МЯСНОЙ КЛУБ: всё о технологиях, инновациях, оборудовании, проблемах и решениях колбасного производства, мясопереработки и заменителях мяса.

Мне попалась возможность побывать на выставке. Вадим, как и где встретимся???

Здравствуй Вадим. Давно не заходил, много вижу интересного произошло.
Как поживаешь? Как прошла выставка у Вас?
Касательно этой книги: впервые вижу такую, с удовольствием помогу средствами, только скажи как, куда и сколько?

Постараюсь помочь всем, чем смогу

Спасибо. Стараюсь как могу

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Название: Thermal Processing of Packaged Foods.Donald Holdsworth and Ricardo Simpson
Описание: This book will be of interest to technical managers, process engineers, and
research workers as a guide to the literature and the principles underlying thermal
processing. It will be of use to those in the industry who are concerned with
achieving adequate processes, as well as to those who are concerned with the
development of equipment. It will also act as a guide to those who are concerned
with the development of legislation, and help them to assess the realities of
whatever they wish to impose on the manufacturing industry. Finally, it is hoped
that this book will inspire and enthuse research workers to even greater endeavors
in this area.
I am most grateful for advice and help from former colleagues, and also to
many friends throughout the world.

Год издания книги: 2007
Файл: Тепловая обработка фасованых продуктов ,второе издание Издательство Springer.pdf
Размер: 3.98 Мб

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Название: The HACCP Food Safety Training Manual.Tara Paster
Описание: No matter where you are in the world, on a clear night you can look up in the sky
and see millions of sparkling stars in our solar system. Each of these sparkling
stars is unique and different, just like the millions of foodservice operations of the
world. Each foodservice operation is unique, whether a school or another institu-tion, independently owned or part of a franchise. That is why every operation serv-ing or selling food needs to have a food safety system in place that is uniquely
designed to guarantee that the food being served is safe to eat. This specific food
safety system is called HACCP (pronounced has-sip), or Hazard A nalysis and
Critical C ontrol P oint . HACCP is a system composed of seven principles that are
meant to be applied to a written food safety program focusing on the food in your
operation.

Год издания книги: 2007
Файл: Продовольственное руководство НАССР по обучению техники безопасности.pdf
Размер: 4.57 Мб

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Название: FOOD PROCESS ENGINEERING AND TECHNOLOGY.Zeki Berk
Описание: Notice
No responsibility is assumed by the publisher for any injury and/or damage to
persons or property as a matter of products liability, negligence or otherwise,
or from any use or operation of any methods, products, instructions or ideas
contained in the material herein. Because of rapid advances in the medical sciences,
in particular, independent verifi cation of diagnoses and drug dosages should be made

Год издания книги: 2009
Файл: Процесс разработки и технологии пищевых продуктов.pdf
Размер: 4.79 Мб

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Название: Soy Protein and Formulated Meat Products.Henk W. Hoogenkamp
Описание: Soy Protein and Formulated Meat Products combines the best of old and new. This
publication reflects an extensive review of both proven and emerging soy protein technol-ogy in processed meat and lifestyle foods. The book includes basic guidelines on how to
value the role of soy protein as a nutritive ingredient as well as a sound technology-driven
solution for often complex meat formulations.
While this book does not eliminate the need for verifying the many formulations that
are discussed, it does provide a better basis for the reader to jump-start a development proj-ect of a specific product. This book is written with the reader in mind and much effort has
been given to include the most recent technological innovations. However, the book can-not guarantee that the formulations will work in every case, nor will the author accept
responsibility for any problems that may develop from following its guidelines. This book
only serves as a guide and it is obvious that common sense and good judgement are also
needed.
The information contained herein is, to the best of our knowledge, accurate. The for-mulae and processing instructions and all other descriptions made are intended only as a
source of information. No warranties, expressed or implied, are made. On the basis of this
information, it is suggested the formulae should be evaluated on a small scale prior to full-scale production. The information contained herein should not be construed as permission
for violation of trademarks or patent rights.

Год издания книги: 2005
Файл: Соевый белок у формировании мясных продуктов.pdf
Размер: 4.93 Мб

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Название: Poultry Meat Processing.Alan R. Sams, Ph.D.
Описание: This book is the product of some of the best poultry and food scientists in the world today.
Its concept was born from the need for a good instructional textbook in the poultry pro-cessing and product quality courses taught by many of the contributors. The text is an
instructional and not necessarily exhaustive review of the scientific literature in each of its
component areas. In addition to its teaching use, this book will also be a useful reference
for academic researchers, industry personnel, and extension specialists/agents seeking
further knowledge.
Most of the contributors are active participants in the S-292 USDA Multi-State Research
Project, and the collaborative relationships fostered by this project have made this book
possible. I thank the contributors for their time and meaningful input.
I am also deeply indebted to Mrs. Elizabeth Hirschler for her excellent technical and
creative assistance, without which this book would not have been possible.

Год издания книги: 2001
Файл: Переработка мяса птицы.pdf
Размер: 5.37 Мб

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Название: Processed Meats and Poultry Analysis.LEO M.L. NOLLET FIDEL TOLDRÁ
Описание: his book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been
made to publish reliable data and information, but the author and publisher cannot assume responsibility for the valid-ity of all materials or the consequences of their use. The authors and publishers have attempted to trace the copyright
holders of all material reproduced in this publication and apologize to copyright holders if permission to publish in this
form has not been obtained. If any copyright material has not been acknowledged please write and let us know so we may
rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced, transmitted, or uti-lized in any form by any electronic, mechanical, or other means, now known or hereafter invented, including photocopy-ing, microfilming, and recording, or in any information storage or retrieval system, without written permission from the
publishers.
For permission to photocopy or use material electronically from this work, please access http://www.copyright.com (http://
http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222 Rosewood Drive, Danvers, MA 01923,
978-750-8400. CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For orga-nizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged

Год издания книги: 2009
Файл: Анализ мяса и птицы.pdf
Размер: 6 Мб

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Название: Emerging Technologies for Food processing.Da-Wen Sun
Описание: Emerging Technologies for Food Processing presents a comprehensive review of
innovations in food processing, stresses topics vital to the food industry today and
pinpoints the trends in future research and development. This volume contains 28
chapters and is divided into six parts. The first three parts cover latest advances in
non-thermal processing including high pressure, pulsed electric fields, radio-
frequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technol-ogy, with emphasis particularly on high pressure and pulsed electric fields as extensive
research has been carried out in these two areas in recent years. The fourth part pro-vides alternative technologies and strategies for thermal processing; topics discussed
include recent developments in microwave, ohmic, dielectric heating, dehydration
using combined microwave vacuum techniques, new hybrid drying technologies and
nuclear magnetic resonance technology. The latest developments in food refrigeration
are discussed in part five, addressing innovative applications of vacuum cooling for
rapid cooling of foods, acceleration of freezing process using high pressure and ultra-sound and freezing with antifreeze protein and ice nucleation. The book concludes
with current topics in minimal processing of vegetables, fruits, juices and cook-chill
ready meals and modified atmosphere packaging for minimally processed foods.
In this volume, each chapter is written by an international expert (or experts), pre-senting thorough research results and critical reviews of one aspect of the relevant
issues and including a comprehensive list of recently published literature. It should,
therefore, provide valuable sources of information for further research and develop-ments for the food processing industry.
This volume is written for food engineers and technologists in the food industry. It
will also serve as an essential and comprehensive reference source to undergraduate
and postgraduate students and researchers in universities and research institutions.

Год издания книги: 2005
Файл: Новейшие технологии для пищевой промышленности.pdf
Размер: 6.07 Мб

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Название: Energy Efficiency and Management in Food Processing Facilities.Lijun Wang
Описание: This book contains information obtained from authentic and highly regarded sources. Reasonable
efforts have been made to publish reliable data and information, but the author and publisher can-not assume responsibility for the validity of all materials or the consequences of their use. The
authors and publishers have attempted to trace the copyright holders of all material reproduced
in this publication and apologize to copyright holders if permission to publish in this form has not
been obtained. If any copyright material has not been acknowledged please write and let us know so
we may rectify in any future reprint.
Except as permitted under U.S. Copyright Law, no part of this book may be reprinted, reproduced,
transmitted, or utilized in any form by any electronic, mechanical, or other means, now known or
hereafter invented, including photocopying, microfilming, and recording, or in any information
storage or retrieval system, without written permission from the publishers.
For permission to photocopy or use material electronically from this work, please access http://www.copy-right.com (http://www.copyright.com/) or contact the Copyright Clearance Center, Inc. (CCC), 222
Rosewood Drive, Danvers, MA 01923, 978-750-8400. CCC is a not-for-profit organization that pro-vides licenses and registration for a variety of users. For organizations that have been granted a
photocopy license by the CCC, a separate system of payment has been arranged.

Год издания книги: 2009
Файл: Энергоэффективность и управления в предприятиях пищевой промышленности, Лицзюнь Ван,.pdf
Размер: 6.26 Мб

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Название: DRY -CURED MEAT PRODUCTS .Fidel Toldrti, Ph. D.
Описание: Dry-cured meat products, such as dry-cured ham and dry-fermented
sausages, constitute one of the most representative traditional foods that have
been produced and consumed throughout history by a diversity of cultures in
different areas of the world. These meat products, which have a wide variety of
flavors and textures, represent an important part of local economies, particular
cultures and gastronomic heritages. Today, there is an important trend to enrich
our sensory perceptions, and many consumers and meat industries around the
world are getting more and more interested in dry-cured meat products.
This book presents the latest developments in dry-cured meat products,
from raw materials and manufacture to the final products, and includes updated
scientific and technological information, especially on the safety, quality and
nutritional properties of these foods. The first chapter provides a historical
perspective, and Chap. 2 provides information on the composition, organization
and enzyme system of muscle. Chapters 3 and 4 present descriptions of the
manufacturing processes, including old and new technologies and trends for
acceleration. Chapter 5 covers fermentation aspects and the main characteristics
of starter cultures used in the processing of dry-fermented sausages. Chapters
6 and 7 present information on the two important groups of biochemical
reactions, proteolysis and lipolysis, respectively. Chapter 8 covers the important
flavor development characteristic of dry-cured meat products. Nutritional
properties are presented in Chap. 9. Chapter 10 presents the effects of raw
materials and processing on the quality of these meat products, and Chap. 11
presents the main defects and methods for prevention. Safety and economic
aspects are discussed in Chap. 12 and 13, respectively.
This book is written as a text for advanced undergraduate and graduate
students. It will also be useful as a reference for basidapplied scientists involved
in this field, and food technologists working in quality control and R&D
departments in the meat industry.

Год издания книги: 2002
Файл: Мясопродукты.pdf
Размер: 6.58 Мб

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Название: Innovation in Food Engineering New Techniques and Products. Maria Laura Passos and Claudio P. Ribeiro
Описание: This book contains information obtained from authentic and highly regarded sources.

Год издания книги: 2009
Файл: Инновации в области пищевых технологий Новые технологии и продукты.pdf
Размер: 7.7 Мб

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Название: Food Biochemistry and Food Pr ocessing. Wai-Kit Nip Leo M.L. Nollet Gopinadhan Paliyath Benjamin K. Simpson
Описание: n the last 20 years, the role of food biochemistry
has assumed increasing significance in all major dis-ciplines within the categories of food science, food
technology, food engineering, food processing, and
food biotechnology. In the five categories men-tioned, progress has advanced exponentially. As
usual, dissemination of information on this progress
is expressed in many media, both printed and elec-tronic. Books are available for almost every special-ty area within the five disciplines mentioned, num-bering in the hundreds. As is well known, the two
areas of food biochemistry and food processing are
intimately related. However, books covering a joint
discussion of these topics are not so common. This
book attempts to fill this gap, using the following
approaches

Год издания книги: 2006
Файл: Продовольственная биохимия и пищевая промышленность.pdf
Размер: 8.41 Мб

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