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Author: Stella Alzamora Publisher: Boom Koninklijke Uitgevers ISBN: 9780834216723 Category : Business & Economics Languages : en Pages : 384
Book Description
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Author: Stella Alzamora Publisher: Boom Koninklijke Uitgevers ISBN: 9780834216723 Category : Business & Economics Languages : en Pages : 384
Book Description
An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and vegetables with a minimum of processing. It begins with a section on detecting and controlling good and harmful microorganisms in fruits and vegetable tissues, then surveys a range of preservation technologies, talks about new technologies being developed in landmark multinational projects, and ends by covering the legal aspects of minimally processed produce in the United States, Europe, South America, and Asia.
Author: K. P. Sandeep Publisher: John Wiley & Sons ISBN: 0470960272 Category : Technology & Engineering Languages : en Pages : 222
Book Description
The food industry has utilized automated control systems for over a quarter of a century. However, the past decade has seen an increase in the use of more sophisticated software-driven, on-line control systems, especially in thermal processing unit operations. As these software-driven control systems have become more complex, the need to validate their operation has become more important. In addition to validating new control systems, some food companies have undertaken the more difficult task of validating legacy control systems that have been operating for a number of years on retorts or aseptic systems. Thermal Processing: Control and Automation presents an overview of various facets of thermal processing and packaging from industry, academic, and government representatives. The book contains information that will be valuable not only to a person interested in understanding the fundamental aspects of thermal processing (eg graduate students), but also to those involved in designing the processes (eg process specialists based in food manufacturing) and those who are involved in process filing with USDA or FDA. The book focuses on technical aspects, both from a thermal processing standpoint and from an automation and process control standpoint. Coverage includes established technologies such as retorting as well as emerging technologies such as continuous flow microwave processing. The book addresses both the theoretical and applied aspects of thermal processing, concluding with speculations on future trends and directions.
Author: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans Publisher: International Agency for Research on Cancer ISBN: 9789283201526 Category : Medical Languages : en Pages : 0
Book Description
This volume of the IARC Monographs provides evaluations of the consumption of red meat and the consumption of processed meat. Red meat refers to unprocessed mammalian muscle meat (e.g. beef, veal, pork, lamb) including that which may be minced or frozen. Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking or other processes to enhance flavor or improve preservation. Most processed meats contain pork or beef, but may also contain other meats including poultry and offal (e.g. liver) or meat by-products such as blood. Red meat contains proteins of high biological value, and important micronutrients such as B vitamins, iron (both free iron and haem iron), and zinc. Carcinogens, including heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, can be produced by cooking of meat, with greatest amounts generated at high temperatures by pan-frying, grilling, or barbecuing. Meat processing such as curing and smoking can result in formation of carcinogenic chemicals including N-nitroso compounds and polycyclic aromatic hydrocarbons. An IARC Monographs Working Group reviewed epidemiological evidence, animal bioassays, and mechanistic and other relevant data to reach conclusions as to the carcinogenic hazard to humans of the consumption of red meat and processed meat. The Working Group assessed more than 800 epidemiological studies that investigated the association of cancer (more than 15 types) with consumption of red meat or processed meat, including large cohorts in many countries, from several continents, with diverse ethnicities and diets.
Author: Qihao Weng Publisher: CRC Press ISBN: 1351680579 Category : Science Languages : en Pages : 243
Book Description
Today, remote sensing technology is an essential tool for understanding the Earth and managing human-Earth interactions. There is a rapidly growing need for remote sensing and Earth observation technology that enables monitoring of world’s natural resources and environments, managing exposure to natural and man-made risks and more frequently occurring disasters, and helping the sustainability and productivity of natural and human ecosystems. The improvement in temporal resolution/revisit allows for the large accumulation of images for a specific location, creating a possibility for time series image analysis and eventual real-time assessments of scene dynamics. As an authoritative text, Remote Sensing Time Series Image Processing brings together active and recognized authors in the field of time series image analysis and presents to the readers the current state of knowledge and its future directions. Divided into three parts, the first addresses methods and techniques for generating time series image datasets. In particular, it provides guidance on the selection of cloud and cloud shadow detection algorithms for various applications. Part II examines feature development and information extraction methods for time series imagery. It presents some key remote sensing-based metrics, and their major applications in ecosystems and climate change studies. Part III illustrates various applications of time series image processing in land cover change, disturbance attribution, vegetation dynamics, and urbanization. This book is intended for researchers, practitioners, and students in both remote sensing and imaging science. It can be used as a textbook by undergraduate and graduate students majoring in remote sensing, imaging science, civil and electrical engineering, geography, geosciences, planning, environmental science, land use, energy, and GIS, and as a reference book by practitioners and professionals in the government, commercial, and industrial sectors.
Author: Kay Pranis Publisher: Simon and Schuster ISBN: 1680990411 Category : Law Languages : en Pages : 73
Book Description
Our ancestors gathered around a fire in a circle, families gather around their kitchen tables in circles, and now we are gathering in circles as communities to solve problems. The practice draws on the ancient Native American tradition of a talking piece. Peacemaking Circles are used in neighborhoods to provide support for those harmed by crime and to decide sentences for those who commit crime, in schools to create positive classroom climates and resolve behavior problems, in the workplace to deal with conflict, and in social services to develop more organic support systems for people struggling to get their lives together. A title in The Little Books of Justice and Peacebuilding Series.
Author: Stella Alzamora
Author: Stella Alzamora
Author: K. P. Sandeep
Author: University of Missouri--Columbia. Agricultural Experiment Station
Author: IARC Working Group on the Evaluation of Carcinogenic Risks to Humans
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Author: 
Author: William Herbert Eddy Reid
Author: Qihao Weng
Author: Albert Garland Hogan
Author: Kay Pranis