Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.
The main purpose of this book is to give food technologists in industry and students in training a comprehensive review of research findings by Australian workers in government, university and industrial laboratories from 1900 to 1990.
Today, at the beginning of the third millenium, just three cereal grains - wheat, rice and maize - dominate the world's food supply, accounting for some 75 % of all grains produced.
In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important.
During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology.
This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry.
Long recognized as the bestselling textbook for teaching food engineering to food science students, this 5e transitions with today's students from traditional textbook learning to integrated presentation of the key concepts of food engineering.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.
Der Bundesweite Überwachungsplan (BÜp) ist ein für ein Jahr festgelegter Plan über die zwischen den Bundesländern abgestimmte Durchführung von amtlichen Kontrollen zur Überprüfung der Einhaltung der lebensmittelrechtlichen, weinrechtlichen und tabakrechtlichen Vorschriften.
Nanochitosan-Based Enhancement of Fisheries and Aquaculture: Aligning with Sustainable Development Goal 14 - Life Below Water is an indispensable guide for envisioning an ecologically balanced and prosperous future for aquatic resource management.
In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup.
With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years.
Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.
Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control.
Nutrition Economics: Principles and Policy Applications establishes the core criteria for consideration as new policies and regulations are developed, including application-based principles that ensure practical, effective implementation of policy.
It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components.
Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs.
Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.
At the start of the eighteenth century London had almost 200 breweries producing close on 2 million barrels of beer every year, making the mighty metropolis the brewing capital of the world.
Rather than containing for the most part fairly detailed food science and technology intended for daily use and reference by food scientists and technologists, this book is designed for use by a much wider range of readers concerned with a particular and rapidly expanding area of food production, promotion, marketing, and packaging.
We are at the beginning of the third decade of studies at the molecular level on the pathogenesis of Listeria monocytogenes and the response of the host to its infections.
Cold Plasma in Food and Agriculture: Fundamentals and Applications is an essential reference offering a broad perspective on a new, exciting, and growing field for the food industry.
Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history.
Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis.
Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual nutrients.
