Sensory and Instrumental Evaluation of Alcoholic Beverages introduces the value of sensory analysis to the alcoholic beverage industry through the detailed lens of sensory analysis techniques. From traditional methods, to the most modern rapid methods, this book presents comprehensive insights and applications. Analytical methods for identifying and assessing the flavor compounds present in the beverages are included that address both volatile and non-volatile techniques, along with rapid methods of assessment. Case studies highlight the testing of different types of alcoholic beverages running the entire gamut of methods and the appropriate subset of methods. Also included is information of data analyses with the appropriate R-codes to allow practitioners to use the book as a handbook to analyze their own data.

A book intended for food science researchers, technologists, students, and polymer chemists.;A fundamental understanding of polymers has evolved in recent years concurrent with advances in analytical instrumentation. The theories and methodologies developed for the galacturonan biopolymers (collectively called pectins) have seldom been discoursed comprehensively in the context of the new knowledge. This text explains the scientific and technical basis of many of the practices followed in processing and preparing foods fabricated with or containing pectin. The material is presented in a very readable fashion for those with limited technical training. Topics discussed include structural analysis, commercial extractions methods, pectin formulations and tropical fruit analysis, molecular mechanisms of gelatin, enzymology, and polymer confrontation techniques.

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends. It provides the latest scientific findings and developments used to describe the production and manufacturing processes that lead to products that are produced efficiently and safe to eat. The book is a comprehensive resource that combines a scientific and hands-on approach that is useful not only to those in the industry, but also students of meat science. The purpose of the book is to give clear and helpful guidelines to professionals within the meat-processing industry, such as technical, production, operations, process improvement, quality control, and research and development managers.

As in the first edition, discussion is not confined to vegetable oils, and the hydrogenation technique is considered in detail. The "why" as well as the "how" of hydrogenation are addressed. Written for both production staff who need advice on specific problems and development personnel who seek directions, if not solutions, the book offers direct practical advice along with explanations of why changes occur as they do. The glossary of technical terms contains a more detailed explanation of some features mentioned throughout the text.

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security. The book examines the range of approaches to promoting global food security, including novel and existing agricultural and husbandry techniques for safe and sustainable food production. It is divided into three parts beginning with an overview of food security, an analysis of key drivers of food insecurity, and nutrition and food security. Part Two examines emerging technologies for plant and animal food security, with subsequent chapters discussing topics from genetic and aquaculture technologies, pest and disease control, environmental and policy issues affecting food security, and an in-depth analysis of water management and methods to reduce post-harvest losses.

Integrating the Packaging and Product Experience in Food and Beverages: A Road-Map to Consumer Satisfaction focuses on the interrelationship between packaging and the product experience. In both industry and academia there has been a growing interest in investigating approaches that capture consumer responses to products that go beyond traditional sensory and liking measures. These approaches include assessing consumers' emotional responses, obtaining temporal measures of liking, as well as numerous published articles considering the effect of situation and context in the evaluation of food and beverage products. For fast-moving consumer goods (FMCG) products in particular, packaging can be considered as a contributor to consumer satisfaction. Recent cross-modal research illustrated consumers' dissatisfaction or delight with a product can be evoked when there is dissonance between the packaging and the product experience. The book includes an extensive overview of an adapted satisfaction scale that has been tailored for the food and beverage sector and which identifies varying satisfaction response modes such as contentment, pleasure, and delight with a product. This is an important development as it provides insights about products that can be used to market specific categories and brands of foods and beverages. The book demonstrates the value of this approach by bringing together case studies that consider the interrelationships between packaging design, shape, on-pack sensory messages, expectations, and consumer satisfaction with the product.

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.

A practical guide offering updates in the spices and seasonings industry

Since the publication of the first edition of Spices and Seasonings: A Food Technology Handbook, there have been many developments in the food industry. This much-needed new edition is the authoritative handbook for seasoning developers and contains essential information on formulating and labeling dry seasoning blends.

There have been regulatory changes in the spice industry and other areas of the food industry. Spices and Seasonings, Second Edition explores these changes and gives the food industry professional updates of important statistics, the latest research on the antimicrobial capabilities of certain spices, new American Spice Trade Association specifications, and new FDA labeling regulations. In addition to providing a general overview of the industry, this book offers practical details on specifications and formulations for the food technologist.

Topics covered in Spices and Seasonings, Second Edition include:

• U.S. regulations as they apply to spices
• Spice processing
• Quality issues dealing with spices
• Spice extractives
• Recent spice research
• Common seasoning blends
• Meat, snack, sauce, and gravy seasonings
• Spice and seasoning trends for the new millennium

Food technologists and managers from the spices and seasonings industry will find this a comprehensive and practical guide on spices and their applications.

This book reflects the lectures, posters and workshops of the 7th Weurman Flavour Research Symposium held June 1993 in the Netherlands. The Weurman Symposia differ from most others in that attendance is only by invitation based on proposals for active participation. A uniform style and format have been maintained throughout the book as well as the usage of IUPAC chemical nomenclature. Under each topic the following items can be found: full papers and short contributions based on lectures read at the symposium, contributions based on the posters presented in the poster sessions and in some cases, a workshop report. The book is concluded with author and subject indexes aimed at improving the accessibility of this volume.

The volume gives an overview on how legislators all over the world have come up with different legal solutions for governing genetically modified organisms (GMOs) and food security and provides a compact summary of the existing regulations in this field. In a comparative legal approach, a general report analyses and compares these various national and supranational legal systems. It closely follows the newest developments at the interface between genetic engineering law and food law. The emergence of a new technology usually leads to fundamental questions as to how the law should respond to it. The regulation of genetically modified organisms is a prime example, they have been discussed controversially ever since they were subject of legislation and regulation. In particular, this applies to the use of GMOs in food production. There is a variety of interesting legislations and a differentiated width of legal frameworks on international, supranational (EU) and national level to be found. The different regulations that thereby came to light are evidence of the various opinions and policies the societies and states have developed on this matter. It is this variety of regulations the volume examines, primarily on the basis of national reports that were handed in concerning the topic of genetic technology and food security at the occasion of the XIX International Congress of Comparative Law.

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry. The book is broad in coverage and provides a foundation for a practical understanding in food safety initiatives and safety rules, how to deal with whole-chain traceability issues, handling complex computer systems and data, foodborne pathogen detection, production and processing compliance issues, safety education, and more. Recent scientific industry developments are written by experts in the field and explained in a manner to improve awareness, education and communication of these issues.

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

Although contributing to the nutritional quality of the foods we consume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. This work describes the nature of structure-function relationships so that the use of food protein sources can be optimized. The first section uses food systems as examples to demonstrate the intricate nature of the structure-function relationship. Later chapters discuss the techniques which are used to examine structural parameters or establish relationships between protein structure and function. This guide should prove useful for food chemists, scientists and technologists, and can serve as a reference for students of this field.

1 Einleitung.- 1.1 Rechtliche Hygieneregelung.- 1.2 Aspekte zum Hygienekonzept.- Literatur.- 2 Begriffe zur Lebensmittelhygiene.- 2.1 Lebensmittel.- 2.2 Lebensmittelhygiene.- 2.3 Leichtverderbliche Lebensmittel.- 2.4 Verpackte Lebensmittel.- 2.5 Herstellen.- 2.6 Behandeln.- 2.7 In-Verkehr-bringen.- 2.8 Verzehren.- 2.9 Nachteilige Beeinflussung.- 2.10 Genusstauglichkeit/ Genusswert.- 2.11 Mindesthaltbarkeitsdatum.- 2.12 Bedarfsgegenstande.- Literatur.- 3 Lebensmittelmikrobiologie.- 3.1 Einteilung von Mikroorganismen.- 3.1.1 Bakterien und Bakteriensporen.- 3.1.2 Schimmelpilze.- 3.1.3 Hefepilze.- 3.1.4 Viren.- 3.2 Groessenordnung von Mikroorganismen und Viren.- 3.3 Erkennbarmachung von Keimen.- 3.4 Vermehrungsformen von Mikroorganismen.- 3.4.1 Ungeschlechtliche Fortpflanzung.- 3.4.2 Geschlechtliche Fortpflanzung von Hefen.- 3.5 Gesundheitsgefahrdende Mikroorganismen, Lebensmittelverderber und Nutzlinge.- 3.5.1 Gesundheitsgefahrdende Mikroorganismen und schadliche Stoffwechselprodukte.- 3.5.2 Lebensmittelverderber.- 3.5.3 Technologisch erwunschte Mikroorganismen.- Literatur.- 4 Wachstumsvoraussetzungen fur Mikroorganismen - Beeinflussung der Vermehrung.- 4.1 Wachstumsfaktoren.- 4.1.1 Nahrstoffangebot.- 4.1.2 Wasseraktivitat und Feuchtigkeit.- 4.1.3 pH-Wert.- 4.1.4 Temperatur.- 4.1.5 Redoxpotential.- 4.2 Beeinflussung des Wachstums von Mikroorganismen.- Literatur.- 5 Mikrobielle Gefahrdung von Produkten.- 5.1 Lebensmittelverderb.- 5.1.1 Faulnis.- 5.1.2 Garung.- 5.1.3 Sauerung.- 5.1.4 Ranziditat.- 5.1.5 Schimmeln.- 5.2 Lebensmittelvergiftung.- 5.2.1 Salmonellen.- 5.2.2 Staphylococcus aureus.- 5.2.3 Clostridium perfringens.- 5.2.4 Clostridium botulinum.- 5.2.5 Bacillus cereus.- 5.2.6 Listeria monocytogenes.- 5.3 Gefahrdungen physikalischen Ursprungs.- Literatur.- 6 Schadlingsbefall und weitere Gefahrdungen.- 6.1 Insekten.- 6.2 Nager und Voegel.- 6.3 Schadlingsbekampfung als Teil der Betriebshygiene.- 6.4 Chemische Schadensquellen.- 6.5 Physikalische Schadensquellen.- 7 Raum-und Anlagenhygiene.- 7.1 Reinigung und Desinfektion.- 7.1.1 Reinigungsverfahren.- 7.1.2 Desinfektion.- 7.1.3 Reinigungsintervalle.- 7.2 Raumtemperaturen.- 7.3 Konstruktive Anlagenhygiene.- Literatur.- 8 Stichprobenplane.- 8.1 Mikrobiologische Stichprobenplane.- 8.1.1 2-Klassenplan.- 8.1.2 3-Klassenplan.- 8.2 Stichprobenplane fur die sensorische Prufung.- Literatur.- 9 Betriebseigene Massnahmen und Kontrollen - HACCP-Konzept.- 9.1 Produktbeschreibung, Ermittlung potentieller Gefahren, Identifizierung kritischer Punkte (HACCP-Grundsatze 1-3).- 9.2 Festlegung und Durchfuhrung des Verfahrens zur UEberwachung und Kontrolle der kritischen Punkte (HACCP-Grundsatze 4, 5).- 9.3 UEberprufung der Eigenkontrollsysteme, Dokumentation (HACCP-Grundsatze 6, 7).- Literatur.

This book deals with the modeling of food processing using dimensional analysis. When coupled to experiments and to the theory of similarity, dimensional analysis is indeed a generic, powerful and rigorous tool making it possible to understand and model complex processes for design, scale-up and /or optimization purposes. This book presents the theoretical basis of dimensional analysis with a step by step detail of the framework for applying dimensional analysis, with chapters respectively dedicated to the extension of dimensional analysis to changing physical properties and to the use of dimensional analysis as a tool for scaling-up processes. It includes several original examples issued from the research works of the authors in the food engineering field, illustrating the conceptual approaches presented and strengthen the teaching of all.

Feed and fertilizer are significant costs in aquaculture operations and play an important role in the successful production of fish and other seafood for human consumption. This book reviews the key properties of feeds, advances in feed formulation and ingredient choices and the practicalities of feeding systems and strategies. Feed and Feeding Practices in Aquaculture provides an authoritative and comprehensive coverage of the topic and is an essential guide for nutritionists, farm owners and technicians in aquaculture, as well as those working in R&D in the feed production industry and academics/postgraduate students with an interest in the area.

Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food processing, including preservation, storage, distribution and consumption. This book discusses models to predict some of the physical-chemical properties (pH, aw and ionic strength) for biological media containing various solutes. In recent years, food production has involved less processing and fewer additives or preservatives. If health benefits for consumers are obvious, it is not only necessary to adapt current processing and preservation processes but also to verify that appropriate technological and health properties are preserved. The authors present established models, but also introduce new tools for prediction with modeling methods that are part of a more general approach to understand the behavior of fluid mixtures and design new products or processes through numerical simulation.

Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites. The text then explores the different types of foodborne parasites, the dynamics of parasite transmission in different food sources, and the prevention and control of foodborne parasites in the food chain.