Food and beverage technology Books

Emphasizing the products rather than the processes this is the first book to encompass quality changes during processing and storage of fruit in the food industry. It presents the influence on a fruit product's quality in...

This book aims to bring together the latest advancements in edible insect production. It gives readers a flavour of where the fascinating topic of edible insect production is now, but more importantly of where it might be heading to in the future,...

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously...

Ethnic and international foods have gradually been integrated into the daily diet in North America. However, the existing literature of flavor characteristics and chemistry of such foods remains fragmentary and diverse. This...

General Aspects: Nutritionally Related Disorders/Diseases in Africans: Highlights of Half A Century of Research, with Special Reference to Unexpected Phenomena; A.R.P. Walker. The Evolving Epidemiology of Fiber & Heart Disease; C. Humble. Complex...

Modern Methods of Plant Analysis When the handbook Modern Methods ofPlant Analysis, was first introduced in 1954, the considerations were: 1. the dependence of scientific progress in biologyon the improvement of existing and...

Cheese is a highly nutritious and palatable food. It is of value in the diet because it contains in concentrated form almost all the protein and usually most of the fat, as well as essential minerals, vitamins, and other nutrients, of milk.Cheese is...

This book is an informative introduction to the post-harvest technology of horticultural crops, and their conservation and management.

This book reviews cereal processing technologies and their impact on quality attributes of cereals, detailing the processing techniques of cereals with recent advancements followed by their impact on nutritive, functional and biological potential.

Both nutrition deficiency and overnutrition can have a significant effect on the risk of infection. Nutrition, Immunity, and Infection focuses on the influence of diet on the immune system and how altering one's diet helps prevent and treat infections...

An important reference for apple growers and distributors, this book provides detailed instructions on how to store apples for extended periods of time. Includes information on storage facilities, packaging, and safety regulations.This work has been...

This book is a practical guide to butter making in creameries. It covers the basics of cream separation, cream ripening, and churning. It also includes information on packaging and storing butter. Written in the early 20th century, it is a valuable...

Ce livre fournit aux producteurs et aux consommateurs de vin des informations critiques sur les fraudes et les maladies du vin et sur la manière de les reconnaître et de les corriger. Il aborde également les procédés à suivre pour analyser chimiquement...

This study of the factors affecting the quality of cane sugar is a must-read for anyone involved in the sugar industry. Drawing on cutting-edge research from the early 20th century, Lillian and Nicholas Kopeloff provide a detailed analysis of the...

Dieses Buch ist ein umfassender Leitfaden für die Herstellung von Branntweinen und liefert detaillierte Informationen über den Prozess und die Technik. Es bietet außerdem Einblicke in die verschiedenen Nebenzweige der Branntweinproduktion und ist ein...

In 'On the Composition of Food and How it is Adulterated,' William Marcet provides a practical guide for the analysis of food, with a focus on detecting adulteration. Marcet's straightforward methods make this book a valuable resource for anyone...

This book is a practical guide to the analysis of alcohol and spirits, written in French. It provides a valuable resource for distillers, liquor manufacturers, and anyone interested in the science of alcohol production.This work has been selected by...

Hippolyte Leplay examine les différents aspects de la production de sucre, en décrivant les processus chimiques impliqués, les machines utilisées, et les implications économiques et sociales de cette industrie.This work has been selected by scholars as...

Dieses Buch erklärt die Prinzipien der Bierbrauerei auf der Grundlage der neuesten technisch-chemischen Entdeckungen. Es bietet sowohl Anleitung zur Herstellung von qualitativ hochwertigem Bier als auch Tipps zur ordnungsgemäßen Lagerung und Wartung von...

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years. Food Analysis:...

Who is the master confectioner?He is the man who is an expert in his trade, who knows his business from A to Z, and can teach others to become proficient in this field. The author of this book began as a candymaker in early youth and has devoted his...

1 Fundamental Principles of Microbiology.- 1.1 Introduction.- 1.2 Characterisitics of Bacteria.- 1.2.1 Shape and size.- 1.2.2 Reproduction.- 1.2.3 Bacterial structure.- 1.2.4 Gram reaction.- 1.3 Types of Bacteria Important in Foods.- 1.3.1 Gram negative...

1 Introduction.- 2 Quality management principles - why BS EN ISO 9001?.- 3 Preparation for the programme - management commitment.- 4 Management responsibility.- 5 The quality system and document control.- 6 Buying and selling - purchasing and contract...

1 Introduction to quality attributes and their measurement in meat, poultry and fish products.- 1.1 Introduction.- 1.2 Color.- 1.2.1 Importance.- 1.2.2 Variability and measurement.- 1.3 Juiciness and/or water-binding.- 1.3.1 Importance.- 1.3.2 Effects of...

1 Authentication of orange juice.- 1.1 Introduction.- 1.1.1 Incidence of adulteration.- 1.1.2 The market for frozen concentrated orange juice.- 1.1.3 Factors affecting adulteration.- 1.1.4 Combating fake juice.- 1.2 Analysis.- 1.2.1 Minerals.- 1.2.2...

Seasoning ingredients.- Herbs and spices.- Typical seasoning formulations.- Specifying a seasoning.- Selecting a seasoning supplier.- Ingredient hygiene and safety: quality management systems.

1 Introduction - myths, facts and realities.- 2 Packaging's role in society.- 3 Review of environmental legislation - The European Community.- 4 Review of environmental legislation - North America.- 5 Environmentally responsible packaging manufacture.- 6...

1 Principles and applications of hurdle technology.- 1.1 Introduction.- 1.2 Examples of the hurdle effect.- 1.2.1 Fermented foods.- 1.2.2 Shelf stable products (SSP).- 1.2.3 Intermediate moisture foods (IMF).- 1.3 Behaviour of microorganisms during food...

Editorial introduction.- J.M. DALZELL.- 1 Food from animals: environmental issues and implications.- 1.1 Introduction.- 1.2 Disposal of animal excreta.- 1.3 Energetic efficiency.- 1.4 Environmental influences upon perceptions of quality in food from...

1 Raw material sourcing.- 1.1 Introduction.- 1.2 Supply of fish.- 1.3 Finding fish.- 1.4 Catching fish.- 1.4.1 Surrounding nets.- 1.4.2 Towed nets.- 1.4.3 Static nets.- 1.4.4 Line and hook.- 1.5 By-catch.- 1.6 On-board handling of fish.- 1.6.1 Size of...

1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global...

1 World milk production.- 2 Milk production: Factors affecting milk composition.- 2.1 Introductio.- 2.2 Synthetic and secretory tissues of the mamary gland.- 2.2.1 Functional anatomy.- 2.2.2 Role of the milk-producing cell.- 2.2.3 Milk flow within the...

1 The control of quality in the manufacture of flavourings.- 1.1 Introduction.- 1.2 Preamble to the System of Quality.- 1.3 Organisation to Achieve BS 5750 Accreditation.- 1.3.1 Commitment is Mandatory.- 1.3.2 The Driver.- 1.3.3 Management Project Team.-...

The Chemistry Of Seafood Components. An Overview. Seafood Proteins and Preparation of Protein Concentrates. Protein Hydrolysis in Seafoods. Seafood Lipids. Oxidation of Lipids in Seafoods. Flavor of Fish. Flavor of Shellfish and Kamaboko Flavorants...

1 Flavor of meat and meat products-an overview.- 1.1 Introduction.- 1.2 Meat flavour volatiles.- 1.3 Impact of processing and storage on meat flavour.- References.- 1 Species flavours.- 2 The flavour of beef.- 2.1 Introduction.- 2.2 Taste-active...

1 The polysaccharides: sources and structures.- 2 Industrial applications of polysaccharides.- 3 Rheology.- 4 Rheology of polysaccharide systems.- 5 Rheometry.- Appendix A: review of elementary matrix, vector and tensor algebra.- Appendix B: derivation...

1 The structure, composition and preservation of meat.- 2 Fermented meats - a world perspective.- 3 Historical aspects of meat fermentation.- 4 Bacterial fermentation of meats.- 5 Fungal ripened meats and meat products.- 6 Starter cultures for meat...

1 A measurement scheme for developing institutional products.- 1.1 Introduction.- 1.2 Phase I. Consumer marketing.- 1.2.1 Whom to test.- 1.2.2 What to test.- 1.2.3 How to test.- 1.3 Phase II. Individual item sensory testing.- 1.3.1 Trained and consumer...

1. Physical Chemistry of Fats.- 2. Fats in Cream and Ice Cream.- 3. Butter and Allied Products.- 4. Anhydrous Milkfat Products and Applications in Recombination.- 5. Fats in Spreadable Products.- 6. Fats in Bakery and Kitchen Products.- 7. Milkfat in...

1 Food Colour and Appearance in Perspective.- The Evolution of Food Colour.- The Physiological Role of Pigments.- Food Colour and the Use of Food Colorants.- Rules Governing Other Appearance Attributes.- The Relative Importance of Appearance, Flavour and...

1 Alginates.- 2 Carrageenan.- 3 Cellulose derivatives.- 4 Exudate gums.- 5 Gelatin.- 6 Pectins.- 7 Seed gums.- 8 Modified starches.- 9 Xanthan gum.- 10 Gellan gum.

1 Biological functions of vitamins.- 1.1 Introduction.- 1.2 Retinol (vitamin A) and the provitamin carotenoids.- 1.3 Vitamin D.- 1.4 Vitamin E (tocopherol).- 1.5 Vitamin K.- 1.6 Thiamin.- 1.7 Riboflavin.- 1.8 Pyridoxin.- 1.9 Niacin.- 1.10 Vitamin B12.- 1...

1 Capabilities and potential of robotics.- 1.1 Robotic technology and capability.- 1.2 Current robotic devices in use in the food sector.- 1.3 Production of primal cuts from carcasses.- 1.3.1 Manual methods for pig and sheep butchery.- 1.3.2 Primal cuts...

1 Introduction.- 1.1 Historical background.- 1.2 Definitions, terminology and abbreviations.- 1.2.1 Modified atmosphere packaging (MAP).- 1.2.2 Controlled atmosphere packaging (CAP).- 1.2.3 Gas packaging.- 1.2.4 Vacuum packaging (VP).- 1.2.5 Gas cocktail...

1 Introduction.- 1.1 Introduction.- 1.2 Organic farming.- 1.3 Conversion.- 1.4 Conservation grades.- 1.5 The cost of organic farming.- 1.6 How subsidies make organic farming uncompetitive.- 1.7 How does it work?.- 1.8 First World agriculture and Third...