There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture. Based on over twenty years experience in the industry, Meat products handbook is designed to meet that need. It combines a detailed practical knowledge of processing and ingredients with the scientific underpinning to understand the effect of particular process steps and ingredients on product safety and quality.
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"

Distilled Spirits is the "go-to" guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.

The second edition of this popular formulary contains the entire spectrum of confectionery and chocolate products. New formulas as well as formulas for low-calorie candy have been added to reflect consumers' changing preferences. Additional chapters deal with Hazard Analysis Critical Control Point (HACCP), U.S. Labeling Laws, Storage and Color Addition. Formulas are presented in a clear and precise manner, including the ingredients for their manufacture and the step-by-step procedure.

Agrifood biotechnology - the genetic transformation of plants and animals through recombinant means - has created controversy in the food system for more than twenty years. This thoroughly revised and amended edition of Paul B. Thompson's path breaking study of ethical and philosophical issues raised by this technology up to date.The original 1997 edition was the first book length treatment by a philosopher to focus on food and agricultural biotechnology, covering ethical issues associated with risk assessment, labelling, animal transformation, patents, & the impact of biotechnology on traditional farming communities in both the developed & developing world. The new edition reflects lessons from the hotly contested debates over those issues in the intervening decade, and includes wholly new discussions on ethical issues associated with livestock cloning, the Precautionary Principle, and the transatlantic debate between United States and European perspectives on biotechnology.

An indispensable reference, this book provides an overview of the main mycotoxins in food. It is the first complete reference dedicated to toxin producing fungi in foodstuff. The book lists the degree of contamination, concentration of the toxins, and the country of origin and/or detection for each case of contamination presented in the book. Moreover, the book discusses whether a foodstuff is predisposed for mycotoxin contamination. It is written for professionals in the food industry, agriculture, control agencies, food processing, food chemistry, microbiology, and mycology.

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.

Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States. The chapters are arranged under seven sections, which include General Topics in Food Science and Technology; Food Processing and Engineering; Antioxidants in Foods; Nutrition and Food Science; Food Safety; Sensory Science of Foods; and Food Biotechnology.

Many of the chapters are exceptional in the quality and depth of science and state-of-the-art instrumentation and techniques used in the experimentation. There is literally a gold mine of new information available in this book, not only for healthful foods for the Pacific Rim but for many other areas as well.

Dairy foods have huge potential concerning functional foods. Therefore, there is a tremendous amount of interest in value-added milk products and the identification of components in food which have health benefits. This book provides an overview of these derived components and their diverse activities including: the stimulation of beneficial microflora, alerting the immune system to the presence of potential pathogens and allergens, binding and eliminating toxins, etc.

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical proceedings with uneven contributions. Papers will be solicited from each plenary speaker plus two or three invited speakers from each topic and the goal is to publish a book that conveys the interdisciplinary spirit of the meeting as well as covers the topics in depth, creating a strong reference work. The idea is to explore how food engineers have to be prepared in years ahead not only to perform in their normal activities but also to engage in new challenges and opportunities that will make the profession more attractive, responsive, and able to create a larger impact. These challenges and opportunities are within the profession and at interfaces with other areas. A major role of engineers is to incorporate new knowledge into the profession and respond to practical needs. The goal is to explore how food engineers are integrating developments in the basic sciences of physics and chemistry, nutrition, informatics, material sciences, genomics (and other -omics), quality and safety, consumer behavior and gastronomy. Interfaces with the environment, the business sector, regulations and export markets are also important to consider.

The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on baking processes and the structure of the industry. Written by two of the world s leading experts on the process, this important book explains its underlying principles and ways of maximising its potential in producing a wide range of baked products.
After a brief review of the basic principles of bread making, the book outlines the development and fundamental characteristics of the Chorleywood Bread Process. The following group of chapters review the key steps in the process, beginning with ingredient quality and quantities. Other chapters consider dough mixing and processing. Building on this foundation, the authors then review common quality defects and how they can be prevented or resolved. The book then considers how knowledge-based software systems can help to manage the process. The concluding chapters review the range of bakery products that can be produced using the process, how it can best be applied in different kinds of bakery and likely future developments.
The Chorleywood Bread Process is a standard work for all bakers around the world wishing to maximise the potential of the process, and for scientists, technologists and students wanting a better understanding of the process and its place in commercial bread making.
The first book to describe the Chorleywood Bread ProcessReviews ingredient quality and quantitiesConsiders how knowledge-based software systems can help manage the process"

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods). Focus will be on natural toxins in food plants and animals, cancer modulating substances, microbial toxins in foods (algal, fungal, and bacterial) and all groups of contaminants (i.e., pesticides), persistent organic pollutants, metals, packaging materials, hormones and animal drug residues. The first section describes the current status of the regulatory framework, including the key principles of the EU food law, food safety, and the main mechanisms of enforcement. The second section addresses validation and quality assurance in food toxicants analysis and comprises a general discussion on the use of risk analysis in establishing priorities, the selection and quality control of available analytical techniques. The third section addresses new issues in food toxicant analysis including food allergens and genetically modified organisms (GMOs). The fourth section covers the analysis of organic food toxicants.
* step-by-step guide to the use of food analysis techniques
* eighteen chapters covering emerging fields in food toxicants analysis
* assesses the latest techniques in the field of inorganic analysis

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, "Stress Responses of Lactic Acid Bacteria" will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area.

The exploration of stress responses in lactic acid bacteria began in the early 90s and revealed the differences that exist between LAB and the classical model microorganisms. A considerable amount of work has been performed on the main genera / species of LAB regarding the genes implicated and their actual role and regulation, and the mechanisms of stress resistance have also been elucidated. Recent genome and transcriptome analyses complement the proteome and genetic information available today and shed a new light on the perception of and the responses to stress by lactic acid bacteria.

Meat and meat products constitute one of the most important foods in western societies. However, the area of meat biotechnology is not as comprehensively covered as other areas of food biotechnology. Missing from this area are the recent developments for better sensory and nutritional quality as well as improved safety.

The main goal of this book is to provide the reader with the recent developments in biotechnology and their applications in the meat processing chain. To achieve this goal, the book is divided into four parts. The first part deals with the use of modern biotechnology applied to farm animals. The second part focuses on the recent biotechnological developments in starter cultures for better meat fermentation. The third part discusses current approaches to improve the quality and nutritional properties of meats. The final part presents the latest advances in protection against foodborne pathogens, and other recent trends in the field. Written by distinguished international contributors, this book brings together the advances in such varied and different biotechnological topics.

Today, in a world with abundant food, more than 700 million people are chro- cally undernourished. Over the next 20 years, the world's population will probably double. The global food supply would need to double or to triple for the larger population to be fed adequately. Agriculture is closely linked to environmental quality in a variety of ways, and the challenge of our generation is how to feed a growing planet while maintaining the integrity of our ecological life-support system. The responsibility of governments for ensuring food security will grow proportionately with the growth of populations, and governments bear a special responsibility for promoting agricultural inputs. Agriculture in the 21st century, will certainly focus increasingly on adapting modern technologies to local farming systems, needs and environments. Worldwide climatic changes have been raising concerns about potential changes to crop yields and production systems. Such concerns include the ability to acc- modate these uncertain effects in order to ensure an adequate food supply for an increasing population. What can be done concretely to use agriculture to address some of the fundamental issues of today's world? We must recognize that agric- ture is part of the solution and not just a problem. Agricultural development is a key to social stability and equity in many parts of the world. It can help to al- viate the subtle and unspoken fears of modernization and the space of change if innovation is handled transparently.

Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this reason, in the last few years new forms of physical energies have been explored to propose alternatives to traditional processing technologies. Acoustic energy has the potential to replace or partially substitute conventional processes, and at the same time offer unique opportunities in the characterization of foods and biomaterials. This book is a resource for experts and newcomers in the field of power ultrasound, gives insights into the physical principles of this technology, details the latest advancements, and links them to current and potential applications in the food and bioprocessing related industries.

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics. It also introduces the omics and functional evaluation in detail and shows the links between lactic acid bacteria and gut health and host immunity. Summarizing the biotechnological advances in lactic acid bacteria for food and health, it is a valuable resource for researchers and graduate students in the fields of food microbiology, bioengineering, food science, nutrition and health.

The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new technology aimed at achieving the greening of chemistry to meet appropriate environmental standards in both agriculture and industrial foodstuffs production. More specifically, the book will accomplish this goal by addressing 3 key issues in the field: 1) the production of reactive functionalized materials with enhanced properties that offer a major opportunity to overcome the disadvantages of using traditional materials; 2) the applications of functionalized materials in agriculture for the purpose of solving the economic and the environmental pollution problems associated with the uses of conventional agrochemicals; and 3) the contribution of polymers in solving problems associated with conventional procedures of food growth and processing, including those used in the dairy industry, sugar and fruit juices, beer and wine production, nutritive and nonnutritive food additives, and in food protection.

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.

The flavor of a food is often the most desirable quality characteristic for the consumer, yet the understanding of flavour is a fascinatingly complicated subject, which calls for interdisciplinary research efforts. This latest volume presents the proceedings of the 11th Weurman Flavour Research Symposium and describes the most recent and original research advances related to the flavour of foods and beverages with contributions of experts from 25 countries world-wide.
* Efficiently summarises the current front line research within food flavor
* Highlights the modern approaches to flavor production using biotechnology, enzymes and gene-technology
* The dynamic effects of manipulation of food in the mouth during consumption influencing the release of flavour compounds is discussed in detail

Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the forefront of the sustainable agriculture movement. The Bambara plant is highly drought tolerant and rich in protein and carbohydrates, including starch. These macromolecules have enormous industrial potentials. For example, the starch in Bambara grain has been found to exhibit higher (double) viscosity than conventional corn starch. Modified Bambara groundnut starch has been used to produce edible bioplastics that could be upgraded industrially to suit the fourth industrial revolution shift. Bambara plants are also a natural source of soluble fiber, which is gluten-, lactose- and cholesterol-free, with potential as a stabiliser, thickener and gelling agent as well as a cryoprotectant in frozen products. The health benefits include lowering of cholesterol levels, levelling of blood glucose and as a detoxing aid. Furthermore, several researchers have explored the grain either alone or as composite with cereal and tubers for the development of value-added products. Food and Potential Industrial Applications of Bambara Groundnut presents in a clear, coherent way the research findings on Bambara grain and its status as a promising food and industrial crop.

Brewing is one of the oldest and most complex technologies in food and beverage processing. Its success depends on blending a sound understanding of the science involved with an equally clear grasp of the practicalities of production. Brewing: science and practice provides a comprehensive and authoritative guide to both of these aspects of the subject.
After an initial overview of the brewing process, malts, adjuncts and enzymes are reviewed. A chapter is then devoted to water, effluents and wastes. There follows a group of chapters on the science and technology of mashing, including grist preparation. The next two chapters discuss hops, and are followed by chapters on wort boiling, clarification and aeration. Three chapters are devoted to the important topics of yeast biology, metabolism and growth. Fermentation, fermentation technologies and beer maturation are then reviewed, followed by a consideration of native African beers. After a discussion of brewhouses, the authors consider a number of safety and quality issues, including beer microbiology and the chemical and physical properties of beer, which contribute to qualities such as flavour. A final group of chapters cover packaging, storage, distribution and the retail handling of beer.
Based on the authors unrivalled experience in the field, Brewing: science and practice is a standard work for the industry.
A detailed account of all stages of the brewing processSafety and quality issues are discussed, including the chemical and physical properties of beer and beer microbiologyA strong partnership of the science and the practicalities of production ensures this book is a primary reference"

The trace determination of pesticides continues to be a topic for analytical chemists working in research centres, government and universities. With four chapters devoted to chromatography-mass spectrometry methods, readers are able to understand the analytical basis, technical characteristics and possibilities to evaluate pesticides in food by gas chromatography (GC) and liquid chromatography (LC) mass spectrometry. The book also provides a well-defined and critical compilation of the sample treatment and clean-up procedures, as well as injection techniques applied in GC and LC food analysis. Finally the book deals with aspects related to analytical quality control requirements for pesticide residues, in addition to pesticide regulation aspects.
* Contains specific chapters devoted to chromatography-mass spectrometry methods
* Provides a well-defined and critical compilation of the sample treatment and clean-up procedures
* Contains aspects related to analytical quality control requirements for pesticide residues