December 5, 2020

Download Ebook Free Improving The Safety And Quality Of Nuts

Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
Author : Linda J Harris
Publisher : Elsevier
Release Date : 2013-10-31
Category : Technology & Engineering
Total pages :440
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As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
Author : Michael J. Scotter
Publisher : Elsevier
Release Date : 2015-02-04
Category : Technology & Engineering
Total pages :260
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Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
Author : André Gordon
Publisher : Academic Press
Release Date : 2020-04-15
Category : Medical
Total pages :436
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Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others

Microbiological Safety and Quality of Food

Microbiological Safety and Quality of Food
Author : Barbara Lund,Anthony C. Baird-Parker,Tony C. Baird-Parker,Grahame W. Gould,Grahame Warwick Gould
Publisher : Springer Science & Business Media
Release Date : 2000
Category : Science
Total pages :2024
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This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured. 'Microbial ecology of different types of food' provides a food-by-food accounting of food composition, naturally occurring microflora, effects of processing, how spoiling can occur, and preservation. 'Foodborne pathogens' profiles the most important and the most dangerous microorganisms that can be found in foods, including bacteria, viruses, parasites, mycotoxins, and 'mad cow disease.' The section also looks at the economic aspects and long-term consequences of foodborne disease. 'Assurance of the microbiological safety and quality of foods' scrutinizes all aspects of quality assurance, including HACCP, hygienic factory design, methods of detecting organisms, risk assessment, legislation, and the design and accreditation of food microbiology laboratories. Tables, photographs, illustrations, chapter-by-chapter references, and a thorough index complete each volume. This reference is of value to all academic, research, industrial and laboratory libraries supporting food programs; and all institutions involved in food safety, microbiology and food microbiology, quality assurance and assessment, food legislation, and generally food science and technology.

Lean Hospitals

Lean Hospitals
Author : Mark Graban
Publisher : CRC Press
Release Date : 2018-10-08
Category : Medical
Total pages :330
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Organizations around the world are using Lean to redesign care and improve processes in a way that achieves and sustains meaningful results for patients, staff, physicians, and health systems. Lean Hospitals, Third Edition explains how to use the Lean methodology and mindsets to improve safety, quality, access, and morale while reducing costs, increasing capacity, and strengthening the long-term bottom line. This updated edition of a Shingo Research Award recipient begins with an overview of Lean methods. It explains how Lean practices can help reduce various frustrations for caregivers, prevent delays and harm for patients, and improve the long-term health of your organization. The second edition of this book presented new material on identifying waste, A3 problem solving, engaging employees in continuous improvement, and strategy deployment. This third edition adds new sections on structured Lean problem solving methods (including Toyota Kata), Lean Design, and other topics. Additional examples, case studies, and explanations are also included throughout the book. Mark Graban is also the co-author, with Joe Swartz, of the book Healthcare Kaizen: Engaging Frontline Staff in Sustainable Continuous Improvements, which is also a Shingo Research Award recipient. Mark and Joe also wrote The Executive’s Guide to Healthcare Kaizen.

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety
Author : Øyvind Lie
Publisher : Elsevier
Release Date : 2008-08-20
Category : Technology & Engineering
Total pages :648
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Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

Improving the Safety of Fresh Fruit and Vegetables

Improving the Safety of Fresh Fruit and Vegetables
Author : Wim Jongen
Publisher : CRC Press
Release Date : 2005-09-19
Category : Technology & Engineering
Total pages :639
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With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat
Author : J Sofos
Publisher : Elsevier
Release Date : 2005-07-30
Category : Technology & Engineering
Total pages :808
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The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

A Nuts and Bolts Approach to Teaching Nursing

A Nuts and Bolts Approach to Teaching Nursing
Author : Jeanne M. Novotny, PhD, RN, FAAN,Mary T. Quinn Griffin, PhD, RN
Publisher : Springer Publishing Company
Release Date : 2011-07-20
Category : Medical
Total pages :224
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2011 AJN Book of the Year Winner in Nursing Education! Updated, revised, and expanded, this fourth edition of a "survival manual" for new teachers offers the most current thinking in nursing education, from practical nursing, to baccalaureate and master's programs. It also serves as a comprehensive guide for novice educators in classroom and clinical teaching settings. Chapters offer helpful strategies for making clinical assignments, preparing lectures and seminars, all aspects of testing and grading, supervision, facilitating group study, selecting textbooks, guiding independent study, and helping students improve their writing skills. This fourth edition also features best practices and lessons learned from partnerships between university and clinical settings, and contains new strategies for conducting online teaching, including the use of technology. Specific indicators help educators identify appropriate lessons for different course levels. The guide additionally provides links to online resources in each chapter, including some with revised templates for checklists and rubrics. Key Features Distills best practices and lessons learned from academic and clinical world partnerships Serves as a quick refresher for the experienced educator reentering a classroom or clinical teaching assignment Addresses new cross-disciplinary "team" approach to assessment and intervention Features links to online resources in each chapter, including revised templates for checklist and rubrics along with a digital adjunct for educator use Authored by noted national and international experts in nursing education

Edible Nuts

Edible Nuts
Author : G. E. Wickens,Food and Agriculture Organization of the United Nations
Publisher : Fao
Release Date : 1995
Category : Forest products
Total pages :198
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Encyclopedia of Food Safety

Encyclopedia of Food Safety
Author : Anonim
Publisher : Academic Press
Release Date : 2013-12-12
Category : Technology & Engineering
Total pages :2304
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With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Lean Logistics

Lean Logistics
Author : Michel Baudin
Publisher : CRC Press
Release Date : 2005-02-11
Category : Business & Economics
Total pages :400
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Are your warehouses full while production is stopped by shortages? Do your customers complain that your lead times are too long and deliveries too late? Lean Logistics: The Nuts and Bolts of Delivering Materials and Goods by Michel Baudin helps you determine whether you have the right supply to meet your customers’ demands, as well as the ability to organize and deliver that supply. In this cutting edge work, Baudin addresses the physical infrastructure of lean logistics and the flow of information that composes its nervous system. He demonstrates the methods that will allow you to avoid shortages while maintaining low inventories, while showing you how to take advantage of the increased capacity and flexibility generated through lean manufacturing. This book picks up where the Baudin’s previous book, Lean Assembly, left off.

Written Comments on Certain Tariff and Trade Bills

Written Comments on Certain Tariff and Trade Bills
Author : Anonim
Publisher : Unknown
Release Date : 1989
Category : Foreign trade regulation
Total pages :129
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The Art of Plant-Based Cheesemaking

The Art of Plant-Based Cheesemaking
Author : Karen McAthy
Publisher : New Society Publishers
Release Date : 2017-04-07
Category : Cooking
Total pages :128
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Make your own real, non-dairy cheese at home — traditional methods for making plant-based cheese As plant-based, dairy-free diets continue to expand in popularity for health and ethical reasons, cheese often becomes the "last hurdle." Much of what passes for non-dairy "cheese" lacks the quality and depth of authentic, cultured cheese. Yet for aspiring DIY plant-based cheesemakers, much of the knowledge of this new craft is scattered in isolated kitchens, and there's no real reliable guidance to what works, what doesn't, and why, when making real, cultured plant-based cheese. This book aims to change all that and bring this new craft into the kitchens of the world. Written by a pioneering plant-based cheesemaker who draws deep from the well of experience, The Art of Plant-based Cheesemaking is a clear, highly practical guide that extends traditional cheesemaking methods into the realm of plant-based media as a substitute for dairy. Coverage includes: Understanding culturing and fermentation Essential ingredients and equipment for crafting plant-based cheese Plant and nut-based media and how to make them How to create and train plant-based cultures Delicious recipes for quick cheeses Advanced recipes for cultured and aged cheeses Resources for sourcing equipment and cultures. Packed with step-by-step recipes, straightforward processes, and encouraging experimentation, this book makes plant-based cheesemaking accessible for beginners and serious foodies alike. Simply everything you need to make delicious non-dairy cheese right at home. Karen McAthy is Executive Chef of Zend Conscious Lounge and Chef and Founder of Blue Heron Creamery in Vancouver, BC, which creates and supplies authentic cultured plant-based cheeses to restaurants, retail outlets, and private customers.

Lean Hospitals

Lean Hospitals
Author : Mark Graban
Publisher : CRC Press
Release Date : 2011-11-07
Category : Medical
Total pages :268
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Building on the success of the Shingo Prize-Winning first edition, Lean Hospitals: Improving Quality, Patient Safety, and Employee Engagement, Second Edition explains how to use the Lean management system to improve safety, quality, access, and morale while reducing costs. Lean healthcare expert Mark Graban examines the challenges facing today’s health systems, including rising costs, falling reimbursement rates, employee retention, and patient safety. The new edition of this international bestseller begins with an overview of Lean methods. It explains how Lean practices such as value stream mapping and process observation can help reduce wasted motion for caregivers, prevent delays for patients, and improve the long-term health of your organization. In addition to a new introduction from John Toussaint, this updated edition includes: New and updated material on identifying waste, A3 problem solving, employee suggestion management, and strategy deployment New case studies—including a new Kanban case study (Northampton General Hospital) and another that ties together the themes of standardized work, Kanban, 5S, visual management, and Lean leadership for the prevention of patient harm New examples and updated data throughout, including revised chapters on patient safety and preventing medical errors Detailing the steps needed for a successful transition to a Lean culture, the book provides the understanding of Lean practices—including standardized work, error proofing, root cause problem solving, and daily improvement processes—needed to reduce common hospital errors. The balanced approach outlined in this book will guide you through the process of improving quality of service while reducing costs in your hospital. *The Lean Certification and Oversight Appeals committee has approved Lean Hospitals as recommended reading for those in pursuit of Lean Bronze Certification from SME, AME, Shingo Prize, and ASQ. Check out a video of Mark Graban discussing the new edition of his Shingo Prize-Winning Book. http://youtu.be/0S6wVpkvjJk