Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.
The first volume focuses on oxidation mechanisms and antioxidant activity. Initial chapters in part one describe oxidation processes in foods, including the role of metals, heme proteins and lipoxygenase. The impact of oxidation on food flavour and the health aspects of oxidized fats are also covered. Final chapters in part one review the measurement of the extent of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy, methods to measure antioxidant activity and novel antioxidants.
With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Describes oxidation processes in foods, including the role of metals, heme proteins and lipoxygenaseReviews the impact of oxidation on food flavour and the health aspects of oxidized fatsDiscusses the ways in which antioxidants inhibit food oxidation, factors affecting antioxidant efficacy and methods to measure antioxidant activity

What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?
Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.
Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.
With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology.
Provides solutions to a variety of issues of frequent concern to wine making professionalsReviews issues related to grape analysis, filtration, packaging and microbiologyA hands-on reference book written by a diverse team of international enologists"

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, minimal processing technologies, functional foods, developments in active or intelligent packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time.
Introduces a range of processing techniques that are used in food manufacturingExplains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foodsDescribes post-processing operations, including packaging and distribution logistics"

This is the first book to bring together both the basic theory and proven process engineering practice of AFM. It is presented in a way that is accessible and valuable to practising engineers as well as to those who are improving their AFM skills and knowledge, and to researchers who are developing new products and solutions using AFM.

The book takes a rigorous and practical approach that ensures it is directly applicable to process engineering problems. Fundamentals and techniques are concisely described, while specific benefits for process engineering are clearly defined and illustrated. Key content includes: particle-particle, and particle-bubble interactions; characterization of membrane surfaces; the development of fouling resistant membranes; nanoscale pharmaceutical analysis; nanoengineering for cellular sensing; polymers on surfaces; micro and nanoscale rheometry.
Atomic force microscopy (AFM) is an important tool for process engineers and scientists as it enables improved processes and productsThe only book dealing with the theory and practical applications of atomic force microscopy in process engineeringProvides best-practice guidance and experience on using AFM for process and product improvement

Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances. Among these substances are polyphenols, tocopherols, and phytosterols. Studies have shown that saline irrigated varieties of olives have demonstrated advantages over those irrigated with tap water.
This is just one of the aspects of desert cultivation of olives that is covered in Desert Olive Oil Advanced Biotechnologies. Based on 20 years of research, the book expounds on the appropriate selection of olive varieties with high productivity and oil quality, the impact of foliar nutrition on decreasing alternate bearing and increasing fruit quality, improving efficiency of mechanical harvesting, and increasing efficiency of oil extraction and oil quality regulating analysis.

Key Features:

*Addresses olive cultivation methods for semi-arid environments

*Focuses on intensive cultivation using saline and municipal waste recycled irrigation water and their significant impact on the production and nutritional value of olive oil

*Integrated and multidisciplinary approaches providing a comprehensive view of the desert olive industry

*Provides key considerations including ecological, biotechnological, agricultural and political impacts

In this completely rewritten Second Edition of Trans Fatty Acids in Human Nutrition authors who are recognised international authorities in their field have addressed the major areas of trans fatty acids (TFA) research such as consumption, analysis, biochemistry, synthesis and natural TFA biosynthesis, health effects, food formulation, and also regulation and consumer perception. Each chapter contains the latest references and major advances and breakthroughs in a specific area of trans fatty acids research. Furthermore, the book also includes a discussion of a major issue - the health effects of the natural trans isomers, comparing their effects to those observed for TFA produced during hydrogenation.
The availability of so much information in a single volume will help to clarify the major effects of TFA in human nutrition that have been discovered over the last two decades. This book guides the next generation of scientists to the important opportunities for making further progress in this challenging field of research.
The First Edition of Trans Fatty Acids in Human Nutrition carried out a very similar task for the state of our knowledge in the late 1990s but the rapid expansion and progress in the subject meant that it had to be completely re-written and expanded from the original nine to the present fifteen chapters of the Second Edition.

Africa has been and continues to be a significant source of medicinal and aromatic plants and botanicals to the world's food, drug, herb and dietary supplement market, and in the past decade numerous African plant materials have established a strong international market presence. This book provides an excellent opportunity to delve into the current and future contributions that African plants can and will continue to make both internal to Africa and on the global stage. This book expertly covers various medicinal plants of African origin and the some of the latest basic and clinical research supporting their ongoing and potential uses in self-care and healthcare. This work also examines various issues and trends in medicinal plants from their uses in Traditional Medicine and ethnobotany, to our modern understanding of the plants chemistry and pharmacognosy, natural products chemistry and applications of medicinal plants, quality control, and models of benefit sharing.

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully. However, due to the many, complex and interrelated changes which occur during cheese manufacture and ripening, it is still not possible to guarantee the production of premium quality cheese. Written by an international team of renowned contributors, Cheese problems solved provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making process, in a unique and practical question-and-answer format.
Opening chapters concentrate on queries regarding the preparation of cheese milk, the conversion of milk to curd, the ripening process, pathogens, cheese analysis and nutritional aspects of cheese amongst other issues. The latter half of the book discusses particular types of cheeses such as Cheddar, Grana-type cheeses, Mozzarella, Dutch-type, Swiss and Blue cheeses, to name but a few.
Edited by a leading expert and with contributions from specialists within the field, Cheese problems solved is an essential reference and problem solving manual for professionals and trainees in the cheese industry.
Provides responses to over 200 of the most frequently asked questions about cheese and the cheese-making processAn essential reference and problem solving manual for professionals and trainees in the cheese industryBenefit from the knowledge of leading specialists in the field

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"

This volume consists of written chapters taken from the presentations at the symposium "100+ Years of Plastics: Leo Baekeland and Beyond," held March 22, 2010, at the 239th ACS National Meeting in San Francisco. The symposium celebrates the 100th anniversary of the formation of General Bakelite Corp., which was preceded by Leo Baekland's synthesis of Bakelite in 1907 and the unveiling of the Bakelite process in 1909. It is quite reasonable to use the synthesis of Bakelite as the starting point of the Age of Plastics. Indeed, Time magazine in its June 14, 1999, issue on the 100 most influential people of the 20th century chose Leo Baekeland and his Bakelite synthesis as the sole representative of chemistry.
Leo Baekeland and Bakelite are the topics of the first four chapters of this volume. The first two chapters come from the perspective of Baekeland family members. Carl Kaufmann is related to the Baekeland family through marriage and is the author of the only full-length biography of Baekeland, published as a master's thesis from the University of Delaware. As a family member Kaufmann had access to all of Baekeland's papers. This first chapter (Leo H. Baekeland) is not only a biographical sketch, but an exploration of Baekeland's effect on the chemical industry. Hugh Karraker is Baekeland's great-grandson, and his chapter (A Portrait of Leo H. Baekeland) provides a family picture of the great inventor. Gary Patterson's chapter (Materia Polymerica: Bakelite) goes into the history of Bakelite chemistry, while Burkhard Wagner's contribution (Leo Baekeland's Legacy-100 Years of Plastics) covers the history of Bakelite manufacture through time and space, finishing with a description of another Baekeland legacy, the Baekeland Award given through the North Jersey Section of the ACS.
In later chapters, Les Sperling (History of Interpenetrating Polymer Networks Starting with Bakelite-Based Compositions) covers the improvements in interpenetrating networks. James Economy and Z. Parkar (Historical Perspectives on Phenolic Resins and High-Temperature Aromatic Polyesters of p-Hydroxybenzoic Acid and Their Copolyesters) follow the paths of resoles, novolaks, and related chemicals.

Montana's brewing history stretches back more than 150 years to the state's days as a territory. But the art of brewing in Montana has come a long way since the frontier era. Today, nearly forty craft breweries span the Treasure State, and the quality of their output rivals the best craft beer produced anywhere in the country. Maybe it's because there's also a little piece of Montana in every glass, as the state's brewers pride themselves on using cold mountain water and locally sourced barley harvested from Montana's ample fields. From grain to glass, " Montana Beer: A Guide to Breweries in Big Sky Country" tells the story of the brewers and breweries that make the Treasure State's brew so special.

Pathogens respond dynamically to their environment. Understanding their behaviour is critical both because of evidence of increased resistance to established sanitation and preservation techniques, and because of the increased use of minimal processing technologies which are more vulnerable to the development of resistance. Understanding pathogen behaviour summarises the wealth of recent research and its implications for the food industry.
After two introductory chapters on ways of analysing and modelling pathogens, Part one summarises current research on what determines pathogenicity, stress response, adaptation and resistance. Part two reviews the behaviour of particular pathogens, reviewing virulence, stress response and resistance mechanisms in such pathogens as Salmonella, E.coli and Campylobacter. The final part of the book assesses how pathogens react and adapt to particular stresses from heat treatment and the effects of low temperature to the use of disinfectants and sanitisers.
With its distinguished editor and international team of contributors, Understanding pathogen behaviour is a standard reference for the food industry in ensuring food safety.
Summarises the wealth of recent research in pathogen behaviourAssesses implications for microbiologists and QA staff in the food industry

The role of the Maillard reaction in forming flavors from amino acid and sugar precursors has been studied for many years. To establish the basic chemistry of the reaction, researchers have used model systems, often solutions of a single amino acid with a single sugar. Despite the apparent simplicity of the system, heating such a solution can generate tens if not hundreds of compounds, which requires careful and time-consuming analysis to identify and quantify each component.
Data from the model systems has allowed researchers to study the pathways that lead to flavor formation, and various schemes have been proposed to identify the main "routes" that lead to flavor compounds. Such schemes have led to one of the main control principles, namely an understanding of the role of amino acids in forming some characteristic aromas, e.g., bread flavor from proline, as well as an appreciation of the role of C5 and C6 sugars in controlling the rate of reaction.
Recently, the formation of taste compounds through the Maillard reaction has been investigated and new potent compounds have been discovered that can contribute to the overall flavor formed during the Maillard reaction. These findings also offer the potential for control and manipulation of the Maillard reaction to form specific types of flavor. Although the nature of the end-products of the Maillard reaction in both food and model systems are well documented, applying these principles to control flavor formation in real foods has proved difficult.
This book describes recent research and developments related to the control of the Maillard reaction to give optimum flavor quality. These include kinetic modeling of the reaction, the effect of physical parameters (temperature, time, moisture content, pH), and the effect of chemical parameters (amino acid and sugar composition, the presence of other components). The topics covered relate to real food systems and reaction product flavorings, as well as model systems. Contributors from academia and industry have come together to provide an up to date overview of progress in this important area of flavor research.

There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums up this key research and what it means for improved process control and a better, more consistent product.
After an introductory review of bread making as a whole part one discusses wheat and flour quality. Chapter 3 summarises current research on the structure of wheat, providing the context for chapters on wheat proteins (chapters 5 and 6) and starch (chapter 7). There are also chapters on ways of measuring wheat and flour quality, and improving flour for bread making. Part two reviews dough formation and its impact on the structure and properties of bread. It includes chapters on the molecular structure of dough, foam formation and bread aeration together with discussion of the role of key ingredients such as water. A final group of chapters then discusses other aspects of quality such as improving taste and nutritional properties, as well as preventing moulds and mycotoxin contamination.
With its distinguished editor and international team of contributors, Bread making: improving quality is a standard work both for industry and the research community.

Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particular emphasis on the later. Unlike sugar confectionery, chocolate is a fat-continuous product and the sugar, like the other non-fat components, is merely mixed with the fat rather than melted/boiled. The properties of chocolate confectionery are thus determined mainly by the fat, which comprises about 26-35% in a typical chocolate formulation.
The book describes the essential physical chemistry needed to understand the properties of confectionery fats, analytical methods, raw materials, the production and properties of confectionery fats, and their application in sugar and chocolate confectionery. It concludes with consideration of legislation and regulatory aspects of producing confectionery and of using milk fat, cocoa butter and alternative fats together with a chapter on analytical methods for detecting and quantifying confectionery fats. Finally, four appendixes provide: a glossary of terms and abbreviations used; details of confectionery fat manufacturers; details of confectionary fat products produced by these manufacturers; and a list of websites from other relevant organizations that the reader may find useful.

A surge of new molding technologies is transforming plastics processing and material forms to the highly efficient, integrated manufacturing that will set industry standards in the early years of the new century. This book is a survey of these technologies, putting them into context and accentuating opportunities. The relations among these technologies are analyzed in terms of:

Products: auto parts (e.g. bumpers, trim, keyless entry module, blower switch housing), business machines chassis, pallets, furniture, handles, television housings, covers, golf club shafts, connectors, notebook casing, switches, sensors, antennas, sockets, lighting, cellular phone housing, submicron parts, and medical devices.

Materials: composition, resin consideration, blends, structure (skin/core), shrinkage, viscosity, weld line strength, structural properties, morphology, reinforcement, surface roughness.

Processing: macroscopic structure, size and shape, typical problems and their solutions, flow length, injection pressure prediction, process simulation, processing parameters, tooling issues, rheology, rheokinetics, flow equations, flow simulation, no-slip boundary conditions, pressure loss, surface appearance, manufacturing cost, leakage modelling, set-up criteria, optimization of molding parameters non-return valve applications.

Geometry: function (enclosure/support) and complexity (symmetric/three-dimensional), molding window, filling of complex-art, design optimization, x-ray tomography, image reconstruction, acoustic imaging, warpage calculation, simulation and calculation, flow channels, and tight tolerance.

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management. Adopted by Codex Alimentarius and many other international bodies, it provides a structured way of identifying and assessing microbiological risks in food. Edited by two leading authorities, and with contributions by international experts in the field, Microbiological risk assessment provides a detailed coverage of the key steps in MRA and how it can be used to improve food safety.
The book begins by placing MRA within the broader context of the evolution of international food safety standards.
Part one introduces the key steps in MRA methodology. A series of chapters discusses each step, starting with hazard identification and characterisation before going on to consider exposure assessment and risk characterisation. Given its importance, risk communication is also covered. Part two then considers how MRA can be implemented in practice. There are chapters on implementing the results of a microbiological risk assessment and on the qualitative and quantitative tools available in carrying out a MRA. It also discusses the relationship of MRA to the use of microbiological criteria and another key tool in food safety management, Hazard Analysis and Critical Control Point (HACCP) systems.
With its authoritative coverage of both principles and key issues in implementation, Microbiological risk assessment in food processing is a standard work on one of the most important aspects of food safety management.
Provides a detailed coverage of the key steps in microbiological risk assessment (MRA) and how it can be used to improve food safetyPlaces MRA within the broader context of the evolution of international food safety standardsIntroduces the key steps in MRA methodology, considers exposure assessment and risk characterisation, and covers risk communication

Meat is both a major food in its own right and a staple ingredient in many food products. With its distinguished editors and an international team of contributors, Meat processing reviews research on what defines and determines meat quality, and how it can be maintained or improved during processing.
Part one considers the various aspects of meat quality. There are chapters on what determines the quality of raw meat, changing views of the nutritional quality of meat and the factors determining such quality attributes as colour and flavour. Part two discusses how these aspects of quality are measured, beginning with the identification of appropriate quality indicators. It also includes chapters on both sensory analysis and instrumental methods including on-line monitoring and microbiological analysis. Part three reviews the range of processing techniques that have been deployed at various stages in the supply chain. Chapters include the use of modelling techniques to improve quality and productivity in beef cattle production, new decontamination techniques after slaughter, automation of carcass processing, high pressure processing of meat, developments in modified atmosphere packaging and chilling and freezing. There are also chapters on particular products such as restructured meat and fermented meat products.
With its detailed and comprehensive coverage of what defines and determines meat quality, Meat processing is a standard reference for all those involved in the meat industry and meat research.
Reviews research on what defines and determines meat quality, and how it can be measured, maintained and improved during processingExamines the range of processing techniques that have been deployed at various stages in the supply chainComprehensively outlines the new decontamination techniques after slaughter and automation of carcass processing

Both technically and economically, additives form a large and increasingly significant part of the polymer industry, both plastics and elastomers. Since the first edition of this book was published, there have been wide-ranging developments, covering chemistry and formulation of new and more efficient additive systems and the safer use of additives, both by processors in the factory and, in the wider field, as they affect the general public.

This new edition follows the successful formula of its predecessor, it provides a comprehensive view of all types of additives, concentrating mainly on their technical aspects (chemistry/formulation, structure, function, main applications) with notes on the commercial background of each. The field has been expanded to include any substance that is added to a polymer to improve its use, so including reinforcing materials (such as glass fibre), carbon black and titanium dioxide.

This is a book which has been planned for ease of use and the information is presented in a way which is appropriate to the users' needs.

Since the first publication of this definitive work nearly 40 years ago, this fourth edition has been completely rewritten.

Crystallization is used at some stage in nearly all process industries as a method of production, purification or recovery of solid materials.
Incorporating all the recent developments and applications of crystallization technology, Crystallization gives clear accounts of the underlying principles, a review of the past and current research themes and guidelines for equipment and process design. This new edition introduces and enlarges upon such subjects as:
- Control and Separation of polymorphs and chiral crystals
- Micro- and macro-mixing and the use of computer fluid dynamics
- Seeding and secondary nucleation in batch crystallization processes
- Incorporation of upstream and downstream requirements into design procedures for crystallization plant
- Computer-aided molecular design and its use in crystal habit modifier selection
Crystallization provides a comprehensive overview of the subject and will prove invaluable to all chemical engineers and industrial chemists in the process industries as well as crystallization workers and students in industry and academia.
Crystallization is written with the precision and clarity of style that is John Mullin's hallmark - a special feature being the large number of appendices that provide relevant physical property data.
Covers all new developments and trends in crystallization.
Comprehensive coverage of subject area.

This is a comprehensive work by industrial and academic specialists proving up-to-date information on the chemistry, physics, process technology, applications and markets for man-made cellulosic fibres. It covers the properties and applications of viscose rayon, cupprammonium rayon and the new solvent-spun fibres as well as considering their relationships with the natural cellulosics such as cotton and the synthetic polymer fibres such as polyester.
This overview of the only truly, naturally recyclable fibres and the latest manufacturing techniques that are being developed to produce them will be of interest to professionals in textile production, research and development, manufacturing chemists and textile technologists.
The nonwovens and paper industries that use cellulose as a basic ingredient of their products will also find it valuable as will medical textiles producers and geotextiles engineers.

Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cracker and cookie products throughout the world. In his new book Manley has put together a comprehensive collection of over 150 recipes to provide technologists, managers and product development specialists with a unique and invaluable reference book.
Development activity is essential for all companies but it is potentially very expensive. This unique new book will enable research and development staff to benefit from the experiences of other manufacturers in new product development. It also provides an invaluable resource for production managers who wish to investigate improvements and cost reductions for existing lines.
The book begins by investigating some of the key variables in effective recipe development. It then presents a series of recipes for hard-dough products such as crispbread and crackers, short-dough biscuits and cookies, extruded and deposited dough products. Further chapters include recipes for sponge biscuits, wafers and secondary processes such as icing and chocolate coating. A final chapter covers the important area of dietetic products, including recipes for reduced fat and sugar biscuits and products for particular groups such as diabetics and babies.
Biscuit, cracker and cookie recipes for the food industry provides unparalleled access to best practice in the industry, and a wealth of ideas for product developers and production managers. It will be an essential resource.
Take advantage of over thirty years of industry experienceCompare your recipes with over 150 included in this book - improve, refine and experimentEnhance your product development process with sample recipes from all areas of this industry including cream crackers, pretzels, sponge drop biscuits, plain biscuits, wafers and secondary processing products such as icing, jam, marshmallow and chocolate

This volume in the Coulson and Richardson series in chemical engineering contains full worked solutions to the problems posed in volume 1. Whilst the main volume contains illustrative worked examples throughout the text, this book contains answers to the more challenging questions posed at the end of each chapter of the main text.
These questions are of both a standard and non-standard nature, and so will prove to be of interest to both academic staff teaching courses in this area and to the keen student. Chemical engineers in industry who are looking for a standard solution to a real-life problem will also find the book of considerable interest.
* An invaluable source of information for the student studying the material contained in "Chemical Engineering" Volume 1
* A helpful method of learning - answers are explained in full

The recent outbreaks of E.coli and BSE have ensured that the issue of meat safety has never had such a high profile. Meanwhile HACCP has become the preferred tool for the management of microbiological safety. Against a background of consumer and regulatory pressure, the effective implementation of HACCP systems is critical. Written by leading experts in the field, HACCP in the meat industry provides an authoritative guide to making HACCP systems work effectively.
This book examines the HACCP in the meat industry across the supply chain, from rearing through to primary and secondary processing.