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Adnan Tamime Y. Dairy Fats and Related Products


Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases. The range of spreads has also increased, including the addition of probiotic organisms and/or plant extracts to reduce serum cholesterol levels. The primary aim of this publication is to detail the state-of-the-art manufacturing methods for: Cream Butter Yellow fat spreads, both pure milk fat based and mixtures with other fats Anhydrous milk fat and its derivatives Coverage of the manufacturing technologies is complemented by examinations of the relevant nutrition issues and analytical methods. The authors, who are all specialists in their fields in respect to these products, have been chosen from around the world. It is hoped that the book will provide a valuable reference work for dairy scientists and technologists within the dairy industry and those with similar processing requirements, as well as researchers and students, thus becoming an important component of the SDT’s Technical Series. The Editor Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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Adnan Tamime Y. Milk Processing and Quality Management


The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks Quality control International legislation Safety HACCP in milk processing All those involved in the dairy industry including food scientists, food technologists, food microbiologists, food safety enforcement personnel, quality control personnel, dairy industry equipment suppliers and food ingredient companies should find much of interest in this commercially important book which will also provide libraries in dairy and food research establishments with a valuable reference for this important area.

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Adnan Tamime Y. Probiotic Dairy Products


Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients. The first title in Blackwell Publishing’s prestigious Society of Dairy Technology Series, this key text includes coverage of: Production systems Gut microflora Genomic characterisation of probiotic micro-organisms Physical properties associated with health claims Maintenance of the viability of probiotic products National and international statutory regulations Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Processed Cheese and Analogues


Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best practice, packaging, and quality control. The chapters are authored by an international team of experts. This book is an essential resource for manufacturers and users of processed and analogue cheese products internationally; dairy scientists in industry and research; and advanced food science students with an interest in dairy science.

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Adnan Tamime Y. Fermented Milks


Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers. In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products such as yoghurt, buttermilk, kefir, koumiss milk-based fermented beverages and many other examples from around the globe, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each product Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Adnan Tamime Y. Dairy Powders and Concentrated Products


The economic importance of dairy powders and concentrated products to dairy-producing countries is very significant, and there is a large demand for them in countries where milk production is low or non-existent. In these markets, dairy products are made locally to meet the demand of consumers from recombined powders, anhydrous milk fat and concentrated dairy ingredients (evaporated and sweetened condensed milk). This volume is the latest book in the Technical Series of The Society of Dairy Technology (SDT). Numerous scientific data have been available in journals and books in recent years, and the primary aim of this text is to detail in one publication the manufacturing methods, scientific aspects, and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates), whey powders (WP) including WP concentrates, lactose, caseinates, sweetened condensed milk, evaporated milk and infant baby feed. The book also covers the international standards relating to these products for trading purposes, as well as the hazards, such as explosion and fire, that may occur during the manufacture of dairy powders. The authors, who are all specialists in these products, have been chosen from around the world. The book will be of interest to dairy scientists, students, researchers and dairy operatives around the world. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland, CA16 6YJ, UK. email: execdirector@sdt.org Also available from Wiley-Blackwell Milk Processing and Quality Management Edited by A.Y. Tamime ISBN 978 1 4051 4530 5 Cleaning-in-Place Edited by A.Y. Tamime ISBN 978 1 4051 5503 8 Advanced Dairy Science and Technology Edited by T. Britz and R. Robinson ISBN 978 1 4051 3618 1 International Journal of Dairy Technology Published quarterly Print ISSN: 1364 727X Online ISSN: 1471 0307

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Adnan Tamime Y. Structure of Dairy Products


Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The previous 30 years have witnessed great interest in the microstructure of dairy products, which has a vital bearing on, e.g. texture, sensory qualities, shelf life and packaging requirements of dairy foods. During the same period, new techniques have been developed to visualise clearly the properties of these products. Hence, scanning electron microscopy (SEM) and transmission electron microscopy (TEM) have been used as complimentary methods in quality appraisal of dairy products, and are used for product development and in trouble shooting wherever faults arise during manufacturing. Structure of Dairy Products, an excellent new addition to the increasingly well-known and respected SDT series, offers the reader: • information of importance in product development and quality control • internationally known contributing authors and book editor • thorough coverage of all major aspects of the subject • core, commercially useful knowledge for the dairy industry Edited by Adnan Tamime, with contributions from international authors, this book is an essential purchase for dairy scientists and technologists, food scientists and technologists, food chemists, physicists, rheologists and microscopists. Libraries in all universities and research establishments teaching and researching in these areas should have copies of this important work on their shelves.

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Adnan Tamime Y. Brined Cheeses


The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations. Brined cheeses such as feta and halloumi have seen a large increase in popularity and as a result, increasing economic value. Over the past two decades the dairy industry has carried out much research into starter cultures alongside technological developments, widening the range of brined cheese products available to consumers worldwide. The third title in the SDT series, Brined Cheeses gathers research on this important range of cheese varieties from around the world into a single volume, offering the reader: A practically-oriented and user-friendly guide Key commercially important information Coverage of all the major stages of manufacture Background to each variety Review of how different varieties are utilised in different countries Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide.

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Gary Hou G. Asian Noodles. Science, Technology, and Processing


In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

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Gary Hou G. Asian Noodles. Science, Technology, and Processing


In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication. The authors cover an array of topics including breeding for noodle wheat, noodle flour milling, noodle flour quality control and analysis, noodle processing, sensory and instrumental measurements of noodle quality, the effects of wheat factors on noodle quality, packaging and storage, nutritional fortification of noodle products, noodle flavor seasoning, and noodle plant setup and management.

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Fermented Milks (Society of Dairy Technology) - A Tamime ...

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Adnan Y. Tamime Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats. However, recent clinical studies have indicated benefits, particularly in relation to conjugated linoleic acids (CLA), in the prevention of certain diseases.

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Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Reviews "This is a very useful member of the Society of Diary Technology Technical Series and one which will find favour with a wide range of dairy ...

Wiley: Dairy Fats and Related Products - Adnan Y. Tamime

Dr Adnan Y. Tamime is a Consultant in Dairy Science and Technology, Ayr, UK. He is the Series Editor of the SDT’s Technical Book Series. For information regarding the SDT, please contact Maurice Walton, Executive Director, Society of Dairy Technology, P.O. Box 12, Appleby in Westmorland CA16 6YJ, UK. email: execdirector@sdt.org . Also available from Wiley-Blackwell. Milk Processing and ...

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Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Editors' Picks: The Best Cookbooks of the Month. The top cookbooks of the month picked by Amazon Book Review Editor, Seira Wilson. See her picks ...

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8 Novel Methods of Milk Processing (M. VILLAMIEL, M.A.I. SCHUTYSER AND P. DE JONG). 8.1 Introduction. 8.2 Microwaves. 8.3 High Pressure. 8.4 Pulsed electric fields. 8.5 Ultrasound. 8.6 Microfiltration. 8.7 Innovative steam injection – a novel heating method. 8.8 Combined technologies. 8.9 Computer models for design and implementation of novel milk-processing methods. 9 Hygiene Practices in ...

Improvement in the quality of the dried fermented milk ...

Tamime, Adnan Y. and Robinson, Richard K. 1988. Fermented milks and their future trends. Part II. Technological aspects. ... Oggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were ...

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Tamime, A. Y. 1978 Milk Industry 80 (3) 4 – 5 Tamime , A. Y. 1981 In Dairy Microbiology Vol. 2 The Microbiology ofMilk Products pp. 113 – 156 (Ed. Robinson , R. K. ) London : Elsevier Applied Science Publishers

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Fermented Milks Tamime Adnan Y - staging.issat.dcaf.ch

0-632-06458-7 (alk. paper) 1. fermented milk. i. tamime, a. y. tp565.f47 2006 637--dc22 2005030971 a catalogue record for this title is available from the british library set in 10/12 pt times new roman fermented milks | adnan tamime | download adnan tamime highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks ...

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Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Categories: Biology\\Ecology. Year: 2006. Edition: 1. Publisher: Blackwell Science/SDT. Language: english. Pages: 281. ISBN 10: 0-632-06458-7. ISBN 13 ...

Probiotic Dairy Products | Adnan Y. Tamime, Linda V ...

Adnan Y. Tamime, Linda V. Thomas. Probiotic Dairy Products, 2nd Edition . The updated guide to the most current research and developments in probiotic dairy products. The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy ...

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Structure of Dairy Products : Adnan Y. Tamime : 9781405129756

Structure of Dairy Products by Adnan Y. Tamime, 9781405129756, available at Book Depository with free delivery worldwide.

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Milk Processing and Quality Management - Google Books

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations. The fifth volume in the series, Milk Processing and Quality Management, provides ...

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Author: Adnan Y. Tamime Publisher: John Wiley & Sons ISBN: 1444301659 Size: 49.27 MB Format: PDF, Docs View: 4440 Get Books. Milk Processing And Quality Management eBook File: Milk-processing-and-quality-management.PDF Book by Adnan Y. Tamime, Milk Processing And Quality Management Books available in PDF, EPUB, Mobi Format. Download Milk Processing And Quality Management books, The Society of ...

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BLBK061-Tamime October 8, 2008 19:44

BLBK061-Tamime October 8, 2008 19:44 Milk Processing and Quality Management Edited by Dr Adnan Y. Tamime Dairy Science and Technology Consultant Ayr, UK A John Wiley & Sons, Ltd., Publication iii. BLBK061-Tamime October 8, 2008 19:44 This edition first published 2009 2009 Blackwell Publishing LtdC Blackwell Publishing was acquired by John Wiley & Sons in February 2007. Blackwell’s ...

Milk Processing and Quality Management | Wiley Online Books

The fifth volume in the series, Milk Processing and Quality Management, provides timely and comprehensive guidance on the processing of liquid milks by bringing together contributions from leading experts around the globe. This important book covers all major aspects of hygienic milk production, storage and processing and other key topics such as: Microbiology of raw and market milks; Quality ...

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Dairy Technology - Food Science Universe (FSU)

Keywords: Traditional Dairy Products M. Ranganadham Sathish Kumar M. H. Devraja H. C. & F. C. Garg, Starter Cultures and Fermented Milk Products J. B. Prajapati I. Sankara Reddy & V. Sreeja, Principles of Dairy Machine Design S. Ravi Kumar, Packaging of Dairy Products H.G. Patel & Hiral Modha, Market Milk Latha Sabikhi & Y. Kotilinga Reddy, Information Technology in Dairy Industry A. P. Ruhil ...

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Auteur: Adnan Y. Tamime. Uitgever: John Wiley And Sons Ltd. Engels Hardcover 9781405157643 ... scientific aspects and properties of milk powders (full-fat, skimmed and high protein powders made from milk retentates); whey powders; lactose; caseinates; sweetened condensed milk and evaporated milk. The book also examines the cleaning and disinfection of equipment, together with potential hazards ...

Brined Cheeses - Google Books

Edited by Adnan Tamime, with contributions from international authors and full of core commercially useful information for the dairy industry, this book is an essential title for dairy scientists, dairy technologists and nutritionists worldwide. Preview this book » What people are saying - Write a review. We haven't found any reviews in the usual places. Selected pages. Title Page. Table of ...

Probiotic Dairy Products - Google Books

Following significant developments in recent understanding of milk systems and an explosion in interest in the use of probiotics and prebiotics as functional foods Probiotic Dairy Products looks at advancements in the dairy industry and reviews the latest scientific developments in regard to the ‘functional’ aspects of dairy and fermented milk products and their ingredients.

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Society of Dairy Technology - Fermented Milks - Tamime A ...

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow. Technological developments have led to a wider range of products and increased popularity with consumers.In the second book to feature in the SDT series Fermented Milks reviews the properties and manufacturing methods associated with products ...

Akkawi – Wikipedia

Akkawi (arabisch جبنة عكاوي, DMG Ǧubnat ʿAkkāwī, hebräisch גבינה עכואית, französisch Fromage de Saint Jean d'Acre, auch Akawi, Akawieh oder Ackawi) ist ein weißer halbfester Salzlakenkäse aus Kuhmilch, Ziegenmilch oder Schafmilch.Er stammt ursprünglich aus der heute israelischen Hafenstadt Akkon, der Name bedeutet „aus Akkon“.

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Microbial Toxins in Dairy Products

Milk and Dairy Products as Functional Foods by Ara Kanekanian (Editor) Membrane Processing: Dairy and Beverage Applications by Adnan Y. Tamime (Editor) Processed Cheese and Analogues by Adnan Y. Tamime (Editor) Technology of Cheesemaking, 2nd Edition by Barry A. Law and Adnan Y. Tamime (Editors) Dairy Fats and Related Products by Adnan Y. Tamime (Editor) Dairy Powders and Concentrated Products ...

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Probiotic Dairy Products

by Adnan Y. Tamime (Editor) Milk Processing and Quality Management, ISBN 9781405145305 by Adnan Y. Tamime (Editor) Cleaning‐in‐Place: Dairy, Food and Beverage Operations, 3rd Edition, ISBN 9781405155038 by Adnan Y. Tamime (Editor) Structure of Dairy Products, ISBN 9781405129756 by Adnan Y. Tamime (Editor) Brined Cheeses, ISBN 9781405124607 by Adnan Y. Tamime (Editor) Fermented Milks, ISBN ...

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Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with BlackwellPublishing to produce a series of technical dairy-related handbooksproviding an invaluable resource for all those involved in thedairy industry; from practitioners to technologists working in bothtraditional and modern large-scale dairy operations.

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Ymer (dairy product) - Wikipedia

Ymer is a Danish soured milk product which has been known since 1930. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis.When producing fermented milk products such as yogurt, ymer, filmjölk, skyr, qvark and A-38, and also when producing cheese, one can add lactic acid bacteria which convert milk sugar in the milk into lactic acid and other substances.

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4.4 Unfermented probiotic milk; 4.5 Probiotic fermented milks and beverages; 4.6 Probiotic cheeses; 4.7 Probiotic ice‐cream, frozen desserts and frozen yoghurt; 4.8 Dried probiotic dairy products; 4.9 Miscellaneous probiotic dairy products; 4.10 Viability of probiotic micro‐organisms; 4.11 Approaches to improve the viability of the probiotic micro‐organisms in the product ; 4.12 Future ...

Irene Gu Signal Processing of Power Quality Disturbances


Bridging the gap between power quality and signal processing This innovative new text brings together two leading experts, one from signal processing and the other from power quality. Combining their fields of expertise, they set forth and investigate various types of power quality disturbances, how measurements of these disturbances are processed and interpreted, and, finally, the use and interpretation of power quality standards documents. As a practical aid to readers, the authors make a clear distinction between two types of power quality disturbances: * Variations: disturbances that are continuously present * Events: disturbances that occur occasionally A complete analysis and full set of tools are provided for each type of disturbance: * Detailed examination of the origin of the disturbance * Signal processing measurement techniques, including advanced techniques and those techniques set forth in standards documents * Interpretation and analysis of measurement data * Methods for further processing the features extracted from the signal processing into site and system indices The depth of coverage is outstanding: the authors present and analyze material that is not covered in the standards nor found in the scientific literature. This text is intended for two groups of readers: students and researchers in power engineering who need to use signal processing techniques for power system applications, and students and researchers in signal processing who need to perform power system disturbance analyses and diagnostics. It is also highly recommended for any engineer or utility professional involved in power quality monitoring.

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Yoshinori Mine Handbook of Poultry Science and Technology, Secondary Processing


A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

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Stefan Winkler Digital Video Quality


Visual quality assessment is an interdisciplinary topic that links image/video processing, psychology and physiology. Many engineers are familiar with the image/video processing; transmission networks side of things but not with the perceptual aspects pertaining to quality. Digital Video Quality first introduces the concepts of human vision and visual quality. Based on these, specific video quality metrics are developed and their design is presented. These metrics are then evaluated and used in a number of applications, including image/video compression, transmission and watermarking. Introduces the concepts of human vision and vision quality. Presents the design and development of specific video quality metrics. Evaluates video quality metrics in the context of image/video compression, transmission and watermarking. Presents tools developed for the analysis of video quality

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5pcs Overlord Drill 12mm Hard Metal Bit Set High Quality Woodworking Tool for processing wood and other materials

Norbert Schwarz Survey Measurement and Process Quality


An in-depth look at current issues, new research findings, and interdisciplinary exchange in survey methodology and processing Survey Measurement and Process Quality extends the marriage of traditional survey issues and continuous quality improvement further than any other contemporary volume. It documents the current state of the field, reports new research findings, and promotes interdisciplinary exchange in questionnaire design, data collection, data processing, quality assessment, and effects of errors on estimation and analysis. The book's five sections discuss a broad range of issues and topics in each of five major areas, including * Questionnaire design–conceptualization, design of rating scales for effective measurement, self-administered questionnaires, and more * Data collection–new technology, interviewer effects, interview mode, children as respondents * Post-survey processing and operations–modeling of classification operations, coding based on such systems, editing, integrating processes * Quality assessment and control–total quality management, developing current best methods, service quality, quality efforts across organizations * Effects of misclassification on estimation, analysis, and interpretation–misclassification and other measurement errors, new variance estimators that account for measurement error, estimators of nonsampling error components in interview surveys Survey Measurement and Process Quality is an indispensable resource for survey practitioners and managers as well as an excellent supplemental text for undergraduate and graduate courses and special seminars.

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Muhammad Siddiq Handbook of Vegetables and Vegetable Processing


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