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Handbook of Food Engineering
January 14, 2019 - CRC

The primary mission of the third edition of Handbook of Food Engineering is to provide the information needed for efficient design and development of processes used in the manufacturing of food products, along with supplying the traditional background on these processes. The new...

Food Nanotechnology: Principles and Applications
February 7, 2019 - CRC

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of...

The A-Z Guide to Food as Medicine
February 8, 2019 - CRC

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include: Definition and...

Ambient Mass Spectroscopy Techniques in Food and the Environment
February 6, 2019 - CRC

Ambient mass spectrometry-that is the use of mass spec but in the atmospheric environment-has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the...

Applied Food Science and Engineering with Industrial Applications
January 31, 2019 - CRC

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific...

Promoting Biodiversity in Food Systems
October 24, 2018 - CRC

Biodiversity of the food system is crucial for food production and loss of biodiversity is a pressing issue. This book focuses on biodiversity's crucial role in food systems, health and well-being, and fate of the natural environment. It provides practical recommendations on...

ISO 22117 - Microbiology of the food chain - Specific requirements and guidance for proficiency testing by interlaboratory comparison
February 1, 2019 - ISO

This document specifies requirements and gives guidelines for the organization of proficiency testing (PT) schemes for microbiological examinations of a) foods and beverages, b) feeding animals, c) environmental samples from food and feed production and handling, and d) primary...

Computational Fluid Dynamics in Food Processing
November 15, 2018 - CRC

Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers...

Handbook of Halal Food Production
September 4, 2018 - CRC

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of...

DS/EN 17203 - Foodstuffs – Determination of citrinin in food by liquid chromatography tandem mass spectrometry (LC-MS/MS)
January 4, 2019 - DS

This document describes a procedure for the determination of the citrinin content in food (cereals, red yeast rice (RYR)), herbs and food supplements by liquid chromatography tandem mass spectrometry (LC MS/MS). This method has been validated for citrinin in red yeast rice and in the...

Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals
December 18, 2018 - CRC

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on...

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry
December 18, 2018 - CRC

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in...

Fingerprinting Techniques in Food Authentication and Traceability
October 16, 2018 - CRC

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic...

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology
December 18, 2018 - CRC

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the...

Hyperspectral Imaging Analysis and Applications for Food Quality
December 6, 2018 - CRC

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for...

Microbiological Examination Methods of Food and Water: A Laboratory Manual
November 20, 2018 - CRC

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO,...

NSF 2 - Food Equipment
April 2, 2018 - NSF

Equipment covered by this Standard includes, but is not limited to, bakery, cafeteria, kitchen, and pantry units and other food handling and processing equipment such as tables and components, counters, dinnerware, hoods, shelves, and sinks. Section 7 of this Standard pertains to food...

ASTM F2916 - Standard Practice for Environmental Impact Analysis of Commercial Food Service Equipment
January 15, 2019 - ASTM

This practice for analyzing the environmental impact of food service equipment is intended to document the performance of food service equipment using attributes that are indicators of the appliance's environmental impact. It includes, but is not limited to, cooking, warewashing,...

21 CFR PART 170 - FOOD ADDITIVES
April 1, 2018 - DOL

Definitions. For the purposes of this subchapter, the following definitions apply: Secretary means the Secretary of Health and Human Services. Department means the Department of Health and Human Services. Commissioner means the Commissioner of Food and Drugs. As used in this part, the term...

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