Improvement Of Liquid Smoke Flavor
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Improvement Of Liquid Smoke Flavor
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Author : Oscar Green Gilbert
language : en
Publisher:
Release Date : 1948
Improvement Of Liquid Smoke Flavor written by Oscar Green Gilbert and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1948 with Meat categories.
Improving The Flavour Of Cheese
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Author : B C Weimer
language : en
Publisher: Elsevier
Release Date : 2007-04-30
Improving The Flavour Of Cheese written by B C Weimer and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-04-30 with Technology & Engineering categories.
Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry. However, the manufacture of cheeses that are consistently safe and flavourful often eludes scientists. Developments such as high throughput genome sequencing and metabolite analysis are having a significant impact on research, leading to the development of new tools to control and improve the flavour of cheese. With contributions from an international array of acclaimed authors, Improving the flavour of cheese, provides crucial reviews of recent research in the field.The book begins with a summary of cheese ripening and the compounds associated with cheese flavour. Part one discusses the metabolism of specific substrates to flavour compounds by microbes associated with milk and cheese. Part two reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour. Part three addresses the measurement of cheese flavour. The book concludes with a selection of case studies on specific product types such as hard Italian, brined cheese, as well as low fat and soft-ripened cheeses.Improving the flavour of cheese provides a unique review of emerging techniques and ideas to control the flavour of cheese. This original book will be a standard reference for those concerned with the development and manufacture of cheese. Discusses the wealth of research in the area of flavour development Reviews the influence of ingredients, processing and certain chemical and physical factors on cheese flavour Concludes with a selection of case studies on specific product types
Strategies To Improve The Quality Of Foods
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Author : Jose Manuel Lorenzo
language : en
Publisher: Elsevier
Release Date : 2023-10-27
Strategies To Improve The Quality Of Foods written by Jose Manuel Lorenzo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-27 with Medical categories.
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists. Thoroughly explains the technologies applied in the extraction of bioactive compounds from different sources Brings the fundaments and latest developments for each technology, along with their main bioactive compounds Discusses the aspects of extraction technologies and strategies to obtain extracts rich in bioactive compounds
Smoke In Food Processing
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Author : Joseph A. Maga
language : en
Publisher: CRC Press
Release Date : 2018-02-06
Smoke In Food Processing written by Joseph A. Maga and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-02-06 with Science categories.
Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial properties of the smoked food.Aside from beneficial properties, one must also consider potential health concerns associated with certain woods and their resulting smoke.
The Use Of Liquid Smoke In The Control Of Lipid Oxidation And Warmed Over Flavor In Restructured Meats
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Author : Sueann Kay Schwanke
language : en
Publisher:
Release Date : 1993
The Use Of Liquid Smoke In The Control Of Lipid Oxidation And Warmed Over Flavor In Restructured Meats written by Sueann Kay Schwanke and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1993 with categories.
Tobacco And Its Alternative Uses
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Author : Dr. Raman Manoharlal , Dr. G. V. S. Saiprasad
language : en
Publisher: StoryMirror Infotech Pvt Ltd
Release Date : 2023-07-20
Tobacco And Its Alternative Uses written by Dr. Raman Manoharlal , Dr. G. V. S. Saiprasad and has been published by StoryMirror Infotech Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-07-20 with Medical categories.
About the Book: Tobacco (Nicotiana sp.), an industrial and valuable 'cash-crop', is a major economic-force in >125 countries. These plants generate enormous economic benefits in terms of farm-income, revenue-generation and foreign exchange earnings. However, being constantly under radar by FDA and various health authorities due to ever increasing environmental and health concerns, future of tobacco seems to be in jeopardy. Traditionally, tobacco is grown and processed into various 'smoke' and 'smoke-less' products. The chemistry, biology & pharmacological properties of these metabolites has been exploited as a promising & high-value alternative source in enormous commercial applications (viz. food, feed, bio-fuel, paper, particle-board, toiletries and personal-care products etc. Besides, due to its inherent potential, tobacco also has an incredible history to utilize as an efficient 'bio-factory' for the production of numerous foreign bio-actives having implications in agricultural, cosmetics, fragrance, pharmaceuticals, nutraceuticals and cosmeceuticals. Overall, the unconventional beneficial use of tobacco seems to be endless. Realizing these facts, alternative uses of tobacco have gained considerable momentum to sustain the crop for non-conventional and economic-viable options in recent times. About the Author: Dr. Raman Manoharlal is currently working as Research Scientist at Department for Agri-Sciences at ITC Life Sciences & Technology Centre (LSTC), Bengaluru. He has extensive research experienc in Multidrug Resistance (MDR) in pathogenic fungi. He is currently engaged in plant-sciences research. Dr. G.V.S. Saiprasad is currently working as Senior Principal Scientist & Head of the Department for Agri-Sciences, at ITC Life Sciences & Technology Centre, Bengaluru.Has been granted with 2 patents and gave invited lectures at both international and national conferences.
Processed Meats
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Author : Joseph P. Kerry
language : en
Publisher: Elsevier
Release Date : 2011-07-14
Processed Meats written by Joseph P. Kerry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-07-14 with Technology & Engineering categories.
In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability
Salami
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Author : Gerhard Feiner
language : en
Publisher: Academic Press
Release Date : 2016-07-26
Salami written by Gerhard Feiner and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-26 with Technology & Engineering categories.
Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers. Provides food safety summaries at the end of each chapter Includes detailed information on the composition and function of raw meat, additives, and technologies Presents recipes on how salami is produced by linking theory and science with the process of making salami Describes how to avoid faulty products and control food safety, etc.
Advances In Smoking Of Foods
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Author : A. Rutkowski
language : en
Publisher: Elsevier
Release Date : 2013-10-22
Advances In Smoking Of Foods written by A. Rutkowski and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-22 with Cooking categories.
Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it. The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored. The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry. The selection is a vital source of information for readers wanting to study the smoke curing of foods.
Carcinogenesis Abstracts
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Author :
language : en
Publisher:
Release Date : 1975
Carcinogenesis Abstracts written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1975 with Carcinogenesis categories.