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Author :
Publisher :
ISBN 13 :
Total Pages : 662 pages
Book Rating : 4.E/5 ( download)
Download or read book Flüssiges obst written by and published by . This book was released on 1995 with total page 662 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : R S Singhal
Publisher : Woodhead Publishing
ISBN 13 : 9781855732995
Total Pages : 566 pages
Book Rating : 4.7/5 (329 download)
Download or read book Handbook of Indices of Food Quality and Authenticity written by R S Singhal and published by Woodhead Publishing. This book was released on 1997-07 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: The area of food adulteration is one of increasing concern for all those in the food industry. This book compares and evaluates indices currently used to assess food authenticity.
Author : Nirmal K. Sinha
Publisher : John Wiley & Sons
ISBN 13 : 1118352637
Total Pages : 724 pages
Book Rating : 4.1/5 (183 download)
Download or read book Handbook of Fruits and Fruit Processing written by Nirmal K. Sinha and published by John Wiley & Sons. This book was released on 2012-06-20 with total page 724 pages. Available in PDF, EPUB and Kindle. Book excerpt: HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production. They come in many varieties, shapes, sizes, colors, flavors, and textures and are an important part of a healthy diet and the global economy. Besides vitamins, minerals, fibers, and other nutrients, fruits contain phenolic compounds that have pharmacological potential. Consumed as a part of a regular diet, these naturally occurring plant constituents are believed to provide a wide range of physiological benefits through their antioxidant, anti-allergic, anti-carcinogenic, and anti-inflammatory properties. Handbook of Fruits and Fruit Processing distils the latest developments and research efforts in this field that are aimed at improving production methods, post-harvest storage and processing, safety, quality, and developing new processes and products. This revised and updated second edition expands and improves upon the coverage of the original book. Some highlights include chapters on the physiology and classification of fruits, horticultural biochemistry, microbiology and food safety (including HACCP, safety and the regulation of fruits in the global market), sensory and flavor characteristics, nutrition, naturally present bioactive phenolics, postharvest physiology, storage, transportation, and packaging, processing, and preservation technologies. Information on the major fruits includes tropical and super fruits, frozen fruits, canned fruit, jelly, jam and preserves, fruit juices, dried fruits, and wines. The 35 chapters are organized into five parts: Part I: Fruit physiology, biochemistry, microbiology, nutrition, and health Part II: Postharvest handling and preservation of fruits Part III: Product manufacturing and packaging Part IV: Processing plant, waste management, safety, and regulations Part V: Production, quality, and processing aspects of major fruits and fruit products Every chapter has been contributed by professionals from around the globe representing academia, government institutions, and industry. The book is designed to be a valuable source and reference for scientists, product developers, students, and all professionals with an interest in this field.
Author : Herta Ziegler
Publisher : John Wiley & Sons
ISBN 13 : 3527611460
Total Pages : 852 pages
Book Rating : 4.5/5 (276 download)
Download or read book Flavourings written by Herta Ziegler and published by John Wiley & Sons. This book was released on 2007-09-24 with total page 852 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Author : P. G. Martin
Publisher : Food & Agriculture Org.
ISBN 13 : 9789251008447
Total Pages : 428 pages
Book Rating : 4.0/5 (84 download)
Download or read book Manuals of Food Quality Control written by P. G. Martin and published by Food & Agriculture Org.. This book was released on 1979 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Keith W. Waldron
Publisher : Elsevier
ISBN 13 : 1845697057
Total Pages : 676 pages
Book Rating : 4.8/5 (456 download)
Download or read book Handbook of Waste Management and Co-Product Recovery in Food Processing written by Keith W. Waldron and published by Elsevier. This book was released on 2009-10-26 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: ...an ideal information source for those involved in managing waste and recovering waste for use in products to produce revenue...(Food Science and Technology - review of Volume 1)This is a most welcome addition to the literature, likely to be essential study material for both technologists and process engineers.(The Chemical Engineer - review of Volume 1)Food processors are under pressure, both from consumers and legislation, to reduce the amount of waste they produce and to consume water and energy more efficiently. Handbook of waste management and co-product recovery in food processing provides essential information about the major issues and technologies involved in waste co-product valorisation, methods to reduce water and energy consumption, waste reduction in particular food industry sectors and end waste management.Opening chapters in Part one of Volume 2 cover economic and legislative drivers for waste management and co-product recovery. Part two discusses life cycle analysis and closed-loop production systems to minimise environmental impacts in food production. It also includes chapters on water and energy use as well as sustainable packaging. Part three reviews methods for exploiting co-products as food and feed ingredients, whilst the final part of the book discusses techniques for non-food exploitation of co-products from food processing. - Provides essential information about the major issues and technologies involved in waste product valorisation - Examines methods to reduce water and energy consumption in partciular food industry sectors - Discusses the economic and legislative drivers for waste management and co-product recovery
Author : Andrew G.H. Lea
Publisher : Springer Science & Business Media
ISBN 13 : 1461501873
Total Pages : 438 pages
Book Rating : 4.4/5 (615 download)
Download or read book Fermented Beverage Production written by Andrew G.H. Lea and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic beverages, as well as those specific to a variety of individual beverages. The second edition features three new chapters on sparkling wines, rums, and Latin American beverages such as tequila, as well as thorough updating of information on new technologies and current scientific references.
Author : Walter Brockmann
Publisher : John Wiley & Sons
ISBN 13 : 3527318984
Total Pages : 433 pages
Book Rating : 4.5/5 (273 download)
Download or read book Adhesive Bonding written by Walter Brockmann and published by John Wiley & Sons. This book was released on 2009-01-07 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Both solid knowledge of the basics as well as expert knowledge is needed to create rigid, long-lasting and material-specific adhesions in the industrial or trade sectors. Information that is extremely difficult and time-consuming to find in the current literature. Written by specialists in various disciplines from both academia and industry, this handbook is the very first to provide such comprehensive knowledge in a compact and well-structured form. Alongside such traditional fields as the properties, chemistry and characteristic behavior of adhesives and adhesive joints, it also treats in detail current practical questions and the manifold applications for adhesives.
Author : M. A. Amerine
Publisher : Univ of California Press
ISBN 13 : 0520317157
Total Pages : 1020 pages
Book Rating : 4.5/5 (23 download)
Download or read book Table Wines written by M. A. Amerine and published by Univ of California Press. This book was released on 2023-07-28 with total page 1020 pages. Available in PDF, EPUB and Kindle. Book excerpt: This title is part of UC Press's Voices Revived program, which commemorates University of California Press’s mission to seek out and cultivate the brightest minds and give them voice, reach, and impact. Drawing on a backlist dating to 1893, Voices Revived makes high-quality, peer-reviewed scholarship accessible once again using print-on-demand technology. This title was originally published in 1970.
Author : Maynard A. Amerine
Publisher : Univ of California Press
ISBN 13 : 9780520016576
Total Pages : 1056 pages
Book Rating : 4.0/5 (165 download)
Download or read book Table Wines written by Maynard A. Amerine and published by Univ of California Press. This book was released on 1970-01-01 with total page 1056 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jiri Davidek
Publisher : CRC Press
ISBN 13 : 1351083384
Total Pages : 280 pages
Book Rating : 4.3/5 (51 download)
Download or read book Natural Toxic Compounds of Foods written by Jiri Davidek and published by CRC Press. This book was released on 2018-01-18 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes the knowledge of naturally occurring toxic and antinutritive food compounds. It includes those plants and animals of value or potential value for human nutrition, either by direct consumption or indirect. as feed for domestic animals. Also included are toxic and antinutritive compounds formed from food components during processing and storage, as well as the toxic and antinutritive compounds present as natural constituents in raw materials and foodstuffs. FEATURES: Discusses food intolerance-inducing compounds, toxins and toxic compounds; Focuses on the most frequently occurring intolerances; Describes the reaction conditions for the formation of these compounds, as well as for their degradation; Considers nitroso compounds and ethyl carbamate formation.
Author : Erich Ziegler
Publisher : Wiley-VCH
ISBN 13 :
Total Pages : 736 pages
Book Rating : 4.E/5 ( download)
Download or read book Flavourings written by Erich Ziegler and published by Wiley-VCH. This book was released on 1998-12-14 with total page 736 pages. Available in PDF, EPUB and Kindle. Book excerpt: The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book.
Author :
Publisher :
ISBN 13 :
Total Pages : 1276 pages
Book Rating : 4.:/5 (31 download)
Download or read book Bibliography of Agriculture written by and published by . This book was released on 1978 with total page 1276 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Gregory A. Tucker
Publisher : Springer Science & Business Media
ISBN 13 : 1461521475
Total Pages : 329 pages
Book Rating : 4.4/5 (615 download)
Download or read book Enzymes in Food Processing written by Gregory A. Tucker and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent years have seen a rapid increase in the use of enzymes as food processing tools, as an understanding of their means of control has improved. Since publication of the first edition of this book many new products have been commercially produced and the corresponding number of published papers has swollen. This second edition has been fully revised and updated to cover changes in the last five years. It continues to provide food technologists, chemists, biochemists and microbiologists with an authoritative, practical and detailed review of the subject.
Author : Sabrina Kotter-Seel
Publisher : Herbert Utz Verlag
ISBN 13 : 3831646988
Total Pages : 266 pages
Book Rating : 4.8/5 (316 download)
Download or read book Sensorial and analytical profiling of orange juice and apple juice written by Sabrina Kotter-Seel and published by Herbert Utz Verlag. This book was released on 2018-01-26 with total page 266 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the modern product development process, newly developed products have to be tested in terms of their analytical and sensorial stability throughout the whole shelf-life. A real-time storage at ambient conditions until reaching the best before date is not efficient considering the required time and in commercial resources. Therefore, accelerated shelf-life testing (ASLT) has become a central step in the usual product development procedure. The objective of this work was the development and establishment of prediction models regarding the stability and shelf-life of orange juice and apple juice. To this end, the juices were stored at different temperatures and were investigated regarding their sensory profiles by quantitative descriptive analysis (QDA) and their compositions of volatiles by untargeted profiling via GC-MS. The final prediction models were derived by combination of the sensory and volatiles-related data sets in a holistic prediction approach.
Author : Diane M. Barrett
Publisher : CRC Press
ISBN 13 : 1420040073
Total Pages : 864 pages
Book Rating : 4.4/5 (2 download)
Download or read book Processing Fruits written by Diane M. Barrett and published by CRC Press. This book was released on 2004-08-30 with total page 864 pages. Available in PDF, EPUB and Kindle. Book excerpt: The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes. Revised and updated by an international team of contributors, the second edition includes the latest advances in processing technology, scientific research, and regulatory requirements. Expanded coverage inclu
Author : Charles W. Bamforth
Publisher : Oxford Handbooks
ISBN 13 : 0199742707
Total Pages : 833 pages
Book Rating : 4.1/5 (997 download)
Download or read book The Oxford Handbook of Food Fermentations written by Charles W. Bamforth and published by Oxford Handbooks. This book was released on 2014 with total page 833 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.
