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Improving the Safety and Quality of Nuts

Improving the Safety and Quality of Nuts
  • Author : Linda J Harris
  • Publisher :Unknown
  • Release Date :2013-10-31
  • Total pages :440
  • ISBN : 9780857097484
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Summary : As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern. Improving the safety and quality of nuts reviews key aspects of nut safety and quality management. Part one explores production and processing practices and their influence on nut contaminants. Chapters discuss agricultural practices to reduce microbial contamination of nuts, pest control in postharvest nuts, and the impact of nut postharvest handling, de-shelling, drying and storage on quality. Further chapters review the validation of processes for reducing the microbial load on nuts and integrating Hazard Analysis Critical Control Point (HACCP) and Statistical Process Control (SPC) for safer nut processing. Chapters in part two focus on improving nut quality and safety and highlight oxidative rancidity in nuts, the impact of roasting on nut quality, and advances in automated nut sorting. Final chapters explore the safety and quality of a variety of nuts including almonds, macadamia nuts, pecans, peanuts, pistachios and walnuts. Improving the safety and quality of nuts is a comprehensive resource for food safety, product development and QA professionals using nuts in foods, those involved in nut growing, nut handling and nut processing, and researchers in food science and horticulture departments interested in the area. Reviews key aspects of nut safety and quality management and addresses the influences of production and processing practices on nut safety Analyses particular nut contaminants, safety management in nut processing and significant nut quality issues, such as oxidative rancidity Places focus on quality and safety in the production and processing of selected types of nuts

Colour Additives for Foods and Beverages

Colour Additives for Foods and Beverages
  • Author : Michael J. Scotter
  • Publisher :Unknown
  • Release Date :2015-02-04
  • Total pages :260
  • ISBN : 9781782420200
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Summary : Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception

Postharvest Pathology

Postharvest Pathology
  • Author : Davide Spadaro
  • Publisher :Unknown
  • Release Date :2021
  • Total pages :229
  • ISBN : 9783030565305
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Summary :

Food Safety and Quality Systems in Developing Countries

Food Safety and Quality Systems in Developing Countries
  • Author : André Gordon
  • Publisher :Unknown
  • Release Date :2020-04-15
  • Total pages :436
  • ISBN : 9780128142738
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Summary : Food Safety and Quality Systems in Developing Countries: Volume III: Technical and Market Considerations is a practical resource for companies seeking to supply food products from developing countries to developed country markets or to transnational business located in developing countries. It explores practical approaches to complying with food safety and quality systems requirements, backed by the science-based approaches used in the major markets applied in a developing country context. It explores the topic from the perspective of agribusiness value chains and includes deconstructions of regulatory and market channel-specific technical requirements in North America, Europe, and other major markets. Volume III builds on the platforms laid by the previous two volumes, providing guidance from industry-leading experts on addressing regulatory and market-specific microbiological, chemical, packaging and labelling, supply chain, and systems-related food safety and quality compliance requirements. This book addresses technical and market-determined standards that value chain participants in developing countries face supplying developed country markets or transnational firms, including hotels, major multiples, and quick serve restaurant brands. Provides detailed, scientific, and technical information to assist food safety and marketing professionals operating in the global market Helps farmers, processors, exporters, food scientists and technologists, regulators, students, and other stakeholders in the global food industry understand and apply tailored technical and scientific information to their food industry sector Uses specific real-world examples of systems implementation, supported by case studies and the required scientific and marketing inputs in a range of product categories including fruits and vegetables, sauces and spices, beverages, produce staples, dairy products, seafood, and others

Lean Hospitals

Lean Hospitals
  • Author : Mark Graban
  • Publisher :Unknown
  • Release Date :2018-10-08
  • Total pages :330
  • ISBN : 9781315352015
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Summary : Organizations around the world are using Lean to redesign care and improve processes in a way that achieves and sustains meaningful results for patients, staff, physicians, and health systems. Lean Hospitals, Third Edition explains how to use the Lean methodology and mindsets to improve safety, quality, access, and morale while reducing costs, increasing capacity, and strengthening the long-term bottom line. This updated edition of a Shingo Research Award recipient begins with an overview of Lean methods. It explains how Lean practices can help reduce various frustrations for caregivers, prevent delays and harm for patients, and improve the long-term health of your organization. The second edition of this book presented new material on identifying waste, A3 problem solving, engaging employees in continuous improvement, and strategy deployment. This third edition adds new sections on structured Lean problem solving methods (including Toyota Kata), Lean Design, and other topics. Additional examples, case studies, and explanations are also included throughout the book. Mark Graban is also the co-author, with Joe Swartz, of the book Healthcare Kaizen: Engaging Frontline Staff in Sustainable Continuous Improvements, which is also a Shingo Research Award recipient. Mark and Joe also wrote The Executive’s Guide to Healthcare Kaizen.

Improving Farmed Fish Quality and Safety

Improving Farmed Fish Quality and Safety
  • Author : Øyvind Lie
  • Publisher :Unknown
  • Release Date :2008-08-20
  • Total pages :648
  • ISBN : 9781845694920
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Summary : Global aquaculture production has grown rapidly over the last 50 years. It is generally accepted that there is limited potential to increase traditional fisheries since most fish stocks are well or fully exploited. Consequently increased aquaculture production is required in order to maintain global per capita fish consumption at the present level. Fish farming enables greater control of product quality and safety, and presents the possibility of tailoring products according to consumer demands. This important collection reviews safety and quality issues in farmed fish and presents methods to improve product characteristics. The first part of the book focuses on chemical contaminants, chemical use in aquaculture and farmed fish safety. After an opening chapter discussing the risks and benefits of consumption of farmed fish, subsequent contributions consider environmental contaminants, pesticides, drug use and antibiotic resistance in aquaculture. Part two addresses important quality issues, such as selective breeding to improve flesh quality, the effects of dietary factors including alternative lipids and proteins sources on eating quality, microbial safety of farmed products, parasites, flesh colouration and off-flavours. Welfare issues and the ethical quality of farmed products are also covered. The final part discusses ways of managing of product quality, with chapters on HACCP, monitoring and surveillance, authenticity and product labelling. With its distinguished editor and international team of contributors, Improving farmed fish quality and safety is a standard reference for aquaculture industry professionals and academics in the field. Reviews safety and quality issues in farmed fish and presents methods to improve product characteristics Discusses contaminants, persistent organic pollutants and veterinary drug residues and methods for their reduction and control Addresses important quality issues, genetic control of flesh characteristics and the effects of feed on product nutritional and sensory quality

A Nuts and Bolts Approach to Teaching Nursing

A Nuts and Bolts Approach to Teaching Nursing
  • Author : Jeanne M. Novotny, PhD, RN, FAAN,Mary T. Quinn Griffin, PhD, RN
  • Publisher :Unknown
  • Release Date :2011-07-20
  • Total pages :224
  • ISBN : 9780826141552
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Summary : 2011 AJN Book of the Year Winner in Nursing Education! Updated, revised, and expanded, this fourth edition of a "survival manual" for new teachers offers the most current thinking in nursing education, from practical nursing, to baccalaureate and master's programs. It also serves as a comprehensive guide for novice educators in classroom and clinical teaching settings. Chapters offer helpful strategies for making clinical assignments, preparing lectures and seminars, all aspects of testing and grading, supervision, facilitating group study, selecting textbooks, guiding independent study, and helping students improve their writing skills. This fourth edition also features best practices and lessons learned from partnerships between university and clinical settings, and contains new strategies for conducting online teaching, including the use of technology. Specific indicators help educators identify appropriate lessons for different course levels. The guide additionally provides links to online resources in each chapter, including some with revised templates for checklists and rubrics. Key Features Distills best practices and lessons learned from academic and clinical world partnerships Serves as a quick refresher for the experienced educator reentering a classroom or clinical teaching assignment Addresses new cross-disciplinary "team" approach to assessment and intervention Features links to online resources in each chapter, including revised templates for checklist and rubrics along with a digital adjunct for educator use Authored by noted national and international experts in nursing education

Improving the Safety of Fresh Fruit and Vegetables

Improving the Safety of Fresh Fruit and Vegetables
  • Author : Wim Jongen
  • Publisher :Unknown
  • Release Date :2005-09-19
  • Total pages :639
  • ISBN : 0849334381
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Summary : With fresh produce identified as a significant source of contaminants, Improving the Safety of Fresh Fruit and Vegetables reviews research on identifying and controlling hazards and its implications for food processors. Addressing major hazards, including pathogens and pesticide residues, the text discusses ways of controlling these hazards through techniques such as HACCP and risk assessment. It analyzes the range of decontamination and preservation processes, from alternatives to hypochlorite washing systems and ozone decontamination to good practice in storage and transport. With an international team of contributors, this is an invaluable reference for those in the fruit and vegetable industry.

Edible Nuts

Edible Nuts
  • Author : G. E. Wickens,Food and Agriculture Organization of the United Nations
  • Publisher :Unknown
  • Release Date :1995
  • Total pages :198
  • ISBN : MINN:31951D009018560
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Summary :

Improving the Safety of Fresh Meat

Improving the Safety of Fresh Meat
  • Author : J Sofos
  • Publisher :Unknown
  • Release Date :2005-07-30
  • Total pages :808
  • ISBN : 9781845691028
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Summary : The safety of fresh meat continues to be a major concern for consumers. As a result, there has been a wealth of research on identifying and controlling hazards at all stages in the supply chain. Improving the safety of fresh meat reviews this research and its implications for the meat industry. Part one discusses identifying and managing hazards on the farm. There are chapters on the prevalence and detection of pathogens, chemical and other contaminants. A number of chapters discuss ways of controlling such hazards in the farm environment. The second part of the book reviews the identification and control of hazards during and after slaughter. There are chapters both on contamination risks and how they can best be managed. The range of decontamination techniques available to meat processors as well as such areas as packaging and storage are examined. With its distinguished editor and international team of contributors, Improving the safety of fresh meat is a standard reference for the meat industry. Learn how to identify and control hazards at all stages in the supply chain An authoritative reference on reducing microbial and other hazards in raw and fresh red meat Understand the necessity for effective intervention at each production process

Encyclopedia of Food Safety

Encyclopedia of Food Safety
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :2013-12-12
  • Total pages :2304
  • ISBN : 9780123786135
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Summary : With the world’s growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge. To achieve this, effective risk management based on sound science and unbiased information is required by all stakeholders, including the food industry, governments and consumers themselves. In addition, the globalization of the food supply requires the harmonization of policies and standards based on a common understanding of food safety among authorities in countries around the world. With some 280 chapters, the Encyclopedia of Food Safety provides unbiased and concise overviews which form in total a comprehensive coverage of a broad range of food safety topics, which may be grouped under the following general categories: History and basic sciences that support food safety; Foodborne diseases, including surveillance and investigation; Foodborne hazards, including microbiological and chemical agents; Substances added to food, both directly and indirectly; Food technologies, including the latest developments; Food commodities, including their potential hazards and controls; Food safety management systems, including their elements and the roles of stakeholders. The Encyclopedia provides a platform for experts from the field of food safety and related fields, such as nutrition, food science and technology and environment to share and learn from state-of-the art expertise with the rest of the food safety community. Assembled with the objective of facilitating the work of those working in the field of food safety and related fields, such as nutrition, food science and technology and environment - this work covers the entire spectrum of food safety topics into one comprehensive reference work The Editors have made every effort to ensure that this work meets strict quality and pedagogical thresholds such as: contributions by the foremost authorities in their fields; unbiased and concise overviews on a multitude of food safety subjects; references for further information, and specialized and general definitions for food safety terminology In maintaining confidence in the safety of the food supply, sound scientific information is key to effectively and efficiently assessing, managing and communicating on food safety risks. Yet, professionals and other specialists working in this multidisciplinary field are finding it increasingly difficult to keep up with developments outside their immediate areas of expertise. This single source of concise, reliable and authoritative information on food safety has, more than ever, become a necessity

Written Comments on Certain Tariff and Trade Bills

Written Comments on Certain Tariff and Trade Bills
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1989
  • Total pages :229
  • ISBN : PSU:000017417877
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Summary :

Nuts and Seeds

Nuts and Seeds
  • Author : Patsy Westcott
  • Publisher :Unknown
  • Release Date :2019-11-19
  • Total pages :229
  • ISBN : 1526725886
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Summary : Nuts and seeds such as almonds, walnuts, pumpkin seeds and sunflower seeds are bursting with vital nutrients. Even just a handful is rich with vitamins, minerals and fats, all of which we need, and which team up to help your heart, brain and waistline. As little as an ounce a day provides invaluable fibre, protein and immune-boosting minerals. Nuts and seeds contain mono and polyunsaturated fats, essential, healthful fats which are essential to maintaining the normal structure of every cell in our bodies. Meats, full-fat dairy, fried foods and processed foods are where the harmful forms of saturated and trans fats are found. Research shows that diets high in these unhealthy fats can lead to a host of diseases. Choosing healthy fats lowers cholesterol and enriches cell development, growth and repair.

Health Pro Results

Health Pro Results
  • Author : T.C. Hale
  • Publisher :Unknown
  • Release Date :2018-03-21
  • Total pages :438
  • ISBN : 9780986008962
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Summary : Not only will Tony have you laughing out loud while he reveals the secrets behind how the human body functions, you will also learn how to teach your clients to look at their own body chemistry to understand the underlying causes of a wide variety of health issues. Beyond learning how to create amazing results with your clients, you’ll also gain insights into methods that can take your business as a health professional to a whole new level.

Functional Food

Functional Food
  • Author : María Chávarri Hueda
  • Publisher :Unknown
  • Release Date :2017-08-02
  • Total pages :318
  • ISBN : 9789535134398
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Summary : In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.

Lean Hospitals

Lean Hospitals
  • Author : Mark Graban
  • Publisher :Unknown
  • Release Date :2011-11-07
  • Total pages :268
  • ISBN : 9781439870433
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Summary : Building on the success of the Shingo Prize-Winning first edition, Lean Hospitals: Improving Quality, Patient Safety, and Employee Engagement, Second Edition explains how to use the Lean management system to improve safety, quality, access, and morale while reducing costs. Lean healthcare expert Mark Graban examines the challenges facing today’s health systems, including rising costs, falling reimbursement rates, employee retention, and patient safety. The new edition of this international bestseller begins with an overview of Lean methods. It explains how Lean practices such as value stream mapping and process observation can help reduce wasted motion for caregivers, prevent delays for patients, and improve the long-term health of your organization. In addition to a new introduction from John Toussaint, this updated edition includes: New and updated material on identifying waste, A3 problem solving, employee suggestion management, and strategy deployment New case studies—including a new Kanban case study (Northampton General Hospital) and another that ties together the themes of standardized work, Kanban, 5S, visual management, and Lean leadership for the prevention of patient harm New examples and updated data throughout, including revised chapters on patient safety and preventing medical errors Detailing the steps needed for a successful transition to a Lean culture, the book provides the understanding of Lean practices—including standardized work, error proofing, root cause problem solving, and daily improvement processes—needed to reduce common hospital errors. The balanced approach outlined in this book will guide you through the process of improving quality of service while reducing costs in your hospital. *The Lean Certification and Oversight Appeals committee has approved Lean Hospitals as recommended reading for those in pursuit of Lean Bronze Certification from SME, AME, Shingo Prize, and ASQ. Check out a video of Mark Graban discussing the new edition of his Shingo Prize-Winning Book. http://youtu.be/0S6wVpkvjJk

Cooking for Geeks

Cooking for Geeks
  • Author : Jeff Potter
  • Publisher :Unknown
  • Release Date :2010-07-20
  • Total pages :432
  • ISBN : 9781449396039
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Summary : Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.

Research Report

Research Report
  • Author : Anonim
  • Publisher :Unknown
  • Release Date :1987
  • Total pages :229
  • ISBN : UCBK:C021732428
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Summary :

Lean Logistics

Lean Logistics
  • Author : Michel Baudin
  • Publisher :Unknown
  • Release Date :2005-02-11
  • Total pages :400
  • ISBN : 1563272962
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Summary : Are your warehouses full while production is stopped by shortages? Do your customers complain that your lead times are too long and deliveries too late? Lean Logistics: The Nuts and Bolts of Delivering Materials and Goods by Michel Baudin helps you determine whether you have the right supply to meet your customers’ demands, as well as the ability to organize and deliver that supply. In this cutting edge work, Baudin addresses the physical infrastructure of lean logistics and the flow of information that composes its nervous system. He demonstrates the methods that will allow you to avoid shortages while maintaining low inventories, while showing you how to take advantage of the increased capacity and flexibility generated through lean manufacturing. This book picks up where the Baudin’s previous book, Lean Assembly, left off.

Food Hygiene and Toxicology in Ready-to-Eat Foods

Food Hygiene and Toxicology in Ready-to-Eat Foods
  • Author : Parthena Kotzekidou
  • Publisher :Unknown
  • Release Date :2016-07-29
  • Total pages :474
  • ISBN : 9780128020081
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Summary : Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods Describes potential harmful agents that may arise in foods during processing and packaging Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more

Performance Management in Healthcare

Performance Management in Healthcare
  • Author : Bryan P. Bergeron
  • Publisher :Unknown
  • Release Date :2017-12-01
  • Total pages :256
  • ISBN : 9781351591386
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Summary : Performance management, often referred to as process management, is a strategy that can be used to achieve an optimum mix of quality, safety, patient satisfaction and solvency. The basis of performance management is the effective use of resources, as measured by quantifying processes and outcomes using key performance indicators (KPIs) – core measures that gauge the performance of an organization in particular areas. There is more to performance management than selecting a few KPIs from a list and feeding them into a graphical dashboard system. It’s about behavior change, leadership, and vision. Written for administrators, clinical staff, process improvement managers and information technology personnel of healthcare organizations, this second edition provides the knowledge necessary to provide the leadership and vision for a performance measurement initiative. This practical resource provides a high-level review of the quality/safety initiatives in healthcare, describes the implementation process from an IT perspective, and offers high-level clinical, financial and cultural details. It features an extensive listing of clinical and non-clinical KPIs: a glossary including financial, medical, and operational terms; and appendices of organizations and sources of indicators and benchmarks.