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| technology products harrogate: BoogarLists | Directory of IT Systems & Services , |
| technology products harrogate: Paper Technology , 1994 |
| technology products harrogate: Chemistry and Technology of the Cosmetics and Toiletries Industry S.D. Williams, W.H. Schmitt, 2012-12-06 Organized on a product category basis, this volume provides an up-to-date review of the cosmetics and toiletries industry in a readily digestible form. Authors discuss the rationale of raw materials selection, the formulation and development of products that meet the demands of an international market place, product performances, and safety and quality aspects. |
| technology products harrogate: Enzymes in Food Technology Robert J. Whitehurst, Maarten Van Oort, 2009-09-03 The second edition of this successful book highlights thewidespread use of enzymes in food processing improvement andinnovation, explaining how they bring advantages. The properties ofdifferent enzymes are linked to the physical and biochemical eventsthat they influence in food materials and products, while these inturn are related to the key organoleptic, sensory and shelf lifequalities of foods. Fully updated to reflect advances made in the field over recentyears, new chapters in the second edition look at the use ofenzymes in the reduction of acrylamide, in fish processing and innon-bread cereal applications such as flour confectionery. Geneticmodification of source organisms (GMO) has been used to improveyields of purer enzymes for some time now but the newer technologyof protein engineering (PE) of enzymes has the potential to producepurer, more targeted products without unwanted side activities, anda chapter is also included on this important new topic. Authorshave been selected not only for their practical working knowledgeof enzymes but also for their infectious enthusiasm for thesubject. The book is aimed at food scientists and technologists,ingredients suppliers, geneticists, analytical chemists and qualityassurance personnel. |
| technology products harrogate: Paper Technology and Industry , 1985 |
| technology products harrogate: Creative Product Design Margaret Bruce, Rachel Cooper, 2001-01-17 Achieving commercial success through innovation is highly desirable, but difficult to achieve in practice. 50% of product development costs are likely to result in a failed product and in some sectors, such as FMCGs, this figure is more like 75%. What is the problem? Typically, out of nine month's product development cycle, only two weeks are devoted to the generation of ideas and creative design - the front end. This is the missing link - insufficient idea generation and creativity management, or the pre-development phase, can lead to the failure of the product. So, what can you do to avoid product failure? Requirements Capture is the front end. It is the processs by which the needs, preferences and requirements of individuals and groups significant to product development are researched and identified. Requirements cature defines: * Customer, user and market requirements * Design requirements * Technical requirements The requirements capture model constitutes three phases: * Information gathering * Information transformation * Requirements generation In this book, Margaret Bruce and Rachel Cooper present and explain requirements capture in a step-by-step, practical guide that will enable you to plan and implement the process successfully within your organisation. Whether you produce food products or technically complex products, this book will be an invaluable asset in assisting your product development process. |
| technology products harrogate: Trends in Packaging of Food, Beverages and Other Fast-Moving Consumer Goods (FMCG) Neil Farmer, 2013-02-26 Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods. There have been many key developments in packaging materials and technologies in recent years, and Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) provides a concise review of these developments and international market trends.Beginning with a concise introduction to the present status and trends in innovations in packaging for food, beverages and other fast-moving consumer goods, the book goes on to consider modified atmosphere packaging and other active packaging systems, including smart and intelligent packaging, and the role these play in augmenting and securing the consumer brand experience. Developments in plastic and bioplastic materials and recycling systems are then discussed, followed by innovations and trends in metal, paper and paperboard packaging. Further chapters review international environmental and sustainability regulatory and legislative frameworks, before the use of nanotechnology, smart and interactive packaging developments for enhanced communication at the packaging/user interface are explored. Finally, the book concludes by considering potential future trends in materials and technologies across the international packaging market.With its distinguished editor and international team of expert contributors, Trends in packaging of food, beverages and other fast-moving consumer goods (FMCG) is an important reference tool, providing a practical overview of emerging packaging technologies and market trends for research and design professionals in the food and packaging industry, and academics working in this area. - Introduces the present status, current trends and new innovations in the field whilst considering future trends in materials and technologies - Considers modified atmosphere packaging and other active packaging systems including smart and intelligent packaging - Discusses developments in plastic and bioplastic materials and recycling systems |
| technology products harrogate: Gaylor Technical Survey , 1980 |
| technology products harrogate: Robotics in Meat, Fish and Poultry Processing K. Khodabandehloo, 2012-12-06 The past decade has seen growing interest in the use of robotic technology in the food sector. There is a strong indication that this sector and, in particular, industries dealing with meat, fish and poultry products, would make even more use of robotics if such technology were better suited to the specific needs of the food production environment. Clearly the poten tial is high. This book aims to provide the reader with the state of robotic technology currently under development. For the first time a series of chapters, written by leading international authors, brings together a range of topics in robotics as applicable to meat, fish and poultry processing. The contents will interest researchers, managers, manufacturing engin eers, consultants and students. Manufacturers and suppliers of robotic technology or food machinery are strongly recommended to examine the content and exploit the potential benefits described. The co-operation and indeed the full active involvement of research establishments, manufac turers and food producers in teams, is essential in order to achieve the maximum use of robotics. |
| technology products harrogate: BoogarLists | Directory of VARs & Outsourcing , |
| technology products harrogate: Handbook of Food Products Manufacturing, 2 Volume Set Nirmal K. Sinha, 2007-04-27 The Handbook of Food Products Manufacturing is a definitive master reference, providing an overview of food manufacturing in general, and then covering the processing and manufacturing of more than 100 of the most common food products. With editors and contributors from 24 countries in North America, Europe, and Asia, this guide provides international expertise and a truly global perspective on food manufacturing. |
| technology products harrogate: Chemistry and Technology of the Cosmetics and Toiletries Industry D. F. Williams, W.H. Schmitt, 1996-07-31 The first edition of this book rapidly established itself as a key reference for the industry, with contributions from experienced technologists in leading international companies. Organized on a product-category basis, it provides an up-to-date overview of the cosmetics and toiletries industry in a readily digestible form. Written from the point of view of a chemist, economic and market aspects are also discussed. Authors discuss the rationale of raw material selection, product formulation and performance, and safety and quality aspects. Regulatory issues are considered from a worldwide perspective. This edition has been thoroughly revised and updated and includes new chapters on personal wash and cleaning products, and on antiperspirants and deodorants. This book is for chemists and engineers, especially those new to the industry or changing jobs within it. |
| technology products harrogate: Functional Ingredients from Algae for Foods and Nutraceuticals Herminia Dominguez, 2013-09-30 Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae.After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae.Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. - Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae - Discusses methods for the extraction of bioactives from algae - Describes the use of algae and products derived from them in the food and nutraceutical industries |
| technology products harrogate: Comprehensive Biotechnology , 2011-08-26 The second edition of Comprehensive Biotechnology, Six Volume Set continues the tradition of the first inclusive work on this dynamic field with up-to-date and essential entries on the principles and practice of biotechnology. The integration of the latest relevant science and industry practice with fundamental biotechnology concepts is presented with entries from internationally recognized world leaders in their given fields. With two volumes covering basic fundamentals, and four volumes of applications, from environmental biotechnology and safety to medical biotechnology and healthcare, this work serves the needs of newcomers as well as established experts combining the latest relevant science and industry practice in a manageable format. It is a multi-authored work, written by experts and vetted by a prestigious advisory board and group of volume editors who are biotechnology innovators and educators with international influence. All six volumes are published at the same time, not as a series; this is not a conventional encyclopedia but a symbiotic integration of brief articles on established topics and longer chapters on new emerging areas. Hyperlinks provide sources of extensive additional related information; material authored and edited by world-renown experts in all aspects of the broad multidisciplinary field of biotechnology Scope and nature of the work are vetted by a prestigious International Advisory Board including three Nobel laureates Each article carries a glossary and a professional summary of the authors indicating their appropriate credentials An extensive index for the entire publication gives a complete list of the many topics treated in the increasingly expanding field |
| technology products harrogate: Commercial News USA. , 1995 |
| technology products harrogate: Using Cereal Science and Technology for the Benefit of Consumers Stanley P Cauvain, Linda S Young, S. Salmon, 2008-09-04 The Latest News in Cereal Technology Assembling the combined input from the Proceedings of the 12th International Cereal and Bread Congress, this volume provides a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology. With contributions from leading cereals institutes and individuals from around the world, this book brings together all elements of the “grain chain” from the breeding of new wheat varieties, through the milling processes, and on to the conversion of flour into baked products ready for the consumer. New equipment and techniques are covered in depth, and the versatility of wheat flour and its conversion into food is reviewed across a whole spectrum of products. |
| technology products harrogate: Pharmaceutical Capsules Fridrun Podczeck, Brian E. Jones, 2004 Updated and expanded second edition covers all aspects of capsule technology, including history, standards, methods and equipment used in manufacture, filling, printing, weighing, cleaning and inspecting of both hard and soft capsules. |
| technology products harrogate: Foods, Nutrients and Food Ingredients with Authorised EU Health Claims Michele Jeanne Sadler, 2014-04-21 Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients. Part one provides a background to the regulation of health claims in Europe. Part two focuses on authorised disease risk reduction claims, claims relating to children's development, and health and proprietary claims. Part three sets out ingredients with permitted general function claims, including choline, creatine, sweeteners, dietary lactase supplements, and polyphenols in olive oil. Part four outlines foods and nutrients with permitted health claims, with chapters on vitamins and minerals, proteins, meat, fish, water, and the replacement of saturated fats. Foods, Nutrients and Food Ingredients with Authorised EU Health Claims is the go-to resource for R&D managers and technical managers in the food, and beverage and dietary supplements industry, product development managers, health professionals and academic researchers in the field. - Provides a comprehensive overview of foods and food substances that have achieved approved health claims in Europe under Regulation EC 1924/2006 - Covers properties and applications of each ingredient, as well as evidence for the health claim and how it benefits consumers - Outlines the importance of each claim in product development and marketing and regulatory issues such as conditions of use |
| technology products harrogate: Winemaking Problems Solved Christian E. Butzke, 2010-07-19 What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What's the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. - Provides solutions to a variety of issues of frequent concern to wine making professionals - Reviews issues related to grape analysis, filtration, packaging and microbiology - A hands-on reference book written by a diverse team of international enologists |
| technology products harrogate: Diet, Immunity and Inflammation Philip C Calder, Parveen Yaqoob, 2013-09-30 Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases. Long-term low-grade inflammation has also been identified as a risk factor for other diseases. Diet, immunity and inflammation provides a comprehensive introduction to immunity and inflammation and the role that diet and nutrition play with regard to this key bodily response.Part one, an introductory section, discusses innate and adaptive immunity, mucosal immunity in a healthy gut and chronic inflammatory diseases and low grade inflammation. Chapters in part two highlight the role of micronutrients, including zinc, selenium, iron, vitamin A and vitamin D, in inflammation and immunity. Part three explores other dietary constituents and includes chapters on intestinal bacteria and probiotics, the impacts of prebiotics on the immune system and inflammation, and antimicrobial, immunomodulatory and anti-inflammatory effects of food bioactive proteins and peptides. Further chapters explore the role of olive oil, short and long chain fatty acids and arginine and glutamine in immune functions. Nutrition, immunity and inflammation are discussed from an integrative and life course perspective in part four. Chapters focus on adverse immune reactions to foods, early nutritional programming, the impact of nutrition on the immune system during ageing, the impact of exercise on immunity and the interaction with nutrition, and the effect that malnutrition has on immunity and susceptibility to infection.With its distinguished editors and international team of expert contributors, Diet, immunity and inflammation is a comprehensive resource for those researching immunology or inflammation, nutrition scientists, and professionals in the food and nutrition industries who require an understanding of the effect that diet can have on the immune system and inflammation. - Provides an overview of key research in the important and connected areas of inflammation, infection, overactive immune responses, diseases and diet - Outlines the fundamentals of immunity and inflammation and reviews the effects of different food constituents - Discusses important related issues, such as ageing and exercise |
| technology products harrogate: Trade and Industry , 1978 |
| technology products harrogate: Cambridge National in Creative IMedia Student Book with Digital Access (2 Years) Rich Brooks, Jennie Eyres, 2022-06-30 Activity-based series, exam preparation skills, mapped to specification, developed with teachers, first teach September 2022. Endorsed by OCR. This print and digital student book covers all mandatory units for the redeveloped Cambridge National in Creative iMedia, with an easy-to-follow visual layout and accessible language to stimulate students' interest. Takes a scaffolded, activity-based approach to understanding the content, written at just the right level, helping to engage students in their learning and give them the confidence to progress. Provides lots of activities to help students develop the knowledge and skills to complete their assessments. Bite-sized learning topics build understanding of essential concepts and are supported by case studies with three levels of differentiated questions to support all students |
| technology products harrogate: The Future of Design Methodology Herbert Birkhofer, 2011-04-13 The Future of Design Methodology gives a holistic overview of perspectives for design methodology, addresses trends for developing a powerful methodical support for design practice and provides a starting point for future design research. The chapters are written by leading scientists from around the world, who have great expertise in design methodology, as well as the farsightedness needed to develop design methodology further. The Future of Design Methodology is a detailed contribution to consolidated design methodology and design research. Instead of articulating the views of one scientist, it provides a comprehensive collection of perspectives and visions. The editor highlights the substantial deficiencies and problems of the current design methodology and summarizes the authors’ findings to draw future-oriented conclusions. The comprehensive overview of the status of design methodology given in The Future of Design Methodology will help enhance the individual scientific development of junior researchers, while the authoritative perspectives on future design methodology will challenge the views of experts. It is suitable for readers working in a wide range of design fields, such as design methodology, engineering design and industrial design. |
| technology products harrogate: Persistent Organic Pollutants and Toxic Metals in Foods Martin Rose, Alwin Fernandes, 2013-05-15 Persistent organic pollutants (POPs) and toxic elements, such as dioxins, flame retardants, lead and mercury, are substances of major concern for the food industry, the regulator and the public. They persist in the environment, accumulate in food chains and may adversely affect human health if ingested over certain levels or with prolonged exposure. Persistent organic pollutants and toxic metals in foods explores the scientific and regulatory challenges of ensuring that our food is safe to eat.Part one provides an overview of regulatory efforts to screen, monitor and control persistent organic pollutants and heavy metals in foods and includes case studies detailing regulatory responses to food contamination incidents. Part two moves on to highlight particular POPs, toxic metals and metalloids in foods, including dioxins and polychlorinated biphenyls (PCBs), mercury, polycyclic aromatic hydrocarbons (PAHs) and phthalates.Persistent organic pollutants and toxic metals in foods is a standard reference for those in the food industry responsible for food safety, laboratories testing for food chemical safety, regulatory authorities responsible for ensuring the safety of food, and researchers in industry and academia interested in the science supporting food chemical safety. - Includes case studies which detail regulatory responses to food contamination incidents - Considers the uptake and transfer of persistent organic pollutants in the food chain and the risk assessment of contaminates in food - Details perticular persistent organic pollutants, toxic metals and metalloids in foods including polychlorinated biphenyls (PCBs), per- and polyfluoroalkyl substances (PFASs), mercury and arsenic among others |
| technology products harrogate: Open Innovation in the Food and Beverage Industry Marian Garcia Martinez, 2013-01-22 Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives |
| technology products harrogate: Handbook of Food Allergen Detection and Control Simon Flanagan, 2014-09-25 Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety. This book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes. Following an introductory chapter by a distinguished expert, part one covers allergen management throughout the food chain. Part two details current and emerging methods of allergen detection in food, and part three covers methods for reducing and eliminating allergens in food. Finally, part four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacture. - Reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation and consumer attitudes - Covers allergen management throughout the food chain and reviews current and emerging methods of allergen detection - Examines methods for reducing and eliminating allergens in food and provides a detailed overview of the control and detection of individual food allergens |
| technology products harrogate: Oxidation in Foods and Beverages and Antioxidant Applications Eric A Decker, Ryan J Elias, D. Julian McClements, 2010-09-22 Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. - Reviews problems associated with oxidation and its management in different industry sectors - Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish - Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids |
| technology products harrogate: Food and Beverage Stability and Shelf Life David Kilcast, Persis Subramaniam, 2011-04-08 Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment |
| technology products harrogate: Improving the Safety and Quality of Milk M. Griffiths, 2010-04-08 Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies. Guaranteeing the production of safe milk also remains of paramount importance. Improving the safety and quality of milk provides a comprehensive and timely reference to best practice and research advances in these areas. Volume 1 focuses on milk production and processing. Volume 2 covers the sensory and nutritional quality of cow's milk and addresses quality improvement of a range of other milk-based products.The opening section of Volume 1: Milk production and processing introduces milk biochemistry and raw milk microbiology. Part two then reviews major milk contaminants, such as bacterial pathogens, pesticides and veterinary residues. The significance of milk production on the farm for product quality and safety is the focus of Part three. Chapters cover the effects of cows' diet and mastitis, among other topics. Part four then reviews the state-of-the-art in milk processing. Improving the quality of pasteurised milk and UHT milk and novel non-thermal processing methods are among the subjects treated.With its distinguished editor and international team of contributors, volume 1 of Improving the safety and quality of milk is an essential reference for researchers and those in industry responsible for milk safety and quality. - Addresses consumer demand for improved processes and technologies in the production, safety and quality of milk and milk products - Reviews the major milk contaminants including bacterial pathogens, pesticides and vetinary residues as well as the routes of contamination, analytical techniques and methods of control - Examines the latest advances in milk processing methods to improve the quality and safety of milk such as modelling heat processing, removal of bacteria and microfiltration techniques |
| technology products harrogate: Case Studies in Novel Food Processing Technologies C J Doona, 2010-10-28 Novel food processing technologies have significant potential to improve product quality and process efficiency. Commercialisation of new products and processes brings exciting opportunities and interesting challenges. Case studies in novel food processing technologies provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies.Part one presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing. Part two broadens the case histories to include alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies, which are applied in food preservation sectors ranging from fresh produce, to juices, to disinfestation. Part three covers novel food preservation techniques using natural antimicrobials, novel food packaging technologies, and oxygen depleted storage techniques. Part four contains case studies of innovations in retort technology, microwave heating, and predictive modelling that compare thermal versus non-thermal processes, and evaluate an accelerated 3-year challenge test.With its team of distinguished editors and international contributors, Case studies in novel food processing technologies is an essential reference for professionals in industry, academia, and government involved in all aspects of research, development and commercialisation of novel food processing technologies. - Provides insightful, first-hand experiences of many pioneering experts involved in the development and commercialisation of foods produced by novel processing technologies - Presents case studies of commercial products preserved with the leading nonthermal technologies of high pressure processing and pulsed electric field processing - Features alternative novel techniques, such as dense phase carbon dioxide, ozone, ultrasonics, cool plasma, and infrared technologies utilised in food preservation sectors |
| technology products harrogate: Food Chain Integrity Jeffrey Hoorfar, K Jordan, F Butler, R Prugger, 2011-03-15 Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants. Food chain integrity reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer.Chapters in part one review developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism. Following this, part two focuses on developments in food safety and quality management. Topics covered include advances in understanding of pathogen behaviour, control of foodborne viruses, hazard ranking and the role of animal feed in food safety. Chapters in part three explore essential aspects of food authenticity, from the traceability of genetically modified organisms in supply chains to new methods to demonstrate food origin. Finally, part four focuses on consumer views on food chain integrity and future trends.With its distinguished editors and expert team of contributors, Food chain integrity is a key reference for all those tasked with predicting and implementing actions to prevent breaches in the integrity of food production. - Reviews key research in this fast-moving area and how it can be applied to improve the provision of food to the consumer - Examines developments in food traceability, such as food 'biotracing', and methods to prevent food bioterrorism - Focuses on developments in food safety and quality management featuring advances in understanding pathogen behaviour and control of foodborne viruses |
| technology products harrogate: Future Energy Conferences and Symposia , 1989 |
| technology products harrogate: Handbook of Food Preservation M. Shafiur Rahman, 2020-06-10 The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers. |
| technology products harrogate: New Analytical Approaches for Verifying the Origin of Food Paul Brereton, 2013-07-31 Food and beverage labels often specify a product's geographical origin, species, variety and method of production. These claims can significantly influence an item's economic value, but their verification is not always straightforward. New analytical approaches for verifying the origin of food reviews new analytical methods in this area together with applications to key commodities.Part one introduces the concept of food origin and provides supporting information on labelling legislation and standards. Part two moves on to explore new approaches for verifying the geographical origin of food using geospatial models and verifying species and varietal components of the food we eat. Holistic methods of verification methods using vibrational spectroscopy and associated chemometrics are also discussed. Finally, part three highlights the applications of new analytical methods to verify the origin of particular food commodities: fish, honey and wine.New analytical approaches for verifying the origin of food is a standard reference for professionals working in analytical laboratories testing food authenticity and for researchers, in the food industry, analytical laboratories and academia, working on the development of analytical methods for food authenticity. - Includes a chapter on origin labelling legislation and standards - Chapters address the applications of both established and novel methods in key product sectors - Reviews new analytical methods and their applications in the food industry |
| technology products harrogate: Food Technology in Australia , 1984 |
| technology products harrogate: Catalog of Books and Reports in the Bureau of Mines Technical Library, Pittsburgh, Pa United States. Bureau of Mines. Technical Library, Pittsburgh, 1968 |
| technology products harrogate: New Scientist , 1969 |
| technology products harrogate: Textile Technology Digest , 2001 |
| technology products harrogate: Technical Note , 1918 |
| technology products harrogate: Design Engineering W. Ernst Eder, Stanislav Hosnedl, 2007-07-09 As with any art, science, or discipline, natural talent is only part of the equation. Consistent success stems from honing your skills, cultivating good techniques, and hard work. Design engineering, a field often considered an intuitive process not amenable to scientific investigation, is no exception. Providing descriptive theory, broad context, |
Here’s how technology has changed the world since 2000
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Jan 18, 2023 · Technology will be a vital tool for creating a cleaner, safer and more inclusive world, but what changes can we expect to see? Panelists on the Technology for a More …
The Future of Jobs Report 2025 | World Economic Forum
Jan 7, 2025 · Complementing these technology-related skills, creative thinking, resilience, flexibility and agility, along with curiosity and lifelong learning, are also expected to continue to …
The top technology stories from 2024 - The World Economic Forum
Dec 18, 2024 · It's been a year of technology headlines. In June 2024, the Forum released its Top 10 Emerging Technologies of 2024 report . Drawing on insights from scientists, researchers …
This fast and agile robotic insect could someday aid in mechanical ...
Jan 15, 2025 · New insect-scale microrobots can fly more than 100 times longer than previous versions. The new bots, also significantly faster and more agile, could someday be used to …
Here’s how technology has changed the world since 2000
Nov 18, 2020 · Technology has changed major sectors over the past 20 years, including media, climate action and healthcare. The World Economic Forum’s Technology Pioneers, which just …
Explained: Generative AI’s environmental impact - MIT News
Jan 17, 2025 · In this article, we look at why this technology is so resource-intensive. A second piece will investigate what experts are doing to reduce genAI’s carbon footprint and other …
5 Ways to Use Technology to Improve Teaching and Learning
Apr 29, 2022 · Katelyn Webster, from left, Eryn Miller, Grace Bischoff, and Hanna Pearsall take notes as Amanda Pierman teaches her upper school science class at The Benjamin School in …
How technology convergence is redefining the future
Jan 21, 2025 · The convergence isn’t always apparent at first glance. Take spatial computing – the technology that helps machines understand and interact with physical space. Spacial …
What do we know about the economics of AI? - MIT News
Dec 6, 2024 · If technology helps generate economic growth, then fast-paced innovation might seem ideal, by delivering growth more quickly. But in another paper, “ Regulating …
17 ways technology could change the world by 2027
May 10, 2022 · The use of technology and advanced analytics to support this decision making will lead to improvements in care efficiency, clinical success rates, and personalization of …
8 ways technology will impact our lives in the future
Jan 18, 2023 · Technology will be a vital tool for creating a cleaner, safer and more inclusive world, but what changes can we expect to see? Panelists on the Technology for a More …
The Future of Jobs Report 2025 | World Economic Forum
Jan 7, 2025 · Complementing these technology-related skills, creative thinking, resilience, flexibility and agility, along with curiosity and lifelong learning, are also expected to continue to …
The top technology stories from 2024 - The World Economic Forum
Dec 18, 2024 · It's been a year of technology headlines. In June 2024, the Forum released its Top 10 Emerging Technologies of 2024 report . Drawing on insights from scientists, researchers …
This fast and agile robotic insect could someday aid in mechanical ...
Jan 15, 2025 · New insect-scale microrobots can fly more than 100 times longer than previous versions. The new bots, also significantly faster and more agile, could someday be used to …
