000			04996nam a22002897a 4500
008			230426s2016 |||||||| |||| 00| 0 eng d
020			_a9781498721776
022			_l9781798721776
041			_aeng
082			_a664.02802 _bHAN
245			_aHandbook of Food Processing
260			_aBoca Raton, FL : _bCRC Press, _c©2016
300			_aXX, 659 p. _b: ill
490			_aContemporary Food Engineering Series
500			_aBiography Theodoros Varzakas owns a Bachelor (Honours) in Microbiology and Biochemistry (1992), and a Ph.D. in Food Biotechnology and an MBA in Food from Reading University, UK (1998). He has also worked as a postdoctoral research staff at the same university. He has worked in large pharmaceutical and multinational food companies in Greece for 5 years and has also got at least 14 years experience in the public sector. Since 2005 he serves as Assistant and Associate Professor in the Department of Food Technology, Technological Educational Institute of Peloponnese (ex Kalamata), Greece specializing in issues of food technology, food processing, food quality and safety. Reviewer in many international journals such as (International Journal of Food Science & Technology, Journal of Food Engineering, Waste Management, Critical Reviews in Food Science and Nutrition, Italian Journal of Food Science, Journal of Food Processing and Preservation, Journal of Culinary Science and Technology, Journal of Agricultural and Food Chemistry, Journal of Food Quality, Food Chemistry, J. Food Science). Has written more than 90 research papers and reviews and has presented more than 90 papers and posters in national and international conferences. He has written two books in Greek, one on genetically modified food and another one on Quality control in food. He has edited a book on sweeteners which has been published in 2012 by CRC and another book on biosensors published by CRC in 2013. Constantina Tzia, received a diploma in chemical engineering and a Ph.D in food engineering from the National Technical University of Athens, Greece in 1977 and 1987, respectively. His current research interests include quality and safety (HACCP) of foods, sensory evaluation, fats and oil, dairy and bakery technology, and utilization of food by-products. Professor Tzia’s work has been widely published and presented, appearing in prestigious publications such as the Journal of Food Science, LWT - Food Science and Technology, Innovative Food Science and Emerging Technologies, Food and Bioprocess Technology, and Journal of the American Oil Chemists' Society.
504			_aYY
505			_avol, 1.Food Safety Quality and Manufacturing Processes
520			_aSUMMARY: Packed with case studies and problem calculations, Handbook of Food Processing: Food Safety, Quality, and Manufacturing Processes presents the information necessary to design food processing operations and describes the equipment needed to carry them out in detail. It covers the most common and new food manufacturing processes while addressing relevant food safety and quality issues. The inclusion of case studies and problem calculations in most chapters differentiates this book from other books on food processing and engineering. Highlights: Handling and management of raw materials of foods Sensory evaluation of foods Hygiene and food sanitation Case studies on the implementation of ISO22000, HACCP, and other management tools for the implementation of food safety–traceability Food waste management case studies from the food industry along with life cycle analysis The book explores food manufacturing from dairy, bakery and confectionery, fruits and vegetables, and nonalcoholic and alcoholic beverages to chocolate, oils and fats, meat, poultry, seafood, snacks, and functional foods with a case study on nutraceuticals. It presents an analysis of flavor production, highlighting the characterization of aroma compounds, the description of aroma compounds found in vegetables and fruits, and the reactions that thermally generate aroma in foods. It also examines food quality and safety requirements throughout, including raw materials handling, sensory evaluation of foods, hygiene and food sanitation, ISO22000, HACCP, and food waste management. The book helps you keep up with diverse consumer demands and rapidly developing markets.
650		0	_9674429 _aFood Industry and trade Safety Measures Handbooks Manuals
650		0	_9674457 _aFood Industry and Trade Quality Control Handbooks Manuals
650		0	_9674458 _aFood Processing Plants Handbooks Manuals
700			_eED _aVarzakas, Theodoros _9403890
700			_eED _aTzia, Constantina _9674459
856			_yWEB LINK _uhttps://www.routledge.com/Handbook-of-Food-Processing-Food-Safety-Quality-and-Manufacturing-Processes/Varzakas-Tzia/p/book/9781498721776#
856			_yTOC _uhttps://eaklibrary.neduet.edu.pk:8443/catalog/bk/books/toc/9781498721776.pdf
942			_2ddc _cHAN
999			_c701489 _d701489