Sensorial and analytical profiling of orange juice and apple juice
Sensorial and analytical profiling of orange juice and apple juice

Author: Sabrina Kotter-Seel

Publisher: Herbert Utz Verlag

Published: 2018-01-26

Total Pages: 266

ISBN-13: 3831646988

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In the modern product development process, newly developed products have to be tested in terms of their analytical and sensorial stability throughout the whole shelf-life. A real-time storage at ambient conditions until reaching the best before date is not efficient considering the required time and in commercial resources. Therefore, accelerated shelf-life testing (ASLT) has become a central step in the usual product development procedure. The objective of this work was the development and establishment of prediction models regarding the stability and shelf-life of orange juice and apple juice. To this end, the juices were stored at different temperatures and were investigated regarding their sensory profiles by quantitative descriptive analysis (QDA) and their compositions of volatiles by untargeted profiling via GC-MS. The final prediction models were derived by combination of the sensory and volatiles-related data sets in a holistic prediction approach.

Juice Processing
Juice Processing

Author: Victor Falguera

Publisher: CRC Press

Published: 2014-04-01

Total Pages: 404

ISBN-13: 1466577339

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The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without neglecting safety. Covering both new approaches to traditional issues and innovative processes, Juice Processing: Quality, Safety and Value-Added Opportunities addresses various aspects of fruit juice processing and other issues related to the use of by-products generated in this industry. The book begins with a chapter highlighting the importance of the fruit juice sector and describing the general process of fruit juice manufacturing. The text explores current trends in juice production, reviews the main superfruits, and discusses methods for using juice waste by-products, presenting citrus and grape juice as examples. The book covers assessing juice quality and authenticity, and how to evaluate fruit properties using the principles of rheology as well as examining sensory attributes. It also examines alternative techniques for improving fruit juice quality, including both thermal and nonthermal emerging technologies, their fundamentals, and their main effects on important features of fruit juices. Emphasizing product quality, safety, and nutrition, the chapter on juice packaging summarizes the materials, techniques, and technologies currently used as well as novel packaging for increasing shelf life and decreasing environmental impact. The authors address issues concerning spoiling microorganisms and biological and chemical hazards. They also examine public and private standards and regulations, which need to be reworked to keep up with today’s food-related concerns.

Advances in Noninvasive Food Analysis
Advances in Noninvasive Food Analysis

Author: Muhammad Kashif Iqbal Khan

Publisher: CRC Press

Published: 2019-10-16

Total Pages: 314

ISBN-13: 0429998201

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To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost for food industry and consumes time for government agencies. Advances in Noninvasive Food Analysis explores the potential and recent advances in non-invasive food analysis techniques used to ensure food quality and safety. Such cost-reducing and time-saving non-destructive food analysis techniques covered include, Infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance. The book also covers data processing and modelling. Features: Covers the advent of non-invasive, non-destructive methods of food analysis Presents such techniques as near and mid infrared, Raman Spectroscopy, and Nuclear Magnetic Resonance Describes the growing role of nanotechnology in non-invasive food analysis Includes image analysis and data processing and modelling required to sort out the data The prime for this book are food professionals working in industry, control authorities and research organizations that ensure food quality and safety as well as libraries of universities with substantial food science programs, food companies and food producers with research and development departments. Also available in the Contemporary Food Engineering series: Advances in Food Bioproducts, Fermentation Engineering and Bioprocessing Technologies , edited by Monica Lizeth Chavez Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar (ISBN 9781138544222) Advances in Vinegar Production, edited by Argyro Bekatorou (ISBN 9780815365990) Innovative Technologies in Seafood Processing, edited by Yesim Ozogul (ISBN 9780815366447)

Sensory Evaluation of Food
Sensory Evaluation of Food

Author: Harry T. Lawless

Publisher: Springer Science & Business Media

Published: 2010-09-27

Total Pages: 603

ISBN-13: 1441964886

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The ?eld of sensory science has grown exponentially since the publication of the p- vious version of this work. Fifteen years ago the journal Food Quality and Preference was fairly new. Now it holds an eminent position as a venue for research on sensory test methods (among many other topics). Hundreds of articles relevant to sensory testing have appeared in that and in other journals such as the Journal of Sensory Studies. Knowledge of the intricate cellular processes in chemoreception, as well as their genetic basis, has undergone nothing less than a revolution, culminating in the award of the Nobel Prize to Buck and Axel in 2004 for their discovery of the olfactory receptor gene super family. Advances in statistical methodology have accelerated as well. Sensometrics meetings are now vigorous and well-attended annual events. Ideas like Thurstonian modeling were not widely embraced 15 years ago, but now seem to be part of the everyday thought process of many sensory scientists. And yet, some things stay the same. Sensory testing will always involve human participants. Humans are tough measuring instruments to work with. They come with varying degrees of acumen, training, experiences, differing genetic equipment, sensory capabilities, and of course, different preferences. Human foibles and their associated error variance will continue to place a limitation on sensory tests and actionable results. Reducing, controlling, partitioning, and explaining error variance are all at the heart of good test methods and practices.

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition
Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition

Author: Y. H. Hui

Publisher: CRC Press

Published: 2012-05-17

Total Pages: 825

ISBN-13: 1439849048

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Fermented Food and Beverage Technology Two Volume Set
Handbook of Fermented Food and Beverage Technology Two Volume Set

Author: Y. H. Hui

Publisher: CRC Press

Published: 2012-05-21

Total Pages: 1636

ISBN-13: 1482260700

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook of Plant-Based Fermented Food and Beverage Technology
Handbook of Plant-Based Fermented Food and Beverage Technology

Author: Y. H. Hui

Publisher: CRC Press

Published: 2012-05-17

Total Pages: 821

ISBN-13: 1439870691

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Innovation in Food Engineering
Innovation in Food Engineering

Author: Maria Laura Passos

Publisher: CRC Press

Published: 2016-04-19

Total Pages: 758

ISBN-13: 1420086073

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Consumer-driven products have kept the food industry at the forefront of technological innovations. For example, the redefinition of the once accepted compromise between convenience and quality is just one of the current issues driving the development of new products. An overview of a range of solutions for these challenges, Innovation in Food Engi

Pulsed Electric Fields in Food Processing
Pulsed Electric Fields in Food Processing

Author: Gustavo V. Barbosa-Canovas

Publisher: CRC Press

Published: 2019-09-17

Total Pages: 294

ISBN-13: 9781420015102

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Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level. PEF presents a number of advantages including minimal changes to fresh foods, inactivation of a wi

Fruit and Vegetable Phytochemicals
Fruit and Vegetable Phytochemicals

Author: Elhadi M. Yahia

Publisher: John Wiley & Sons

Published: 2017-11-06

Total Pages: 1451

ISBN-13: 1119157943

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Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded. Written by hundreds of experts from across the world, the chapters cover diverse aspects of chemistry and biological functions, the influence of postharvest technologies, analysis methods and important phytochemicals in more than thirty fruits and vegetables. Providing readers with a comprehensive and cutting-edge description of the metabolism and molecular mechanisms associated with the beneficial effects of phytochemicals for human health, this is the perfect resource not only for students and teachers but also researchers, physicians and the public in general.