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Pathogens and toxins in foods: challenges and interventions   Publication : [S.l.] ASM 2009 . 512 p.d29 cm. , Pathogens and Toxins in Foods: Challenges and Interventions offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. The book begins with chapters that help readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors such as food processing operations that affect their survival and growth in food products. Further, the chapters in the book explore the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations. Also included are chapters that discuss the latest methods to rapidly detect food-borne pathogens as well as the implementation of comprehensive food safety management systems. Each chapter has been written by one or more leading experts in the field of food safety. Their advice is based on a thorough investigation of the literature as well as their own first-hand experience. In short, by drawing from hundreds of sources, this book offers food safety professionals a unique, single reference containing the latest understanding of food-borne hazards as well as the latest methods to detect and control their incidence. Key Features Investigates the microbial pathogens and toxic agents that threaten the global food supply Covers all stages of the food supply chain from farm to table Presents tested and proven intervention strategies to control food-borne hazards Offers sound advice based on an analysis of the latest findings from the scientific literature Sets the foundation for new approaches to control food-borne hazards and decrease the incidence of food-borne illnesses. Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Plant food allergens   Publication : [S.l.] Wiley-Blackwell 2004 . xv, 219 p. , Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations. Written by over 30 acknowledged experts and carefully edited by Dr Clare Mills and Professor Peter Shewry, themselves well known internationally; this important work covers all major aspects of the subject. Commencing with introductory chapters, the comprehensive contents of Plant Food Allergens includes details of the major allergens including: plant lipid transfer proteins, the 2S albumin proteins, the cereal -amylase/trypsin family, latex and plant chitinases, profilins, bet v 1-homologous allergens and plant seed globulins. The book concludes with important chapters on the assessment of the allergenicity of novel and GM foods, and the monitoring of and technological effects on allergenicity of proteins in the food industry. Plant Food Allergens is an essential purchase for a wide range of scientists and clinicians including plant and agricultural scientists, chemists, allergy specialists, food scientists and technologists, pharmacologists, physiologists and nutritionists. Libraries in all research establishments and universities researching and teaching these subjects will need copies of this important book on their shelves Dr Clare Mills is based at The Institute of Food Research, Norwich, UK. Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK. 26 cm. Date : 2004 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Médicales et Pharmaceutiques (1),

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Statistical quality control for the food industry / par Hubbard, Merton R. Publication : [S.l.] : Springer, 2003 . 346 p. ; , Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume. In an easily understood and highly readable style, the author clearly explains underlying concepts and uses real world examples to illustrate statistical techniques. This Third Edition maintains the strengths of the first and second editions while adding new information on Total Quality Management, Computer Integrated Management, ISO 9001-2002, and The Malcolm Baldrige Quality Award. There are updates on FDA Regulations and Net Weight control limits, as well as additional HACCP applications. A new chapter has been added to explain concepts and implementation of the six-sigma quality control system. Anyone involved in the production foods will find this book a valuable guide for assuring the safety and uniformity of food production through application of the latest techniques in process quality control. Specifically, this text can be used effectively by those skilled in the field for reference; by entry level technicians as a training aid; and by upper management to enhance their understanding of this highly specialized field. It can also be studied by operating and service departments to assist them in "total quality control" efforts. 24 cm. Date : 2003 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Supermarket wars : global strategies for food retailers / par Seth, Andrew. Publication : Basingstoke [England] ; | New York : Palgrave Macmillan, 2005 . xvi, 187 p. : 25 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Juridiques, Economiques et de Gestion (1),

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The image processing handbook, sixth edition par Russ, John C. Publication : [S.l.] CRC Press 2011 . 885 p. , Whether obtained by microscopes, space probes, or the human eye, the same basic tools can be applied to acquire, process, and analyze the data contained in images. Ideal for self study, The Image Processing Handbook, Sixth Edition , first published in 1992, raises the bar once again as the gold-standard reference on this subject. Using extensive new illustrations and diagrams, it offers a logically organized exploration of the important relationship between 2D images and the 3D structures they reveal. Provides Hundreds of Visual Examples in FULL COLOR! The author focuses on helping readers visualize and compare processing and measurement operations and how they are typically combined in fields ranging from microscopy and astronomy to real-world scientific, industrial, and forensic applications. Presenting methods in the order in which they would be applied in a typical workflow—from acquisition to interpretation—this book compares a wide range of algorithms used to: Improve the appearance, printing, and transmission of an image Prepare images for measurement of the features and structures they reveal Isolate objects and structures, and measure their size, shape, color, and position Correct defects and deal with limitations in images Enhance visual content and interpretation of details This handbook avoids dense mathematics, instead using new practical examples that better convey essential principles of image processing. This approach is more useful to develop readers’ grasp of how and why to apply processing techniques and ultimately process the mathematical foundations behind them. Much more than just an arbitrary collection of algorithms, this is the rare book that goes beyond mere image improvement, presenting a wide range of powerful example images that illustrate techniques involved in color processing and enhancement. Applying his 50-year experience as a scientist, educator, and industrial consultant, John Russ offers the benefit of his image processing expertise for fields ranging from astronomy and biomedical research to food science and forensics. His valuable insights and guidance continue to make this handbook a must-have reference. 27 cm. Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Trace element analysis of food and diet / par Aras,, Namik K. Publication : [S.l.] : Royal Society of Chemistry, 2006 . 356 p. ; , Relié. 24 cm. Date : 2006 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Exactes et Naturelles (1),

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