Food And Beverages Part Ii
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Fermented Foods Part I
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Author : Didier Montet
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Fermented Foods Part I written by Didier Montet and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Science categories.
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process bioc
Chemical Deterioration And Physical Instability Of Food And Beverages
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Author : Leif H. Skibsted
language : en
Publisher: Woodhead Publishing Limited
Release Date : 2010
Chemical Deterioration And Physical Instability Of Food And Beverages written by Leif H. Skibsted and has been published by Woodhead Publishing Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Technology & Engineering categories.
For a food product to be a success, it must be stable throughout shelf life. Deterioration due to chemical changes and alterations or physical instability is not always recognized, yet can be as problematic as microbial spoilage. This book provides a review of key topics in this area. It starts by considering chemical reactions that can negatively affect food quality, such as oxidative rancidity, and their measurement. Chapters then review deterioration associated with physical changes, such as moisture loss, crystallization, and emulsion breakdown. From there, it examines likely effects on different foods and beverages, including bakery products, fruits and vegetables, ready-to-eat meals and wine.
Sensory Analysis For Food And Beverage Quality Control
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Author : David Kilcast
language : en
Publisher: Woodhead Pub Limited
Release Date : 2010
Sensory Analysis For Food And Beverage Quality Control written by David Kilcast and has been published by Woodhead Pub Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010 with Business & Economics categories.
"áIn my opinion this book fills a serious hole in commercial sensory literature. This is a comprehensive text on a crucial topic. I will certainly be using it in my courses.' Dr Hal MacFie, Hal MacFie Training Services, UK" "Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages" "Chapters in Part I cover the key aspects to consider when designing a sensory QC program. The second part focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish." "Sensory analysis for food and beverage quality control will be an essential reference work for anyone setting up or operating a sensory QC program, or researching sensory QC."--BOOK JACKET.
Handbook Of Fermented Food And Beverage Technology Two Volume Set
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-21
Handbook Of Fermented Food And Beverage Technology Two Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-21 with Technology & Engineering categories.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Food And Beverage Stability And Shelf Life
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Author : David Kilcast
language : en
Publisher: Elsevier
Release Date : 2011-04-08
Food And Beverage Stability And Shelf Life written by David Kilcast and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-08 with Technology & Engineering categories.
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products. Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood. With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Medicinal And Environmental Chemistry Experimental Advances And Simulations Part Ii
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Author : Tahmeena Khan
language : en
Publisher: Bentham Science Publishers
Release Date : 2021-09-02
Medicinal And Environmental Chemistry Experimental Advances And Simulations Part Ii written by Tahmeena Khan and has been published by Bentham Science Publishers this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09-02 with Science categories.
Medicinal and Environmental Chemistry: Experimental Advances and Simulations is a collection of topics that highlight the use of pharmaceutical chemistry to assess the environment or make drug design and chemical testing more environment friendly. The eleven chapters included in the second part of this book set cover diverse topics, blending the fields of environmental chemistry and medicinal chemistry and have been authored by experts, scientists and academicians from renowned institutions. This part is more specialized in nature, focusing primarily on the effects of air pollution and water contamination on human health. Chapters covering pharmaceutical interventions and pollution control measures, respectively follow these initial topics. Part II also features specialized topics that aim to address some unique challenges of the above mentioned problems including antibiotic pollution, pharmaceutical analysis of pollutants, chemosensors, biosteric modifications and new drug development strategies against SARS-CoV2. Key Features: 1. 11 topics which blend environmental chemistry and medicinal chemistry 2. Contributions from more than 40 experts 3. Includes topics covering effects of air pollution on human health and disease 4. Includes specialized topics on pharmaceutical analysis in the environment, and modifications of compounds for pharmaceutical purposes 5. Bibliographic references This reference is an essential source of information for readers and scholars involved in environmental chemistry, pollution management and pharmaceutical chemistry courses at graduate and undergraduate levels. Professionals and students involved in occupational medicine will also benefit from the wide range of topics covered.
Fermented Foods Part Ii
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Author : Ramesh C. Ray
language : en
Publisher: CRC Press
Release Date : 2017-05-25
Fermented Foods Part Ii written by Ramesh C. Ray and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-25 with Technology & Engineering categories.
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Handbook Of Plant Based Fermented Food And Beverage Technology
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-17
Handbook Of Plant Based Fermented Food And Beverage Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-17 with Technology & Engineering categories.
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Aseptic Processing And Packaging Of Food And Beverages
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Author : Jairus R. D. David
language : en
Publisher: CRC Press
Release Date : 1996-02-06
Aseptic Processing And Packaging Of Food And Beverages written by Jairus R. D. David and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1996-02-06 with Technology & Engineering categories.
Aseptic Processing and Packaging of Food explains how aseptic processing and packaging first began and traces its fascinating progression over the last fifty years. It explores current technologies, discusses why they are used today, and explains why certain basic approaches to critical operations, such as pumping, heat exchange, fluid flow, and controls, must be applied. Commercially used heating and holding concepts are also explained, with emphasis on avoiding problems. This unique book states the technique and method of choice for accurate flow control (timing). It includes an explanation of secondary flow and describes its use to solve many of the heat exchange and fluid flow problems associated with particle-containing products. It also discusses the manufacturers of aseptic packaging equipment, exploring the types of products they produce and the advantages and disadvantages of their product design. Aseptic Processing and Packaging of Food fills in many of the information gaps left by other sources - a must-have reference for anyone working in this area.
Colour Additives For Foods And Beverages
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Author : Michael J. Scotter
language : en
Publisher: Elsevier
Release Date : 2015-02-04
Colour Additives For Foods And Beverages written by Michael J. Scotter and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-02-04 with Technology & Engineering categories.
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception