1.101 resultater (0,64398 sekunder)

Vis alle filtre

Mærke

Butik

Pris (EUR)

Vis alle

Nulstil filter

Produkter
Fra
Butikker

Food Safety Management - Hal King - Bog - Springer-Verlag New York Inc. - Plusbog.dk

Food Safety Management - Hal King - Bog - Springer-Verlag New York Inc. - Plusbog.dk

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: - Most current "How to" book on leading a food safety department from the perspective of a respected national brand - Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization - Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model - Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities - Provides examples on how to gain influence and obtain resources to support food safety responsibilities

DKK 800.00
4

Food Safety Management - Hal King - Bog - Springer-Verlag New York Inc. - Plusbog.dk

Food Safety Management - Hal King - Bog - Springer-Verlag New York Inc. - Plusbog.dk

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as the model. Specifically, the book will discuss the specific components of a food safety program, the tactics needed to establish these components (forming the majority of the chapters), how to measure the success of each component, and how to influence the organization to ensure resources to support the program. The book will also focus on how to choose and work with the appropriate partners, validate the value to the business, and initiate the new component throughout the organization, including how to sustain the component within the program. Five features of this book that make it distinctive are: - Most current "How to" book on leading a food safety department from the perspective of a respected national brand - Provides the proper organization and methods to manage the work necessary to ensure food safety within the organization - Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model - Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities - Provides examples on how to gain influence and obtain resources to support food safety responsibilities

DKK 497.00
4

Food Allergens - Marija Gavrovic Jankulovic - Bog - Springer-Verlag New York Inc. - Plusbog.dk

Food Allergens - Marija Gavrovic Jankulovic - Bog - Springer-Verlag New York Inc. - Plusbog.dk

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein. How harmless food protein becomes recognized by the mucosal immune system as an allergen remains an open question and more data are needed to explain how regulatory mechanisms of the mucosal immune system fail and result in allergic sensitization to dietary antigens. Some biochemical characteristics associated with food allergens, such as the presence of multiple, linear IgE-binding epitopes and the resistance of the protein to digestion and processing, seem to predominate among food allergens. Digestion susceptibility of food allergens that sensitize via the gastrointestinal tract and stability to food processing conditions are inherently related to protein structural features. Thereby, physiological changes in the digestion process, pathological conditions affecting digestion, as well as procedures and food processing conditions that affect protein structure may all have a profound effect on the sensitizing potential and allergenicity of food proteins. In addition, signals coming from the diet and micro biome can modulate regulatory mechanisms of the mucosal immune system and influence mucosal immunity and intestinal barrier function. The detection of allergenic ingredients in food products has received increased attention from the food industry and legislative and regulatory agencies over recent years. This has resulted in the improvement of applied safety measures that provide protection for food-allergic consumers and development of sensitive and highly specific analytical methods of food allergens detection. Food allergy is an important and common health issue and therefore there is a need to characterize the sensitizing potential of newly introduced proteins in genetically engineered foods. A combination of in vitro and in silico methods provide information that contributes to safety assessment. Suitable in vivo models may provide a more holistic assessment of allergenic potential of novel food proteins.

DKK 780.00
4

Principles of Food Processing - - Bog - Springer-Verlag New York Inc. - Booktok.dk

Principles of Food Processing - - Bog - Springer-Verlag New York Inc. - Booktok.dk

The approach to teaching the concepts offood processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a commodity basis. In many programs, several courses dealt with processing with emphasis on a different commodity, such as fruits and vegetables, dairy products, meat products, and eggs. In most situations, the emphasis was on the unique characteristics of the commodity and very little empha­ sis on the common elements associated with processing of the different commodities. Quite often the undergraduate student was allowed to select one or two courses from those offered in order to satisfy the minimum standards suggested by the Institute of Food Technologists. The current 1FT minimum standards suggest that the undergradu­ ate food science major be required to complete at least one food processing course. The description of this course is as follows: One course with lecture and laboratory which covers general characteristics of raw food materials, principles offood preserva­ tion, processing factors that influence quality, packaging, water and waste management, and sanitation. Prerequisites: general chemistry, physics, and general microbiology.

DKK 429.00
4