Food and beverage technology

Extrusion cooking is an ideal method for manufacturing a number of food products from snacks and breakfast cereals to baby foods.

Given its fragmented development, EU food law can be seen as both complex and confusing.

Cereals processing is one of the oldest and most important of all food technologies.

Genetic modification is one of the most important and controversial issues facing the food industry - nowhere more so than in cereal production and processing.

The final manual describes the range of packaging options available together with storage and handling, highlighting the key issues in retaining product quality.

This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved.

This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput.

This stage in biscuit production is often a source of problems.

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world.

This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions.

This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

Antioxidants are increasingly important additives in food processing.

The food industry faces an unprecedented level of scrutiny.

The link between nutrition, food and health is well established and the global interest in these areas generates new information every day.

Vitamin A has an important role to play in vision, bone growth, reproduction, cell division, and cell differentiation.

Soil is essential to agriculture and a resource that cannot be replaced easily.

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today.

Isoflavones remain the subject of many scientific studies most of which reveal them to have some health benefits.

Food additives have played and still play an essential role in the food industry.

Caffeine is known to stimulate the central nervous system but what other functions does it have?

B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate.

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on "e;New developments in Acacia Gums Research and Products"e;, this book covers the production, identification, classification and application of these important carbohydrate polymers.

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary.

As the world's population continues to grow so does the demand for food, and in consequence the amount of material left over from food production.

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge.

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity.

The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature.

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction.

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards.

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece.

This multi-authored book is edited by an expert in the field and includes chapters from international contributors.

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food.

This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

This book is the proceedings from a national conference on allergen management.

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection.

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment.

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture.

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease.

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research.

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging.

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs.

Fish and seafood are prime sources of animal protein.

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging.

Food processing has moved on from being a craft to a modern technology.

The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media.