides an account of the biogenic synthesis of nanomaterials by using different microorganisms. The chapters are focused on the biosynthesis of various metal and metal oxide nanosized materials by using bacteria, actinomycetes, fungi, and algae, including mechanisms of microbial...

Advertisement