Manufacture of Food & Beverages (2nd Edn.)
Manufacture of Food & Beverages (2nd Edn.)

Author: NPCS board

Publisher: NIIR PROJECT CONSULTANCY SERVICES

Published: 2012-10-01

Total Pages: 182

ISBN-13: 9381039119

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(LIMITED EDITION- ONLY PHOTOSTAT COPY AVAILABLE) The Food and Beverages Industry is one of the leading industrial and business segments across the world, extending over a vast chain of production, distribution and retail lines. It is the mainstay of the much of the industrial and economic activities going around the world. The food and beverage industry is a complex, global collective of diverse businesses that supply much of the food energy consumed by the world population. Only subsistence farmers, those who survive on what they grow, can be considered outside of the scope of the modern food industry. The food processing is one of the most under development almost exploited segment of agriculture industry. Food processing is the set of methods and techniques used to transform raw ingredients into food or to transform food into other forms for consumption by humans or animals either in the home or by the food processing industry. Baking is the traditional technique of prolonged cooking of food by dry heat acting by convention. Bakery product, bread products, biscuit products, and other products are a major growth area. Food preservation is one of the major parts of food processing. There are various methods of food processing such as refrigeration & freezing, curing, canning, smoking, dehydration, etc.Manufacture of food and beverages covers ten food & beverages projects such as Beer, Biscuit, Bread, Chocolate drinks, Corn flakes, Date syrup and date drink, health drink, Indian mad foreign liquor, Litchi juice, Packaging drinking water, Soft drink, Sugarcane juice in tetra pack, Tomato concentrate etc.Prospective business men, industrialists, entrepreneurs, food technologists will find valuable material and wider knowledge of these selected food and beverages industry in this book. Comprehensive in scope, the book provides solutions that are directly applicable to food processing technology.

Food Processing By-Products and their Utilization
Food Processing By-Products and their Utilization

Author: Anil Kumar Anal

Publisher: John Wiley & Sons

Published: 2017-10-09

Total Pages: 592

ISBN-13: 1118432932

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Food Processing By-Products and their Utilization An in-depth look at the economic and environmental benefits that food companies can achieve—and the challenges and opportunities they may face—by utilizing food processing by-products Food Processing By-Products and their Utilization is the first book dedicated to food processing by-products and their utilization in a broad spectrum. It provides a comprehensive overview on food processing by-products and their utilization as source of novel functional ingredients. It discusses food groups, including cereals, pulses, fruits, vegetables, meat, dairy, marine, sugarcane, winery, and plantation by-products; addresses processing challenges relevant to food by-products; and delivers insight into the current state of art and emerging technologies to extract valuable phytochemicals from food processing by-products. Food Processing By-Products and their Utilization offers in-depth chapter coverage of fruit processing by-products; the application of food by-products in medical and pharmaceutical industries; prebiotics and dietary fibers from food processing by-products; bioactive compounds and their health effects from honey processing industries; advances in milk fractionation for value addition; seafood by-products in applications of biomedicine and cosmeticuals; food industry by-products as nutrient replacements in aquaculture diets and agricultural crops; regulatory and legislative issues for food waste utilization; and much more. The first reference text to bring together essential information on the processing technology and incorporation of by-products into various food applications Concentrates on the challenges and opportunities for utilizing by-products, including many novel and potential uses for the by-products and waste materials generated by food processing Focuses on the nutritional composition and biochemistry of by-products, which are key to establishing their functional health benefits as foods Part of the "IFST Advances in Food Science" series, co-published with the Institute of Food Science and Technology (UK) This bookserves as a comprehensive reference for students, educators, researchers, food processors, and industry personnel looking for up-to-date insight into the field. Additionally, the covered range of techniques for by-product utilization will provide engineers and scientists working in the food industry with a valuable resource for their work.

Open Innovation in the Food and Beverage Industry
Open Innovation in the Food and Beverage Industry

Author: Marian Garcia Martinez

Publisher: Elsevier

Published: 2013-01-22

Total Pages: 438

ISBN-13: 0857097245

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Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market. Drawing on a range of important case studies, Open innovation in the food and beverage industry investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry.Part one provides a comprehensive overview of the changing nature of innovation in the food and drink industry, acknowledging trends and considering the implications and impact of open innovation. Part two then reviews the role of partners and networks in open innovation, with collaboration, co-creation of value with consumers, the effectiveness of cluster organizations and the importance of network knowledge all discussed, before part three goes on to explore the establishment and varied management aspects of open innovation partnerships and networks. Finally, open-innovation tools, processes and managerial frameworks are the focus of part four, with discussion of the development, application and psychology of a range of initiatives.With its distinguished editor and international team of expert contributors, Open innovation in the food and beverage industry is a unique guide to the implementation and management of open innovation for all food industry professionals involved in management, research and product development, as well as academics with an interest in open innovation across all industries. - Investigates the challenges and opportunities afforded by the incorporation of open innovation into the food industry - Provides a comprehensive overview of the changing nature of innovation in the food and drink industry and reviews the role of partners and networks in open innovation - Explores the establishment and varied management aspects of open innovation partnerships and networks and discusses the development, application and psychology of a range of initiatives

Food Processing Technology
Food Processing Technology

Author: P.J. Fellows

Publisher: Elsevier

Published: 2009-06-22

Total Pages: 932

ISBN-13: 1845696344

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics

Production and Management of Beverages
Production and Management of Beverages

Author: Alexandru Grumezescu

Publisher: Woodhead Publishing

Published: 2018-12-07

Total Pages: 508

ISBN-13: 0128157003

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Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. - Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry - Offers information on ingredient traceability to ensure food safety and quality - Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Sustainable Food and Beverage Industries
Sustainable Food and Beverage Industries

Author: Gabriela Ionescu

Publisher: CRC Press

Published: 2016-05-25

Total Pages: 311

ISBN-13: 1771884118

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This title includes a number of Open Access chapters. This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coff

Biofilms in the Food and Beverage Industries
Biofilms in the Food and Beverage Industries

Author: P. Fratamico

Publisher: CRC Press

Published: 2009-10-27

Total Pages: 0

ISBN-13: 9781420094848

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Biofilms in the Food and Beverage Industries reviews the formation of biofilms and the best practices for their control. When bacteria attach to and colonize the surfaces of food processing equipment and food products themselves, there is a risk that biofilms may form. Human pathogens in biofilms can be harder to remove than free microorganisms and may therefore pose a more significant food safety risk. Part one considers fundamental aspects such as molecular mechanisms of biofilm formation by food-associated bacteria and methods for biofilm imaging, quantification and monitoring. Part two then reviews biofilm formation by different microorganisms. Chapters in Part three focus on significant issues related to biofilm prevention and removal. Contributions on biofilms in particular food industry sectors, such as dairy and red meat processing and fresh produce, complete the collection. With its distinguished editors and international team of contributors, Biofilms in the Food and Beverage Industries is a beneficial reference for microbiologists and those in industry responsible for food safety.