By Mike Stringer, Colin Dennis
Advancements within the construction, distribution, and retailing of foodstuff over the last forty years have facilitated an immense switch in our way of life. Chilled meals symbolize a bigger and lengthening percentage of weekly purchases for domestic intake in addition to in institutional and repair catering. Their security and reliability are of maximum importance.With easy details on packaging, secure method layout, and cleansing and disinfecting, Chilled meals: A entire advisor, moment variation addresses organic and nonbiological hazards linked to chilled meals, addresses key caliber concerns within the nutrition undefined, and discusses uncooked fabrics choice. the 1st version of Chilled meals swiftly verified itself because the average paintings at the key caliber matters during this dynamic area within the nutrients undefined. This new version has been considerably revised and elevated to supply you with a present, complete consultant to making sure the integrity and security of chilled meals.
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Extra info for Chilled Foods: A Comprehensive Guide, Second Edition (Woodhead Publishing in Food Science and Technology)
Modern commercial carrot varieties are orange, but they were arrived at by careful selection from a varied ancestral gene pool in which yellow and purple colours were common. More recently a series of large-rooted varieties were developed for dicing. They had a deeper orange colour that was particularly evenly spread across the core and flesh of the roots. Colour may not be so important where the product is chopped or otherwise prepared. White cabbage for retail sale needs to have bright colour and fresh appearance.
IDF, (1995) In Consumption Statistics for Milk and Milk Products 1993, Doc. No. 301, International Dairy Federation, Brussels, Belgium, pp. 4–6. INSTITUTE OF FOOD SCIENCE & TECHNOLOGY (UK), (1990) Guidelines for the handling of chilled foods, 2nd edn, IFST, London. JOLLY D, SCHULTZ H, DIAZ-KNAUF D and JOHAL J, (1989) ‘Organic foods: consumer attitudes and use’, Food Technology, 1989 November 60–6. RODOLFO M N, F R, LIPINSKI D and SAVUR N, (1998) ‘Consumers’ use of nutritional labels while food shopping and at home’, Journal of Consumer Affairs, 1998 32 (1) 106–120.
EC QUALITY STANDARDS FOR HORTICULTURAL PRODUCE: FRESH VEGETABLES, MAFF Publications, London (PB05201) 1996. BEDFORD L V, ‘Dry matter and pungency tests on British grown onions’, J. natn. Inst. Agric. , (1984) 16 581–91. STANLEY R and JEWELL S, ‘The influence of source and rate of potassium fertiliser on the quality of potatoes for French fry production’, Potato Research, 1989 32 439–46. SCHONHOF I, KRUMBEIN A, SCHREINER M and GUTEZEIT B, ‘Bioactive substances in cruciferous products, Agri-food Quality I: Quality Management of Fruits and Vegetables, Royal Society of Chemists, 1999.