June 16, 2021

Download Ebook Free Functional And Speciality Beverage Technology

Functional and Speciality Beverage Technology

Functional and Speciality Beverage Technology
Author : P Paquin
Publisher : Elsevier
Release Date : 2009-01-29
Category : Technology & Engineering
Total pages :512
GET BOOK

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly. Formulating a nutritional, nutraceutical or functional beverage with satisfactory sensory quality and shelf-life can be challenging. This important collection reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverage. Chapters in part one consider essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life. Dairy-based beverages are the focus of Part two, with chapters covering methods to improve the nutritional and sensory quality and technological functionality of milk, a crucial ingredient in many healthful beverages. Chapters on newer dairy ingredients, such as whey and milk-fat globule membrane complete the section. Part three then reviews advances in the significant plant-based beverage sector, with chapters on popular products such as fruit juices, sports drinks, tea and coffee. Soy proteins are also covered. Chapters on product development and the role of beverages in the diet complete the volume. With its distinguished editor and contributors, Functional and speciality beverage technology is an essential collection for professionals and academics interested in this product sector. Reviews the key ingredients, formulation technology and health effects of the major types of functional and speciality beverages Essential ingredients such as stabilizers and sweeteners, and significant aspects of formulation such as fortification technology and methods to extend shelf-life are considered Focuses on methods to improve the nutritional and sensory quality and technological functionality of milk

Milk-Based Beverages

Milk-Based Beverages
Author : Alexandru Grumezescu,Alina-Maria Holban
Publisher : Woodhead Publishing
Release Date : 2019-05-11
Category : Technology & Engineering
Total pages :596
GET BOOK

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks. This resource takes a multidisciplinary approach to address issues in safety and quality control, while also discussing the nutritional and functional information that professionals in the beverage industry need. The book presents a framework for researchers, product developers, engineers, and regulators in the beverages industry for understanding new research developments in milk-based products to meet industry needs in producing competitive products. Covers the most recent advances in various milk-based products Includes a solid review of safety and hygiene for the development of new products Presents engineering techniques and applications using novel technologies

Food Engineering

Food Engineering
Author : Anonim
Publisher : Unknown
Release Date : 2006
Category : Electronic journals
Total pages :129
GET BOOK

The British National Bibliography

The British National Bibliography
Author : Arthur James Wells
Publisher : Unknown
Release Date : 2009
Category : Bibliography, National
Total pages :129
GET BOOK

Specialty Foods

Specialty Foods
Author : Yanyun Zhao
Publisher : CRC Press
Release Date : 2012-05-22
Category : Technology & Engineering
Total pages :356
GET BOOK

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls. Next, the book presents sharply focused chapters on specific foods: Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods Specialty condiments, dressings, and sauces Jams, jellies, and other jelly products Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher Dairy products, including specialty cheese, yogurt, and other cultured products Juices and functional drinks Specialty fruit and vegetable products Specialty entrees, meats, convenience foods, soups, and other miscellaneous items The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the specialty food sector.

Mededelingen

Mededelingen
Author : Anonim
Publisher : Unknown
Release Date : 1999
Category : Agriculture
Total pages :129
GET BOOK

International Food Marketing & Technology

International Food Marketing & Technology
Author : Anonim
Publisher : Unknown
Release Date : 2000
Category : Food
Total pages :129
GET BOOK

Willings Press Guide

Willings Press Guide
Author : Anonimo,Clare Redman
Publisher : Cision Uk Limited
Release Date : 2007-12
Category : Reference
Total pages :1512
GET BOOK

This press guide aims to provide a comprehensive, accurate and informative guide to the UK press, both print and broadcast and to give details about the leading newspapers and periodicals in the United Kingdom.

State Departments and Autonomous Statutory Bodies of Southern Africa

State Departments and Autonomous Statutory Bodies of Southern Africa
Author : Anonim
Publisher : Unknown
Release Date : 1989
Category : Administrative agencies
Total pages :129
GET BOOK

Food Science and Technology Abstracts

Food Science and Technology Abstracts
Author : Anonim
Publisher : Unknown
Release Date : 1986
Category : Food industry and trade
Total pages :129
GET BOOK

Willings Press Guide 2006 V1 United Kingdom

Willings Press Guide 2006 V1 United Kingdom
Author : Anonim
Publisher : Romeike Limited
Release Date : 2006-02
Category : Language Arts & Disciplines
Total pages :1460
GET BOOK

Now distributed by Thomson Gale, the Willings Press Guide has been the world's leading international media directory for 125 years. It provides extensive professionally researched coverage of the UK and international print media -- national and regional newspapers, magazines, periodicals and special interest titles.

Food Australia

Food Australia
Author : Anonim
Publisher : Unknown
Release Date : 2007
Category : Food industry and trade
Total pages :129
GET BOOK

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages
Author : Elke Arendt,Fabio Dal Bello
Publisher : Elsevier
Release Date : 2011-04-28
Category : Technology & Engineering
Total pages :464
GET BOOK

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view

The Australian Journal of Dairy Technology

The Australian Journal of Dairy Technology
Author : Anonim
Publisher : Unknown
Release Date : 1988
Category : Dairying
Total pages :129
GET BOOK