Handbook Of Meat Processing

Author by : Fidel Toldrá
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 39
Total Download : 248
File Size : 43,8 Mb
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Description : This handbook comprehensively presents the current status of themanufacturing of the most important meat products. Editor andrenowned meat expert Fidel Toldrá heads an internationalcollection of meat scientists who have contributed to thisessential reference book. Coverage is divided into three parts. Part one, Technologies,begins with discussions on meat chemistry, biochemistry and qualityand then provides background information on main technologiesinvolved in the processing of meat, such as freezing, cooking,smoking, fermentation, emulsification, drying and curing. Alsoincluded are key chapters on packaging, spoilage prevention andplant cleaning and sanitation. Part two, Products, is focused on the description of themanufacture of the most important products, including cooked anddry-cured hams, cooked and fermented sausages, bacon, canned meat,paté, restructured meats and functional meat products. Eachchapter addresses raw materials, ingredients and additives,processing technology, main types of products, production data,particular characteristics and sensory aspects, and futuretrends. Part three, Controls, offers current approaches for the controlof the quality and safety of manufactured meat products, withcoverage including sensory evaluation; chemical and biologicalhazards including GMOs; HACCP; and quality assurance. This book is an invaluable resource for all meat scientists,meat processors, R&D professionals and product developers. Key features: Unparalleled international expertise of editor and contributingauthors Addresses the state of the art of manufacturing the mostimportant meat products Special focus on approaches to control the safety and qualityof processed meats Extensive coverage of production technologies, sanitation,packaging and sensory evaluation


Meat Processing Handbook

Author by : Michigan State University. Cooperative Extension Service
Languange : en
Publisher by : Unknown
Format Available : PDF, ePub, Mobi
Total Read : 42
Total Download : 349
File Size : 41,7 Mb
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Description :


Processed Meats

Author by : A.M. Pearson
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 51
Total Download : 131
File Size : 50,8 Mb
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Description : Reflecting the changes taking place in the meat processing industry, this updated edition provides a comprehensive introduction to the principles and practices involved in processing meat and poultry into consumer products. The volume covers a range of topics, from the economics of processing to the industry's recent trends and new developments, including new chapters on spices and low fat processed meat. Processed Meats is a unique and valuable text for undergraduate and graduate students. In addition, professionals in the meat and poultry industries will benefit from the current information found in this new, single-source guide.


Advanced Technologies For Meat Processing

Author by : Fidel Toldrá
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 69
Total Download : 788
File Size : 46,6 Mb
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Description : As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and excellent reputations, and brings together all the advances in a wide and varied number of technologies that are applied in different stages of meat processing. This second edition contains 21 chapters, combining updated and revised versions of several chapters with entirely new chapters that deal with new online monitoring techniques like hyperspectral imaging and Raman spectroscopy, the use of nanotechnology for sensor devices or new packaging materials and the application of omics technologies like nutrigenomics and proteomics for meat quality and nutrition. The book starts with the control and traceability of genetically modified farm animals, followed by four chapters reporting the use of online non-destructive monitoring techniques like hyperspectral imaging and Raman spectroscopy, real-time PCR for pathogens detection, and nanotechnology-based sensors. Then, five chapters describe different advanced technologies for meat decontamination, such as irradiation, hydrostatic and hydrodynamic pressure processing, other non-thermal technologies, and the reduction in contaminants generation. Nutrigenomics in animal nutrition and production is the object of a chapter that is followed by five chapters dealing with nutritional-related issues like bioactive peptides, functional meats, fat and salt reduction, processing of nitrite-free products, and the use of proteomics for the improved processing of dry-cured meats. The last four chapters are reporting the latest developments in bacteriocins against meat-borne pathogens, the functionality of bacterial starters, modified atmosphere packaging and the use of new nanotechnology-based materials for intelligent and edible packaging.


Advances In Meat Processing Technology

Author by : Alaa El-Din A. Bekhit
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 76
Total Download : 306
File Size : 46,6 Mb
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Description : Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise of meat scientists and food engineers in a holistic approach toward the processing of meat. The meat industry strives to deliver consistent high quality and safe meat products. Readers can benefit from knowledge generated by meat science researchers by achieving a greater understanding of the nature of meat, and the engineering technology required for meat processing. This book comprises 17 full chapters that provide up-to-date and fundamental information on current topics in meat processing. This inculdes novel technologies, such as the application of pulsed electric field, meat stretching and shaping, ultrasound and high pressure. In addition, analytical techniques such as Raman spectroscopy and NMR are enabling considerable advancement of knowledge in meat science and in meat processing. Written by world renowned experts in their fields, this contemporary collective work assembles the state of current knowledge that is of importance to both industry and academia.


Food Science And Technology

Author by : Oluwatosin Ademola Ijabadeniyi
Languange : en
Publisher by : Walter de Gruyter GmbH & Co KG
Format Available : PDF, ePub, Mobi
Total Read : 80
Total Download : 342
File Size : 43,9 Mb
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Description : Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.


Lawrie S Meat Science

Author by : Fidel Toldra
Languange : en
Publisher by : Woodhead Publishing
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 701
File Size : 52,6 Mb
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Description : Lawrie’s Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. The book examines the growth and development of meat animals, from the conversion of muscle to meat and eventual point of consumption. This updated volume has been expanded to include chapters examining such areas as packaging and storage, meat tenderness, and meat safety. Furthermore, central issues such as the effects of meat on health and the nutritional value of meat are analyzed. Broadly split into four sections, the book opens with the fundamentals behind the growth of meat animals. The second section covers the storage and spoilage of meat products, with the third section exploring the eating quality of meat, from flavor to color. The final section reviews meat safety, authenticity, and the effect of meat on health. Encompasses the recognized gold- standard reference for the meat industry Brings together leading experts in each area, providing a complete overview of the meat sciences Includes all the latest advances, bringing this new edition completely up-to-date, including developments in meat quality, safety, and storage


Advances In Food Science And Nutrition

Author by : Visakh P. M.
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 97
Total Download : 486
File Size : 48,6 Mb
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Description : Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety. The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas food science, including: • Potato production, composition, and starch processing • Milk and different types of milk products • Processing and preservation of meat, poultry, and seafood • Food ingredients including additives and natural plant-based ingredients • Fruits and fruit processing • Antioxidant activity of phytochemicals and their method of analysis • The effect of food processing on bioactive compounds • Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients • Trends in sensory characterization of food products • Ultrasound applications in food technology • Transformations of food flavor including aroma compounds and chemical reactions that influence flavor • Storage technologies for fresh fruits


Fermented Meat Products

Author by : Nevijo Zdolec
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 49
Total Download : 734
File Size : 51,6 Mb
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Description : This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad insight into the product’s safety and health hazards. The book considers the safety of fermented meat products through a whole food chain approach. It focuses on requirements for strict hygienic and technological procedures to prevent potential risk during the production of ready-to-eat products. The book does not aim to serve as negative publicity for meat products. Just the opposite – it points out to the complexity of prevention and control of potential hazards/risks in the production which greatly contributes to a higher total value of fermented meat products. This reference book is a result of collaborative efforts of a number of distinguished authors with international reputation from renowned institutions and it is intended to both academic and professional audience.


Food Biochemistry And Food Processing

Author by : Benjamin K. Simpson
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 20
Total Download : 625
File Size : 49,5 Mb
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Description : The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA


Encyclopedia Of Meat Sciences

Author by : Anonim
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 52
Total Download : 406
File Size : 44,9 Mb
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Description : The Encyclopedia of Meat Sciences, Second Edition, prepared by an international team of experts, is a reference work that covers all important aspects of meat science from stable to table. Its topics range from muscle physiology, biochemistry (including post mortem biochemistry), and processing procedures to the processes of tenderization and flavor development, various processed meat products, animal production, microbiology and food safety, and carcass composition. It also considers animal welfare, animal genetics, genomics, consumer issues, ethnic meat products, nutrition, the history of each species, cooking procedures, human health and nutrition, and waste management. Fully up-to-date, this important reference work provides an invaluable source of information for both researchers and professional food scientists. It appeals to all those wanting a one-stop guide to the meat sciences. More than 200 articles covering all areas of meat sciences Substantially revised and updated since the previous edition was published in 2004 Full color throughout


Fish Processing

Author by : George M. Hall
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 89
Total Download : 162
File Size : 51,8 Mb
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Description : 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. An introductory chapter sets the tone for the book by presenting the background against which fish processing will exist in the near future. Chapter two looks at the environmental and sustainability issues relating to conventional fish processing, including processing efficiency and better use of the outputs currently considered wastes. The impact of mechanisation and computerisation on environmental sustainability is also addressed. Subsequent chapters examine the latest developments in established fish processing technologies such as canning, curing, freezing and chilling, with an emphasis on the environmental aspects of packaging and the process itself. In addition, quality and processing parameters for specific species, including new species, are described. The second part of the book gives authors the opportunity to introduce the potential technologies and applications of the future to a wider audience. These include fermented products and their acceptance by a wider audience; the utilisation of fish processing by-products as aquaculture feeds; and the use of by-products for bioactive compounds in biomedical, nutraceutical, cosmetic and other applications.


Membrane Processing

Author by : Adnan Y. Tamime
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 26
Total Download : 152
File Size : 53,9 Mb
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Description : This book extensively reviews the dairy, beverage and distilled spirits applications of membrane processing techniques. The four main techniques of membrane filtration are covered: microfiltration, ultrafiltration, nanofiltration and reverse osmosis. The book is divided into four informal sections. The first part provides an overview of membrane technology, including the main scientific principles; the major membrane types and their construction; cleaning and disinfection; and historical development. The second part focuses on dairy applications including liquid and fermented milks; cheese; whey; and milk concentrates. The third part of the book addresses beverage applications including mineral waters, fruit juices and sports drinks, and the final part looks at membrane filtration in the production of beers, wines and spirits.


Ozone In Food Processing

Author by : Colm O'Donnell
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 20
Total Download : 915
File Size : 44,5 Mb
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Description : This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management. The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. Several chapters are dedicated to the major food processing applications: fruit and vegetables, grains, meat, seafood and food hydrocolloids, and the effects on nutritional and quality parameters will be reviewed throughout. Further chapters examine the role of ozone in water treatment, in food waste treatment and in deactivating pesticide residues. The international regulatory and legislative picture is addressed, as are the health and safety implications of ozone processing and possible future trends.


Food Analysis By Hplc

Author by : Leo M.L. Nollet
Languange : en
Publisher by : CRC Press
Format Available : PDF, ePub, Mobi
Total Read : 47
Total Download : 618
File Size : 44,7 Mb
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Description : For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality. Since the last edition of this volume was published, great strides have been made in HPLC analysis techniques-with particular attention given to miniaturization, automatization, and green chemistry. Tho


Analytical Tools For Assessing The Chemical Safety Of Meat And Poultry

Author by : Fidel Toldrá
Languange : en
Publisher by : Springer Science & Business Media
Format Available : PDF, ePub, Mobi
Total Read : 93
Total Download : 520
File Size : 45,8 Mb
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Description : The goal of the Brief is to summarize the state of the art on the chemical safety issues currently concerning meat and poultry, and to discuss the current international legislation on the tools available for their control. The Brief will review the analytical controls and instrumentation available for the control of residues of growth promoters, antibiotics, and any other environmental substances in raw meat and poultry. In addition, there will be a discussion of both the substances that may be generated as a consequence of processing, and the tools that are available for their control. These substances may be quite varied in nature; they may include, for example, the heterocyclic amines generated by heating, the nitrosamines sometimes present in cured meats with nitrite if not properly processed, the polycyclic aromatic hydrocarbons that can be generated depending on the type of smoking used, or the biogenic amines that can be generated during fermentation. Finally, the controls for the detection of foreign proteins (e.g., whey proteins) in the final products will be also compiled. The Brief will conclude with a view of future trends and key references for readers interested in learning more about this topic.


Decontamination Of Fresh And Minimally Processed Produce

Author by : Vicente M. Gomez-Lopez
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 34
Total Download : 113
File Size : 47,9 Mb
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Description : Attempts to provide safer and higher quality fresh and minimallyprocessed produce have given rise to a wide variety ofdecontamination methods, each of which have been extensivelyresearched in recent years. Decontamination of Fresh andMinimally Processed Produce is the first book to providea systematic view of the different types of decontaminants forfresh and minimally processed produce. By describing the differenteffects – microbiological, sensory, nutritional andtoxicological – of decontamination treatments, a team ofinternationally respected authors reveals not only the impact ofdecontaminants on food safety, but also on microbial spoilage,vegetable physiology, sensory quality, nutritional andphytochemical content and shelf-life. Regulatory and toxicologicalissues are also addressed. The book first examines how produce becomes contaminated, thesurface characteristics of produce related to bacterial attachment,biofilm formation and resistance, and sublethal damage and itsimplications for decontamination. After reviewing how produce iswashed and minimally processed, the various decontamination methodsare then explored in depth, in terms of definition, generationdevices, microbial inactivation mechanisms, and effects on foodsafety. Decontaminants covered include: chlorine, electrolyzedoxidizing water, chlorine dioxide, ozone, hydrogen peroxide,peroxyacetic acid, essential oils and edible films and coatings.Other decontamination methods addressed are biological strategies(bacteriophages, protective cultures, bacteriocins and quorumsensing) and physical methods (mild heat, continuous UV light,ionizing radiation) and various combinations of these methodsthrough hurdle technology. The book concludes with descriptions ofpost-decontamination methods related to storage, such as modifiedatmosphere packaging, the cold chain, and modeling tools forpredicting microbial growth and inactivation. The many methods and effects of decontamination are detailed,enabling industry professionals to understand the availablestate-of-the-art methods and select the most suitable approach fortheir purposes. The book serves as a compendium of information forfood researchers and students of pre- and postharvest technology,food microbiology and food technology in general. The structure ofthe book allows easy comparisons among methods, and searchinginformation by microorganism, produce, and quality traits.


Nanotechnology Research Methods For Food And Bioproducts

Author by : Graciela Wild Padua, PhD
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 93
Total Download : 581
File Size : 50,5 Mb
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Description : Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualization, and construction. Nanotechnology Research Methods for Food and Bioproducts introduces the reader to a selection of the most widely used techniques in food and bioproducts nanotechnology. This book focuses on state-of-the-art equipment and contains a description of the essential tool kit of a nanotechnologist. Targeted at researchers and product development teams, this book serves as a quick reference and a guide in the selection of nanotechnology experimental research tools.


Organic Production And Food Quality

Author by : Robert Blair
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 84
Total Download : 322
File Size : 49,8 Mb
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Description : The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("if it bleeds, it leads") tends to have a negative impact on consumer perceptions about conventional food. Until recently, more and more consumers in many countries were opting to buy organic food over conventional food, resulting in a radical shift in food retailing. This was due to concerns over chemical residues, food poisoning resulting in recalls, food scares such as "mad-cow" disease, issues like gene-modified (GM foods), antibiotics, hormones, cloning and concerns over the way plants and animals are being grown commercially as food sources. As a result there has been an expansion of the organic industry and the supply of organic foods at farmers' markets, supermarkets and specialty stores. Organic Production and Food Quality: A Down to Earth Analysis is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings. The title is a 'must-have' for everyone working within the food industry. Comprehensive explanation of organic production methods and effects on the safety and quality of foods Authoritative, unbiased and up-to-date examination of relevant global scientific research Answers the questions of whether organic food is more nutritious and/or more healthy


Cereals And Pulses

Author by : Liangli L. Yu
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 39
Total Download : 671
File Size : 55,7 Mb
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Description : Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease risk reduction.


Aquaculture And Behavior

Author by : Felicity Huntingford
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 17
Total Download : 608
File Size : 46,5 Mb
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Description : Modern aquaculture is faced with a number of challenges, including public concern about environmental impacts and the welfare of farmed fish. A fundamental understanding of fish biology is central to finding ways to meet these challenges and is also essential for maintaining the industry's sustainability. Furthermore, the behaviour of fish under culture situations has long been ignored despite heavy commercial losses that can result from fish stressed and hence disease-prone, due to bad husbandry techniques. This important book summarises the current understanding of the behavioural biology of farmed species and illustrates how this can be applied to improve aquaculture practice. Informative and engaging, Aquaculture & Behavior brings the reader up-to-date with major issues pertaining to aquaculture. Everyone from fish farmers to upper level students will find this book a valuable and practical resource. Libraries in universities and research establishments where animal behavior, aquaculture, veterinary and biological sciences are studied and taught should have copies of this work on their shelves.


Processed Meats

Author by : Joseph P. Kerry
Languange : en
Publisher by : Elsevier
Format Available : PDF, ePub, Mobi
Total Read : 76
Total Download : 700
File Size : 41,9 Mb
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Description : In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task. Processed meats: Improving safety, nutrition and quality provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options and processing technologies. Part one explores consumer demands and trends, legislative issues, key aspects of food safety and the use of sensory science in product development, among other issues. Part two examines the role of ingredients, including blood by-products, hydrocolloids, and natural antimicrobials, as well as the formulation of products with reduced levels of salt and fat. Nutraceutical ingredients are also covered. Part three discusses meat products’ processing, taking in the role of packaging and refrigeration alongside emerging areas such as high pressure processing and novel thermal technologies. Chapters on quality assessment and the quality of particular types of products are also included. With its distinguished editors and team of expert contributors, Processed meats: Improving safety, nutrition and quality is a valuable reference tool for professionals working in the processed meat industry and academics studying processed meats. Provides professionals with a wide-ranging guide to the market for processed meats, product development, ingredient options, processing technologies and quality assessment Outlines the key issues in producing processed meat products that are nutritionally balanced, contain fewer ingredients, have excellent sensory characteristics and are safe to eat Discusses the use of nutraceutical ingredients in processed meat products and their effects on product quality, safety and acceptability


Coffee

Author by : Yi-Fang Chu
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 35
Total Download : 276
File Size : 55,7 Mb
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Description : Coffee: Emerging Health Benefits and Disease Prevention presents a comprehensive overview of the recent scientific advances in the field. The book focuses on the following topics: coffee constituents; pro– and antioxidant properties of coffee constituents; bioavailability of coffee constituents; health benefits and disease prevention effects of coffee; and potential negative impacts on health. Multiple chapters describe coffee′s positive impact on health and various diseases: type 2 diabetes; neurodegenerative diseases (Parkinson′s and Alzheimer′s); cancer (prostate, bladder, pancreatic, breast, ovarian, colon and colorectal); cardiovascular health; and liver health. Coffee′s positive effects on mood, suicide rate and cognitive performance are addressed as are the negative health impacts of coffee on pregnancy, insulin sensitivity, dehydration, gastric irritation, anxiety, and withdrawal syndrome issues. Written by many of the top researchers in the world, Coffee: Emerging Health Benefits and Disease Prevention is a must–have reference for food professionals in academia, industry, and governmental and regulatory agencies whose work involves coffee.


Handbook On Fruits Vegetables Food Processing With Canning Preservation 3rd Edition

Author by : NPCS Board
Languange : en
Publisher by : ASIA PACIFIC BUSINESS PRESS Inc.
Format Available : PDF, ePub, Mobi
Total Read : 39
Total Download : 280
File Size : 55,7 Mb
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Description : Natural foods such as fruits and vegetables are among the most important foods of mankind as they are not only nutritive but are also indispensable of the maintenance of the health. India is the second largest producer of fruits and vegetables in the world. Fertile soils, a dry climate, clean water and abundant sunlight help the hard working farmers to produce a bountiful harvest. Although there are many similarities between fruits and vegetables, there is one important difference that affects the way that these two types of crop are processed like fruits are more acidic than vegetables. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption. Food processing typically takes clean, harvested crops or butchered animal products and uses these to produce attractive, marketable and often long shelf-life food products. Canning is a method of preserving food in which the food is processed and sealed in an airtight container. Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro organisms. One of the oldest methods of food preservation is by drying, which reduces water activity sufficiently to prevent or delay bacterial growth. Drying also reduces weight, making food more portable. Freezing is also one of the most commonly used processes commercially and domestically for preserving a very wide range of food including prepared food stuffs which would not have required freezing in their unprepared state. Fruits and vegetable processing in India is almost equally divided between the organized and unorganized sector, with the organized sector holding 48% of the share. The present book covers the processing techniques of various types of fruits, vegetables and other food products. This book also contains photographs of equipments and machineries used in fruits, vegetables and food processing along with canning and preservation. This book is an invaluable resource for new entrepreneurs, food technologists, industrialists etc.


Manufacturing Yogurt And Fermented Milks

Author by : Ramesh C. Chandan
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 72
Total Download : 570
File Size : 54,7 Mb
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Description : Melding the hands-on experience of producing yogurt andfermented milks over four decades with the latest in scientificresearch in the dairy industry, editor Chandan and his associateeditors have assembled experts worldwide to writeManufacturingYogurt and Fermented Milks, 2nd Edition. This one-of-a-kindresource gives a complete description of the manufacturing stagesof yogurt and fermented milks from the receipt of raw materials tothe packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends,milk composition characteristics, dairy processing principles,regulatory requirements, laboratory analysis, starter cultures,packaging, and more · Yogurt manufacture—Fruit preparations and flavoringmaterials, ingredients, processing principles, manufacture ofvarious yogurt types, plant cleaning and sanitizing, qualityassurance, and sensory analysis · Manufacture of fermented milks—Procedure, packagingand other details for more than ten different types of products · Health benefits—Functional foods, probiotics,disease prevention, and the health attributes of yogurt andfermented milks All manufacturing processes are supported by sound scientific,technological, and engineering principles.


Vegetable Oils In Food Technology

Author by : Frank Gunstone
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 90
Total Download : 435
File Size : 40,7 Mb
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Description : Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. Now in an extensively updated second edition, the volume provides a source of concentrated and accessible information on the composition, properties and food applications of the vegetable oils commonly used in the food industry. Chapters are devoted to each type of oil, and an introductory chapter by the Editor provides an overview of the current production and trade picture globally. The book includes coverage of the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food applications are linked, wherever possible, to the composition and properties of the oils. This new edition widens the range of oils covered, addresses issues related to trans fats reduction, and new composition data is included throughout. The book is an essential resource for food scientists and technologists who use vegetable oils in food processing; chemists and technologists working in oils and fats processing; and analytical chemists and quality assurance personnel. Praise for the first edition: "This excellent book consists of 337 pages in 11 chapters, written by 13 experts from six countries...the important vegetable oils are dealt with in great detail. With obesity on all out lips...this book also rightly defends itself and its content - namely, that all vegetable oils, when used correctly and of course in moderation, are indeed necessary to all of us." –Food & Beverage Reporter "Overall, the book covers all of the major oils which the potential reader is likely to approach it for... covers a wide range of topics from production, through composition to nutritional aspects... The volume is well indexed, particularly for the individual subject oils, and it is easy to find specific topics within its chapters." –Food Science and Technology "This latest book edited by Professor Gunstone belongs to the kind of books where the reader rapidly knows it will bring him a wealth of updated information concentrated in one book. The goal to 'serve as a rich source of data' on the thirteen major oils and their important minor components has been attained. There is a need for books of such quality." –European Journal of Lipid Science and Technology


Camel Meat And Meat Products

Author by : Isam T. Kadim
Languange : en
Publisher by : CABI
Format Available : PDF, ePub, Mobi
Total Read : 86
Total Download : 927
File Size : 45,7 Mb
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Description : Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.


Microbiology And Technology Of Fermented Foods

Author by : Robert W. Hutkins
Languange : en
Publisher by : John Wiley & Sons
Format Available : PDF, ePub, Mobi
Total Read : 45
Total Download : 128
File Size : 52,8 Mb
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Description : The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.