Food and beverage technology

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science.

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense.

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses.

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).

Food has a fundamental position in society, ensuring health, happiness and political stability.

Food has a fundamental position in society, ensuring health, happiness and political stability.

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.

The HACCP (Hazard Analysis and Critical Control Points) system is still recognised internationally as the most effective way to produce safe food throughout the supply chain, but a HACCP system cannot operate in a vacuum.

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.

Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution.

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion.

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries.

The recording and analysis of food data are becoming increasingly sophisticated.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades.

Food flavour technology is of key importance for the food industry.

This brand new comprehensive text and reference book is designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits.

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes.

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods.

The second edition of this successful book highlights the widespread use of enzymes in food processing improvement and innovation, explaining how they bring advantages.

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain.

The mixing of liquids, solids and gases is one of the most common unit operations in the food industry.

Drying is by far the most useful large scale operation method of keeping solid foods safe for long periods of time, and is of fundamental importance in most sectors of food processing.

Biotechnology can deliver complex flavors both as fermentation products and single constituents.

Oils and fats are almost ubiquitous in food processing whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control.

WINNER OF A GOURMAND WORLD COOKBOOK AWARD 2009!

The Society of Dairy Technology (SDT) has joined with Wiley-Blackwell to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern large-scale dairy operations.

Water is the major contributor to the eating and keeping qualities and structure of baked products.

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to microorganisms in food.

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK.

This unique textbook takes a holistic approach to food poisoning and food hygiene, explaining in clear and non-technical language the causes of food poisoning with practical examples from 'real-life' outbreaks.

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives.

Food research (and funding) is becoming more and more focused on health.

Microorganisms in Foods 8: Use of Data for Assessing Process Control and Product Acceptance is written by the International Commission on Microbiological Specifications for Foods with assistance from a limited number of consultants.

Much has happened in the brewing industry since the last edition of this book was published in 1996.

Quality is a composite term encompassing many characteristics of foods.

Advanced Dairy Chemistry-l: Proteins is the first volume of the third edition of the series on advanced topics in Dairy Chemistry, which started in 1982 with the publication of Developments in Dairy Chemistry.

Microscopy plays an integral role in the research and development of new medicines.

The book will educate and decode the role of vitamins, essential fatty acids and other nutraceuticals on skin health and their tremendous impact to the current needs of the skin care industry.

The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.

Based on an EU workshop at the end of 2005, the book discusses risk and our food supply.

The book will provide an overview of the advancement of fundamental knowledge and applications of antimicrobial peptides in biomedical, agricultural, veterinary, food, and cosmetic products.

Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.