|
Showing 1 - 6 of
6 matches in All Departments
Forty years of progress in the fields of GC and data collection
have culminated in flavoromics. This is a combination of
chemometrics and metabolomics. Essentially, it is the non-targeted
way of rapidly collecting a significant amount of data from a wide
range of sample populations and using the data to study complicated
topics. Now that we have the required tools, we can carry out
high-throughput trace investigations that incorporate both
gustatory and olfactory signals. Flavoromics: An Integrated
Approach to Flavor and Sensory Assessment describes the tools to do
high throughput, trace analyses that represent both taste and
olfaction stimuli. It explains how today's single sample research
will generate thousands of data points, which are loaded into
sophisticated statistical analysis algorithms to establish what
stimuli are responsible for flavor. This cutting-edge equipment
will enable us to create flavorings and perfumes that are more
realistic and superior. Key Features: • Includes a detailed
section on data handling/mining • Section 4 describes a broad
overview of different food matrices • Points out the integration
of flavoromics with advanced separation methods, data management,
statistical modeling, and variable selection This book presents a
revolutionary tool waiting to help make better, truer to life
flavorings and fragrances.
• As questions abound about how we will feed an ever growing
population, sustainable insect farming and food production is
getting a serious look in regions outside of where insects are
already consumed as food. • Uniquely this book provides case
studies and business plans of both startups and companies who are
at the forefront in the development of technologies for the
production of edible insects • In addition to scientific
principles, the book with case studies and business plans will be
suitable for scientists, academia, university staff, researchers,
students, etc. as well as for farmers, companies, technical
professionals working in food industries, food entrepreneurs, and
associated businesses.
Of the five senses, smell is the most direct and food aromas are
the key drivers of our flavor experience. They are crucial for the
synergy of food and drinks. Up to 80% of what we call taste is
actually aroma. Food Aroma Evolution: During Food Processing,
Cooking, and Aging focuses on the description of the aroma
evolution in several food matrices. Not only cooking, but also
processing (such as fermentation) and aging are responsible for
food aroma evolution. A comprehensive evaluation of foods requires
that analytical techniques keep pace with the available technology.
As a result, a major objective in the chemistry of food aroma is
concerned with the application and continual development of
analytical methods. This particularly important aspect is discussed
in depth in a dedicated section of the book. Features Covers
aromatic evolution of food as it is affected by treatment Focuses
on food processing, cooking, and aging Describes both classic and
new analytical techniques Explains how the flavor perception
results are influenced by other food constituents The book
comprises a good mix of referenced research with practical
applications, also reporting case studies of these various
applications of novel technologies. This text represents a
comprehensive reference book for students, educators, researchers,
food processors, and food industry personnel providing an
up-to-date insight. The range of techniques and materials covered
provides engineers and scientists working in the food industry with
a valuable resource for their work. Also available in the Food
Analysis & Properties Series: Ambient Mass Spectroscopy
Techniques in Food and the Environment, edited by Leo M.L. Nollet
and Basil K. Munjanja (ISBN: 9781138505568) Hyperspectral Imaging
Analysis and Applications for Food Quality, edited by N.C.
Basantia, Leo M.L. Nollet, and Mohammed Kamruzzaman (ISBN:
9781138630796) Fingerprinting Techniques in Food Authentication and
Traceability, edited by Khwaja Salahuddin Siddiqi and Leo M.L.
Nollet (ISBN: 9781138197671) For a complete list of books in this
series, please visit our website at:
www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
While most wine and spirits books focus on vineyard and crop
management or fermentation and distillation processes, few address
critical post process aspects of stabilization, aging, and
spoilage. This book serves as a comprehensive source of information
on post-fermentation and -distillation technology applied to wine,
beer, vinegar and distillates in a broad spectrum.
Post-Fermentation and -Distillation Technology: Stabilization,
Aging, and Spoilage thoroughly describes all of the operations
related to these products after the fermentation or distillation
steps, focusing on the complex issues related to their
stabilization, aging, and spoilage. The final product must be
stable against microbial activity as well as undesirable chemical
and physical chemical reactions that occur in the bottle. For
example, clarity, stability, compositional adjustment, style
development and packaging represent the five goals of "finishing" a
wine. Concerning the visual defects associated with spoilage, it is
crucial that wine at the point of consumption not be cloudy or
contain any haze or precipitate, especially white wines. Similarly,
it is also important to prevent unwanted microbial growth from
occurring in the wine after the primary fermentation is complete,
affecting the flavor and aroma profile in unpredicted ways. The
book addresses all of these issues and more. Moreover, the
discussion also involves beer, vinegar and distillates, giving this
book a novel and interesting approach. The book combines referenced
research with practical applications and case studies of novel
technologies such as square barrels, synthetic closures, and Tetra
Pak (R).
An overview of wine making by-products and their conventional and
non-conventional uses, Valorization of Wine Making By-Products
gives you a deeper understanding of recovery processes that are a
part of the new philosophy of sustainable agriculture. In line with
the worldwide movement toward sustainable development, this book
examines how to convert waste into useful products and to recycle
waste products. It provides the research underpinning the processes
and highlights new value-adding valorization technologies. Although
vine cultivation and vinification generate a significant amount of
waste and several by-products, generally only a very small portion
of these materials are used. The book gives you a detailed overview
of the typology of different by-products and describes several
technological aspects of by-product utilization. It details
regulatory, legislative, and sustainability issues before exploring
marketing potential and future perspectives. The book highlights
wine by-products as potential sources of bioactive phytochemicals,
which could be used for various purposes in the pharmaceutical,
cosmetic, and food industries. Efficient utilization of food
processing by-products represents challenges for the profitability
of the food industry. In addition, during the next few years, the
area of food processing waste management, where wine industry plays
a leading role, will expand rapidly. This has resulted in the need
for a detailed book on valorization of wine making by-products. In
response, this book provides you with a number of value-adding
technologies for the valorization of those products.
|
You may like...
Atmosfire
Jan Braai
Hardcover
R590
R425
Discovery Miles 4 250
Loot
Nadine Gordimer
Paperback
(2)
R383
R318
Discovery Miles 3 180
|