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Insect Management for Food Storage and Processing


Insect Management for Food Storage and Processing
  • Author : Jerry Heeps
  • Publisher : Elsevier
  • Release : 2016-06-05
  • ISBN : 9780128104293
  • Language : En, Es, Fr & De
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Insect Management for Food Storage and Processing, Second Edition is completely revised and updated with new chapters on topics including inspection techniques; retail pest management; environmental manipulation (e.g., hot, cold, modified atmospheres, ionization) to control insects; and the latest scientific research on integrated pest management (IPM) control techniques. Common and unusual exterior/interior pest insects are covered and examples of both chemical and non-chemical pest insect control strategies are thoroughly discussed. The book provides the practical and science-based strategies to solve pest insect problems in an effective and economical manner. Chapter authors are recognized around the world as experts in their respective fields. Scientific language is put in simple terms so those working in a food plant or warehouse environment can easily take information from the chapters and apply it for effective pest insect control strategies. Control methods explained have survived the test of time. This edition addresses the pesticide and food safety regulatory environment food processing personnel must work in every day. Chapter information presented is original research that contains basic reference material, literature reviews, and actual pest insect case histories that authors have experienced with control methods that work. The book is written so its readers can pick it up and use it as a ready reference across any food manufacturing or production environment. It’s a must read for commercial and structural pest control operators, technicians, or directors; food plant inspectors, auditors, and plant sanitarians; as well as QA managers, food safety consultants, and university extension personnel.

Insect Management for Food Storage and Processing


Insect Management for Food Storage and Processing
  • Author : Fred J. Baur
  • Publisher : Amer Assn of Cereal Chemists
  • Release : 1984
  • ISBN : WISC:89011666062
  • Language : En, Es, Fr & De
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Agrindex


Agrindex
  • Author :
  • Publisher :
  • Release : 1995
  • ISBN : CORNELL:31924063043305
  • Language : En, Es, Fr & De
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Insects of Stored Products


Insects of Stored Products
  • Author : David P. Rees
  • Publisher : CSIRO PUBLISHING
  • Release : 2004
  • ISBN : 0643069038
  • Language : En, Es, Fr & De
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Insect infestations in grains and other stored food and fibre products cause annual losses worth many millions of dollars worldwide. This illustrated guide allows both specialists and non-specialists to identify the major pests of durable stored products found throughout the world.

Food Packaging


Food Packaging
  • Author : Gordon L. Robertson
  • Publisher : CRC Press
  • Release : 2005-09-22
  • ISBN : 0849337755
  • Language : En, Es, Fr & De
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A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.