Beverages Processing And Technology
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Beverages Processing And Technology
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Author : Deepak Mudgil
language : en
Publisher: Scientific Publishers
Release Date : 2018-06-01
Beverages Processing And Technology written by Deepak Mudgil and has been published by Scientific Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-01 with Technology & Engineering categories.
The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.
Beverages
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Author :
language : en
Publisher:
Release Date : 2018
Beverages written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018 with categories.
Chemistry And Technology Of Soft Drinks And Fruit Juices
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Author : Philip R. Ashurst
language : en
Publisher: John Wiley & Sons
Release Date : 2008-04-15
Chemistry And Technology Of Soft Drinks And Fruit Juices written by Philip R. Ashurst and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-04-15 with Technology & Engineering categories.
Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. The market for these products continues to show a remarkable potential for growth. The variety of products and packaging types continues to expand, and among the more significant developments in recent years has been the increase in diet drinks of very high quality, many of which are based on spring or natural mineral water. This book provides an overview of the chemistry and technology of soft drinks and fruit juices. The original edition has been completely revised and extended, with new chapters on Trends in Beverage Markets, Fruit and Juice Processing, Carbohydrate and Intense Sweeteners, Non-Carbonated Beverages, Carbonated Beverages, and Functional Drinks containing Herbal Extracts. It is directed at graduates in food science, chemistry or microbiology entering production, quality control, new product development or marketing in the beverage industry or in companies supplying ingredients or packaging materials to the beverage industry.
Beverages
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Author : A. Varnam
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Beverages written by A. Varnam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Food Processing
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Author : Stephanie Clark
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-03
Food Processing written by Stephanie Clark and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-03 with Technology & Engineering categories.
FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to the challenges imposed by emerging pathogens, environmental concerns, shelf life, quality and safety, as well as the dietary needs and demands of humans. In addition to covering food processing principles that have long been essential to food quality and safety, this edition of Food Processing: Principles and Applications, unlike the former edition, covers microbial/enzyme inactivation kinetics, alternative food processing technologies as well as environmental and sustainability issues currently facing the food processing industry. The book is divided into two sections, the first focusing on principles of food processing and handling, and the second on processing technologies and applications. As a hands-on guide to the essential processing principles and their applications, covering the theoretical and applied aspects of food processing in one accessible volume, this book is a valuable tool for food industry professionals across all manufacturing sectors, and serves as a relevant primary or supplemental text for students of food science.
Enzymes In Food And Beverage Processing
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Author : Muthusamy Chandrasekaran
language : en
Publisher: CRC Press
Release Date : 2015-10-23
Enzymes In Food And Beverage Processing written by Muthusamy Chandrasekaran and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-23 with Technology & Engineering categories.
Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts and fundamental principles of enzymes, Enzymes in Foo
Processing And Sustainability Of Beverages
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Author : Alexandru Grumezescu
language : en
Publisher: Woodhead Publishing
Release Date : 2018-12-24
Processing And Sustainability Of Beverages written by Alexandru Grumezescu and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-24 with Technology & Engineering categories.
Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages. Covers a broad range of beverage products to increase knowledge of quality improvement and product development Presents novel food processing technologies on beverage antioxidants Offers sustainable management strategies for implementing added value in beverage products
Recent Trends In Soft Beverages
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Author : L. Jagan Mohan Rao
language : en
Publisher: CRC Press
Release Date : 2011-04-14
Recent Trends In Soft Beverages written by L. Jagan Mohan Rao and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-14 with Technology & Engineering categories.
The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.
High Pressure Processing Of Food
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Author : V.M. Balasubramaniam
language : en
Publisher: Springer
Release Date : 2016-01-28
High Pressure Processing Of Food written by V.M. Balasubramaniam and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-28 with Technology & Engineering categories.
High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Author : Syed S. H. Rizvi
language : en
Publisher: Elsevier
Release Date : 2010-10-28
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries written by Syed S. H. Rizvi and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-28 with Technology & Engineering categories.
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes.Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality.With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. - Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries - Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction - Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes