Food and beverage processing and engineering Books

Book SynopsisWhen people raise their glasses in celebratory toasts, few are aware of all the work behind the fizz. Here is a book to open their eyes with an inside look - from the vineyard to the marketplace - at the world of champagne.

Read more less

Book SynopsisSomeone once said that ''wine is a mixture of chemistry, biology and psychology''. It has certainly fascinated people over the centuries and without a doubt been enjoyed by many. Indeed, from its serendipitous roots as an attempt to store fruit, wine has been woven into the fabric of society; from its use in religion to today''s sophisticated products sampled over a meal. The Chemistry and Biology of Winemaking not only discusses the science of winemaking but also aims to provide the reader with a wider appreciation of the impact of oenology on human society. Beginning with a history of wine the book discusses a wide range of topics, with particular emphasis on the organisms involved. Starting with the role of yeast in fermentation, it goes on to discuss so-called ''killer yeasts'', lactic acid bacteria and the role that genetically modified organisms may have in the future. This book is ideal for anyone interested in the process of winemaking and will be of particular use for those wiTrade Review"The book is written in an easy-to-read style and would suit undergraduate and other students training in the area of oenology. Likewise, any reader interested in gaining a deeper understanding of, in particular, the biology of winemaking, will appreciate this book. I thoroughly enjoyed reading this book, well done Ian Hornsey." * ChemBioChem, 2007, 8, 2315-2316 *A thorough work....resembles most closely a textbook in terms of style and readability.Overall, I was pretty impressed by this book, and in particular in the historical context to modern winemaking which Hornsey provides.I can't think of many competing books around the same price that do as good a job. * Chemistry World, December 2007, 67 (Jamie Goode) *Table of ContentsPreface/Introduction; Chapter 1: The History of Wine; Prehistory; Dissemination of viticulture; Early chemical evidence for wine; The Holy Land; Egypt; Greece; The Romans; Post-Roman Europe; The New World; References; Chapter 2: The Vine; Origins, taxonomy and biogeopgraphy of the grapevine; Prehistoric evidence for Vitis; Differences between muscadine grapes and 'true' grapes; Differences between wild and domesticated Vitis; The structure and maturation of the grape; Berry structure; Development of the berry; Flavour and aroma compounds in the mature grape; Grape-derived phenolics; References; Chapter 3: The Yeast and Fermentation; The Yeast; Taxonomy; Cell Structure; Fermentation; Initiation; Pattern of ferm'n; Ferm'n biochemistry; Temperature considerations; Completion of ferm'n; Starter cultures; Temperature control; References; Chapter 4: Winemaking Processes; Red wines; Time of harvest; Harvesting; Crushing; Fermentation; The 'autofermenter'; White wines; [white wine styles]; Harvesting; Crushing; Pressing; Settling/clarification; Fermentation; Sparkling wines; Champagne method; Tank method; Transfer method; Carbonation; Cold maceration; Carbonic Maceration; Thermovinification; Chaptalisation; Use of commercial enzymes; References; Chapter 5: Lactic Acid Bacteria and Malo-lactic Fermentation; Lactic acid bacteria; Synopsis; Sugar metabolism; Some aspects of their unusual metabolism; Potential problems for the winemaker; Malo-lactic fermentation; Urethane and arginine metabolism; Bacteriophages; Chapter 6: Clarification, Stabilisation and Preservation; Clarification; Proteins; Gelatin; Isinglass; Albumen; Casein; PVPP; Bentonite; Tartaric acid, tartrates, and wine stability; Static cold-stabilisation; Contact cold-stabilisation; Ion-exchange stabilisation; Estimation of cold stability; Prevention of crystallisation; Protein instability; Assessment; Preservation; SO2; DMDC; Sorbic acid; Benzoic acid; References; Chapter 7: Maturation and Ageing; Introduction; Sur lie storage of wine; Oak and wine; Maturation reactions in red wine; Micro-oxygenation; Corks; References; Chapter 8: Fortified Wines; Introduction; Fortification; Port; VDN; Madeira; Sherry; Commandaria; References; Chapter 9: Other Organisms Important in Oenology; Killer yeasts; Brettanomyces; Botrytis cinerea; References; Chapter 10: Pests and Diseases; Phylloxera; Fungal diseases of the vine; Downy mildew; Powdery mildew; Black rot; Dead-arm; Anthracnose; Bacterial diseases of the vine; PD; Crown gall; Viruses; Fanleaf; Leafroll; References; Appendix I; Appendix II

Read more less

Book SynopsisCoffee is one of the most widely traded commodities in the world. Coffee cultivation faces a number of challenges including over reliance on a relatively small number of varieties vulnerable to a range of abiotic and biotic stresses as well as increasing expectations of quality amongst consumers. These challenges are addressed by this volume.Part 1 looks at advances in understanding plant physiology and ensuring genetic diversity. These provide the basis for summarising developments in breeding improved varieties of Arabica and Robusta coffee. The second part of the book reviews our understanding of the chemical composition, sensory properties and potential nutraceutical benefits of coffee. With its distinguished editor and international range of expert authors, this volume will be a standard reference for coffee scientists, growers and processors.Table of ContentsPart 1 Plant physiology and breeding1.Diversity and genome evolution in coffee: Philippe Lashermes and Marie-Christine Combes, Institut de Recherche pour le Développement (IRD), France; 2.Coffee tree growth and environmental acclimation: Fabio M. DaMatta, Universidade Federal de Viçosa, Brazil; 3.Environmental and genetic effects on coffee seed biochemical composition and quality: Thierry Joët and Stéphane Dussert, Institut de Recherche pour le Développement (IRD), France; 4.Ensuring the genetic diversity of coffee: Sarada Krishnan, Denver Botanic Gardens, USA; 5.Developing varieties of Arabica coffee: Herbert A. M. van der Vossen, Coffee Breeding Consultant, The Netherlands; 6.Developing varieties of Robusta coffee: N. Surya Prakash, Central Coffee Research Institute, India; 7.Developments in molecular breeding techniques in Robusta coffee: Alan Carvalho Andrade, Embrapa Café/Inovacafé, Brazil; 8.Breeding caffeine-free coffee beans: Chifumi Nagai, Hawaii Agriculture Research Center, USA; and Jean-Jacques Rakotomalala, Centre National de la Recherche Appliquée au Développement Rural, Madagascar; 9.Disseminating improved coffee varieties for sustainable production: Charles Lambot and Juan Carlos Herrera, Nestlé R&D Center, France; Part 2 Quality traits10.Chemical composition of coffee beans: an overview: Michael N. Clifford, University of Surrey, UK; Iziar A. Ludwig, Universitat de Lleida, Spain; Alan Crozier, University of California, Davis, USA; 11.Bioactive compounds in coffee beans with beneficial health properties: Ningjian Liang, Kaiwen Mu and David Kitts, University of British Columbia, Canada; 12.Beneficial compounds from coffee leaves: Claudine Campa, UMR IPME, France; Arnaud Petitvallet, Wize Monkey, Canada; 13.Nutritional and health effects of coffee: Adriana Farah, Federal University of Rio de Janeiro, Brazil; 14.Advances in research on coffee flavour compounds: Roberto Buffo, National University of Tucumán, Argentina; 15.Harmful compounds in coffee: Noel Durand, CIRAD, France and Angélique Fontana, University of Montpellier, France; 16.Flavour as the common thread for coffee quality along the value chain: Mario R. Fernández-Alduenda, Coffee Quality Institute, USA; 17.Metabolomics as a powerful tool for coffee authentication: Sastia P. Putri and Eiichiro Fukusaki, Osaka University, Japan; 18.Life cycle analysis and the carbon footprint of coffee value chains: Louis Bockel and Laure-Sophie Schiettecatte, Food and Agriculture Organization (FAO) of the United Nations, Italy;

Read more less

Book Synopsis"This book would make a fine addition to the library of any extension agent, Q Processor Pro, and even conscientious green coffee buyers. It illustrates how to think about improving the social and environmental sustainability of coffee production: by thinking of and treating coffee production as a complex system of interrelated and interdependent parts." (Review by Michael Wright, Oil Slick Coffee Company LLC, USA)“Speciality coffees emerged to satisfy a specific group of consumers, and such segmentation of the market continues today with refined gradations in quality and taste, along with a greater focus on social and environmental sustainability…the latter trend in coffee consumption also highlights the need for coffee growers to shift their production systems to a climate-friendly approach. Not only to meet the respective demand in the coffee market, but also to contribute to reducing the environmental impact of the coffee industry. How this can be done is outlined in this highly interesting and easy to read publication. Overall, this book that is based on extensive research by a wide range of internationally recognised experts, is of interest to all stakeholders in the coffee value chain, including extension workers and their organisations.” (Dr Eric Tielkes, Book Review in the Journal of Agriculture and Rural Development in the Tropics and Subtropics) Coffee cultivation faces a number of crucial challenges, including increasing biotic and abiotic stresses related to climate change, concern about its environmental impact and the vulnerability of many smallholder coffee farmers. Climate-smart production of coffee: Improving social and environmental sustainability addresses the need for more resilient and sustainable methods of cultivation which produce high-quality products with minimum environmental impact while still protecting smallholder livelihoods. The book considers ways of assessing and improving social sustainability, including the role of speciality coffees in improving smallholder incomes, as well as ways coffee production can be optimised throughout the value chain, from breeding through to postharvest. Coffee is extremely susceptible to a range of pests and diseases such as soil-borne and other insect pests, nematodes and diseases such as coffee leaf rust. This new book reviews recent advances in sustainable crop protection methods on coffee farms and plantations around the world, with a particular focus on integrated pest and disease management programmes. With contributions from a wide range of internationally-renowned experts, the book shows how coffee production can be made more economically, environmentally and socially sustainable in the face of climate change.Trade Review"This book would make a fine addition to the library of any extension agent, Q Processor Pro, and even conscientious green coffee buyers. It illustrates how to think about improving the social and environmental sustainability of coffee production: by thinking of and treating coffee production as a complex system of interrelated and interdependent parts." (Review by Michael Wright, Oil Slick Coffee Company LLC, USA)“Speciality coffees emerged to satisfy a specific group of consumers, and such segmentation of the market continues today with refined gradations in quality and taste, along with a greater focus on social and environmental sustainability…the latter trend in coffee consumption also highlights the need for coffee growers to shift their production systems to a climate-friendly approach. Not only to meet the respective demand in the coffee market, but also to contribute to reducing the environmental impact of the coffee industry. How this can be done is outlined in this highly interesting and easy to read publication. Overall, this book that is based on extensive research by a wide range of internationally recognised experts, is of interest to all stakeholders in the coffee value chain, including extension workers and their organisations.” (Dr Eric Tielkes, Book Review in the Journal of Agriculture and Rural Development in the Tropics and Subtropics)Table of ContentsPart 1 Improving social and environmental sustainability1.Global coffee production and sustainability: Carlos H. J. Brando, P&A Marketing, Brazil; 2.The coffee sector and smallholder farmers: Gabriele Regio, Oxfam, Italy; 3.Assessing and managing the environmental and social impact of coffee production: H. A. Jürgen Pohlan and Marc J. J. Janssens, University of Bonn, Germany; and Dennis José Salazar Centeno, Universidad Nacional Agraria Managua, Nicaragua; 4.Specialty coffees as drivers of change: H. A. Jürgen Pohlan, University of Bonn, Germany; Dennis José Salazar Centeno, UNA Managua, Nicaragua; Juan Carlos Torrico-Albino, UMSA La Paz, Bolivia; and Marc J. J. Janssens, University of Bonn, Germany; 5.Fair-trade coffee: how fair is fair?: Ruud Bronkhorst, InfoBridge Foundation, The Netherlands; 6.Advances in Arabica coffee breeding: developing and selecting the right varieties: Álvaro Gaitán-Bustamante, Juan Carlos Arias-Suarez and Claudia Patricia Flórez-Ramos, Colombian National Coffee Research Center (CENICAFE), Colombia; 7.Optimizing post-harvest practices in coffee cultivation: Carlos H. J. Brando and João Alberto P. Brando, P&A Marketing, Brazil; Part 2 Sustainable pest and disease management8.Insect pests affecting coffee: understanding agroecosystems and alternative methods of control: Luis Fernando Aristizábal-Aristizábal, Independent Consultant, USA; 9.Diseases affecting coffee: an overview: S. Daivasikamani and A. P. Ranjini, Central Coffee Research Institute, India; 10.Ecological perspectives on the coffee leaf rust: Zachary Hajian-Forooshani and John Vandermeer, University of Michigan, USA; 11.Coffee wilt disease: Julie Flood, CABI, UK; 12.Integrated management of nematodes of coffee: Regina M. D. G. Carneiro and Marcilene F. A. dos Santos, Embrapa Recursos Genética e Biotecnologia, Brazil; 13.Integrated management of soil-borne insect and fungal pests of coffee : Cesar J. Fanton and Renan B. Queiroz, Instituto Capixaba de Pesquisa, Assistência Técnica e Extensão Rural (INCAPER), Brazil; and Laércio Zambolim, Universidade Federal de Viçosa, Brazil; 14.Integrated weed management in coffee production: Cláudio Pagotto Ronchi, Federal University of Viçosa, Brazil;

Read more less

Book SynopsisThe safety of agri-food supply chains remains under constant threat from risks such as food adulteration, malicious contamination, microbiological and chemical hazards, as well as the presence of foreign bodies in food products.Developing smart agri-food supply chains: Using technology to improve safety and quality provides an authoritative assessment of recent developments to improve safety and quality at key points in the agri-food supply chain. This collection provides a comprehensive coverage of the methods used in tracking and traceability (including detecting genetically-modified organisms in food products), ways of assessing product integrity, dealing with malicious contamination as well as quality assessment and ensuring transparency in supply chains.Edited by Professor Louise Manning, Royal Agricultural University, UK, Developing smart agri-food supply chains: Using technology to improve safety and quality will be a standard reference for those researching food safety, agri-food logistics and supply chains in universities or other research centres, as well as government and commercial agencies responsible for safety and quality monitoring of agri-food supply chains. It will also be a key reference for supply chain actors, from farmers to food processors and retailers.Table of ContentsPart 1 Tracking and traceability1.Advances in traceability systems in agri-food supply chains: Samantha Islam, University of Cambridge, UK; Louise Manning, Royal Agricultural University, UK; and Jonathan M. Cullen, University of Cambridge, UK; 2.Advances in fingerprint and rapid methods for improved traceability in agri-food supply chains: Daniel Cozzolino, Heather E. Smyth and Yasmina Sultanbawa, ARC Industrial Transformation Training Centre for Uniquely Australian Foods and Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Australia; 3.Advances in identifying GM plants: current frame of the detection of transgenic GMOs: Yves Bertheau, INRA Honorary Directeur de recherche, Honorary Scientist at Centre d’Ecologie et des Sciences de la Conservation (CESCO), Muséum national d’Histoire naturelle, Centre National de la Recherche Scientifique, Sorbonne Université, France; 4.Advances in identifying GM plants: toward the routine detection of 'hidden' and 'new' GMOs: Yves Bertheau, INRA Honorary Directeur de recherche, Honorary Scientist at Centre d’Ecologie et des Sciences de la Conservation (CESCO), Muséum national d’Histoire naturelle, Centre National de la Recherche Scientifique, Sorbonne Université, France;Part 2 Product integrity and malicious contamination5.Foodomics: Advances in product testing in agri-food supply chains: Louise Manning, Royal Agricultural University, UK;6.Key challenges and developments in non-targeted methods or systems to identify food adulteration: Sara Erasmus and Saskia van Ruth, Wageningen University & Research, The Netherlands; 7.Advances in identifying and tracking malicious contamination of food in agri-food supply chains: Marta Marmiroli, University of Parma, Italy; and Jason C. White, The Connecticut Agricultural Experiment Station, USA; 8.The role of technology in crisis management and product recall in food supply chains: Louise Manning, Royal Agricultural University, UK; and Aleksandra Kowalska, Maria Curie-Skłodowska University, Poland; Part 3 Safety, quality and smart systems9.Sampling and statistics in assessment of fresh produce: K. B. Walsh, Central Queensland University, Australia; and V. A. McGlone and M. Wohlers, The New Zealand Institute for Plant and Food Research Limited, New Zealand; 10.Developing decision support systems for crop yield forecasts: Lin Liu, University of Minnesota – Twin Cities, USA; and Bruno Basso, Michigan State University, USA; 11.Smart post-harvest technology to maintain quality and safety in fresh produce supply chains: James Monaghan, Harper Adams University, UK; 12.Advances in techniques for identifying and tracking foreign bodies in agri-food supply chains: Ilija Djekic, University of Belgrade, Serbia; 13.The use of Internet of Things (IoT) technology to improve transparency in agri-food supply chains: Rounaq Nayak, Harper Adams University, UK; 14.Drivers of farmers’ usage of digital marketplace platform: evidence from India: Arpita Agnihotri, Penn State Harrisburg, USA; and Saurabh Bhattacharya, Newcastle University Business School, UK;

Read more less

Book SynopsisThere is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids). However, there are many challenges that need to be overcome due to their poor water-solubility, chemical stability, and bioavailability. For this reason, there is interest in the development of effective encapsulation technologies to increase the efficacy of lipophilic bioactives. This book reviews the encapsulation systems currently available for delivering lipophilic bioactives, including their preparation, functionality, and application range, including nanoemulsions, emulsions, Pickering emulsions, HIPEs, microgels, organogels and liposomes. Chapters 1-2 review the biological activity of delivery systems and lipophilic bioactives. Chapters 3-5 describe the materials and preparation methods used to assemble delivery systems. Chapters 6-17 focus on the formation and application of different kinds of delivery systems. Chapter 18 discusses future trends in the development of bioactive delivery systems. Edited and authored by world renowned scholars, the book provides a state-of-the-art overview of the design, fabrication, and utilization of delivery systems for bioactives that will be useful for academic, government, and industrial scientists in fields such as pharmaceuticals, cosmetics, agriculture, chemical engineering, nutrition, and foods.Table of ContentsOverview of Bioactive Delivery Systems;Lipophilic Nutraceuticals;Materials for Bioactive Compound Delivery Systems;Fabrication Methods for Bioactive Delivery Systems;Characterization Methods;Nanoemulsions and Emulsions;Pickering Emulsions;High Internal Phase Emulsions;Organogels;Liposomes;Nanocrystals-based Systems;Phytoglycogen-based Systems;Highly Branched Cyclic Glucan-based Systems;Nanostructured Protein-based Systems;Nanofiber-based Systems;Hydrogel-based Systems;Self-assembled Nanoparticle-based Systems;Next-generation Bioactive Delivery Systems

Read more less

Book SynopsisThis booklet was the result of a workshop run by the Ahsania Mission. The objective of the workshop was to produce adult literacy booklets that covered practical subjects. This booklet covers how to set up a small business making pickles and drew on the work of Intermediate Technology Bangladesh.

Read more less

Book SynopsisOffers guidance on the selection of appropriate equipment for small businesses, with case studies and technical information about each type of machine. For field workers training for food processing projects, and their trainers, and the non-specialist.

Read more less

Book SynopsisCovers the most common processing techniques for the major root crops including potato, cassava, sweet potato, yam and other edible aroid crops. Includes sections on basic food science principles, small-scale processing methods and case studies.

Read more less

Book SynopsisManual oil extraction from peanuts or other soft oil-seeds can be a viable enterprise for small businesses. This book describes small-scale processes of oil-extraction for possible use in rural areas, as well as ways to market and distribute the oilcake.

Read more less

Book SynopsisThis book focuses on the storage of the staple commodities such as grains and root crops, but it also covers other major food groups such as oils, fish, fruit and vegetables. Useful reading for volunteers training for food processing projects, their trainers, and non-specialists already involved in projects and seeking specific information on technology choice.

Read more less

Book SynopsisThis book brings together important aspects of both the technological and business skills needed to successfully start and operate a small food processing business. The emphasis is on thorough planning before the enterprise is established and then careful control of production to minimize costs and maintain the desired product quality. The book is a training aid for extension workers and small enterprise development organizations.

Read more less

Book SynopsisThis book shows how to provide effective training in food processing, which can open up opportunities for individuals who lack business experience. It explains the importance of needs assessment, course preparation, monitoring and follow-up, and the value of practical work and opportunities for trainers to discuss their ideas and discoveries. With examples of forms and lesson plans, photographs of appropriate training environments, practical case studies and details of institutions that support food processing training, there is a wealth of information for trainers and organizers of training courses throughout the world.

Read more less

Book SynopsisThe number of food drying businesses in developing countries is increasing and the impact that they can have on socio-economic development is marked. Small-scale food processing enterprises add value to local production by supplying local and export markets with dried products. Before embarking on such an undertaking, Setting Up a Food Drying Business guides the project planner systematically through the stages involved and considers the advantages and constraints that are particular to this sector. Taking a global approach to its subject, the guide contains four separate but complementary chapters: The first chapter sets out the general context when creating a small-scale food drying business. Chapter 2 provides a methodological account of the procedures for setting up an enterprise. It covers market identification, technical choices, quality processes and economic analysis. Chapter 3 covers the different markets for small-scale drying businesses and includes technical notes on the main dryers available. The final chapter examines avenues for improving the profitability of a drying business and adapting dryers to suit different businesses. Extensive appendices provide document templates, sample business analyses and vital reference information. Setting up a Food Drying Business is essential for people setting up food drying projects. It provides the reader with the prior information and tools necessary for starting such a business. It is also of interest to those in partner organizations who wish to develop a better understanding of this important sector.

Read more less

Book SynopsisThis completely revised and expanded second edition is the essential reference guide for all those involved in food processing on a small- or medium-scale. Extensively illustrated , clearly laid out and easy to use. A vital reference tool for business advisers and trainers, development workers and food processing.

Read more less

Book SynopsisAround the world, young brewers, with passion, reverence and commitment, are bringing flavour back to beer after decades of domination by global giants and their bland products. Such is the fervour for IPA that the journey started by India Pale Ale in Victorian England is far from over. This is a long-awaited book from Roger Protz, a highly respected authority on beer, on the rebirth of IPA or India Pale Ale – one of the most popular styles in today’s craft beer revolution. Around the world, young brewers, with passion, reverence and commitment, are bringing flavour back to beer after decades of domination by global giants and their bland products. Such is the fervour for IPA that the journey started by India Pale Ale in Victorian England is far from over. 1. How the revival started: Covers the fascinating events that caused IPA to take off in the early 1990s, both in London at seminars and festivals, and in the US. By 2014, IPA is the leading category at the annual Great American Beer Festival. The renaissance is now worldwide, with IPAs brewed in Australia, Belgium, Canada, Denmark, Germany, Italy, Japan and elsewhere. 2. The history of IPA – its rise and fall were equally spectacular: Starting out as a beer for India, the style was first developed at the turn of the 19th century by a small brewery, Hodgson’s, in East London. A three or four month journey to India was ideal for the style of beer and soon other breweries were sending large supplies to India. But IPA’s hey-day is brief. By the end of the century, American and German brewers were sending lager beer to India and supplying ice to keep it cold. British brewers retreated and classic Victorian IPAs were dead. 3. How IPA is made: Covers the 19th-century method of brewing IPAs in Burton; and other recipes from craft breweries now using Victorian recipes. 4. Classic IPAs: Classic IPAs from the 19th century – Ballantine’s IPA in the US, Worthington’s White Shield in England and McEwans in Scotland. 5. The great revival: The role of New World hops from the US and New Zealand in creating dynamic new aromas and flavours for modern IPAs. Country by country tasting notes and key recipes for some 250 of the world’s best IPAs, including the US, Britain, Canada, Australia & New Zealand, Belgium, Denmark, Germany, Netherlands, and Japan. 6. New beers on the block: The worldwide popularity of IPA has led to imaginative spin-offs from the traditional style.

Read more less