Food and beverage technology Books

1 - The principles.- 1 Scientific principles of shelf life evaluation.- 1.1 Introduction.- 1.2 Major modes of food deterioration.- 1.2.1 Physical changes.- 1.2.2 Chemical changes.- 1.2.3 Microbiological changes.- 1.3 Evaluation of food quality.- 1.3.1...

1 Traditional chocolate making.- 2 Cocoa bean production and transport.- 3 Sugar.- 4 Milk.- 5 Cleaning, roasting and winnowing.- 6 Cocoa mass, cocoa butter, cocoa powder.- 7 Particle size reduction.- 8 Chemistry of flavour development in chocolate.- 9...

1 Starter cultures.- 2 New animal-derived ingredients.- 3 New marine-derived ingredients.- 4 Reduced-additive breadmaking technology.- 5 Novel food packaging.- 6 Antimicrobial preservative-reduced foods.- 7 New plant-derived ingredients.- 8 Food from...

First Published in 1998. Routledge is an imprint of Taylor & Francis, an informa company.

1 Markets, Sources, and the Marketing System.- 1. The United States Market for Food.- 2. The United States Market for Fresh Fruits and Vegetables.- 3. Sources of Fresh Fruits and Vegetables.- 4. Major Sources of Supply: California, Florida, and Mexico.-...

1. Microcomputers.- Hardware.- Interfacing with the Outside World.- Software.- 2. Data Acquisition in the Laboratory.- The Measurement Process.- Gas Chromatography: A Case Study.- Heat Penetration Tests: A Case Study.- 3. Computer Control in the Food...

1 Seafood Quality.- 1. Microbiology of Finfish and Finfish Processing.- Harvesting and Onboard Handling.- Fishing Vessel Sanitation.- Processing.- Preservatives.- References.- 2. Microbiology of Bivalve Molluscan Shellfish.- Biology of the Bivalves.-...

1: Production and Seed Improvement.- 1 Rapeseed and Canola: Global Production and Distribution.- 2 North American Production of Canola.- 3 Agronomy of Canola in the United States.- 4 New Developments in Canola Research.- 5 The Role of Biotechnology in...

Introduction. Modeling principles and terminology. The modeling process I - objective statements, block diagrams, equation forms and parameterization. The modeling process II - solution algorithms, model evaluations and parameter estimation. Animal ...

1. Quality Requirements in the Modern Poultry Industry.- 2. Stunning and Slaughter.- 3. Technological Developments in Pre-slaughter Handling and Processing.- 4. Chilling, Freezing and Thawing.- 5. Influence of Processing on Product Quality and Yield.- 6...

1 Introduction to process design.- 1.1 Material requirements and flows.- 1.2 Energy balances.- 1.3 Process economics.- Appendix 1.A: Some basic definitions.- Conclusions.- Further reading.- 2 Newtonian fluid mechanics.- 2.1 Laminar and turbulent flow.- 2...

Aquaculture is a growing industry. A vital component of the subject is feeding the organisms under cultivation. This book provides a thorough review of the scientific basis and applied aspects of fish nutrition in a...

1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods...

The control of food safety in modern food processing relies upon HACCP and other systems that identify hazards and define processes to control them. These demand a thorough understanding of the properties of microbial...

1 Introduction.- 2 Liquid milk and liquid milk products.- 3 Concentrated and dried milk products.- 4 Dairy protein products.- 5 Cream and cream-based products.- 6 Butter, margarine and spreads.- 7 Cheese.- 8 Fermented milks.- 9 Ice cream and related...

1 What is sensory analysis used for?.- 2 How to use sensory analysis to meet your objective.- 3 What samples are being analysed?.- 4 Who are the right people for sensory analysis?.- 5 Experimental design and data analysis.- 6 Putting sensory analysis...

1. Argonomic Characteristics, Production, and Marketing.- I. Origin.- II. Early History in Europe.- III. Early History in North America.- IV. Agronomic Characteristics.- A. Seed Morphology.- B. Germination and Seedling Development.- C. Growing Stages and...

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference source on...

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book...

Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications. It has been endorsed by numerous health organizations and has now been...

The second edition ofMicrobiologyofFoods6:MicrobialEcologyofFoodCommodities was written by the ICMSF, comprising 16 scientists from 11 countries, plus consultants and other contributors to chapters. The intention of the second...

Quality is a composite term encompassing many characteristics of foods. These include color, aroma, texture, general nutrition, shelf-life, stability, and possible presence of undesirable constituents. Obviously deterioration...

Over the past several decades, consumer interest in the fine vintage wines produced by small "boutique" vintners across the United States has grown to rival that of many European estates. This attention continues to intensify,...

Nutrition and Osteoporosis: Seeing Through a Glass, Darkly (1 Cor. 13:12) This volume of Advances in Nutritional Research deals with the present state of knowledge relative to the role of nutrition in the etiology of ...

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National Meeting of the American Chemical Society in Dallas, Texas, under...

Four years ago the National Institutes of Child Health and Human Development (NICHD) brought together a group of scientists to Belmont, Maryland to examine the status of human milk banking. During those deliberations, the idea...

This is the second edition of a successful title first published in 1983 and now therefore a decade out of date. The authors consider the development of the right package for a particular food in a particular market, from the...

A collection of articles on the science and practice of canning, covering topics such as food preservation, microbiology, and packaging.This work has been selected by scholars as being culturally important, and is part of the knowledge base of...

Originally published in 1867, this classic work on food chemistry and safety remains relevant today. Bell examines the adulteration of common food and drink items such as tea, coffee, and sugar, as well as the importance of correctly preparing staple...

This groundbreaking work examines the use of sulphurous acid and sulphites as food preservatives, offering a comprehensive look at their benefits and potential dangers. An essential addition to the library of any food scientist or researcher.This work...

This technical manual provides step-by-step instructions for the production of high-quality edible oil from crude corn oil. An essential resource for anyone in the food processing industry.This work has been selected by scholars as being culturally...

This comprehensive guide provides detailed information on the commercial evaporation and drying of fruits, including methods, equipment, and best practices. A valuable resource for anyone involved in the production and processing of dried fruit products...

This comprehensive handbook details the intricacies of shell egg processing plant design. Written by industry experts, it provides an invaluable resource for producers, engineers, and facility managers. With detailed schematics and practical insights,...

A groundbreaking study of diffusion and carbonatation processes in sugar refining, carried out during the 1885 campaign in Ottawa, Kansas. This work laid the foundation for modern scientific methods in the sugar industry, making it an important reference...

If you've ever wondered about the best way to sample cream for testing, this is the book for you. Drawing on decades of practical experience, Lee and Hepburn offer a detailed analysis of various sampling techniques and their relative merits.This work has...

A comprehensive guide to the various technical calculations necessary for running a sugar works, including calculations of quantities and proportions of materials, energy requirements, and production rates. This book is an essential resource for anyone...

Paul Horsin-Déon passe en revue l'histoire et l'évolution de l'industrie sucrière ainsi que les différents types de sucre produits. Il décrit également les méthodes de production du sucre et les problèmes auxquels l'industrie sucrière est confrontée. Cet...

First published in 1905, this book is a comprehensive guide to milk and its products, including butter, cheese, and condensed milk. The book covers the chemical and physical properties of milk, the methods of processing and preserving milk, and the...

This classic piece of technical literature includes tables for measuring the strength of spirits with Sikes's hydrometer, as well as an abstract of the relevant parliamentary act. It is an essential reference for anyone working in the spirits industry or...

This comprehensive handbook provides an in-depth exploration into the chemistry and bacteriology of milk, butter, and cheese. Aikman's expertise shines through in this book, making it an essential resource for anyone interested in the science of dairy...

Cet ouvrage propose une vue d'ensemble complète des procédés de meunerie, boulangerie, biscuiterie et de la production de produits dérivés des légumineuses. Le livre constitue une lecture incontournable pour les professionnels de l'agroalimentaire.This...

Cet ouvrage est un guide pratique pour l'inspection des abattoirs et des viandes destiné aux professionnels de la santé, aux vétérinaires, aux autorités de contrôle de la santé publique et aux travailleurs du secteur de l'alimentation. L'auteur Victor...

This comprehensive guide provides a detailed overview of the methods used to examine milk and dairy products, covering everything from sample collection to laboratory analysis. It is an essential reference work for anyone working in the milk and dairy...

Ce manuel technique est un guide indispensable pour les professionnels de l'industrie agroalimentaire, qui y trouveront les connaissances nécessaires pour élaborer des huiles de haute qualité, tout en respectant les normes d'hygiène et de sécurité en...

Originally published in 1920, this is a pioneering study of the biochemical processes that occur during the ripening of Camembert cheese. Arthur Wayland Dox, an American biochemist, analyzes the role of proteolytic enzymes in the breakdown of protein...

This volume contains a set of tables for measuring the amount of alcohol in spirits and other alcoholic beverages, along with useful notes and instructions. An essential reference for anyone involved in the production or sale of alcoholic beverages.This...