Cereals processing is one of the oldest and most important of all food technologies. Written by a distinguished international team of contributors, this collection reviews the range of cereal products and the technologies used to produce them. It is designed for all those involved in cereals processing, whether raw material producers and refiners needing to match the needs of secondary processors manufacturing the final product for the consumer, or secondary processors benchmarking their operations against best practice in their sector and across cereals processing as a whole.
Color is one of the most important sensations of life and the study of its characteristics, measurement and uses is an exciting area of research. Everyone is aware of the reaction chain produced by the impression of color around us; we marvel and wonder at what we see, but no adjective is sufficient to describe our feelings. Color is mood, flavor and quality, and all of these and more are based on harmony and aesthetics. Color, then, is more than subjective, it is mystical. Throughout history color has been an enigma, an incompletely understood phenomenon which has captivated wise men and women and gifted intellects, including Aristotle, Plato, Newton and Da Vinci, among others.
Duncan Manley has over thirty years’ experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.
Fruit and Vegetable Processing
Part one Fruit, vegetables and health: Health benefits of increased fruit and vegetable consumption; Antioxidants in fruits, berries and vegetables; Improving the nutritional quality of processed fruits and vegetables: The case of tomatoes. Part two Managing safety and quality in the supply chain: Modelling fruit and vegetable production: The case of tomatoes; HACCP systems for fruit and vegetable cultivation; Maintaining the post-harvest quality of fresh fruits and vegetables; Measuring fresh fruit and vegetable quality: Advanced optical method; Applying advanced instrumental methods: Mealiness in fruit; Maximising the quality of thermally processed fruits and vegetables; Safety of cooked chilled foods containing vegetables. Part three New technologies to maximise quality: Measuring and improving the natural resistance of fruit; Improving the shelf-life of vegetables by genetic modification; Minimal processing of fresh fruits and vegetables; New modified atmosphere packaging (MAP) techniques for fresh prepared fruit and vegetables; Edible coatings for fruits; High pressure processing of fruit and vegetables; Use of vacuum technology to improve processed fruit and vegetables.
This volume is a summary and an update on the breeding methods that have evolved for our major cereal crop species, especially those based on breeding experience, often not presented in books. Similar to other research disciplines, rapid changes occur annually for the scientific basis of plant breeding. Although the basic genetic information and techniques of plant breeding continue to evolve, the basic concepts of plant breeding to develop superior cultivars remain the same; integrate all the available information to enhance the effectiveness and efficiency of our choice of parental materials, genetic enhancement of germplasm resources, estimate breeding values of progenies with greater levels of precision, and develop genetically diverse cultivars with greater tolerances to pest and environmental
stresses as well as greater quality for a healthier diet.
Advanced Dairy Science and Technology
This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area, have drawn together an impressive and authoritative list of contributing authors.Topics covered include: heat treatment, membrane processing, hygiene by design, application of HACCP, automation, safety and quality, modern laboratory practices and analysis, and environmental aspects. This book is an essential purchase for all dairy technologists worldwide, whether in academic research and teaching, or within food companies.
High Pressure Processing of Foods
In High Pressure Processing of Foods, an array of international experts interrelate leading scientific advancements that use molecular biology techniques to explore the biochemical mechanisms of spore germination and inactivation by high pressure; investigate the inactivation of different spore species as functions of processing parameters such as pressure, temperature, time, food matrix, and the presence of anti-microbials; propose predictive mathematical models for predicting spore inactivation in foods treated with HPP; address commercial aspects of high pressure processing that include the high pressure equipment and packaging used to achieve the sterilization of bacterial spores in foods; and provide an assessment of the quality of food products preserved by HPP. High Pressure Processing of Foods is the landmark resource on the mechanisms and predictive modeling of bacterial spore inactivation by HPP.
Pasta and Semolina Technology
Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically. This highly practical book examines these changes and gives commercially relevant information to the reader in the areas of durum wheat, semolina production, pasta mixing and extrusion, shape design and quality assurance. Written principally for food technologists working with pasta as an end product or as an ingredient, this book is also an essential reference source for academic, research and teaching institutions.
Handbook of Fermented Functional Foods
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health.
Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products
Meat Science and Applications
Minimal Processing Technologies in the Food Industries