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Author: George Charalambous Publisher: Elsevier ISBN: 0323151760 Category : Technology & Engineering Languages : en Pages : 409
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: 0323151760 Category : Technology & Engineering Languages : en Pages : 409
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: American Chemical Society. Division of Agricultural and Food Chemistry Publisher: ISBN: Category : Business & Economics Languages : en Pages : 472
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: Leif H Skibsted Publisher: Elsevier ISBN: 1845699262 Category : Technology & Engineering Languages : en Pages : 820
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: David Kilcast Publisher: Elsevier ISBN: 1845699513 Category : Technology & Engineering Languages : en Pages : 400
Book Description
Producing products of reliable quality is vitally important to the food and beverage industry. In particular, companies often fail to ensure that the sensory quality of their products remains consistent, leading to the sale of goods which fail to meet the desired specifications or are rejected by the consumer. This book is a practical guide for all those tasked with using sensory analysis for quality control (QC) of food and beverages. Chapters in part one cover the key aspects to consider when designing a sensory QC program. The second part of the book focuses on methods for sensory QC and statistical data analysis. Establishing product sensory specifications and combining instrumental and sensory methods are also covered. The final part of the book reviews the use of sensory QC programs in the food and beverage industry. Chapters on sensory QC for taint prevention and the application of sensory techniques for shelf-life assessment are followed by contributions reviewing sensory QC programs for different products, including ready meals, wine and fish. A chapter on sensory QC of products such as textiles, cosmetics and cars completes the volume. Sensory analysis for food and beverage quality control is an essential reference for anyone setting up or operating a sensory QC program, or researching sensory QC. - Highlights key aspects to consider when designing a quality control program including sensory targets and proficiency testing - Examines methods for sensory quality control and statistical data analysis - Reviews the use of sensory quality control programs in the food and beverage industry featuring ready meals, wine and fish
Author: David Kilcast Publisher: Elsevier ISBN: 0857092545 Category : Technology & Engineering Languages : en Pages : 880
Book Description
Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.Part one describes important food and beverage quality deterioration processes, including microbiological spoilage and physical instability. Chapters in this section also investigate the effects of ingredients, processing and packaging on stability, among other factors. Part two describes methods for stability and shelf life assessment including food storage trials, accelerated testing and shelf life modelling. Part three reviews the stability and shelf life of a wide range of products, including beer, soft drinks, fruit, bread, oils, confectionery products, milk and seafood.With its distinguished editors and international team of expert contributors, Food and beverage stability and shelf life is a valuable reference for professionals involved in quality assurance and product development and researchers focussing on food and beverage stability. - A comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products - Describes important food and beverage quality deterioration processes exploring microbiological spoilage and physical instability - Investigate the effects of ingredients, processing and packaging on stability and documents methods for stability and shelf life assessment
Author: Charis M. Galanakis Publisher: Academic Press ISBN: 0128171901 Category : Technology & Engineering Languages : en Pages : 418
Book Description
Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life. It provides information on the most important pillars in the field, starting with active and smart packaging materials, novel technologies, and control tools in all stages between production and consumer. The book gives emphasis to methodological approaches for sensory shelf-life estimation and the impact of packaging on sensorial properties. Researchers and professionals alike will find this reference useful, especially those who are interested in the performance evaluation of future packaging for fresh produce in the cold chain and temperature management in the supply chain.
Author: Alexandru Mihai Grumezescu Publisher: Academic Press ISBN: 0128114940 Category : Technology & Engineering Languages : en Pages : 532
Book Description
Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level. It presents different technological approaches to detect food properties and their capabilities for balancing health and disease to deliver high-quality products to consumers. This volume explores the dynamic potential of how food bioengineering can improve traditional foods through modern methods to make a positive impact on human health and foster innovation. - Provides information on how bioavailability of nutrients and food formulation can be used to prevent or improve disease - Includes the most recent research methods of metabolomics and genomics to detect best outcomes - Includes innovative applications for anti-aging effects and curative properties in foods - Presents research examples on how both human gut microbiota and food components control the way certain organisms develop and react in different environmental conditions
Author: George Charalambous Publisher: Elsevier ISBN: 0323149448 Category : Technology & Engineering Languages : en Pages : 462
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: Radomir Lasztity Publisher: EOLSS Publications ISBN: 1905839421 Category : Cooking Languages : en Pages : 388
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.
Author: George Charalambous
Author: George Charalambous
Author: American Chemical Society. Division of Agricultural and Food Chemistry
Author: Leif H Skibsted
Author: David Kilcast
Author: David Kilcast
Author: Charis M. Galanakis
Author: Alexandru Mihai Grumezescu
Author: George Charalambous
Author: Alessandra Durazzo
Author: Radomir Lasztity