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Author: G. Charalambous
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: G. Charalambous
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: George Charalambous
Publisher: Elsevier
ISBN: 0323151760
Category : Technology & Engineering
Languages : en
Pages : 409
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Book Description
The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It covers topics on ingredients of smoke and smoke flavor preparations; enzymatic flavor development in foods; enhancement of fruit flavors in dessert; practical applications of new forms of dried fruits; and quality evaluation of macadamia nuts. It also explains moisture relations of food microorganisms; pollution of liquid food by PVC container; views on food developments in Sweden and Italy; and advances in Shoyu research. Additionally, the advances in legume processing; changes in the organoleptic quality of spices and their oleoresinsin stored food products; and flavoring of extrusion cooked and textured meat extenders and analog are explained. This reference also discusses the determination of cocoa butter substitutes in chocolate; application of HPLC for evaluation of coffee flavor quality; and certain elements in Greek wines. This book is useful to all food industry practitioners, as it provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages.
Author: George Charalambous
Publisher: Elsevier
ISBN: 0323149448
Category : Technology & Engineering
Languages : en
Pages : 462
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Book Description
The Quality of Foods and Beverages, Volume I: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980. The conference presents findings of 105 scientists from 20 countries on the chemistry and technology underlying the quality of foods and beverages. This volume is composed of 26 papers presented in the conference. It encompasses topics on the future of the flavor industry; interactions of flavor compounds with food components; interaction of cyclodextrins with taste substances; some aspects of the chemistry of naturally occurring pyrazines; and the taste and flavor enhancing properties of hydrolyzed protein. It also describes the molecular approaches to sweetness quantitation; flavor potentiating properties of thaumatin; flavor quality of ginger powders; and flavor recovery from mushroom blanching water. Additionally, this volume discusses quality, particularly, flavor of alcoholic beverages, wheat, bread, Queso Blanco, fruit, citrus juices, and cheese. This book provides a comprehensive research reports on numerous chemical and technological facets of the quality of foods and beverages to all practitioners involved.
Author: American Chemical Society. Division of Agricultural and Food Chemistry
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 472
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Book Description
"A visual and musical hymn of praise to what Andrés Segovia describes as 'the pride, strength, and reverence of the Spanish soul.' That soul is exhibited through the remarkable music of Spanish composers: Isaac Albéniz, Manuel de Falla, Enrique Granados, and Federico Moreno Torroba; and a gifted group of painters El Greco, Goya, and Velásquez. Madrid's El Prado Museum serves as the backdrop for musical performances by pianist Alicia de Larrocha, soprano Victoria de los Angeles, and guitarist Andrés Segovia who also doubles as our host on a tour of this famous building. Also seen is Spain's native art form, flamenco, as sung by Roque Montoya and danced by Coros y Danzas de España."--Container.
Author: T Boekhout
Publisher: Elsevier
ISBN: 1845698487
Category : Technology & Engineering
Languages : en
Pages : 511
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Book Description
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Author: S. M. Herschdoerfer
Publisher: Academic Press
ISBN: 9780123429018
Category : Food industry and trade
Languages : en
Pages : 486
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Book Description
Author: Alexandru Grumezescu
Publisher: Woodhead Publishing
ISBN: 0128157003
Category : Technology & Engineering
Languages : en
Pages : 504
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Book Description
Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry
Author: Leif H Skibsted
Publisher: Elsevier
ISBN: 1845699262
Category : Technology & Engineering
Languages : en
Pages : 820
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Book Description
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outline the likely effects on different foods and beverages, including bakery products, fruit and vegetables, ready-to-eat meals and wine. With contributions from leaders in their fields, Chemical deterioration and physical instability of food and beverages is an essential reference for R&D and QA staff in the food industry and researchers with an interested in this subject. Examines chemical reactions which can negatively affect food quality and measurement Reviews quality deterioration associated with physical changes such as moisture loss, gain and migration, and crystallization Documents deterioration in specific food and beverage products including bakery products, frozen foods and wine
Author: Arora
Publisher: CRC Press
ISBN: 9780824784911
Category : Science
Languages : en
Pages : 634
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Book Description
This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series
Author: Radomir Lasztity
Publisher: EOLSS Publications
ISBN: 1905839421
Category : Cooking
Languages : en
Pages : 388
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Book Description
Food Quality and Standards is a component of Encyclopedia of Food and Agricultural Sciences, Engineering and Technology Resources in the global Encyclopedia of Life Support Systems (EOLSS), which is an integrated compendium of twenty one Encyclopedias. The Theme on Food Quality and Standards is so organized that it starts first the necessity of food quality control and food legislation and standards is explained and focuses on problems of food safety and connection between adequate nutrition and health. This is continued with food safety aspects which are strongly connected with good agricultural practice (GAP) and good manufacturing practice (GMP) and also prevention of food-borne diseases. The system and organization of food quality control at government -, production- and private (consumer) level is treated. Methods of quality control and trends of their development are also briefly discussed. Quality requirements of main groups of food with special aspects of functional foods, foods for children and specific dietary purposes are overviewed. Finally some international institutions involved in this work are presented. For readers interested in specific details of this theme an overview is given about microbiology of foods ( including industrial use of microorganisms in food production and food-borne pathogens) and food chemistry ( focused on nutrients and some biologically active minor food constituents). These three volumes are aimed at the following five major target audiences: University and College students Educators, Professional practitioners, Research personnel and Policy analysts, managers, and decision makers and NGOs.
