Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a variety of ingredients, in order to preserve it or some of its constituents from a few days to a few years.This book addresses the innovations that deal with milk and the use of gentle techniques that best preserve dairy constituents. This book explores some of the current challenges facing the milk processing industry, namely: i) showing...

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 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...

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...

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....

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 book is designed for undergraduate pharmacy students and provides both contemporary and comprehensive information on herbal drugs. The first three chapters—herbal drug industry, patents and intellectual property rights, and standardization of herbal drugs—are new, and have been culled from diverse sources. The book provides current information, and is organized in a format that enables students to focus on the important aspects

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...

Essentials of Botanical Extraction: Principles and Applications provides a unique, single source of valuable information on the various botanical extraction methods available, from conventional to the use of green and modern extraction technologies including ultrasounds, microwaves, pressurized liquids, and supercritical fluids. Most extracts obtained from botanicals are often poorly characterized with unidentified active or inactive constituents. A wise selection of an extraction strategy...

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 ...

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials deriv...

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...