Functional And Speciality Beverage Technology

Functional And Speciality Beverage Technology Book PDF
✏Book Title : Functional and Speciality Beverage Technology
✏Author : P Paquin
✏Publisher : Elsevier
✏Release Date : 2009-01-29
✏Pages : 512
✏ISBN : 9781845695569
✏Available Language : English, Spanish, And French

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✏Functional and Speciality Beverage Technology Book Summary : 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 ✍ Alexandru Grumezescu

Milk Based Beverages Book PDF
✏Book Title : Milk Based Beverages
✏Author : Alexandru Grumezescu
✏Publisher : Woodhead Publishing
✏Release Date : 2019-05-11
✏Pages : 596
✏ISBN : 9780128157114
✏Available Language : English, Spanish, And French

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✏Milk Based Beverages Book Summary : 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

Engineering Tools In The Beverage Industry Book PDF
✏Book Title : Engineering Tools in the Beverage Industry
✏Author : Alexandru Grumezescu
✏Publisher : Woodhead Publishing
✏Release Date : 2019-02-08
✏Pages : 504
✏ISBN : 9780128156988
✏Available Language : English, Spanish, And French

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✏Engineering Tools in the Beverage Industry Book Summary : Engineering Tools in the Beverage Industry, Volume Three in The Science of Beverages series, is an invaluable resource for anyone in the beverages field who is involved with quality assurance, lab analysis, and the safety of beverage products. The book offers updates on the latest techniques and applications, including extraction, biochemical isotope analysis, metabolomics, microfiltration, and encapsulation. Users will find this book to be an excellent resource for industrial research in an ever-changing field. Provides practical tools and techniques for research and development in beverages. Offers analysis strategies for beverage quality evaluation. Presents analytical methods for ingredient authenticity.

Value Added Ingredients And Enrichments Of Beverages Book PDF
✏Book Title : Value Added Ingredients and Enrichments of Beverages
✏Author : Alexandru Grumezescu
✏Publisher : Academic Press
✏Release Date : 2019-06-22
✏Pages : 548
✏ISBN : 9780128166888
✏Available Language : English, Spanish, And French

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✏Value Added Ingredients and Enrichments of Beverages Book Summary : Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry. Discusses health-related benefits and risks, along with the potential harmful effects of additives and preservatives Provides research examples of health promoting ingredients in beverages to further research and development Presents key steps in designing formulations of enriched beverages, analysis, product development, shelf life, cost-benefit ratio and compliance with WHO regulations

Computer Vision Technology In The Food And Beverage Industries Book PDF
✏Book Title : Computer Vision Technology in the Food and Beverage Industries
✏Author : D-W Sun
✏Publisher : Elsevier
✏Release Date : 2012-08-13
✏Pages : 528
✏ISBN : 9780857095770
✏Available Language : English, Spanish, And French

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✏Computer Vision Technology in the Food and Beverage Industries Book Summary : The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing. Computer vision technology in the food and beverage industries reviews image acquisition and processing technologies and their applications in particular sectors of the food industry. Part one provides an introduction to computer vision in the food and beverage industries, discussing computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing. Part two goes on to consider computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure. Current and future applications of computer vision in specific areas of the food and beverage industries are the focus of part three. Techniques for quality control of meats are discussed alongside computer vision in the poultry, fish and bakery industries, including techniques for grain quality evaluation, and the evaluation and control of fruit, vegetable and nut quality. With its distinguished editor and international team of expert contributors, Computer vision technology in the food and beverage industries is an indispensible guide for all engineers and researchers involved in the development and use of state-of-the-art vision systems in the food industry. Discusses computer vision and infrared techniques for image analysis, hyperspectral and multispectral imaging, tomographic techniques and image processing Considers computer vision technologies for automatic sorting, foreign body detection and removal, automated cutting and image analysis of food microstructure Examines techniques for quality control and computer vision in various industries including the poultry, fish and bakery, fruit, vegetable and nut industry

Food Engineering Book PDF
✏Book Title : Food Engineering
✏Author :
✏Publisher :
✏Release Date : 2006
✏Pages :
✏ISBN : UOM:39015065071352
✏Available Language : English, Spanish, And French

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✏Food Engineering Book Summary :

📒Specialty Foods ✍ Yanyun Zhao

Specialty Foods Book PDF
✏Book Title : Specialty Foods
✏Author : Yanyun Zhao
✏Publisher : CRC Press
✏Release Date : 2012-05-22
✏Pages : 356
✏ISBN : 9781439854235
✏Available Language : English, Spanish, And French

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✏Specialty Foods Book Summary : 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.

State Departments And Autonomous Statutory Bodies Of Southern Africa Book PDF
✏Book Title : State Departments and Autonomous Statutory Bodies of Southern Africa
✏Author :
✏Publisher :
✏Release Date : 1989
✏Pages :
✏ISBN : UVA:X001639088
✏Available Language : English, Spanish, And French

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✏State Departments and Autonomous Statutory Bodies of Southern Africa Book Summary :

Mededelingen Book PDF
✏Book Title : Mededelingen
✏Author :
✏Publisher :
✏Release Date : 1999
✏Pages :
✏ISBN : CORNELL:31924087282491
✏Available Language : English, Spanish, And French

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✏Mededelingen Book Summary :

International Food Marketing Technology Book PDF
✏Book Title : International Food Marketing Technology
✏Author :
✏Publisher :
✏Release Date : 2000
✏Pages :
✏ISBN : CORNELL:31924090176730
✏Available Language : English, Spanish, And French

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✏International Food Marketing Technology Book Summary :

Fruit Processing Book PDF
✏Book Title : Fruit Processing
✏Author :
✏Publisher :
✏Release Date : 2001
✏Pages :
✏ISBN : CORNELL:31924054679612
✏Available Language : English, Spanish, And French

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✏Fruit Processing Book Summary :

The Chemical Engineer Book PDF
✏Book Title : The Chemical Engineer
✏Author :
✏Publisher :
✏Release Date : 2007
✏Pages :
✏ISBN : STANFORD:36105123654258
✏Available Language : English, Spanish, And French

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✏The Chemical Engineer Book Summary :

Food Science And Technology Abstracts Book PDF
✏Book Title : Food Science and Technology Abstracts
✏Author :
✏Publisher :
✏Release Date : 1986
✏Pages :
✏ISBN : UOM:39015023091211
✏Available Language : English, Spanish, And French

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✏Food Science and Technology Abstracts Book Summary :

📒Turning Silver Into Gold ✍ Mary S. Furlong

Turning Silver Into Gold Book PDF
✏Book Title : Turning Silver Into Gold
✏Author : Mary S. Furlong
✏Publisher : Ft Press
✏Release Date : 2007
✏Pages : 283
✏ISBN : UOM:39015067646805
✏Available Language : English, Spanish, And French

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✏Turning Silver Into Gold Book Summary : One of the worlds leading authorities on marketing to "post-50" baby boomers offers a complete blueprint for segmenting baby boomer markets and finding opportunities to innovate entirely new categories of products and services.

Food Australia Book PDF
✏Book Title : Food Australia
✏Author :
✏Publisher :
✏Release Date : 2007
✏Pages :
✏ISBN : CORNELL:31924101543597
✏Available Language : English, Spanish, And French

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✏Food Australia Book Summary :

Bibliography Of Agriculture Book PDF
✏Book Title : Bibliography of Agriculture
✏Author :
✏Publisher :
✏Release Date : 1992
✏Pages :
✏ISBN : PSU:000057553887
✏Available Language : English, Spanish, And French

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✏Bibliography of Agriculture Book Summary :

Thomas Food Beverage Market Place 2006 Book PDF
✏Book Title : Thomas Food Beverage Market Place 2006
✏Author : Laura Mars-Proietti
✏Publisher : Grey House Publishing
✏Release Date : 2005-10
✏Pages : 1000
✏ISBN : 1592370977
✏Available Language : English, Spanish, And French

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✏Thomas Food Beverage Market Place 2006 Book Summary : The first volume of the Thomas Food & Beverage Market Place is 2,500 pages of Food & Beverage manufacturers.

Agrindex Book PDF
✏Book Title : Agrindex
✏Author :
✏Publisher :
✏Release Date : 1994
✏Pages :
✏ISBN : CORNELL:31924068458961
✏Available Language : English, Spanish, And French

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✏Agrindex Book Summary :

The Australian Journal Of Dairy Technology Book PDF
✏Book Title : The Australian Journal of Dairy Technology
✏Author :
✏Publisher :
✏Release Date : 1988
✏Pages :
✏ISBN : CORNELL:31924073276879
✏Available Language : English, Spanish, And French

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✏The Australian Journal of Dairy Technology Book Summary :

📒Nutritional Oncology ✍ Cancer Treatment Research Foundation (U.S.)

Nutritional Oncology Book PDF
✏Book Title : Nutritional Oncology
✏Author : Cancer Treatment Research Foundation (U.S.)
✏Publisher :
✏Release Date : 1999
✏Pages : 632
✏ISBN : UOM:39015043041725
✏Available Language : English, Spanish, And French

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✏Nutritional Oncology Book Summary : Nutritional Oncology defines this rapidly emerging area of tremendous interest to researchers, a field poised to become a subfield of oncology. This reference provides an assessment of nutritional impact on the development and growth of cancer (or the prevention of such development and growth) as well as its role in cancer treatment. In addition to an overall discussion of nutrition and cancer, the book discusses specific nutrients and classes of nutrients. It also covers various clinical trials in nutritional care.

📒The British National Bibliography ✍ Arthur James Wells

The British National Bibliography Book PDF
✏Book Title : The British National Bibliography
✏Author : Arthur James Wells
✏Publisher :
✏Release Date : 1968
✏Pages :
✏ISBN : UOM:39015079755966
✏Available Language : English, Spanish, And French

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✏The British National Bibliography Book Summary :

Benn S Media Book PDF
✏Book Title : Benn s Media
✏Author :
✏Publisher :
✏Release Date : 1994
✏Pages :
✏ISBN : UOM:39015057946587
✏Available Language : English, Spanish, And French

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✏Benn s Media Book Summary :

Standard Poor S Stock Reports Book PDF
✏Book Title : Standard Poor s Stock Reports
✏Author :
✏Publisher :
✏Release Date : 2003-06
✏Pages :
✏ISBN : CORNELL:31924087461632
✏Available Language : English, Spanish, And French

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✏Standard Poor s Stock Reports Book Summary :

Sugar Journal Book PDF
✏Book Title : Sugar Journal
✏Author :
✏Publisher :
✏Release Date : 1993
✏Pages :
✏ISBN : CHI:40716181
✏Available Language : English, Spanish, And French

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✏Sugar Journal Book Summary :

The Manager Book PDF
✏Book Title : The Manager
✏Author :
✏Publisher :
✏Release Date : 1979
✏Pages :
✏ISBN : UTEXAS:059173024297656
✏Available Language : English, Spanish, And French

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✏The Manager Book Summary :

India Today Book PDF
✏Book Title : India Today
✏Author :
✏Publisher :
✏Release Date : 1996
✏Pages :
✏ISBN : UCSC:32106013093130
✏Available Language : English, Spanish, And French

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✏India Today Book Summary :

New Crops For Temperate Regions Book PDF
✏Book Title : New Crops for Temperate Regions
✏Author : K. Anthony
✏Publisher : Springer
✏Release Date : 1993-06-30
✏Pages : 247
✏ISBN : STANFORD:36105005176776
✏Available Language : English, Spanish, And French

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✏New Crops for Temperate Regions Book Summary : Papers originally presented at the Symposium on New Crops for Europe organized by the International Centre for Underutilized Crops.

Food Processing Book PDF
✏Book Title : Food Processing
✏Author :
✏Publisher :
✏Release Date : 1996
✏Pages :
✏ISBN : UOM:39015036271008
✏Available Language : English, Spanish, And French

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✏Food Processing Book Summary :

Indian Food Packer Book PDF
✏Book Title : Indian Food Packer
✏Author :
✏Publisher :
✏Release Date : 2007
✏Pages :
✏ISBN : CORNELL:31924104585835
✏Available Language : English, Spanish, And French

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✏Indian Food Packer Book Summary :

Fourth International Food Convention November 23 27 1998 Book PDF
✏Book Title : Fourth International Food Convention November 23 27 1998
✏Author :
✏Publisher :
✏Release Date : 1998
✏Pages :
✏ISBN : CHI:63674964
✏Available Language : English, Spanish, And French

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✏Fourth International Food Convention November 23 27 1998 Book Summary :