Fundamentals of food quality and safety / Emmett Norton.

By: Material type: TextTextSeries: Textbooks seriesPublisher: New York, NY : Larsen & Keller, 2024Description: viii, 201 pages : illustrations, 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9798888363614
Subject(s): DDC classification:
  • 23 363.192 N821f
LOC classification:
  • TP372.5 .N678 2024
Contents:
Introduction to food safety -- Food quality management -- Food safety methods -- Techniques in food preservation -- Common pathogens in food -- Food contamination and its effects -- Food allergies and its types.
Summary: "Food quality comprises the collective attributes of a food item, including its sensory appeal, suitability, and nutritional value. Factors such as flavor, texture, and appearance contribute to its overall quality. Ensuring the safety and suitability of food for consumption falls under the purview of food quality management. This discipline encompasses critical components such as quality management. Quality control is primarily concerned with identifying defects in the product and taking necessary actions to address them. Quality assurance aims to prevent defects in food items by thoroughly examining and overseeing the food processing procedures. The book comprehensively studies and analyses the concept6s of food quality and safety and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book"-- Back cover.
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Holdings
Item type Current library Shelving location Call number Copy number Status Date due Barcode
Books Books Main Library Circulation Section CIR 363.192 N821f 2024 (Browse shelf(Opens below)) 1-1 Available 031168

Includes bibliographical references and index.

Introduction to food safety -- Food quality management -- Food safety methods -- Techniques in food preservation -- Common pathogens in food -- Food contamination and its effects -- Food allergies and its types.

"Food quality comprises the collective attributes of a food item, including its sensory appeal, suitability, and nutritional value. Factors such as flavor, texture, and appearance contribute to its overall quality. Ensuring the safety and suitability of food for consumption falls under the purview of food quality management. This discipline encompasses critical components such as quality management. Quality control is primarily concerned with identifying defects in the product and taking necessary actions to address them. Quality assurance aims to prevent defects in food items by thoroughly examining and overseeing the food processing procedures. The book comprehensively studies and analyses the concept6s of food quality and safety and its utmost significance in modern times. Those in search of information to further their knowledge will be greatly assisted by this book"-- Back cover.

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