Food and dairy powders are created by dehydrating perishable produce, such as milk, eggs, fruit and meat, in order to extend their shelf life and stabilise them for storage or transport. These powders are in high demand for use as ingredients and as food products in their own right, and are of great economic importance to the food and dairy industry worldwide. Today, the ability to control food and dairy powder quality is a source of key competitive advantage. By varying the dehydration pr...

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport. Powder technology is therefore of great importance to the food industry. The Handbook of food powders explores a variety of processes that are involved in the production of food powders, the further processing of these powders and their functional properties.Part one introduces processing and handling technologies for food powders and include...

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw mat...

This book serves as a general introduction to food science and technology, based on the academic courses presented by the authors as well as their personal research experiences.The authors' main focus is on the biological and physical-chemical stabilization of food, and the quality assessment control methods and normative aspects of the subsequent processes.Presented across three parts, the authors offer a detailed account of the scientific basis and technological knowledge...

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector.Drying in the Dairy Industry: From Es...

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products. It is an updated and translated version of the book "Science des aliments" published in 2006 by Lavoisier. "Science des aliments" is a general and introductory food science and technology handbook, based on the authors...

Educating professionals and students about the chemistry, formulation technology, and related regulatory aspects of cosmetics and perfumeCosmetics and perfume comprise a multibillion-dollar global industry. Kirk-Othmer Chemical Technology of Cosmetics provides authoritative information on the substances and processes involved, including key product groups, ingredients, formulation technology, packaging, and regulatory topics in twenty-two articles....

Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background ...

First published in 1946, this classic textbook explores the general chemistry of the raw materials of a malting and brewing. It explains the biochemical properties and processes of malting, brewing and fermentation, making it an ideal companion for brewers, brewing enthusiasts and those interested in the chemical properties of beer. Contents include: Beer Brewing - Carbohydrates and Related – Substances - Fats and Related Substances - Proteins and Their Degradation Products - Tannins - Ess...

This interesting book contains a wealth of information on the subject of essential oils, and will make an excellent addition to the bookshelf of anyone with an interest in the subject Contents include: The Development of the Essential Oil Industry; The Chemistry Origin and Function of Essential Oils In Plant Life; The Production of Essential Oils: Methods of Distillation, Enfleurage, Maceration and Extraction with Volatile Solvents; The Examination and Analysis of Essential Oils, Synthetic...

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.The ability to process oils and fats to make them acceptable as part of our food ...

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the current state-of-the-art and reviewing established and emerging applications in food processing, preservation and waste management.The chemical and physical properties of ozone are described, along with its microbial inactivation mechanisms. The various methods of ozone production are compared, including their economic and technical aspects. S...