Food and Wine : Beverages

In chemical engineering and related fields, a unit operation is a basic step in a process. For example in milk processing, homogenization, pasteurization, chilling, and packaging are each unit operations which are connected to create the overall process. This book covers many different unit operations as they apply to food processing. more...

Price: $99.00

The demand for flavourings has been constantly increasing over the last years as a result of the dramatic changes caused by a more and more industrialised life-style: The consumer is drawn to interesting, healthy, pleasurable, exciting or completely new taste experiences. This book draws on the expert knowledge of nearly 40 contributors with backgrounds in both industry and academia and provides a comprehensive insight into the production, processing and application of various food flavourings. Established flavours produced commercially are summarized on a large scale. Methods of quality control and quality management are discussed in detail. The authors also focus on conventional and innovative analytical methods employed in this field and, last but not least, on toxicological, legal, and ethical aspects. Up-to-date references to pertinent literature and an in-depth subject index complete the book. more...

Price: $290.00

Food and Agricultural Wastewater Utilization and Treatment focuses on the cost-effective treatment technologies specific for food and agriculture wastewater and possible economical recovery of valuable substances from wastewater during common food processing and postharvest operations using innovative technologies. The technologies included in the book are not a mere collection of all known relevant technologies. Instead, priority consideration is given to those technologies that can not only solve the environmental problem of wastewater disposal but also reduce the wastewater management cost in the long run for food and agriculture industries. The book combines past decades of research on food and agricultural wastewater issues with an abundance of emerging research on innovative separation technologies to separate biological molecules from complex biological systems. Food technologists as well as environmental and agricultural engineers/scientists will find Food and Agricultural Wastewater Utilization and Treatment invaluable in their quest of improving food and agricultural wastewater management. more...

Price: $184.99

This book discusses how the agents of food biodeterioration operate, and examines the commercially-used industrial methods available to control them, allowing the production of safe and wholesome foods. There is an emphasis on the equipment employed to carry out the various methods of preservation. more...

Price: $210.00

Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for “natural” products, but the simple fact is that, if foods do not taste good, they will not be consumed and any nutritional benefit will be lost.  There is therefore keen interest throughout the world in the production, utilisation and analysis of flavours. . The second edition of this successful book offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances. The creation of flavourings is the starting point for the book, outlining the methodology and constraints faced by flavourists.  Further constraints are considered in a chapter dealing with international legislation. The origins of flavours are described in three chapters covering thermal generation, biogeneration and natural sources, keeping in mind the adjustments that manufacturers have had to make to their raw materials and processes to meet the demand for natural products whilst complying with cost issues. Delivery of flavours using encapsulation or through an understanding of the properties of the food matrix is described in the next two chapters, and this section is followed by chapters describing the different ways to analyse flavours using instrumental, modelling and sensory techniques. The book is aimed at food scientists and technologists, ingredients suppliers, quality assurance personnel, analytical chemists and biotechnologists. more...

Price: $199.99