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Author : Peter W. Gales
Publisher : Unknown
Page : 241 pages
File Size : 49,5 Mb
Release : 2007-01-01
Category : Brewing
ISBN : 188169609X
Author : Ramesh C. Ray,Cristina M. Rosell
Publisher : CRC Press
Page : 521 pages
File Size : 46,9 Mb
Release : 2017-03-27
Category : Science
ISBN : 9781498749848
The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade microbial enzymes or microbes (being the natural biocatalysts) is imperative. This book discusses the uses of enzymes in conventional and non-conventional food and beverage processing as well as in dairy processing, brewing, bakery and wine making. Apart from conventional uses, the development of bioprocessing tools and techniques have significantly expanded the potential for extensive application of enzymes such as in production of bioactive peptides, oligosaccharides and lipids, flavor and colorants. Some of these developments include extended use of the biocatalysts (as immobilized/encapsulated enzymes), microbes (both natural and genetically modified) as sources for bulk enzymes, solid state fermentation technology for enzyme production. Extremophiles and marine microorganisms are another source of food grade enzymes. The book throws light on potential applications of microbial enzymes to expand the base of food processing industries.
Author : American Society of Brewing Technology
Publisher : Unknown
Page : 262 pages
File Size : 48,5 Mb
Release : 1916
Category : Electronic
ISBN : UIUC:30112117720075
Author : Matteo Bordiga
Publisher : CRC Press
Page : 297 pages
File Size : 55,8 Mb
Release : 2017-12-15
Category : Technology & Engineering
ISBN : 9781498778701
While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
Author : C Bamforth
Publisher : Woodhead Publishing
Page : 500 pages
File Size : 50,9 Mb
Release : 2006-08-09
Category : Technology & Engineering
ISBN : 9781845691738
Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry. This important book summarises the major recent technological changes in brewing and their impact on product range and quality. The first group of chapters review improvements in ingredients, including cereals, adjuncts, malt and hops, as well as ways of optimising the use of water. The following sequence of chapters discuss developments in particular technologies from fermentation and accelerated processing to filtration and stabilisation processes as well as packaging. A final series of chapters analyse improvements in safety and quality control, covering such topics as modern brewery sanitation, waste handling, quality assurance schemes, and control systems responsible for chemical, microbiological and sensory analysis. With its distinguished editor and international team of contributors, Brewing: new technologies is a standard reference for R&D and Quality Assurance managers in the brewing industry. Summarises the major recent technological changes in brewing Reviews improvements in ingredients including cereals, malts and hops Discusses developments in fermentation, filtration and packaging technologies
Author : Michael J. Lewis,Tom W. Young
Publisher : Springer Science & Business Media
Page : 396 pages
File Size : 40,7 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507291
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
Author : Walter J. Brooking
Publisher : Unknown
Page : 60 pages
File Size : 45,9 Mb
Release : 1965
Category : Engineering
ISBN : UOM:39015033172589
Author : Sergio O. Serna-Saldivar
Publisher : CRC Press
Page : 684 pages
File Size : 55,9 Mb
Release : 2016-04-19
Category : Medical
ISBN : 9781439899472
While cereals remain the world's largest food yield - with more than 2.3 billion metric tons produced annually - consumer demands are on the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a complete exploration of the scientific principles related to domesticatio
Author : Walter J. Brooking,United States. Division of Vocational and Technical Education
Publisher : Unknown
Page : 136 pages
File Size : 43,6 Mb
Release : 1964
Category : Chemistry, Technical
ISBN : UOM:39015033172571
Author : Yeshajahu Pomeranz
Publisher : Academic Press
Page : 583 pages
File Size : 42,6 Mb
Release : 2012-12-02
Category : Technology & Engineering
ISBN : 9780323140089
An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components. It provides broad coverage and specific descriptions of selected, major foods, as well as such elements as biotechnology-engineered foods and food patents. While directed toward food technologists and nutritionists, the contents are also invaluable to biologists, engineers, and economists in agriculture, food production, and food processing. Updates the first edition by the addition of genetic engineering progress Contains previously unpublished information on food patents Includes oriental and other ethnic foods, dietetic foods, and biotechnology-generated foods Features additional material on poultry and fish
Author : Malin Sjöö,Lars Nilsson
Publisher : Woodhead Publishing
Page : 916 pages
File Size : 48,6 Mb
Release : 2017-11-25
Category : Technology & Engineering
ISBN : 9780081008966
Starch in Food: Structure, Function and Applications, Second Edition, reviews starch structure, functionality and the growing range of starch ingredients used to improve the nutritional and sensory quality of food. The new edition is fully updated and brings new chapters on starch and health, isolation, processing and functional properties of starch. Part One illustrates how plant starch can be analyzed and modified, with chapters on plant starch synthesis, starch bioengineering and starch-acting enzymes. Part Two examines the sources of starch, from wheat and potato, to rice, corn and tropical supplies. Part Three looks at starch as an ingredient and how it is used in the food industry, with chapters on modified starches and the stability of frozen foods, starch-lipid interactions and starch-based microencapsulation. Part Four covers starch as a functional food, investigating the impact of starch on physical and mental performance, detecting nutritional starch fractions and analyzing starch digestion. The book is a standard reference for those working in the food industry, especially to starch scientists, food researchers, post-docs, practitioners in the starch area and students. Completely revised and updated with an overview of the latest developments in isolation, processing, functional properties and health attributes of starch Reviews starch structure and functionality Extensive coverage of the growing range of starch ingredients Examines how starch ingredients are used to improve the nutritional and sensory quality of food
Author : Kirk-Othmer
Publisher : John Wiley & Sons
Page : 2762 pages
File Size : 55,8 Mb
Release : 2007-07-16
Category : Science
ISBN : 9780470047484
This is an easily-accessible two-volume encyclopedia summarizing all the articles in the main volumes Kirk-Othmer Encyclopedia of Chemical Technology, Fifth Edition organized alphabetically. Written by prominent scholars from industry, academia, and research institutions, the Encyclopedia presents a wide scope of articles on chemical substances, properties, manufacturing, and uses; on industrial processes, unit operations in chemical engineering; and on fundamentals and scientific subjects related to the field.
Author : American Chemical Society. Meeting
Publisher : Amer Chemical Society
Page : 275 pages
File Size : 51,9 Mb
Release : 1993
Category : Gardening
ISBN : 0841227241
Describes how modern technology is used to produce and maintain the flavor quality of beer and enhance the quality of wine. Discusses the current understanding of the sensory aspects of natural phenolic and terpenoid compounds in grapes and the sensory effects of certain competitive spoilage organisms present in fermenting grape juice. Presents insights into how current analytical, filtration, and enzyme technologies are used to analyze and process beers and wines. Also includes chapters on home brewing and winemaking.
Author : Gordon L. Robertson
Publisher : CRC Press
Page : 404 pages
File Size : 49,8 Mb
Release : 2009-12-21
Category : Technology & Engineering
ISBN : 9781420078459
The importance of food packaging hardly needs emphasizing since only a handful of foods are sold in an unpackaged state. With an increasing focus on sustainability and cost-effectiveness, responsible companies no longer want to over-package their food products, yet many remain unsure just where reductions can effectively be made. Food Packaging and
Author : Graham Stewart,Julie Kellershohn,Inge Russell
Publisher : Academic Press
Page : 598 pages
File Size : 55,5 Mb
Release : 2021-09-22
Category : Technology & Engineering
ISBN : 9780323853606
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced. Today, environmental concerns and sustainability of products has taken on a new level of importance. Traditional ways of packaging and marketing have also changed dramatically in recent years as the technology of packaging has moved from a staid bottle industry to spirit products that cross traditional beverage categories and packaging. This new edition provides the latest changes in industry and the beverages market. All chapters are updated, with new chapters added to help improve research and development, and to increase production of not only whiskey but other spirits such as gin and rum and white spirits. This new edition also discusses trendy reduced alcohol and no alcohol products. Presents a detailed look into current global situation for whisky and spirits production Highlights craft distilling and the challenges craft distillers face by presenting the art of spirit production in clear detail Presents insights into how marketing has changed for distilled products, with an emphasis on new mobile technologies
