Handbook Of Food And Beverage Stability

Download Handbook Of Food And Beverage Stability full books in PDF, epub, and Kindle. Read online Handbook Of Food And Beverage Stability ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Handbook of Food and Beverage Stability

Author : Bozzano G Luisa
Publisher : Elsevier
ISBN 13 : 0323139299
Total Pages : 853 pages
Book Rating : 4.3/5 (231 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Stability by : Bozzano G Luisa

Download or read book Handbook of Food and Beverage Stability written by Bozzano G Luisa and published by Elsevier. This book was released on 2012-12-02 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations.A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Food and Beverage Stability and Shelf Life

Author : David Kilcast
Publisher : Elsevier
ISBN 13 : 0857092545
Total Pages : 880 pages
Book Rating : 4.8/5 (57 download)

DOWNLOAD NOW!

Book Synopsis Food and Beverage Stability and Shelf Life by : David Kilcast

Download or read book Food and Beverage Stability and Shelf Life written by David Kilcast and published by Elsevier. This book was released on 2011-04-08 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

The Stability and Shelf-Life of Food

Author : Persis Subramaniam
Publisher : Elsevier
ISBN 13 : 1855736586
Total Pages : 353 pages
Book Rating : 4.8/5 (557 download)

DOWNLOAD NOW!

Book Synopsis The Stability and Shelf-Life of Food by : Persis Subramaniam

Download or read book The Stability and Shelf-Life of Food written by Persis Subramaniam and published by Elsevier. This book was released on 2000-08-24 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

Handbook on Natural Pigments in Food and Beverages

Author : Ralf Schweiggert
Publisher : Elsevier
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.3/5 (239 download)

DOWNLOAD NOW!

Book Synopsis Handbook on Natural Pigments in Food and Beverages by : Ralf Schweiggert

Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches

Food Packaging

Author : Gordon L. Robertson
Publisher : CRC Press
ISBN 13 : 9780849337758
Total Pages : 576 pages
Book Rating : 4.3/5 (377 download)

DOWNLOAD NOW!

Book Synopsis Food Packaging by : Gordon L. Robertson

Download or read book Food Packaging written by Gordon L. Robertson and published by CRC Press. This book was released on 2005-09-22 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive and accessible textbook, Food Packaging: Principles and Practice, Second Edition presents an integrated approach to understanding the principles underlying food packaging and their applications. Integrating concepts from chemistry, microbiology, and engineering, it continues in the fine tradition of its bestselling predecessor - and has been completely updated to include new, updated, and expanded content. The author divides the book's subject matter into five parts for ease-of-use. The first part addresses the manufacture, properties, and forms of packaging materials, placing emphasis on those properties that influence the quality and shelf life of food. The second part then details the various types of deteriorative reactions that foods undergo, examines the extrinsic factors controlling their reaction rates, and discusses specific factors influencing shelf life and the methodology used to estimate that shelf life. Chapters on the aseptic packaging of foods, active and intelligent packaging, modified atmosphere packaging, and microwavable food packaging are explored in the third part, while the fourth part describes packaging requirements of the major food groups. The final section examines the safety and legislative aspects of food packaging. The book also includes over 300 industry abbreviations, acronyms, and symbols, and an expansive index. What's New in the Second Edition: Includes five new chapters and diagrams that explain recent developments in packaging materials and processes Provides the latest information on new and active packaging technologies Presents new, updated, and expanded references Adhering to the highly organized format that made the first edition so straightforward and informative, this latest edition of Food Packaging: Principles and Practice presents students with the most essential and cutting-edge information available. The author maintains a website with more information.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 1439849048
Total Pages : 825 pages
Book Rating : 4.4/5 (398 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by : Y. H. Hui

Download or read book Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition written by Y. H. Hui and published by CRC Press. This book was released on 2012-05-17 with total page 825 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Food and Beverage Fermentation Technology

Author : Y. H. Hui
Publisher : CRC Press
ISBN 13 : 9780203913550
Total Pages : 934 pages
Book Rating : 4.9/5 (135 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Fermentation Technology by : Y. H. Hui

Download or read book Handbook of Food and Beverage Fermentation Technology written by Y. H. Hui and published by CRC Press. This book was released on 2004-03-19 with total page 934 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel

Compendium of the Microbiological Spoilage of Foods and Beverages

Author : Michael P. Doyle
Publisher : Springer Science & Business Media
ISBN 13 : 1441908269
Total Pages : 376 pages
Book Rating : 4.4/5 (419 download)

DOWNLOAD NOW!

Book Synopsis Compendium of the Microbiological Spoilage of Foods and Beverages by : Michael P. Doyle

Download or read book Compendium of the Microbiological Spoilage of Foods and Beverages written by Michael P. Doyle and published by Springer Science & Business Media. This book was released on 2009-09-23 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Handbook of Applied Mycology

Author : Arora
Publisher : CRC Press
ISBN 13 : 9780824784911
Total Pages : 634 pages
Book Rating : 4.7/5 (849 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Applied Mycology by : Arora

Download or read book Handbook of Applied Mycology written by Arora and published by CRC Press. This book was released on 1991-08-02 with total page 634 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series

Food and Beverage Management

Author : Bernard Davis
Publisher : Routledge
ISBN 13 : 1136001220
Total Pages : 412 pages
Book Rating : 4.1/5 (36 download)

DOWNLOAD NOW!

Book Synopsis Food and Beverage Management by : Bernard Davis

Download or read book Food and Beverage Management written by Bernard Davis and published by Routledge. This book was released on 2013-01-11 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt: This introductory textbook provides a thorough guide to the management of food and beverage outlets, from their day-to-day running through to the wider concerns of the hospitality industry. It explores the broad range of subject areas that encompass the food and beverage market and its five main sectors – fast food and popular catering, hotels and quality restaurants and functional, industrial, and welfare catering. New to this edition are case studies covering the latest industry developments, and coverage of contemporary environmental concerns, such as sourcing, sustainability and responsible farming. It is illustrated in full colour and contains end-of-chapter summaries and revision questions to test your knowledge as you progress. Written by authors with many years of industry practice and teaching experience, this book is the ideal guide to the subject for hospitality students and industry practitioners alike.

Handbook of Hydrocolloids

Author : Glyn O. Phillips
Publisher : Elsevier
ISBN 13 : 1845695879
Total Pages : 949 pages
Book Rating : 4.8/5 (456 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Hydrocolloids by : Glyn O. Phillips

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Handbook of Food Preservation

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420017373
Total Pages : 1088 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Preservation by : M. Shafiur Rahman

Download or read book Handbook of Food Preservation written by M. Shafiur Rahman and published by CRC Press. This book was released on 2007-07-16 with total page 1088 pages. Available in PDF, EPUB and Kindle. Book excerpt: The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. The ever-increasing number of food products and preservation techniques cr

Handbook of Food and Beverage Stability

Author : George Charalambous
Publisher :
ISBN 13 : 9780121690700
Total Pages : 840 pages
Book Rating : 4.6/5 (97 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food and Beverage Stability by : George Charalambous

Download or read book Handbook of Food and Beverage Stability written by George Charalambous and published by . This book was released on 1986 with total page 840 pages. Available in PDF, EPUB and Kindle. Book excerpt: FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible. A strong synergism between the chemical, agricultural, and related sciences is highly desirable. This handbook attempts to provide in easily accessible detail up-to-date information relevant to the stability of foods and beverages. Highly qualified scientists have compiled an extraordinary amount of data on the chemical, biochemical, and microbiological stability, along with sensory aspects, of selected foods and beverages. These data have been distilled and are presented mostly in tabular form, with a minimum of commentary whenever possible.****A total of 17 chapters (10 on food, 7 on beverages) by renowned experts in their particular fields from the United States, Europe, and Japan present a wealth of food and beverage stability information in handbook format. In particular, the chapters on fish and shellfish, cheese, and meat are remarkable in presenting data not readily available in an easily digestible form.****This handbook, encompassing as it does aging, shelf life, and stability--in short, the knowledge necessary to ensure preservation of our food supply--should help to bring about the above-mentioned synergism between chemical, agricultural, and related sciences. It is expected to fill a need, especially through the convenience of its tabular presentations. A valuable reference book containing useful information for food scienctists and technologists. As the application of science to world food supply needs becomes increasingly important, there is a greater need for improved stability and shelf life of foods and beverages. This handbook distills a great amount of information on all aspects of food and beverage stability into easily accessible, uncluttered tabular form.**A wealth of carefully selected, up-to-date information is compiled on a wide variety of foods and beverages, including:**meat and meat products**fish and shellfish**dairy products**fruits, legumes, and vegetables**bakery goods and more.**Expert researchers in the field present new information, unpublished results, and previously hard-to-find references. All food scientists and technologists will want a copy of this handbook within easy reach in the laboratory.

Preservatives and Preservation Approaches in Beverages

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 012816686X
Total Pages : 562 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Preservatives and Preservation Approaches in Beverages by : Alexandru Grumezescu

Download or read book Preservatives and Preservation Approaches in Beverages written by Alexandru Grumezescu and published by Academic Press. This book was released on 2019-07-17 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts. The book takes a broad, multidisciplinary approach to explore both conventional and novel approaches of the types and uses of preservatives. The latest applications and techniques to reduce the use of non-natural or health-threatening preservation elements are also covered. This is a must-have reference for anyone who needs to increase their technical-scientific knowledge in this field. - Includes information on the use of hurdle technology in the preservation of beverages - Provides the latest research and impact of antimicrobial use in the beverages industry - Presents the benefits and risks of preservatives to ensure safety in beverage products

Colour Additives for Foods and Beverages

Author : Michael J. Scotter
Publisher : Elsevier
ISBN 13 : 1782420207
Total Pages : 260 pages
Book Rating : 4.7/5 (824 download)

DOWNLOAD NOW!

Book Synopsis Colour Additives for Foods and Beverages by : Michael J. Scotter

Download or read book Colour Additives for Foods and Beverages written by Michael J. Scotter and published by Elsevier. This book was released on 2015-02-04 with total page 260 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Food Processing for Increased Quality and Consumption

Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
ISBN 13 : 0128114991
Total Pages : 526 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Food Processing for Increased Quality and Consumption by : Alexandru Mihai Grumezescu

Download or read book Food Processing for Increased Quality and Consumption written by Alexandru Mihai Grumezescu and published by Academic Press. This book was released on 2018-04-08 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also emphasizing the newest aspects of investigated technologies and specific food products through recently developed processing methods. As processed foods are more frequently consumed, there is increased demand to produce foods that attract people based on individual preferences, such as taste, texture or nutritional value. This book provides advantageous tools that improve food quality, preservation and aesthetics. - Examines different frying techniques, dielectric defrosting, high pressure processing, and more - Provides techniques to improve the quality and sensory aspects of foods - Includes processing techniques for meat, fish, fruit, alcohol, yogurt and whey - Outlines techniques for fresh, cured and frozen foods - Presents processing methods to improve the nutritional value of foods

Handbook of Nutraceuticals and Functional Foods

Author : ROBERT E C WILDMAN, PhD
Publisher : CRC Press
ISBN 13 : 1420006185
Total Pages : 562 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Nutraceuticals and Functional Foods by : ROBERT E C WILDMAN, PhD

Download or read book Handbook of Nutraceuticals and Functional Foods written by ROBERT E C WILDMAN, PhD and published by CRC Press. This book was released on 2016-04-19 with total page 562 pages. Available in PDF, EPUB and Kindle. Book excerpt: Scientific advances in this field have not only given us a better understanding of what is an optimal diet, but has allowed food and nutraceutical companies to market products with specific health claims, fortify existing foods, and even create new foods designed for a particular health benefit. Handbook of Nutraceuticals and Functional Foods, Second Edition, compiles the latest data from authoritative, scientific sources. It provides hard evidence on the prophylactic and medicinal properties of many natural foods. This handbook reviews more than 200 nutraceutical compounds. Each chapter includes the chemical properties, biochemical activity, dietary sources, and evidentiary findings for each compound. New topics include the use of exopolysaccharides from lactic acid bacteria, protein as a functional ingredient for weight loss, and nutraceuticals to be used in the adjunctive treatment of depression. Two new chapters discuss recent evidence on oxidative stress and the antioxidant requirements of athletes as well as the use of nutraceuticals for inflammation. The scientific investigation of nutrition and lifestyle changes on the pain and debilitation of osteoarthritis is the subject of another new article. The book concludes with a look at future marketing opportunities paying particular attention to the alleviation of obesity. With contributions from a panel of leading international experts, Handbook of Nutraceuticals and Functional Foods, Second Edition, provides instant access to comprehensive, cutting edge data, making it possible for food scientists, nutritionists, and researchers to utilize this ever growing wealth of information.