Today’s optimistic farm-to-table food culture has a dark secret: the local food movement has failed to change how we eat. It has also offered a false promise for the future of food. In his visionary New York Times–bestselling book, chef Dan Barber, recently showcased on Netflix’s Chef’s Table, offers a radical new way of thinking about food that will heal the land and taste good, too. Looking to the detrimental cooking of our past, and the misguided dining of our present, Barber points to a future “third plate”: a new form of American eating where good farming and good food intersect. Barber’s The Third Plate charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.
From the Trade Paperback edition.
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he didn't have a clue as to what most of the ingredients on the labels mean. So when his young daughter asked, Daddy, what's polysorbate 60?, he was at a loss and determined to find out.
From the phosphate mines in Idaho to the oil fields in China to the Hostess factories and their practices, Twinkie, Deconstructed demystifies some of the most common processed food ingredients, where they come from, how they are made, how they are used, and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder, all for the sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter a food-grade equivalent of plaster of paris), this book is for you. Consequently, as Hostess plans to permanently close its doors in 2012, this book will provide a relevant guide into the practices of one of the biggest companies of all time.
While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.
With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.
Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science.
This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them:
• How to source good milk, including raw milk;
• How to keep their own bacterial starter cultures and fungal ripening cultures;
• How make their own rennet—and how to make good cheese without it;
• How to avoid the use of plastic equipment and chemical additives; and
• How to use appropriate technologies.
Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion.
The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it.
This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.
· The average American carries a "body burden" of 700 synthetic chemicals;
· Chemicals in tap water can cause reproductive abnormalities and hermaphroditic birth;
· One study of lactating women found perchlorate (a toxic component of rocket fuel) in practically every mother's breast milk.
In the face of this national health crisis, Fitzgerald presents informed and practical suggestions for what we can do to turn the tide and live healthier lives.
From the Trade Paperback edition.
Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.
With global population numbers projected to increase by 2 billion by 2050, a veritable food crisis is on the horizon. In this eBook, Can We Feed the World? The Future of Food, we examine some of the complex causative factors involved in the coming "food crisis" and the innovative ideas and technologies designed to increase food production sustainably. We also examine current industry methods to increase production and the controversies surrounding them, including not only hot-button issues like genetically modified (or GM) and processed foods, but also food safety and the physical effects of the modern diet. To start the discussion, Jonathan Foley throws down the gauntlet with the first article, "The Grand Challenge: Can We Feed the World and Sustain the Planet?" In it he takes a macroscopic look at the coming crisis and presents five solutions that could both double the world's food production by mid-century as well as decrease greenhouse gas emissions and curb environmental damage. Other articles discuss technologies ranging from more sustainable offshore fish farming to "vertical farms," and an entire section tackles GM crops. Hugely controversial, GM crops are either the magic bullet that will save millions from starvation or Frankenstein's monster. To that end, don't miss Sasha Nemecek's "The Pros and Cons of GM Foods," in which she interviews experts on both sides of this issue, as well as "Three Myths about Genetically Modified Crops," by Natasha Gilbert. Later, we delve into the processed food industry, taking a magnifying glass to fast food and high fructose corn syrup, as well as food safety issues, including monitoring sources of contamination as well as preventing food poisoning. With all the possibilities on the horizon—from GM crops to new technologies in farming and fishing—world hunger does not have to be inevitable, but we'll need to be resourceful in managing the food supply so that we can preserve the planet and ourselves.
New chapters on:
-Supplemental processes including filtration, sedimentation, centrifugation, and mixing
-Extrusion processes for foods
-Packaging concepts and shelf life of foods
Expanded information on
Emerging technologies, such as high pressure and pulsed electric field
Transport of granular foods and powders
Process controls and measurements
Design of plate heat exchangers
Impact of fouling in heat transfer processes
Use of dimensional analysis in understanding physical phenomena
Drawing from personal experience as well as scientific literature, this book introduces the core concepts of winemaking before delving into methods and analysis to provide practical insights into creating and maintaining quality in the wine product.Understand the chemistry and sensory science at the foundation of quality winesExplore real-world examples of key analysis and application of conceptsPractice methods and exercises for hands-on experience
Indeed, this book fills a big hole in the market. Beginner guides leave you wanting more content and explanation of process, while recipe-based cookbooks often fail to dig deeper into the science, and therefore don’t allow for a truly intuitive cheesemaker to develop. Acclaimed cheesemaker Gianaclis Caldwell has written the book she wishes existed when she was starting out. Every serious home-scale artisan cheesemaker—even those just beginning to experiment—will want this book as their bible to take them from their first quick mozzarella to a French mimolette, and ultimately to designing their own unique cheeses.
This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything you want to know about affinage (aging) and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Also included are beautiful photographs, profiles of other cheesemakers, and in-depth appendices for quick reference in the preparation and aging room. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery.
Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking. For the avid home hobbyist to the serious commercial artisan, Mastering Artisan Cheesemaking is an irreplaceable resource.
* Only available work to cover the entire whisky process from raw material to delivery to the market in such a comprehensive manner
* Includes a chapter on marketing and selling whisky
* Foreword written by Alan Rutherford, former Chairman and Managing Director of United Malt and Grain Distillers Ltd.
New to this Edition:Communicates key concepts using audio, video, and animationsIntegrates interactive tools to aid in understanding complex charts and graphsFeatures multimedia guide to setting up Excel spreadsheets and working with formulaeDemonstrates key processes and engineering in practice through videosShows the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods via carefully selected examplesPresents a practical, unique and challenging blend of principles and applications for comprehensive learningIdeal for classroom use, valuable as a lifetime professional reference
Now in its 5th Edition, the highly acclaimed Principles of Food Sanitation provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. The highly acclaimed textbook and reference addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.
New features in this edition include:
A new chapter on the concerns about biosecurity and food sanitation
Updated chapters on the fundamentals of food sanitation, contamination sources and hygiene, Hazard Analysis Critical Control Points, cleaning and sanitizing equipment, and waste handling disposal
Comprehensive and concise discussion about sanitation of low-, intermediate-, and high-moisture foods
Let's get drunk!
Grab your copy now!
Essential reading for food industry personnel.
This book provides an understanding of the microbial challenges to the safety of low aw foods, and a historic backdrop to the paradigm shift now highlighting low aw foods as vehicles for foodborne pathogens. Up-to-date facts and figures of foodborne illness outbreaks and product recalls are included. Special attention is given to the uncanny ability of Salmonella to persist under dry conditions in food processing plants and foods. A section is dedicated specifically to processing plant investigations, providing practical approaches to determining sources of persistent bacterial strains in the industrial food processing environment. Readers are guided through dry cleaning, wet cleaning and alternatives to processing plant hygiene and sanitation. Separate chapters are devoted to low aw food commodities of interest including spices, dried dairy-based products, low aw meat products, dried ready-to-eat cereal products, powdered infant formula, nuts and nut pastes, flours and meals, chocolate and confectionary, dried teas and herbs, and pet foods. The book provides regulatory testing guidelines and recommendations as well as guidance through methodological and sampling challenges to testing spices and low aw foods for the presence of foodborne pathogens. Chapters also address decontamination processes for low aw foods, including heat, steam, irradiation, microwave, and alternative energy-based treatments.
This humorous parody of a children's literature classic is a "pitcher book" for grown-ups. It's the perfect anytime story for beer lovers everywhere!
First published in 1934, Perry's Chemical Engineers' Handbook has equipped generations of engineers and chemists with an expert source of chemical engineering information and data. Now updated to reflect the latest technology and processes of the new millennium, the Eighth Edition of this classic guide provides unsurpassed coverage of every aspect of chemical engineering-from fundamental principles to chemical processes and equipment to new computer applications.
Filled with over 700 detailed illustrations, the Eighth Edition of Perry's Chemcial Engineering Handbook features:Comprehensive tables and charts for unit conversion A greatly expanded section on physical and chemical data New to this edition: the latest advances in distillation, liquid-liquid extraction, reactor modeling, biological processes, biochemical and membrane separation processes, and chemical plant safety practices with accident case histories
Inside This Updated Chemical Engineering GuideConversion Factors and Mathematical Symbols • Physical and Chemical Data • Mathematics • Thermodynamics • Heat and Mass Transfer • Fluid and Particle Dynamics Reaction Kinetics • Process Control • Process Economics • Transport and Storage of Fluids • Heat Transfer Equipment • Psychrometry, Evaporative Cooling, and Solids Drying • Distillation • Gas Absorption and Gas-Liquid System Design • Liquid-Liquid Extraction Operations and Equipment • Adsorption and Ion Exchange • Gas-Solid Operations and Equipment • Liquid-Solid Operations and Equipment • Solid-Solid Operations and Equipment • Size Reduction and Size Enlargement • Handling of Bulk Solids and Packaging of Solids and Liquids • Alternative Separation Processes • And Many Other Topics!
Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science AssociationPresenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods.
With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.
The first part of the book reviews meat composition and its effect on quality together with the role of additives. There are chapters on fat, protein and other components in meat, changes in meat pre- and post-slaughter, and additives such as phosphates, salts, hydrocolloids, proteins, carbohydrates and fillers. Part two reviews raw materials, additives, manufacturing processes and representative recipes from around the world for a range of particular meat products. It includes chapters on cooked ham and bacon, cooked, fresh and raw fermented sausages, raw fermented and non-fermented salami, cured air-dried products, burgers and patties, brawn and meat jelly, canned and marinated meat. The final part of the book discusses quality and safety issues, particularly meat microbiology.
Meat products handbook is a standard reference for R&D, quality and production managers in meat processing.A one volume reference on processed meat productsCombines detailed practical knowledge of processing and ingredients with scientific understandingA standard reference for research & development, quality and production managers in the meat industry
Five features of this book that make it distinctive are:Most current “How to” book on leading a food safety department from the perspective of a respected national brandProvides the proper organization and methods to manage the work necessary to ensure food safety within the organization Provides the means to utilize risk-based decisions linked to business practices that accommodate a business analysis model Demonstrates step-by-step examples that can be used for continuous improvement in sustaining food safety responsibilities Provides examples on how to gain influence and obtain resources to support food safety responsibilities
Bringing together significant research and market profiles, this comprehensive handbook provides a much-needed compilation of information related to the development, use, and marketing of essential oils, including their chemistry and biochemistry. A select group of authoritative experts explores the historical, biological, regulatory, and microbial aspects. This reference also covers sources, production, analysis, storage, and transport of oils as well as aromatherapy, pharmacology, toxicology, and metabolism. It includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration-enhancing activities useful in drug delivery.
New information on essential oils may lead to an increased understanding of their multidimensional uses and better, more ecologically friendly production methods. Reflecting the immense developments in scientific knowledge available on essential oils, this book brings multidisciplinary coverage of essential oils into one all-inclusive resource.
The primary historic solution developed over the last several decades is increased food storage. However, storing up enough food to feed everyone would take a significant amount of time and would increase the price of food, killing additional people due to inadequate global access to affordable food. Humanity is far from doomed, however, in these situations - there are solutions.
This book provides an order of magnitude technical analysis comparing caloric requirements of all humans for five years with conversion of existing vegetation and fossil fuels to edible food. It presents mechanisms for global-scale conversion including: natural gas-digesting bacteria, extracting food from leaves, and conversion of fiber by enzymes, mushroom or bacteria growth, or a two-step process involving partial decomposition of fiber by fungi and/or bacteria and feeding them to animals such as beetles, ruminants (cows, deer, etc), rats and chickens. It includes an analysis to determine the ramp rates for each option and the results show that careful planning and global cooperation could ensure the bulk of humanity and biodiversity could be maintained in even in the most extreme circumstances.Summarizes the severity and probabilities of global catastrophe scenarios, which could lead to a complete loss of agricultural productionMore than 10 detailed mechanisms for global-scale solutions to the food crisis and their evaluation to test their viabilityDetailed roadmap for future R&D for human survival after global catastrophe
Essentials of Chemical Reaction Engineering is a complete yet concise, modern introduction to chemical reaction engineering for undergraduate students. While the classic Elements of Chemical Reaction Engineering, Fourth Edition, is still available, H. Scott Fogler distilled that larger text into this volume of essential topics for undergraduate students.
Fogler’s unique way of presenting the material helps students gain a deep, intuitive understanding of the field’s essentials through reasoning, not memorization. He especially focuses on important new energy and safety issues, ranging from solar and biomass applications to the avoidance of runaway reactions.
Thoroughly classroom tested, this text reflects feedback from hundreds of students at the University of Michigan and other leading universities. It also provides new resources to help students discover how reactors behave in diverse situations.
Coverage includesCrucial safety topics, including ammonium nitrate CSTR explosions, nitroaniline and T2 Laboratories batch reactor runaways, and SAChE/CCPS resources Greater emphasis on safety: following the recommendations of the Chemical Safety Board (CSB) 2 case studies from plant explosions and two homework problems which discuss another explosion. Solar energy conversions: chemical, thermal, and catalytic water spilling Algae production for biomass Mole balances: batch, continuous-flow, and industrial reactors Conversion and reactor sizing: design equations, reactors in series, and more Rate laws and stoichiometry Isothermal reactor design: conversion and molar flow rates Collection and analysis of rate data Multiple reactions: parallel, series, and complex reactions; membrane reactors; and more Reaction mechanisms, pathways, bioreactions, and bioreactors Catalysis and catalytic reactors Nonisothermal reactor design: steady-state energy balance and adiabatic PFR applications Steady-state nonisothermal reactor design: flow reactors with heat exchange
Advanced Dairy Chemistry Volume 3: Lactose, Water, Salts, and Minor Constituents, Third Edition, reviews the extensive literature on lactose and its significance in milk products. This volume also reviews the literature on milk salts, vitamins, milk flavors and off-flavors and the behaviour of water in dairy products.
Most topics covered in the second edition are retained in the current edition, which has been updated and expanded considerably. New chapters cover chemically and enzymatically prepared derivatives of lactose and oligosaccharides indigenous to milk.
P.L.H. McSweeney Ph.D. is Associate Professor of Food Chemistry and P.F. Fox Ph.D., D.Sc. is Professor Emeritus of Food Chemistry at University College, Cork, Ireland.
Flavor and the Information Age
Flavoring materials and flavor potentiators
Changes to food flavors during processing
Off-Flavors in foods
Performance of flavors during processing and storage
Applications of flavorings in processing
One of the many highlights of the new edition is the chapter on food/flavor interactions and flavor release in the mouth. Addressing one of the hottest topics in flavor today, the chapter presents current knowledge on critical issues such as why low-calorie foods do not taste as good as their full-calorie counterparts. The greatest changes in the book have been made to the chapter on food applications. The author supplies a compelling explanation of how flavors interact with basic food components and how these perform during processing and storage. The chapter on flavor production has been updated to include the latest information on the controlled release of flavorings.
Actively involved in flavor research for 35 years, author Gary Reineccius is an award-winning flavor chemist. Drawing on his years of academic and practical experience, he focuses on the technology of flavors and applications in processing to provide a complete overview of the field.
Edited by Lynnette R. Ferguson, a well-known and internationally respected researcher, the book covers a wide range of issues, from the purely scientific to ethical, consumer-driven, and public health aspects. It takes a close look at gene–diet interactions and explores the ways in which studies on nutrigenomics and nutrigenetics can help modulate disease risk in cardiovascular disease, obesity, diabetes, and inflammatory bowel disease. Topics include regulatory challenges, genetic testing for consumers, data mining, transcriptomic analysis, and the role of science and health professionals in the commercialization of nutrigenomics and nutrigenetics. The book also examines industry–academia partnerships as a nexus between the science and its commercialization by the food industry. These partnerships will be an important determinant of what value the technologies bring, not only to the market but to the wider health and well-being of society.
Exploring how nutrigenomics and nutrigenetics can help modulate disease risk, this timely book brings together stimulating, well-thought-out perspectives from established and emerging researchers. It provides valuable information on a subject that is becoming increasingly important for nutritionists, dieticians, and clinical professionals, as well as for the food industry and research community.
The topics in the book have been sequenced identically with the steps of the winemaking process. Thus, the book describes the most salient compounds involved in each vinification process, their properties and their balance; also, theoretical knowledge is matched with its practical application. The primary aim is to enable the reader to identify the specific compounds behind enological properties and processes, their chemical balance and their influence on the analytical and sensory quality of wine, as well as the physical, chemical and microbiological factors that affect their evolution during the winemaking process.Organized according to the winemaking process, guiding reader clearly to application of knowledgeDescribes the most salient compounds involved in each step enabling readers to identify the specific compounds behind properties and processes and effectively work with themProvides both theoretical knowledge and practical application providing a strong starting point for further research and development
This edition includes greatly expanded focus on stem cells, including adult and embryonic stem cells and progenitor populations that may soon lead to new tissue engineering therapies for heart disease, diabetes, and a wide variety of other diseases that afflict humanity. This up-to-date coverage of stem cell biology and other emerging technologies is complemented by a series of new chapters on recent clinical experience in applying tissue engineering. The result is a comprehensive textbook that we believe will be useful to students and experts alike.
New to this edition:
*Includes new chapters on biomaterial-protein interactions, nanocomposite and three-dimensional scaffolds, skin substitutes, spinal cord, vision enhancement, and heart valves
*Expanded coverage of adult and embryonic stem cells of the cardiovascular, hematopoietic, musculoskeletal, nervous, and other organ systems
This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry.Fully reviewed, revised and updated with the latest developments in Dairy ScienceFull color inserts in each volume illustrate key conceptsExtended index for easily locating information
*Strong emphasis on the relationship between engineering and product quality/safety
*Links theory and practice
*Considers topics in light of factors such as cost and environmental issues
Drawing from the editors' expertise in nutrition and immunology as well as a prestigious panel of premier international researchers, Spirulina in Human Nutrition and Health provides the first complete compilation of the wealth of experimental data in a single accessible resource. Beginning with an introduction to the history and features of the plant itself, the book goes into great detail regarding its cultivation, handling, storage, and packaging, as well as applicable regulatory acts and organizations. It supplies explanations and reviews of studies involving Spirulina's use as a therapeutic food product and discusses its anti-oxidant profile and antioxidative and hepatoprotective properties. The book considers peer-reviewed studies on spirulina's effects on immunity, NK activation, and antibody production and highlights its role as an antibacterial and antiviral agent. The final chapters look at neurobiology and spirulina's effect on aging as well as potential interactions with pharmaceuticals or other bioavailable compounds.
Extensively detailed and heavily referenced, Spirulina in Human Nutrition and Health is the definitive work on this highly nutritious food source.
This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective.
Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions.Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.
Presenting theoretical knowledge and applied practical considerations, this title
provides an in-depth discussion of recent advances in sterilization
identifies obstacles that may be encountered at any stage of the validation program, and suggests the newest and most advanced solutions
explores distinctive and specific process steps, and identifies critical process control points to reach acceptable results
blends the use of theoretical knowledge with recent technological advancements to achieve applied practical solutions
Includes New and Updated Material
Now in its second edition, this work is the culmination of research and discussions with technical experts, as well as USP and FDA representatives on various topics of interest to the pharmaceutical microbiologist and those responsible for the microbial quality of products, materials, equipment, and manufacturing facilities. New in this edition is an entire chapter dedicated to the topic of biofilms and their impact on pharmaceutical and biopharmaceutical operations. The subject of rapid methods in microbiology has been expanded and includes a discussion on the validation of alternative microbiological methods and a case study on microbial identification in support of a product contamination investigation.
Substantially updated and revised, this book assists readers in understanding the fundamental issues associated with pharmaceutical microbiology and provides them with tools to create effective microbial contamination control and microbial testing programs for the areas under their responsibility.
At the outset the text explains the various key terms of thermodynamics with suitable examples and then thoroughly deals with the virial and cubic equations of state by showing the P-V-T (pressure, molar volume and temperature) relation of fluids. It elaborates on the first and second laws of thermodynamics and their applications with the help of numerous engineering examples. The text further discusses the concepts of exergy, standard property changes of chemical reactions, thermodynamic property relations and fugacity. The book also includes detailed discussions on residual and excess properties of mixtures, various activity coefficient models, local composition models, and group contribution methods. In addition, the text focuses on vapour-liquid and other phase equilibrium calculations, and analyzes chemical reaction equilibria and adiabatic reaction temperature for systems with complete and incomplete conversion of reactants.
Includes a large number of fully worked-out examples to help students master the concepts discussed.
Provides well-graded problems with answers at the end of each chapter to test and foster students’ conceptual understanding of the subject. The total number of solved examples and end-chapter exercises in the book are over 600.
Contains chapter summaries that review the major concepts covered.
The book is primarily designed for the undergraduate students of chemical engineering and its related disciplines such as petroleum engineering and polymer engineering. It can also be useful to professionals.
The Solution Manual containing the complete worked-out solutions to chapter-end exercises and problems is available for instructors.
Examples are:the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural)
Novel approaches to understanding the diner?s experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology.2015 Popular Science Prose Award Winner.
Eight expert authors have joined Duncan Manley in extensively updating and expanding the book, which is now some 25% longer than the previous edition. Part one now includes a new chapter on sustainability in the biscuit industry and the discussion of process and efficiency control is more detailed. In part two the information on wheat flour has been extensively revised to reflect recent developments and there are entirely new chapters on fats and oils and packaging materials. Photographs of the major types of biscuits now illustrate chapters in part three, which also includes a newly-composed chapter on the position of biscuits in nutrition. Finally, part four has been comprehensively reviewed and revised with the assistance of an author from a major machinery manufacturer.
With its distinguished editor and team of expert contributors this new edition consolidates the position of Manley’s Technology of Biscuits, Crackers and Cookies as the standard reference work in the industry.Widely regarded as the standard work in its fieldCovers management issues such as HACCP, quality control, process control and product developmentDeals with the selection of raw materials and ingredients
Part One provides an introduction to the topic, with a particular focus on modeling and simulation strategies in food processing operations. Part Two reviews the modeling of various food processes involving heating and cooling. These processes include: thermal inactivation; sterilization and pasteurization; drying; baking; frying; and chilled and frozen food processing, storage and display. Part Three examines the modeling of multiphase unit operations such as membrane separation, extrusion processes and food digestion, and reviews models used to optimize food distribution.Comprehensively reviews the various applications of modeling in conventional food processingExamines the modeling of multiphase unit operations and various food processes involving heating and coolingAnalyzes the models used to optimize food distribution
Part one of the second volume Oenology and wine quality opens with chapters reviewing the impact of different winemaking technologies on quality. Topics covered include yeast and fermentation management, enzymes, ageing on lees, new directions in stabilisation, clarification and fining of white wines and alternatives to cork in wine bottle closures. Managing wine sensory quality is the major focus of part two. Authors consider issues such as cork taint, non-enzymatic oxidation and the impact of ageing on wine flavour deterioration. The volume concludes with chapters on the management of the quality of ice wines and sparkling wines.
With authoritative contributions from experts across the world’s winemaking regions, Managing wine quality is an essential reference work for all those involved in viticulture and oenology wanting to explore new methods, understand different approaches and refine existing practices.Reviews the impact of different technologies on wine qualityDiscusses yeast and fermentation management, enzymes and ageing on leesConsiders issues surrounding wine sensory quality including cork taint and the impact of ageing on flavour deterioration
Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume.
With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector.Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beveragesEssential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are consideredFocuses on methods to improve the nutritional and sensory quality and technological functionality of milk
After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.
With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectorsExplores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredientsExamines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients