The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run. Like other food products, soft drinks are required to be produced under stringent hygiene conditions. Filling technology has progressed rapidly to meet the needs of manufacturers and consumers alike. Packaging choices have changed and there have been improvements in closure design.

This book provides an overview of carbonated soft drinks production in the early part of the twenty first century, presenting the latest information on carbonation and filling methods. There are also chapters on bottle design, can making, general packaging considerations, production and distribution. A final chapter deals with quality assurance, and environmental and legislative issues. Detailed references provide opportunity for further reading in more specialised areas. The book is aimed at graduates in food science, chemistry, microbiology and engineering who are considering a career in the soft drinks industry, as well as technical staff already employed within the industry and associated suppliers.

Reprint of Winery Utilities: Planning, Design and Operation. This is the first reference to integrate the basic planning, design and operational function of the many support systems that make a winery operate successfully. The author, an expert on wineries, gathers the essential elements of the major energy, water, wastewater, communication, solid waste, fuel, and fire protection groups and each other of their important subcategories, into one solid source. Comprehensive, easy-to-use chapters in this book provide winery principles with: The necessary tools on how to avoid regulatory agency problems when obtaining use permits and meeting building code requirements at the planning stage. Useful guidelines for designing utilities for eventual expansion to meet anticipated production measures or for checking options for system upgrading or improvement. Helpful comparisons of utility systems or subsystems that work against those that do not and why. Contemporary environmental constraints and methods for minimizing environmental disruption in the design of utilities.

Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to food and agricultural systems. It begins with an introduction to process modeling and control. Fundamental methods of process control are carefully explained in sections from dynamic modeling to control designing and implementation. The different methods of process control are accompanied by examples of application specific to food and agricultural industries.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.
The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.
Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.
This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.
The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.
Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.
This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries. This book has been totally revised and updated by Dr Donald Downing.
The books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers. The three books contain a total of over 1650 pages.
Dr Donald Downing, Professor of food processing, New York Agricultural Experiment Station, Cornell University, Geneva, New York, has brought together many subjects, heretofore unpublished, as a unit. The objective was to make the books so comprehensive that they cover all phases of processing and so complete that they could be used as textbooks in food technology courses, as well as reference manuals and instruction books for all the food processing industry, lay individuals, as well as the professional food technologist.
This new edition has been totally revised and expanded over previous editions, having new sections, new products and processes, and covers subjects from creating a business plan and planning a food processing operation, through processing and into the warehousing of the finished product.

This up-to-date survey covers selected but vital aspects of fish processing with emphasis on quality, technology and nutraceutical applications. The aspects of seafood quality addressed range from the impact of slaughter procedures, through protein functionality, texture, flavor, histamine toxicity to the key aspects of practical evaluation of quality and measurement of fish content. Technological aspects concentrate on automation in fish processing, waste water treatment and possible uses for value added products from fish waste. With respect to novel applications of the marine resource, the important areas of marine nutraceuticals / functional foods are discussed in detail. This book is highly recommended for scientists and technologists in the seafood industries. It is also of proven value to fish processing professionals, quality managers, processors, nutritional and sensory scientists.

When, why, and how early humans began to eat meat are three of the most fundamental unresolved questions in the study of human origins. Before 2.5 million years ago the presence and importance of meat in the hominid diet is unkown. After stone tools appear in the fossil record it seems clear that meat was eaten in increasing quantities, but whether it was obtained through hunting or scavenging remains a topic of intense debate. This book takes a novel and strongly interdisciplinary approach to the role of meat in the early hominid diet, inviting well-known researchers who study the human fossil record, modern hunter-gatherers, and nonhuman primates to contribute chapters to a volume that integrates these three perspectives. Stanford's research has been on the ecology of hunting by wild chimpanzees. Bunn is an archaeologist who has worked on both the fossil record and modern foraging people. This will be a reconsideration of the role of hunting, scavening, and the uses of meat in light of recent data and modern evolutionary theory. There is currently no other book, nor has there ever been, that occupies the niche this book will create for itself.

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use. The authors look in detail at the workings of the growing and production sector and the trends in world production, consumption and trading of sugar. Important sections consider the policies of the world's major sugar producers and the likely future developments of the trade in the light of the developments in Eastern Europe and China, and in the substitute sugar sweetener products. The book will be an invaluable reference source for sugar producers and traders and for all those involved in the financial, advisory and investment communities.
Published in association with the International Sugar Organization

Food packaging materials have traditionally been chosen to avoid unwanted interactions with the food. During the past two decades a wide variety of packaging materials have been devised or developed to interact with the food. These packaging materials, which are designed to perform some desired role other than to provide an inert barrier to outside influences, are termed 'active packaging'. The benefits of active packaging are based on both chemical and physical effects. Active packaging concepts have often been presented to the food industry with few supporting results of background research. This manner of introduction has led to substantial uncertainty by potential users because claims have sometimes been based on extrapolation from what little proven information is available. The forms of active packaging have been chosen to respond to various food properties which are often unrelated to one another. For instance many packaging requirements for post harvest horticultural produce are quite different from those for most processed foods. The object of this book is to introduce and consolidate information upon which active packaging concepts are based. Scientists, technologists, students and regulators will find here the basis of those active packaging materials, which are either commercial or proposed. The book should assist the inquirer to understand how other concepts might be applied or where they should be rejected.

Nutrition and Osteoporosis: Seeing Through a Glass, Darkly (1 Cor. 13:12) This volume of Advances in Nutritional Research deals with the present state of knowledge relative to the role of nutrition in the etiology of osteoporosis, one of the most serious degenerative diseases in the aging population. As a back drop for subsequent chapters on specific nutrients, Chapter 1 provides a com prehensive account of the gain and loss of bone throughout the life cycle, with emphasis on the architectural changes in later life that predispose to osteoporotic bone fractures. Chapter 2 documents the occurrence of aging bone loss through out human archeological history and Chapter 3 extends this documentation to all non-human vertebrate species so far examined, including primates living in the wild. It is apparent that a progressive loss of bone tissue is a normal accompaniment of aging among higher vertebrates. Whether it is a cause of bone fractures in animals, as it is in humans, is still unknown. It has also been established that there are significant differences in the frequency of osteoporotic fractures among human families, ethnic groups, national populations and diet cultures. Numerous studies have been carried out in an effort to explain these differences, and many of these deal with the possible effect of nutrition. Protracted controversies over the role of nutrition in the etiology of osteoporosis are reflected in the contents of several of the ensuing chapters."

Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme structure and mechanism seldom covered in the food science literature. It includes a thorough discussion of the genetic modification of enzyme structures and functions with reference to specific food enzymes. More than 100 illustrations enhance the clarity of important concepts. Comprehensive references reflect the current state of knowledge on enzyme actions.

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods. These new processing technologies have in turn contributed to enhancement of the quality and acceptability of foods. The aim of this book is to assemble, for handy reference, new developments pertaining to selected food processing technologies.

Food processing methods covered include: NMR imaging, on-line NMR, on-line sensors, ultrasonics, synchrotron radiation to study fast events, membrane processing, bioseparation, high pressure processing, aseptic processing, irradiation, freezing, extrusion and extraction technologies. The book, adequately referenced and illustrated with numerous figures and tables, is a valuable reference for scientists, engineers, and technologists in industries and government laboratories involved in food processing, food research and/or development, and also for faculty, advanced undergraduate, graduate and postgraduate students from the Food Science, Food Engineering, and Agricultural Engineering departments.

Completely revised and updated, this wide-ranging, comprehensive treatise examines the many different aspects of vegetables from an international perspective. This logically organized text, filled with numerous illustrations, photographs, and tables, begins with and easy-to-read introduction to such topics as: the current role of vegetables as a world food crop, the origin and classification of vegetables, vegetables in human nutrition, and plant toxicants and folklore concerning vegetables. Background material on the basic principles for growing crops and production under adverse conditions are also featured in this section. Much of the material covered in the book focuses on the major and minor vegetables, their origin, taxonomy, botany, physiology, production and post harvest handling, and composition and use. In addition, current world production statistics are provided for many vegetable crops as well as listings of important diseases, insects, and other pest for many family groups. New features of this edition include: Three new chapters covering mushrooms, aquatic vegetables, and herbs and spices, several appendix tables listing vegetables according to family, genus, species, nutritive value, and recommended storage conditions for many vegetables . The introductory chapter offers an excellent background of the role of vegetables for the beginning and advanced students, both in the U.S. and worldwide. The chapters following provide extension professionals, professors, agricultural agencies, commercial growers, and processing and seed industry personnel with a better understanding of individual vegetable species.

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition, carbohydrates, polysaccharides and nutritional value of black cumin seeds, while also exploring them as a potential functional food. Written by an international team of black cumin seeds researchers, this book aims to reach producers, nutraceuticals and pharmaceutical companies, unconventional oil producing companies, seed oils researchers, Institutes and research groups of medicinal plants, Food and chemistry students what they need to understand about the black cumin seed. Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning both meat and fish flavor. It presents the latest research on species flavors, cured meat flavor, methods of assessment of flavor quality and consequences of meat deterioration. The coverage is divided into three parts which deal with species flavors, the effects of constituents and processing on flavor, and the analytical methods, chemical and sensory, of assessing meat flavor. The book is highly recommended for scientists and technologists in the meat and seafood industries. It is also of value to sensory scientists, quality managers and marketing personnel.

Modified atmospheres are used to preserve foods without the need for unwanted preservatives. This book covers the subject from an industrial perspective and explains both how the technology works, and how it can be used. The editor and authors all have extensive practical knowledge of the subject and are world recognized authorities in the field. The new edition contains four new chapters and around 50% new material overall.

Drying is traditionally defined as that unit operation which converts a liquid, solid or semi-solid feed material into a solid product of significantly lower moisture content. In most, although not all, cases it involves the application of thermal energy, which causes water to evaporate into the vapour phase. In practice, this definition encompasses a number of technologies which differ markedly in, for example, the manner in which energy is supplied to the foodstuff and in which product is transported through the dryer. Depending on the dryer type, the residence time may vary from a few seconds to several hours. Dryers designed to handle liquid feedstocks are naturally quite different from those intended to process moist solids. Even within these two broad categories, however, many distinct varieties of dryer have evolved to meet specific process ing needs. The dryer is frequently the last processing stage in the manufacture of a dehydrated food product. As such, it may not only bring about the desired reduction in moisture content but may also have a significant effect on a number of other properties, such as flavour, colour, texture, viability, and nutrient retention, for example. These properties, which are generally considered to affect the perceived quality of the end product, are often influenced by the temperature- moisture content-time profiles experienced by the foodstuff as it moves through the dryer. The underlying chemistry and physics are highly complex and, broadly speaking, only poorly understood."

1 2 MARCEL B. ROBERFROID AND GLENN R. GIBSON 1 Universite Catholique de Louvain, Department of Pharmaceutical Sciences, Avenue Mounier 73, B-1200 Brussels, BELGIUM 2 Food Microbial Sciences Unit, Department of Food Science and Technology, The University of Reading, Reading, UK It is clear that diet fulfils a number of important human requirements. These include the provision of sufficient nutrients to meet the requirements of essential metabolic pathways, as well as the sensory (and social) values associated with eating. It is also evident that diet may control and modulate various body functions in a manner that can reduce the risk of certain diseases. This very broad view of nutrition has led to the development of foodstuffs with added "functionality." Many different definitions of functional foods have arisen. Most of these complicate the simple issue that a functional food is merely a dietary ingredient(s) that can have positive properties above its normal nutritional value. Other terms used to describe such foods include vitafoods, nutraceuticals, pharmafoods, foods for specified health use, health foods, designer foods, etc. Despite some trepidation, the concept has recently attracted much interest through a vast number of articles in both the popular and scientific media.

The book summarizes the latest research and developments in dairy biotechnology and engineering. It provides a strategic approach for readers relating to fundamental research and practical work with lactic acid bacteria. The book covers every aspect from identification, ecology, taxonomy and industrial use. All contributors are experts who have substantial experience in the corresponding research field. The book is intended for researchers in the human, animal, and food sciences related to lactic acid bacteria. Dr. Heping Zhang is a Professor at the Key Laboratory of Dairy Biotechnology and Engineering Ministry of Education, Inner Mongolia Agricultural University, China. Dr. Yimin Cai works in Livestock and Environment Division, Japan International Research Center for Agricultural Sciences (JIRCAS), Japan.

This is the first comprehensive reference on pecan technology, and discusses the many factors that influence pecan quality. It presents extensive information on variety, cultural conditions, mechanization, processing, storage, prevention of spoilage, and methods for evaluating the quality of pecans.

The annual research conference for 1996 of the American Institute for Cancer Re search was again held at the Loews L'Enfant Plaza Hotel in Washington, DC, August 29 and 30. The topic for this, the seventh in the series, was "Dietary Fat and Cancer: Genetic and Molecular Mechanisms. " Two separate presentations were given as the conference overview. "Fat and Cancer: The Epidemiologic Evidence in Perspective" noted that die tary fat can be saturated, largely from animal or dairy sources, or mono- or polyunsatu rated, mostly from plant sources. Unlike animal fats, fish contain relatively high levels of protective omega-3 fatty acids. Although the hypothesis that dietary fat is associated with cancer is plausible, the mechanisms involved are reasonable, and many animal studies support the hypothesis, there are many obstacles in any direct extrapolation to humans, in cluding imprecise measures of dietary fat intake, variability in individual diets, and spe cies variations. Despite these limitations, there is a weak positive correlation between colon cancer and dietary fat intake, but with substantial differences for various ethnic groups. In the case of breast cancer, there is substantial variation among countries and eth nic groups, but the overall evidence indicated an association with fat in the diet. Epidemiologic studies of dietary fat and prostate cancer are more consistent and most show a positive relationship. However, it was not clear which types of dietary fat were im plicated in the effect."

Organized by the French Speaking Society for Study and Research on Essential Trace Elements (SFERETE), the Fifth International Congress on Trace Elements in Medicine and Biology "Therapeutic Uses of Trace Elements" was held February 4-7. 1996, in Meribel (Savoy, France). This resort is situated in the heart of the Three Valleys domain, at the gate way of the beautiful Vanoise National Park. More than 250 participants covering six conti nents attended the meeting. This volume contains the text of plenary lectures and of several oral and poster communications. Trace element deficiencies are not only encountered in developing countries or during malnutrition. Subclinical features are also observed in developed societies where they consti tute a background for an impressive number of pathological states. Preventive and curative treatments with commercial products are often prescribed without reliable studies about their clinical interest or potential efficiency. By contrast empirical approaches such as the catalytic therapy, nutritional and pharmacological aspects of trace elements were emphasized on a sci entific basis to favor their rational therapeutic use."

'...aimed at the technical person (and) also a good basic book for undergraduate students...' - Food Technology New Zealand' - '...especially useful for food technologists and others in the industry or training for it.' - Food Australia