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Coffee
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters. Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
Handbook of Meat, Poultry and Seafood Quality
The Handbook of Meat, Poultry and Seafood Quality commences with a discussion of basic scientific factors responsible for the quality of fresh, frozen and processed muscle foods, especially sensory attributes and flavors. Following sections discuss factors affecting the quality of beef, pork, poultry, and seafood. Under each muscle food, some or all of the following factors affecting the quality are discussed:.:.; additives.; aroma.; color.; contaminants.; flavors.; microbiology.; moisture.; mouthfeel.; nutrition.; packaging.; safety.; sensory attributes.; shelf-life.; stability.; tainting.; t.
Enhancing Developing Country Participation in FAO/WHO Scientific Advice Activities
FAO and WHO have a long history of providing scientific advice on food safety and nutrition to Codex Alimentarius and FAO/WHO member countries. Since 2003, both organizations have been implementing a consultative process to guide their efforts to improve the quality, quantity and timeless of the scientific advice provided. The consultative process has followed several steps, including a planning meeting, an electronic forum and a workshop, facilitating an open and transparent review process that considered the opinions of all interested parties. Through this process, two key issues have been identified - the urgent need to enhance the participation of experts from developing countries in the...
Handbook of Food Science, Technology, and Engineering - 4 Volume Set
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The
Food Analysis by HPLC, Second Edition
Food Analysis by HPLC, Second Edition presents an exhaustive compilation of analytical methods that belong in the toolbox of every practicing food chemist. Topics covered include biosensors, BMO’s, nanoscale analysis systems, food authenticity, radionuclides concentration, meat factors and meat quality, particle size analysis, and scanning colorimity. It also analyzes peptides, carbohydrates, vitamins, and food additives and contains chapters on alcohols, phenolic compounds, pigments, and residues of growth promoters. Attuned to contemporary food industry concerns, this bestselling classic also features topical coverage of the quantification of genetically modified organisms in food.
Handbook of Food Analysis - Two Volume Set
Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Sensory Analysis of Foods of Animal Origin
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and text
Chemical Changes During Processing and Storage of Foods
Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health. Food components undergo chemical reactions and interactions that produce both positive and negative consequences. This book brings together classical and recent knowledge to deliver a deeper understanding of this topic so that desirable alterations can be enhanced and undesirable changes avoided or reduced. Chemical Changes During Processing and...
Safety evaluation of certain food additives: Prepared by the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA)
This volume contains monographs prepared at the ninety-fifth meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually during 6–17 and 22 June 2022. The toxicological and dietary exposure monographs in this volume summarize the safety and dietary exposure data on eight specific food additives: α-amlyase (JECFA95-1 and JECFA95-2) from Geobacillus stearothermophilus expressed in Bacillus licheniformis; α-amlyase (JECFA95-3) from Rhizomucor pusillus expressed in Aspergillus niger; amyloglucosidase (JECFA95-4) from Rasamsonia emersonii expressed in Aspergillus niger; asparaginase (JECFA95-5) from Pyrococcus furiosus expressed in Bacillus subtilis; β-amylas...
