Food and beverage technology Books
Taylor & Francis Ltd Agricultural Biotechnology Biodiversity and Bioresources Conservation and Utilization
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£147.25
Taylor & Francis Ltd Biopackaging
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£43.69
Taylor & Francis Ltd Yogurt
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£47.49
Taylor & Francis Ltd Thermal and Nonthermal Encapsulation Methods Advances in Drying Science and Technology
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£63.64
Taylor & Francis Digital Food Activism
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£41.99
Taylor & Francis Ltd Soy Globalization and Environmental Politics in South America
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£39.99
Taylor & Francis Ltd Hydrocolloids in Food Product Development
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£147.25
Taylor & Francis War Agriculture and Food
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£137.75
Taylor & Francis The Business of Champagne
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£137.75
Taylor & Francis The New Regulation and Governance of Food
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£51.29
Taylor & Francis Ltd Food Systems Failure The Global Food Crisis and the Future of Agriculture Earthscan Food and Agriculture
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£51.29
Taylor & Francis Ltd Food Sovereignty Convergence and Contradictions Condition and Challenges ThirdWorlds
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£128.25
Taylor & Francis Asian Americans and the Shifting Politics of Race
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£51.29
Taylor & Francis The New Regulation and Governance of Food
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£137.75
Taylor & Francis Asian Americans and the Shifting Politics of Race
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£128.25
Taylor & Francis Ltd Female Prostitution in Costa Rica
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£128.25
Taylor & Francis Regoverning Markets
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£128.25
Taylor & Francis The New Cultures of Food
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£128.25
Taylor & Francis Benchmarking in Food and Farming Creating Sustainable Change 1 Gower Sustainable Food Chains Series
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£128.25
Taylor & Francis Ltd Market Orientation Transforming Food and Agribusiness around the Customer Food and Agricultural Marketing
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£147.25
Taylor & Francis The Science of Food Introduction to Food Science Nutrition and Microbiology
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£43.69
Taylor & Francis Food Transgressions Making Sense of Contemporary Food Politics Critical Food Studies
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£137.75
Taylor & Francis The International Hospitality Business Management and Operations
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£156.75
Taylor & Francis Legalized Casino Gaming in the United States
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£128.25
Taylor & Francis Service Quality Management in Hospitality Tourism and Leisure
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£175.75
Taylor & Francis Tourism in the Antarctic Opportunities Constraints and Future Prospects
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£56.04
Taylor & Francis Cultural Tourism The Partnership Between Tourism and Cultural Heritage Management
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£175.75
Taylor & Francis Cultural Tourism The Partnership Between Tourism and Cultural Heritage Management
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£58.89
Taylor & Francis Service Quality Management in Hospitality Tourism and Leisure
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£65.54
Taylor & Francis Tourism in China
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£47.49
Taylor & Francis Convention Tourism
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£171.00
Taylor & Francis Convention Tourism
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£51.29
Taylor & Francis The Nutritionist
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£137.75
Taylor & Francis The Nutritionist
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£49.39
CRC Press Quality Assurance for the Food Industry
Book SynopsisFood companies, regardless of their size and scope, understand that it is impossible to establish a single division devoted to quality, as quality is the responsibility and purpose of every company employee. Applying this theory demands the cooperation of each employee and an understanding of the methodology necessary to establish, implement, and evaluate a Quality Assurance program.Quality Assurance for the Food Industry: A Practical Approach provides in-depth coverage of all aspects of quality assurance. It identifies the basic concepts and principles behind Total Quality Management and presents examples of Quality Assurance programs that can be applied to the food industry using simple, proven formats. The author discusses the role of Quality Assurance in product manufacturing, emphasizing the need for interactions among an organization's Quality Assurance, Quality Control, Product Development, Marketing, Sales, and Consumer Affairs departments. He analyzes the characteriTable of ContentsIntroduction. Concepts. Total quality management. Quality assurance. Ingredient specifications and quality of the final product. Statistical methods for quality control in the food industry. Product manufacturing audits. Food plant sanitation/good manufacturing practice audits. Product audits.Hazard analysis and critical control point. Glossary of terms.Index
£204.25
Taylor & Francis Ltd Food Crime
Book SynopsisThis book addresses the various forms of deviance and criminality found within the conventional food system. This systemmade up of numerous producers, processors, distributors, and retailers of foodhas significant, far-reaching consequences bearing upon the environment and society.Food Crime broadly outlines the processes and impacts of this food system most relevant for the academic discipline of criminology, with a focus on the negative health outcomes of the US diet (e.g., obesity and diabetes) and negative outcomes associated with the system itself (e.g., environmental degradation). The author introduces the concept of food criminology, a new branch of criminology dedicated to the study of deviance in the food industry. Demonstrating the deviance and criminality involved in many parts of the conventional food system, this book is the first to provide exhaustive coverage of the major issues related to what can be considered food crime. Embedded in the context of stTable of ContentsChapter 1: An Introduction to "Food Crimes"Chapter 2: The Conventional Food SystemChapter 3: What Americans Eat Chapter 4: The Food IS the Crime: Putting the Food Back into "Food Crime"Chapter 5: Food AddictionChapter 6: Harms Associated with What We Eat Chapter 7: Harms Associated with the SystemChapter 8: Culpability for Food CrimesChapter 9: Economic Benefits of the Food SystemChapter 10: Summary and the FutureReferences
£36.99
Taylor & Francis Ltd Novel Plant Protein Processing
Book SynopsisProteins serve as an important nutritional as well as structural component of foods. Not only do they provide an array of amino acids necessary for maintaining human health but also act as thickening, stabilizing, emulsifying, foaming, gelling, and binding agents. The ability of a protein to possess and demonstrate such unique functional properties depends largely on its inherent structure, configuration, and how they interact with other food constituents, like, polysaccharides, lipids, and polyphenolic compounds. Proteins from animal sources have superior functionality, higher digestibility, and lower anti-nutrient components than plant proteins. However, consumer preferences are evolving worldwide for ethically and sustainably sourced, clean, cruelty-free, vegan or vegetarian plant-based food products. Unlike proteins from animal sources, plant proteins are more versatile, religiously, and culturally acceptable among vegetarian and vegan consumers and associated with lower food prTable of ContentsPreface. About the Editors. List of Contributors. Introduction to Plant Protein-Based Future Foods. Challenges in Designing of Plant Protein-Based Future Foods. Modification Methods of Plant-Based Proteins: An Overview. Biological Modification of Plant-Based Proteins. Thermal Modification of Plant-Based Proteins. Ultrasonication-Assisted Modification of Plant-Based Proteins. High-Pressure Processing of Plant-Based Proteins. Pulsed Electric Field Modifications of Plant-Based Proteins. Cold Atmospheric Plasma Processing of Plant-Based Proteins. Chemical Modification of Plant Proteins. Processing Techniques for Scaling Up of Modified Plant Proteins. Applications of Modified Plant Protein-Based Future Foods. Packaging: A Legal Aspect of Plant-Based Protein. Plant Protein-Based Foods, Trend from a Business Perspective: Market, Consumers’ Challenges, and Opportunities in Future. Index.
£166.25
Taylor & Francis Ltd Fingerprinting Techniques in Food Authentication
Book SynopsisThere is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques, separation techniques, and others. Fingerprinting Techniques in Food Authentication and Traceability discusses the principles of the techniques together with their advantages and drawbacks, and reported applications concerning geographical authenticity. A combination of methods analyzing different types of food compounds seems to be the most promising approach to establish the geographical origin. The abundant acquired data are analyzed by chemometrics. Producing safe and high-quality food is a prerequisite to ensure consumer health and successful domestic and international trade, and is critical to the sustainable development of national agricultural resources. Table of ContentsTechniques. ICP-MS – LC-MS – GC-MS. Spectroscopic methods – FTIR – NIR. NMR. CE. Flow Injection – MS. DART MS – PTR MS. DNA-based methodologies. Authentication and Traceability. Authentication. Traceability. Multivariate Statistical Techniques. Experimental Design. Data Preprocessing. Classification and Modelling Methods. Validation. Applications. Rice. Wines. Honeys. Meat. Marine Species. Fruit and Vegetables. Chocolate.
£156.75
Taylor & Francis Ltd Green Extraction and Valorization of ByProducts
Book SynopsisGenerating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the physicochemical characteristics of the various agricultural waste and by-products denote that there is immense potential for their reuse, recycle, and valorisation through various different processes. Green Extraction and Valorization of By-Products from Food Processing provides an overview about the valorization or reuse of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities. Waste disposal and by-product management in food processing industry pose problems in the areas of environmental protection and sustainability. However, they could be a great source of valuable nutraceuticals, which can be used to deal Table of ContentsContentsPREFACE viiABOUT THE EDITORS ixCONTRIBUTORS xiCHAPTER1 GREEN EXTRACTION 1MARTINA PÉREZ-SERRANO, TOMÁS LANDETE-CASTILLEJOS, LUISROCA-PÉREZ, MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M.LORENZO, FRANCISCO J. MARTI-QUIJAL, AND FRANCISCO J. BARBACHAPTER2 DAIRY BY-PRODUCTS AS SOURCE OF HIGH ADDED VALUE COMPOUNDS:CONVENTIONAL AND INNOVATIVE EXTRACTION METHODS 23NOEMÍ ECHEGARAY, JUAN A. CENTENO, AND JAVIER CARBALLOCHAPTER3 EXTRACTION OF VALUABLE COMPOUNDS FROM MEAT BY-PRODUCTS 55MIRIAN PATEIRO, PAULA BORRAJO, RUBÉN DOMÍNGUEZ, PAULOE.S. MUNEKATA, JOSE M. LORENZO, PAULO CEZAR BASTIANELLOCAMPAGNOL, IGOR TOMASEVIC, AND FRANCISCO J. BARBACHAPTER4 TAILOR-MADE PROCESS TO RECOVER HIGH ADDED VALUE COMPOUNDSFROM FISHERY BY-PRODUCTS 91JOSÉ ANTONIO VÁZQUEZ, ANA I. DURÁN, ARACELI MENDUÍÑA,MARGARITA NOGUEIRA, JAVIER FRAGUAS, JESÚS MIRÓN, ANDJESÚS VALCÁRCELCHAPTER5 RECOVERY OF ANTIOXIDANT BIOACTIVE COMPOUNDS FROM SWEETPOTATO AND BY-PRODUCTS 141ZHENZHOU ZHU, FANG WANG, ELENA ROSELLÓ-SOTO, FRANCISCOJ . MARTÍ-QUIJAL, FRANCISCO J. BARBA, KASHIF GHAFOOR,JOSÉ M. LORENZO, CYRIELLE GARCIA, AND FABIENNE REMIZECHAPTER6 VALUABLE COMPOUNDS EXTRACTION FROM CEREAL WASTEAND BY-PRODUCTS 153MANUEL VIUDA-MARTOS, JUANA FERNÁNDEZ-LÓPEZ, ANDJOSÉ ANGEL PÉREZ-ÁLVAREZCHAPTER7 REUSE OF TIGER NUTS BY-PRODUCTS: FOOD FORMULATION, CLEANRECOVERY OF OIL AND BIOACTIVE COMPOUNDS, AND EVALUATION OF THECYTOTOXICITY OF THE OILS 187ELENA ROSELLÓ-SOTO, FRANCISCO J. BARBA, FRANCISCO J.MARTÍ-QUIJAL, MARIA G. DASKALAKI, JOSÉ M. LORENZO,CYRIELLE GARCIA, AND FABIENNE REMIZECHAPTER8 GREEN EXTRACTION OF NUTRITIONAL AND ANTIOXIDANT VALUABLECOMPOUNDS FROM WINE BY-PRODUCTS 201FRANCISCO J. BARBA, BELÉN GÓMEZ, GABRIELA I. DENOYA,MLADEN BRNČIĆ, SUZANA RIMAC-BRNČIĆ, JOSE M. LORENZO, ANDANDRÉS MORENOCHAPTER9 VALORIZATION OF OLIVE OIL AND OILSEED BY-PRODUCTS THROUGHGREEN EXTRACTION TECHNIQUES 215SONIA BARBA-ORELLANA, ELENA ROSELLÓ-SOTO, PAULO E.S.MUNEKATA, JOSÉ M. LORENZO, KASHIF GHAFOOR, CÁTIA DOURADO,JORGE A. SARAIVA, AND FRANCISCO J. BARBACHAPTER 10 RESEARCH, DEVELOPMENT, AND INNOVATION IN DAIRY AND MEAT-BASEDFOODS USING VALUED ADDED COMPOUND OBTAINED FROMMEDITERRANEAN FRUIT BY-PRODUCTS 243JOSÉ ANGEL PÉREZ-ALVAREZ, MANUEL VIUDA-MARTOS, AND JUANAFERNÁNDEZ-LÓPEZCHAPTER 11 VALUABLE COMPOUNDS IN COFFEE BY-PRODUCTS 277PATRICIA ESQUIVEL AND VÍCTOR M. JIMÉNEZCHAPTER 12 EXTRACTION OF VALUABLE COMPOUNDS FROM LEAF VEGETABLESBY-PRODUCTS 293JOÃO CARLOS MARTINS BARREIRA AND ISABEL CRISTINAFERNANDES RODRIGUES FERREIRACHAPTER 13 VALUABLE COMPOUNDS IN ALGAE 315LARS LEONHARDT, JULIAN WITT, STEFAN TOEPFL, HARALD ROHM,AND OLEKSII PARNIAKOVCHAPTER 14 ENVIRONMENTAL LIFE CYCLE ASSESSMENT AND REGULATORY ISSUES OFINNOVATIVE GREEN EXTRACTION PROCEDURES 339ERASMO CADENA AND MATHILDE FIORLETTAINDEX 357
£156.75
Taylor & Francis Ltd Advanced Drying Technologies for Foods
Book SynopsisThe goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles under one cover concise, authoritative, up-to-date assessments of modern drying technologies applied to foods. This book assembles a number of internationally recognized experts to provide critical reviews of advanced drying technologies, their merits and limitations, application areas and research opportunities for further development.Features: Provides critical reviews of advanced drying technologies Discusses the merits and limitations of a variety of food drying technologies Explains drying kinetics, energy consumption and quality of food products Reviews the principles and recent applicTable of ContentsPreface Editors Contributors Chapter 1 Electrohydrodynamic Drying Alex Martynenko and Tadeusz Kudra Chapter 2 Drying and Instant Controlled Pressure Drop Swell Drying: Towards High-Quality Dried Foods and Starch-Free Snacks Allaf Karim, Besombes Colette, Amami Ezzeddine, Allaf Tamara, Arun S. Mujumdar, and Mounir Sabah Chapter 3 Advances in Impinging Stream Processing of Agricultural and Biological Products Somkiat Prachayawarakorn, Sakamon Devahastin, and Somchart Soponronnarit Chapter 4 Pulse Combustion Drying Zhonghua Wu Chapter 5 Advances in Production of Food Powders by Spray Drying Meng Wai Woo Chapter 6 Advances in Microwave Drying Kai Fan and Min Zhang Chapter 7 Infrared Radiation-Assisted Drying of Agricultural Products Li-Zhen Deng and Hong-Wei Xiao Chapter 8 Radio Frequency Drying of Agricultural Products and Foods Ya-Wen Lin, Yan-Hong Liu, Yong-Kang Xie, and Hong-Wei Xiao Chapter 9 Miscellaneous Drying Technologies Sachin V. Jangam and Arun S. Mujumdar Chapter 10 Advances in Intermittent Batch Drying of Foods Duc Nghia Pham, Md. Imran Hossen Khan, Zachary Welsh, and Azharul Karim Index
£156.75
Elsevier Science & Technology Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications
Book SynopsisSpecialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in “clean label functional foods and the emerging markets in “free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists.Table of ContentsIntroduction Geoff Talbot Part I: Properties and processing of specialty oils and fats 1. Olive oil: properties and processing for use in food Dimitrios Boskou 2. Hemp and flax seed oil: properties and applications for use in food Nurhan Dunford 3. Tree nut oils: properties and processing for use in food Ronald B. Pegg & Yi Gong 4. Tropical exotic oils: properties and processing for use in food Geoff Talbot 5. Shea butter: properties and processing for use in food Peter Lovett 6. Algal Oils: Properties and Processing for use in foods and supplements Robert Winwood 7. Specialty/GM vegetable oils: properties and applications in food (rape, sunflower, soybean) Asim Syed 8. Structured triglycerides: properties and processing for use in food Kevin Smith Part II: Applications of specialty oils and fats in foods and nutraceuticals 9. Speciality oils and fats in confectionery Geoff Talbot 10. Speciality oils and fats in margarines and low fat spreads Ian Norton, Marcela Arellano & Paul Smith 11. Speciality oils and fats in ice cream Kevin Smith 12. Infant formulae Randolph Happe & Luisa Gambelli 13. Utilising the bioactive contents of specialty oils and fats Ronald B. Pegg & Adrian L. Kerrihard
£146.70
Cambridge University Press The Biotechnology of Malting and Brewing 1 Cambridge Studies in Biotechnology Series Number 1
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£48.44
Cambridge University Press Science Vine and Wine in Modern France
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£42.74
Penguin Random House India Eating the Present Tasting the Future
Book SynopsisIndia's food is one of her most remarkable features: its countless tastes and styles reflect the nation's history, enduring traditions, and diversity of people and place.
£14.39
WW Norton & Co Flavor
Book SynopsisA journey into the surprising science behind our flavor senses.Trade Review"Fascinating…Flavor, as Bob Holmes demonstrates elegantly, exists nowhere but in the mind of the eater." -- Wall Street Journal"Endlessly fascinating. A terrific book." -- Bill Bryson"I learned a lot while reading Flavor. Bob Holmes is a genial, well-informed guide to the rapidly evolving world of flavor and food design. From microbreweries to research labs, he captures all the key players: their personalities and passions come through clearly in this engaging tour of the field." -- Avery Gilbert, author of What The Nose Knows: The Science of Scent in Everyday Life""In this mouthwatering work....Holmes turns the kitchen into a laboratory....As [he] runs through terrific experiments and describes strange technologies, he makes food science fun and approachable."" -- Publishers Weekly (starred review)"Fascinating....Foodies who enjoyed Mark Schatzker’s The Dorito Effect, Michael Pollan’s Cooked, and Michael Moss’s Salt Sugar Fat will gravitate toward this scientific yet accessible and humorous take on food and wine." -- Library Journal
£19.94
John Wiley and Sons Ltd TimeDependent Measures of Perception in Sensory
Book SynopsisSensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.Table of ContentsNotes on Authors, ix List of Contributors, xi Preface, xiii Preface to the Series, xvi Acknowledgements, xix Section 1: Introduction 1 Time-dependent Measures of Perception: An Introduction, 3Joanne Hort, Tracey Hollowood and Sarah E. Kemp Section 2: Physiological and psychological aspects of time-dependent sensory perception 2 Mastication, Salivation and their Interactions during Eating, 27Guy Carpenter and Annie Blissett 3 Sensory-specific Satiation and Satiety, 48Marion M. Hetherington, Samantha Caton and Chandani Nekitsing 4 Sensory Adaptation, 67Louise Hewson and Amparo Tarrega 5 Sensory Memory, 88Ep Köster and Jos Mojet 6 The Dynamics of Liking, 124Jos Mojet and Ep Köster Section 3: Techniques 7 General Considerations, 159Erminio Monteleone and Caterina Dinnella 8 Time–Intensity Using Discrete Time Points, 182Carla Kuesten 9 Continuous Time–Intensity, 237Caroline Chaya 10 Dual-attribute Time–intensity, 267Christopher J. Findlay 11 Temporal Dominance of Sensations, 283Pascal Schlich and Nicolas Pineau 12 Multiple-ingestion Time–Intensity, 321Linda Jamieson and Emma Watling Section 4: Applications 13 Application of Time-dependent Measures to Food Products, 345Nathalie Martin 14 Temporal Methods for the Assessment of Household and Personal Care Products, 362Tracey Sanderson and Tracey Hollowood 15 Application of Time-Dependent Measures to Understand Sensory Perception, 388Joanne Hort Section 5: Summary 16 Summary, 401Joanne Hort, Tracey Hollowood and Sarah E. Kemp Index, 000
£151.95
John Wiley & Sons Inc Ice Cream and Frozen Desserts A Commercial Guide
Book SynopsisThis comprehensive guide to the commercial production of ice creams and frozen desserts for retail or wholesale operations covers planning and starting up a business, marketing and merchandising, production and service.Table of ContentsICE CREAM PRODUCTION. Batch Freezing Process. Continuous Freezing Process. Sanitary Conditions. Ice-Cream Mix Production. Flavor Ingredients. Ice Cream Novelties. Bringing Product to Market. A RETAIL FROZEN DESSERT BUSINESS. Opening a Retail Frozen Dessert Business. Operating a Frozen Dessert Retail Establishment. Serving the Customer. Marketing the Retail Frozen Dessert Shop. Selling Soft Serve Products. FROZEN DESSERT RECIPES. Ice Cream Recipes. Italian Gelato. Sorbet and Water Ice. Hardpack Frozen Yogurt. Appendix. Indexes.
£94.46
Penguin Putnam Inc Whiskey Distilled
Book Synopsis
£17.60
