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This volume includes seven chapters, each of which detail recent advances in research and applications of food processing. Chapter One describes symbiotic foods and their effects on consumer health, mainly on obesity and gastrointestinal diseases, covering their mechanisms of action, types, application, and legislation, as well as the impact that probiotics and prebiotics have on diseases. Chapter Two analyzes current data on different polyphenol nanoformulations as alternative chemotherapeutic and chemopreventive treatments of cancer. Chapter Three identifies the phytochemicals present in purslane, its health benefits, and its applications in the food industry. Chapter Four explores the potential of amaranthus spp. as a high nutritional value food alternative. Chapter Five describes the fundamentals of refrigeration, its types, recent developments and multi-dimensional applications in food industries. Chapter Six synthesizes some fundamental aspects of the relationship between bee pollen's constituents and its bioactivity, in light of recent publications which reveal its potential as a healthy product. Finally, Chapter Seven explores the potential of aguamiel as a healthy option in the food industry.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
One of the most respected professionals in the wine industry-Ron Jackson, author of Wine Science (now in its second edition)- covers all practical and theoretical aspects of wine tasting in his new book. It details the basic techniques used by professionals to sense all visual, gustatory, and olfactory wine properties (sight, taste, and smell). It also describes the physiologic, psychologic, and physicochemical origins of sensory perception and discusses wine types to illustrate the characteristic features that distinguish the majority of wines. A large portion of the book is dedicated to the practical concerns of preparing and performing wine assessments. Readers are instructed in how to differentiate between the various types of wine tastings (each requiring its own design, tasting sheets, training, skill measurement, and analysis). Included is a general overview of the types and sources of wine quality and how wine is most appropriately paired with food. Special features include a flow chart of wine tasting steps, details of errors to avoid, procedures for training and testing sensory skills, sample tasting sheets, original data from 14+ years of training tasters, and numerous tables, charts, and figures.Modern treatment of all relevant data relative to wine tasting, both professional and personalSeparates the practical and more technical and theoretical aspects of wine tasting, allowing easy access to people of different interestsStresses the explanation and significance of each step in the tasting process, as well as errors to be avoidedOutlines procedure in the training and testing of sensory skill (professional and personal)Presents sample tastings designed to teach tasters specific varietal, regional and stylistic types of winesProvides examples of tasting results and means for analysisDiscusses the evolution of cuisine and wines association with foodOutlines the diversity of wines and the sensory experiences expected with eachOutlines the nature and origins of wine quality Illustrative Material: Flow Chart of Wine Tasting StepsExamples of Tasting Sheets: Hedonic (hierarchy and numerical ranking), Wine Appreciation (blank and complete examples), Quality assessment (general, sparkling, artistic ranking), Sensory Analysis (quality and aroma specific)Fragrance Chart (with colored icons)Off-odor Chart (with colored icons)Color transparency representing standardized wine color termsColor illustrations representing the appearance of wines of different agesWarming-cooling chart for bottles of wine (air and ice water)Table of aroma descriptors for the major grape varieties (red and white)Chart of the warming rate of wine in a glassFigure showing the influence of alcohol content on 'tears' formationTaster variability to the major tastant and odorants in wine
In this compilation, the authors propose chemometrics as an important contribution towards authentication, typification and traceability of grapes and wines in combination with various analytical chemistry methods, maintaining that the wine industry has a need for rapid techniques for evaluation. Afterwards, the scientific research detailing determination and quantification of individual thiol compounds primarily in Sauvignon Blanc wine is presented. The results suggest the strong influence of geographical origin as well as vinification method. Later, the authors review the evolution of the phenolic compounds during the red wine ageing process and the impact of the major phenolic classes on red wine sensory characteristics. The formation of polymeric pigments by the covalent reaction of anthocyanins and proanthocyanidins explain some of the detected sensory changes in colour, taste, and mouthfeel attributes of red wines. A study is included in which twelve yeasts isolated from local grape berries were characterized for morphological, biochemical and physiological parameters. A periodic enumeration from the grape berries during initial veraison period revealed an increase in microbial count for both yeast and malolactic bacteria. This book also reviews the different modern winemaking technologies used for red wine production (particularly during fermentative maceration process) and their impact on phenolic composition of red wines, especially on anthocyanin and proanthocyanidin content. An analysis of Saccharomyces cerevisiae is included, determining that it is the most important yeast species involved in wine fermentations, as it may preserve the typical quality andflavor of regional wines. Afterwards, O. oeni is introduced as a candidate for malolactic fermentation starter culture. Thus, the authors suggest the use of selected strains of O. oeni as an effective tool to enhance wine aromatic complexity through malolactic fermentation. Also in this book, the authors analyze results of 12 Regional Climate Simulations of the CORDEX project using an ensemble constructed by a multiple linear regression approach for the RCP4.5 and RCP8.5 scenarios. Four different indices were chosen that take into account temperature and rainfall to synthesize the influence of climate on viticulture. The final chapter discusses a virtual environment for training and practicing work in winemaking, named BITWINE; evaluates winemaking competences developed by trainees of wine-themes using BITWINE, and discusses the future challenges for the Chilean wine industry in using virtual learning environments as a tool to improve workers competencies for winemaking. (Nova)
Presents diverse perspectives on biotechnology and nanotechnologies. This book details the lessons to be learned from the controversy over genetically modified foods, and how those lessons can be applied to developing nanotechnologies, particularly agricultural and other food-related applications. It is suitable for scientists and NGO advocates.
The preservation processes for foods have evolved over several centuries. This work deals with the fate of food quality attributes during the preservation process, and the concept of optimizing the process parameters to maximize the retention of food quality.
Polysaccharides are the subject of heightened interest, and this book is a study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.
Reviews the various methods used in efforts to reduce fat in meat. The text outlines breeding and feeding techniques, but the emphasis is on emerging technologies including meat processing and partitioning agents. It also details the health, social, ethical, and economic implications.
Reviews specific enzymes and enzyme groups. This book delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste.
A reference on food science for professionals in the government, industry, and academia. It covers properties, products, analysis, and microbiology. It explores attributes, fermentation, safety, ingredients, and nutrition. It discusses food engineering and processing and food technology and processing.
Features papers delivered to a 1988 meeting of food technologists in Dallas, and a few chapters, which survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control.
Presents a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. This title tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. It describes the relationships between coloring reactions.
Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development. This book emphasizes the importance of a scientific sensory methodology used to measure and understand consumer perception.
Describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory. This book discusses the structure of the dough, how a foam is formed during fermentation and how starch gelatinization induces the formation of an open-pore network, such as the bread crumb.
Featuring extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry. It also presents case studies for illustration of specific extraction systems in commercial food production.
Offers coverage of spices and herbs from basic science to the developments in spice functions and applications. This title introduces a fresh patterning theory of extensive spice use in various types of food preparations.
Using carefully selected examples, this title demonstrates the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods in a uniquely practical blend. It facilitates comprehensive learning that has proven valuable beyond the classroom as a lifetime professional reference.
The international fishing industry is in danger of stagnation if it continues to ignore consumer demands. What the consumer wants is easy-to-prepare or ready-to-eat value added products. This title considers issues that need to be addressed to bring items profitably to market, including product development, processing, packaging and storage.
Intended for students and practitioners who have a basic education in chemical engineering or food science, this title contains basic information in each area and describes some of the fundamental ideas of processing development and design. It examines the food industry structure, how it works, and consumer products.
Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants. This title is organized to show the sequence from growth, harvest, and capture, through transportation, storage, and processing, to packaging and distribution.
Covers preharvest and postharvest handling and production of fruits grown in tropical, subtropical, and temperate regions in the world. This work brings together 45 top experts who discuss over 60 major and minor crops, detailing methods and technology for handling, disease control, storage, packaging, and refrigeration.
Presents information on vitamin chemistry, absorption and metabolism. This work discusses the effects of food processing on vitamin retention, the physiology of vitamin absorption and physiochemical properties of individual vitamins. It describes the principles of analytical methods and provides methods for depicting individual vitamins in foods.