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Author: Deepak Mudgil
Publisher: Scientific Publishers
ISBN: 9387991725
Category : Technology & Engineering
Languages : en
Pages : 312
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Book Description
The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.
Author: Deepak Mudgil
Publisher: Scientific Publishers
ISBN: 9387991725
Category : Technology & Engineering
Languages : en
Pages : 312
Get Book Here
Book Description
The objective of this book is to provide complete course content of beverage processing related subjects in ICAR, CSIR and UGC institutions in Food Technology, Dairy Technology, Food & Nutrition, Post Harvest Technology, Agricultural and Food Process Engineering discipline. The book contains fourteen chapters on the topics such as Introduction to Beverages, Role of Ingredients and Additives in Beverages, Fruit Juice Processing, Processing of Specific Fruits & Vegetables Juices, Cereal Based Beverages, Soft Carbonated Beverages, Alcoholic Beverages, Dairy Based Beverages, Sports Beverages, Tea Processing, Technology of Coffee Manufacture, Cocoa and Chocolate Based Beverages, Packaging of Beverages & Functional Beverages. The content of the book will be helpful for B.Tech, M.Tech, M.Sc. & Ph.D. students of above mentioned disciplines. These topics will also be helpful for the students preparing for competitive exams.
Author: Costas Katsigris
Publisher: John Wiley & Sons
ISBN: 0470248459
Category : Cooking
Languages : en
Pages : 739
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Book Description
The Bar and Beverage Book explains how to manage the beverage option of a restaurant, bar, hotel, country club—any place that serves beverages to customers. It provides readers with the history of the beverage industry and appreciation of wine, beer, and spirits; information on equipping, staffing, managing, and marketing a bar; and the purchase and mixology of beverages. New topics in this edition include changes to regulations regarding the service of alcohol, updated sanitation guidelines, updates to labor laws and the employment of staff, and how to make your operation more profitable. New trends in spirits, wine, and beer are also covered.
Author: John Piggott
Publisher: Elsevier
ISBN: 085709517X
Category : Technology & Engineering
Languages : en
Pages : 520
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Book Description
Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed. This book introduces sensory evaluation and consumer research methods and provides a detailed analysis of their applications to a variety of different alcoholic beverages.Chapters in part one look at the principles of sensory evaluation and how these can be applied to alcoholic beverages, covering topics such as shelf life evaluation and gas chromatography – olfactometry. Part two concentrates on fermented beverages such as beer and wine, while distilled products including brandies, whiskies and many others are discussed in part three. Finally, part four examines how consumer research methods can be employed in product development in the alcoholic beverage industry.With its distinguished editor and international team of contributors, Alcoholic beverages is an invaluable reference for those in the brewing, winemaking and distilling industries responsible for product development and quality control, as well as for consultants in sensory and consumer science and academic researchers in the field. - Comprehensively analyses the application of sensory evaluation and consumer research methods in the alcoholic beverage industry - Considers shelf life evaluation, product development and gas chromatography - Chapters examine beer, wine, and distilled products, and the application of consumer research in their production
Author: Sandeep K. Panda
Publisher: Academic Press
ISBN: 0128185899
Category : Technology & Engineering
Languages : en
Pages : 496
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Book Description
Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. - Describes probiotic beverages of different geographical locations, market status and scope - Discusses the potential of probiotic beverages in preventing disease - Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability - Includes dairy, nondairy, cereal and fruit beverages
Author: Jim Meehan
Publisher: Ten Speed Press
ISBN: 1607748630
Category : Cooking
Languages : en
Pages : 488
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Book Description
“A knowledge-filled tome for true cocktail nerds or those aspiring to be” (Esquire), from one of the world’s most acclaimed bartenders WINNER OF THE JAMES BEARD AWARD • WINNER OF THE TALES OF THE COCKTAIL SPIRITED AWARD® FOR BEST NEW COCKTAIL OR BARTENDING BOOK • IACP AWARD FINALIST Meehan’s Bartender Manual is acclaimed mixologist Jim Meehan’s magnum opus—and the first book of the modern era to explain the bar industry from the inside out. With chapters that mix cocktail history with professional insights from experts all over the world, this deep dive covers it all: bar design, menu development, spirits production, drink mixing technique, the craft of service and art of hospitality, and more. The book also includes recipes for 100 cocktails culled from the classic canon and Meehan’s own storied career. Each recipe reveals why Meehan makes these drinks the way he does, offering unprecedented access to a top bartender’s creative process. Whether you’re a professional looking to take your career to the next level or an enthusiastic amateur interested in understanding the how and why of mixology, Meehan’s Bartender Manual is the definitive guide.
Author: Charis M. Galanakis
Publisher: Academic Press
ISBN: 0128169397
Category : Technology & Engineering
Languages : en
Pages : 403
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Book Description
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. - Provides nutrient profiles and the effects of non-alcoholic beverages - Presents the relevance of the HACCP system for the non-alcoholic beverage industry - Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
Author: A. Varnam
Publisher: Springer Science & Business Media
ISBN: 146152508X
Category : Science
Languages : en
Pages : 474
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Book Description
Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups. It is an invaluable learning and teaching aid and is also of great use to the food industry and regulatory personnel.
Author: Victor R Preedy
Publisher: Elsevier
ISBN: 0124046959
Category : Technology & Engineering
Languages : en
Pages : 337
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Book Description
Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability. In the food industry, antioxidants are added to preserve the shelf life of foods and to prevent off-flavors from developing. These production-added components also contribute to the overall availability of essential nutrients for intake. Moreover, some production processes reduce the amount of naturally occurring antioxidants. Thus, in terms of food science, it is important to understand not only the physiological importance of antioxidants, but what they are, how much are in the different food ingredients, and how they are damaged or enhanced through the processing and packaging phases. This book specifically addresses the composition and characterization of antioxidants in coffee, green tea, soft drinks, beer, and wine. Processing techniques considered here include fermentation and aging, high-pressure homogenization, enzymatic debittering, and more. Lastly, the book considers several selective antioxidant assays, such as Oxygen Radical Absorbance Capacity (ORAC) and Trolox Equivalent Antioxidant Capacity (TEAC) assays. - Provides insights into processing options for enhanced antioxidant bioavailability - Presents correlation potentials for increased total antioxidant capacity - Includes methods for the in situ or in-line monitoring of antioxidants to reduce industrial loss of antioxidants in beverages - Proposes processing of concentrated fractions of antioxidants that can be added to foods
Author: Ted Wilson
Publisher: Springer Science & Business Media
ISBN:
Category : Cooking
Languages : en
Pages : 464
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Book Description
Product DescriptionWinona State Univ., MN. Examines beverages such as water, alcoholic beverages, teas, juices, milk, chocolate drinks, sodas, oral rehydration, and nutritional support drinks. Provides data-driven resources, tables and figures to help the reader evaluate nutritive value. Extensive references. Expanded-outline format.
Author: Michael J. Scotter
Publisher: Elsevier
ISBN: 1782420207
Category : Technology & Engineering
Languages : en
Pages : 260
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Book Description
Food colour additives have been the focus of much research in the last few years, and there is increasing consumer demand for natural and safer synthetic colours. This book reviews the natural and synthetic colours available, their properties and applications, as well as regulatory, sensory and analytical issues. Part one covers the development and safety of food colour additives. Part two covers properties and methods of analysis, and part three focuses on specific food product applications and future trends. - Reviews the natural and synthetic colour additives available for foods and beverages, looking at their properties and applications as well as regulatory, sensory and analytical issues - Expert analysis of natural origin colours, synthetic origin colours, overview of regulations, safety analysis and consumer health - Comprehensive coverage of properties and development in food colours: chemical purity, colour stability, and consumer sensory perception
