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Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods. Researchers, laboratory staff and food industry professionals with an interest in food engineering safety will find a singular source containing all of the needed information required to understand this rapidly advancing topic. The text lays a solid foundation for solving microbial food safety problems, developing advanced thermal and non-thermal technologies, designing food safety preventive control processes and sustainable operation of the food safety preventive control processes. The first section of chapters presents a comprehensive overview of food microbiology from foodborne pathogens to detection methods. The next section focuses on preventative practices, detailing all of the major manufacturing processes assuring the safety of foods including Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), Hazard Analysis and Risk-Based Preventive Controls (HARPC), food traceability, and recalls. Further sections provide insights into plant layout and equipment design, and maintenance. Modeling and process design are covered in depth. Conventional and novel preventive controls for food safety include the current and emerging food processing technologies. Further sections focus on such important aspects as aseptic packaging and post-packaging technologies. With its comprehensive scope of up-to-date technologies and manufacturing processes, this is a useful and first-of-its kind text for the next generation food safety engineering professionals.

Food industry and trade --- Safety measures. --- Food—Biotechnology. --- Microbiology. --- Food Science. --- Food Microbiology. --- Microbial biology --- Biology --- Microorganisms --- Food science. --- Food—Microbiology. --- Food technology --- Chemical engineering

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Sprouted Grains: Nutritional Value, Production and Applications is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Sections includes discussions on the process of grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, and the equipment and technical innovation of use to manufacturers of sprouted grains and sprouted grain products. This book is essential reading for cereal science academics and postgraduate students interested in the subject of cereal processing, but is also ideal for industrial product developers in cereal companies. This edited volume brings together the world's leading researchers on sprouted grains. Key features: Presents the nutrient and bioactive components of these healthy grains; Provides extensive coverage of products developed from sprouted grains; Includes contributions from an International team of both academic and industrial authors; Covers the equipment and technology used in grain processing.

Cereal products. --- Grain --- Cereal products industry. --- Preharvest sprouting.

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Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.

Ultrasonic waves -- Industrial applications. --- Ultrasonic waves. --- Ultrasonics. --- Biochemical engineering --- Ultrasonic waves --- Food industry and trade --- Microbiology --- Chemistry --- Health & Biological Sciences --- Physical Sciences & Mathematics --- Biomedical Engineering --- Chemistry - General --- Industrial applications --- Biochemical engineering. --- Chemistry. --- Food science. --- Microbiology. --- Microbial biology --- Bio-process engineering --- Bioprocess engineering --- Food --- Food Science. --- Biochemical Engineering. --- Biotechnology. --- Physical sciences --- Biochemistry --- Biotechnology --- Chemical engineering --- Biology --- Microorganisms --- Science --- Food—Biotechnology. --- Chemical Bioengineering. --- Genetic engineering --- Food technology

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Traditional food and bioprocessing technologies are facing challenges due to high expectations from consumers and producers in their demand for better quality and safety, higher process efficiencies, and products with novel properties or functionalities. For these reasons, in the last few years new forms of physical energy have been explored as alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute for conventional processes; and at the same time, it could offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, giving insights into the physical principles of this technology, detailing the latest advancements, and linking them to current and potential applications in the food and bioprocessing-related industries.

General microbiology --- Biochemical engineering --- Food science and technology --- voedingschemie --- bio-engineering --- biochemie --- microbiologie --- voedingsleer

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