Food and beverage technology Books

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...

The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. Autoxidation...

This book provides a comparative analysis of edge cities in Greece, Spain, Paris, Finland and the UK, offering a theoretical analysis of the edge city and of post-suburban Europe.

Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological...