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Legislação e normas internacionais na produção e serviços de alimentação
A Série Universitária foi desenvolvida pelo Senac São Paulo com o intuito de preparar profissionais para o mercado de trabalho. Os títulos abrangem diversas áreas, abordando desde conhecimentos teóricos e práticos adequados às exigências profissionais até a formação ética e sólida. Legislação e normas internacionais na produção e serviços de alimentação apresenta a estrutura legal e normativa da área de alimentos no Brasil, bem como os principais aspectos em nível mundial. Além disso, elenca as legislações sanitárias mais importantes, exemplificando a sua aplicação e o seu cumprimento em indústrias, empresas produtoras e serviços de alimentação. Entre os tema...
Sistema de gestão e avaliação na segurança de alimentos
A Série Universitária foi desenvolvida pelo Senac São Paulo com o intuito de preparar profissionais para o mercado de trabalho. Os títulos abrangem diversas áreas, abordando desde conhecimentos teóricos e práticos adequados às exigências profissionais até a formação ética e sólida. Sistema de gestão e avaliação na segurança de alimentos trata sobre o conceito e o contexto histórico da qualidade, a fim de reconhecer a aplicabilidade do sistema de gestão na área de alimentos. Dentre as temáticas abordadas, estão: o conceito de gestão e suas diferentes ferramentas aplicadas na área de alimentos; sistema de avaliação da conformidade, acreditação, normalização e certificação, identificando as respectivas instituições responsáveis; explanação sobre as principais normas ISO para a área de alimentos e outras normas relevantes; orientações sobre auditoria e consultoria. O objetivo é proporcionar ao leitor uma visão geral sobre os aspectos essenciais do sistema de gestão e avaliação na segurança de alimentos, fundamentais para o ofício do gestor.
Remèdes et rituels de la forêt amazonienne
Le premier ouvrage de naturopathie sur les plantes de la forêt Amazonienne, entre guide de remèdes et encyclopédie des légendes indigènes. Les plantes jouent un rôle fondamental au Brésil. En plus de leur usage thérapeutique, elles sont au cœur de nombreuses légendes et on leur attribue parfois même des vertus surnaturelles. Dans cet ouvrage passionnant, la naturopathe Rafaela Tillier partage ses connaissances de la médecine traditionnelle brésilienne et de la forêt Amazonienne. Elle présente vingt plantes trouvables en France et, pour chacune d'elles, leurs bienfaits nutritionnels, curatifs et cosmétiques – avec des recettes et des conseils d'utilisation –, mais aussi le...
Sensory Analysis for Food and Beverage Quality Control
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and ...
Functional Dairy Products
Annotation Dairy products constitute one of the most important types of functional food. Edited by two of the leading authorities in this area, this major collection reviews how functional dairy products help to prevent such chronic diseases as cancer, osteoporosis and cardiovascular disease. Part 2 considers product development and such issues as clinical trials and safety evaluation. Part 3 examines particular types of product from oligosaccharides to lactic acid bacteria. CONTENTS Introduction: classifying functional dairy products. Part 1 The health benefits of functional dairy products: Cancer; Coronary heart disease; Osteoporosis; Probiotics and the management of food allergy; Dairy pr...
WHO Global Strategy for Food Safety
Foodborne diseases takes a major toll on health. Thousands of millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this a resolution was adopted by WHO and its Member States to recognize fod safety as an essential public health function and to develop a Global Strategy for reducing the burden of foodborne diseases.
Dairy Ingredients for Food Processing
The objective of this book is to provide a single reference source for those working with dairy-based ingredients, offering a comprehensive and practical account of the various dairy ingredients commonly used in food processing operations. The Editors have assembled a team of 25 authors from the United States, Australia, New Zealand, and the United Kingdom, representing a full range of international expertise from academic, industrial, and government research backgrounds. After introductory chapters which present the chemical, physical, functional and microbiological characteristics of dairy ingredients, the book addresses the technology associated with the manufacture of the major dairy ing...
Lipid Oxidation
In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compo...
Quinoa
Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free. Concerning its employment in food application, quinoa-derived products have been successfully employed in the preparation of different foods as fat/cream substitutes and to enhance the quality of baked foods. This book aims to review recent advances in the quinoa plant cultivation as well as the nutritional properties and effects on human health of quinoa-der...
Green Bio-processes
This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.
