Instrumental methods for quality assurance in foods /

• Fung, Daniel Yee-Chak
• Matthews, Richard F.

• Food industry and trade -- Quality control
• Food -- Analysis
• Instrumental analysis

• M. Dekker,

• Food science and technology

• 082478278X

• Most of the chapters are updated versions of presentations at a workshop at the 1986 Institute of Food Technologists national meeting in Dallas.

• Role of sensory analysis in quality control
• Laboratory methods for sensory analysis of food
• Education and training for the 21st century
• Manual on descriptive analysis testing for sensory evaluation
• technology of dairy products
• Cook chill catering technology and management
• Physical properties of foods and food processing systems
• Coronary heart disease 2 what is it and what are the uncontrollable factors
• Coronary heart disease 3 the role of dietary fats
• Vitamin deficiency in the elderly prevalence clinical significance and effects on brain function
• Food safety
• Quality control in the food industry
• Food microbiology and hygiene
• Frozen food technology
• Meat science
• NVQ criteria and guidance
• Principles of nutritional assessment
• Introduction to food science and technology
• HACCP a practical aproach
• Food hygiene auditing
• NVQs standards and competence a practical guide for employers managers and trainers
• NVQs and how to get them
• HPLC in food analysis
• Food and drink good manufacturing practice a guide to its responsible management
• Food additive users handbook
• Processing and quality of foods
• HACCP a practical approach
• Guidelines for sensory analysis in food product development and quality control
• Principles and practices for the safe processing of foods
• Shelf life
• Sensory evaluation of food theory and practice
• HACCP principles and applications
• Chilled and frozen guidelines on cook chill and cook freeze catering systems
• Milk and milk products technology chemistry and microbiology
• Fundamentals of new food product development
• nutrition of elderly people report of the Working Group on the Nutrition of Elderly People of the Committee on Medical Aspects of Food Policy
• Consumer behaviour in the food industry a European perspective
• Food microbiology
• Food product development from concept to the marketplace
• Introduction to the chemical analysis of foods
• Shelf life evaluation of foods
• Food portion sizes
• Shelf life of foods guidelines for its determination and prediction
• Making safe food a management guide for microbiological quality
• Outcomes NVQs and the emerging model of education and training
• Modern food microbiology
• Adverse reactions to food the report of a British Nutrition Foundation task force
• Essentials of human nutrition
• Food processing technology principles and practice
• McCance and Widdowsons the composition of foods
• Diet and heart disease a round table of factors
• Analytical chemistry of foods
• Managing employee relations in the hotel and catering industry
• Experimental food science
• Understanding the hospitality consumer
• Understanding leisure
• Organizational behaviour for hospitality management
• Food poisoning and food hygiene
• science of food
• Service quality in hospitality organizations
• Managing human resources in the European tourism and hospitality industriy a strategic approach
• Human nutrition and dietetics
• Dietary reference values for food energy and nutrients for the United Kingdom
• business of tourism
• Training interventions promoting learning opportunities
• Questionnaire design interviewing and attitude measurement