Food and beverage technology

Cardiovascular disease and Type II diabetes are a growing problem for the developed world, putting an ever greater strain on healthcare systems.

This wide-ranging text reviews the wealth of recent research on assessing and managing the risks from pesticide, veterinary and other chemical residues in food.

Starch is both a major component of plant foods and an important ingredient for the food industry.

Mycotoxins, toxic compounds produced by fungi, pose a significant contamination risk in both animal feed and foods for human consumption.

The application of heat is both an important method of preserving foods and a means of developing texture, flavour and colour.

Brewing is one of the oldest and most complex technologies in food and beverage processing.

Poultry products are universally popular and in recent years the consumption of poultry meat has risen dramatically.

The shelf-life of a product is critical in determining both its quality and profitability.

Degenerative diseases linked to ageing populations are a growing problem for the developed world.

The accurate measurement of additives in food is essential in meeting both regulatory requirements and the need of consumers for accurate information about the products they eat.

The ability to trace and authenticate a food product is of major concern to the food industry.

Environmental awareness in the food industry has become increasingly important in recent years, as a result of consumer pressure and increasing regulation.

Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer.

Extending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry.

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality.

Texture is one of the most important attributes used by consumers to assess food quality.

A high standard of hygiene is a prerequisite for safe food production, and the foundation on which HACCP and other safety management systems depend.

Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing.

Packaging continues to be one of the most important and innovative areas in food processing.

Plant foods are rich in micronutrients, but they also contain an immense variety of biologically-active, non-nutritive compounds that contribute to colour, flavour and other characteristics.

Off-flavours and taints are defined as unpleasant odours or tastes, the first resulting from the natural deterioration of a food, the second from its contamination by some other chemical.

One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance.

The emergence of 'minimal' processing techniques, which have a limited impact on a food's nutritional and sensory properties, has been a major new development in the food industry.

Colour is one of the most important cues used by consumers to assess the quality of a food product.

Thermal technologies have long been at the heart of food processing.

This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology.

Many measurements of product and process characteristics have traditionally been 'off-line', involving removing the product and taking it to a quality control laboratory for analysis over a period of hours or even days.

The dairy sector continues to be at the forefront of innovation in food processing.

Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life.

The processing and supply of fish products is a huge global business.

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management.

Meat is both a major food in its own right and a staple ingredient in many food products.

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food.

Fruit and vegetables are both major food products in their own right and key ingredients in many processed foods.

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.

Practical dehydration has long been recognised as a standard text for the industry.

Nitrate and nitrite are potentially dangerous substances which can have a detrimental effect on the ecological balance of rivers and lakes, and can cause harm to human health.

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality.

The Hazard Analysis and Critical Control Point (HACCP) system has now become generally accepted as the key safety management system for the food industry worldwide.

The first edition of this book quickly established itself as the standard reference in its field, and the second edition consolidates this reputation.

Food quality has traditionally been assessed in terms of wholesomeness, acceptability and adulteration.

Herbs and spices are among the most versatile and widely used ingredients in food processing.

The recent outbreaks of E.

Genetic modification is one of the most important and controversial issues facing the food industry.

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products.

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry.

J Ralph Blanchfield has brought together a distinguished panel of European and American experts from industry and academia.

The publication of this book has been perfectly timed to serve the needs of a rapidly expanding industry.

Frying is one of the oldest and most widely-used of food processes.

Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry.