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Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Book Description
This report provides an insight into the future outlook for confectionery. It explores market drivers, key trends, and innovations. It also analyzes market data on the growth of the confectionary market in developed and emerging economies.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 112
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Book Description
This report provides an insight into the future outlook for confectionery. It explores market drivers, key trends, and innovations. It also analyzes market data on the growth of the confectionary market in developed and emerging economies.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
This report provides an insight into the future outlook for confectionery. It explores market drivers, key trends, and innovations. It also analyzes market data on the growth of the confectionary market in developed and emerging economies.
Author: Ferenc A. Mohos
Publisher: John Wiley & Sons
ISBN: 1118939778
Category : Technology & Engineering
Languages : en
Pages : 805
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Book Description
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for special nutritional purposes, artizan chocolate, and confectioneries. In addition, information is provided on the fading memory of viscoelastic fluids, which are briefly discussed in terms of fractional calculus, and gelation as a second order phase transition. Chemical operations such as inversion, caramelization, and the Maillard reaction, as well as the complex operations including conching, drying, frying, baking, and roasting used in confectionery manufacture are also described. This book provides food engineers, scientists, technologists and students in research, industry, and food and chemical engineering-related courses with a scientific, theoretical description and analysis of confectionery manufacturing, opening up new possibilities for process and product improvement, relating to increased efficiency of operations, the use of new materials, and new applications for traditional raw materials.
Author: Elizabeth Price
Publisher:
ISBN:
Category : Confectionery
Languages : en
Pages : 182
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Book Description
Author: Richard Owusu-Apenten
Publisher: Springer Nature
ISBN: 3030654338
Category : Technology & Engineering
Languages : en
Pages : 613
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Book Description
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 272
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Book Description
Author: Amit Baran Sharangi
Publisher: Springer
ISBN: 8132222628
Category : Technology & Engineering
Languages : en
Pages : 341
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Book Description
This book combines several ideas and philosophies and provides a detailed discussion on the value addition of fruits, vegetables, spices, plantation crops, floricultural crops and in forestry. Separate chapters address the packaging, preservation, drying, dehydration, total quality management and supply chain management of horticultural crops. The book explains value addition as a process of increasing the economic value and consumer appeal of a commodity with special reference to horticultural crops. Each chapter focuses on a specific area, exploring value addition as a production/ marketing strategy driven by customer needs and preferences. But, as such, it is also a more creative field, calling for more imagination than calculated, routine work. Value is added to the particular produce item when the product is still available when the season is out and the demand for the product exceeds the available supply. Value addition is an important factor in the growth and development of the horticultural sector, both in India and around the world. But very little information is available on this particular aspect of horticulture. Albert Einstein famously said, “Try not to become a man of success, but rather try to become a man of value.” This message is not only true for those people who want to make more of themselves, but also for those who want their creation or product in any form to excel. And it certainly applies to horticultural crops, which are extremely perishable. It is true that loss reduction is normally less costly than equivalent increases in production. The loss of fresh produce can be minimized by adopting different processing and preservation techniques to convert the fresh vegetables into suitable value-added and diversified products, which will help to reduce the market glut during harvest season. Value-added processed products are products that can be obtained from main products and by-products after some sort of processing and subsequently marketed for an increased profit margin. Generally speaking, value-added products indicate that for the same volume of primary products, a higher price is achieved by means of processing, packing, enhancing the quality or other such methods. The integrated approach from harvesting to the delivery into the hands of the consumer, if handled properly, can add value to fresh produce on the market. But most of the fresh produce has a limited life, although it can be stored at appropriate temperature and relative humidity for the same time. If such produce is processed just after harvesting, it adds value and stabilizes the processed products for a longer time. Preparing processed products will provide more variety to consumers and improve the taste and other sensory properties of food. This will also promote their fortification with nutrients that are lacking in fresh produce. By adopting suitable methods for processing and value addition, the shelf life of fresh produce can be increased manifold, which supports their availability year-round to a wider spectrum of consumers on both the domestic and international market. With increased urbanization, rising middle class purchasing power, changing food habits and a decline in making preserved products in individual homes, there is now a higher demand for industry-made products on the domestic market. In spite of all these aspects, only 1-2.2% of the total produce is processed in developing countries, as compared to 40-83% in developed countries. The horticultural export industry offers an important source of employment for developing countries. For instance, horticulture accounts for 30% of India’s agricultural GDP from 8.5% of cropped area. India is the primary producer of spices, second largest producer of fruits and vegetables and holds a prominent position with regard to most plantation crops in the world. The cultivation of horticultural crops is substantially more labor-intensive than growing cereal crops and offers more post-harvest opportunities for the development of value-added products. This book offers a valuable guide for students of horticulture, as well as a comprehensive resource for educators, scientists, industrial personnel, amateur growers and farmers.
Author:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 550
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Book Description
Author: Steve Taylor
Publisher: Gulf Professional Publishing
ISBN: 9780120164462
Category : Business & Economics
Languages : en
Pages : 348
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Book Description
This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established in 1948 Advisory Board consists of 8 respected scientists Unique as it combines food science and nutrition research together
Author:
Publisher:
ISBN:
Category : Marketing
Languages : en
Pages : 276
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Book Description
