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Author: John Wright
Publisher:
Published: 2018-10-04
Total Pages:
ISBN-13: 9780464751830
DOWNLOAD EBOOKMust have guide covers everything from flavor creation techniques and raw materials to end products and sensory science.
Author: John Wright
Publisher: Alluredbooks
Published: 2011
Total Pages: 382
ISBN-13: 9781932633726
DOWNLOAD EBOOKAuthor: John Wright
Publisher:
Published: 2018-10-04
Total Pages:
ISBN-13: 9780464751823
DOWNLOAD EBOOKMust have guide covers everything from flavor creation techniques and raw materials to end products and sensory science.
Author: Jae W. Park
Publisher: CRC Press
Published: 2013-11-12
Total Pages: 668
ISBN-13: 143989857X
DOWNLOAD EBOOKOriginating in Japan in the twelfth century, surimi is refined fish myofibrillar proteins produced through various processes. The development of the surimi product crabstick in Japan in the 1970s played a major role in globalizing surimi and expanding surimi seafood consumption to the United States, Europe, and Russia. Commercial surimi production has also changed significantly. Surimi and Surimi Seafood, Third Edition covers the resources, production, technology, and nutrition of surimi and surimi seafood. Like the previous editions, this reference serves as a global surimi and surimi seafood industry guide. Revised and expanded, this new edition adds the most up-to-date information on the science of surimi and surimi seafood, with an increase from 17 to 23 chapters coauthored by 63 scientists and industry leaders. Presenting broader, more in-depth content, highlights include historical reviews of the surimi technology and industry, comminution technology and application, coproduct utilization, and nutrition and health benefits. The text examines topics related to surimi and fish proteins, including gelation chemistry, proteolytic enzymes, and stabilization of proteins. This edition covers the production of various surimi seafood products: seafood paste, crabsticks, kamaboko, chikuwa, tempura, fish balls, and fish sausage. It discusses quality and production aspects, such as waste management, microbiology and pasteurization, ingredient technology, color measurement and colorants, seafood flavors, and sensory science applications. It also contains a chapter on research and development that can serve as a tool for insights on new product development.
Author: Horst Surburg
Publisher: John Wiley & Sons
Published: 2006-08-21
Total Pages: 330
ISBN-13: 3527607897
DOWNLOAD EBOOKGet a good start in flavor and fragrance chemistry! This book presents a survey of those natural and synthetic fragrance and flavor materials which are commercially available, produced and used on a relatively large scale and which are important ingredients for the creation of fragrance and flavor compositions because of their specific sensory characteristics, e.g., smell, taste. It provides information on their properties, methods employed in their manufacture, and their areas of application. This is the 5th edition of the classic "Bauer-Garbe". '...The excellent and concise introduction to this unique industry is followed by extensive information on nearly 500 of the most used fragrance and flavor compounds. Names, molecular formula, physical data, odor and flavor descriptions, uses, and a number of processes for the larger scale production of chemicals are all included. Successive chapters deal with essential oils, animal secretions, quality control, toxicology and literature. The formula, name and CAS registry number index are an invaluable and timely addition.' - Parfumer and Flavorist '...Data that would normally have to be selected from many different books are available in one source with this book...with over 800 citations throughout the text, this is a nearly inexhaustible source of information.' - Euromaterials
Author: Henry B. Heath
Publisher: Springer Science & Business Media
Published: 1981-09-15
Total Pages: 896
ISBN-13: 9780870553707
DOWNLOAD EBOOKAbstract: Basic information is provided for food technologists, flavor chemists, and other food-related professionals, covering major flavor-allied topics; these include: the flavor industry; the flavor chemist; flavor research; flavor chemistry; food colorants; flavor manufacturing methods; application of flavor quality assurance; flavor legislation in the US and abroad; worldwide labeling regulations; and toxicology and consumer safety. Available data are provided on: natural flavoring materials (e.g., alliaceous and fruit flavors, herbs, spices, essential oils); 325 plant materials, principal essential oils, and organic chemicals used in flavorings; synthetic flavors; aromatics; GRAS flavorings; and 350 flavor formulations. A bibliography on flavoring materials which occur naturally or as a result of processing is included. The legalized exemption of certain food additives (including flavoring additives) from US tolerance requirements is highlighted separately. Over 3000 literaturereferences are provided throughout the material. (wz).
Author: Karen MacNeil
Publisher: Workman Publishing Company
Published: 2022-10-11
Total Pages: 1554
ISBN-13: 1523520159
DOWNLOAD EBOOKIt’s America’s bestselling wine book, now fully revised, updated, and in color! Beloved and trusted by everyone, from newcomers starting their wine journey to oenophiles, sommeliers, restaurateurs, and industry insiders, The Wine Bible is comprehensive, entertaining, authoritative, beautifully written, and endlessly interesting. Page after page grounds the reader deeply in the fundamentals—vineyards and varietals, climate and terroir—while layering on passionate asides, tips, anecdotes, definitions, illustrations, maps, labels, and over 400 photographs in full-color. Plus this completely updated 3rd edition offers: New chapters on Great Britain, Croatia, Israel. A new section called In the Beginning… Wine in the Ancient World. New fully revised Great Wines section with recommended bottles to try for each country and region. Expanded chapters on France, Italy, Australia, South America, and the U.S. A deeper grape glossary including 400-plus varieties, and an expanded Mastering Wine Section incorporating latest science on taste and smell.
Author: James Peterson
Publisher: Houghton Mifflin Harcourt
Published: 2017
Total Pages: 691
ISBN-13: 0544819829
DOWNLOAD EBOOKThe fourth edition of the classic reference, with updated information and recipes reflecting contemporary trends and methods--plus, for the first time, color photography throughout.
Author: Harvard Student Agencies, Inc.
Publisher: Macmillan
Published: 2000-01-15
Total Pages: 228
ISBN-13: 9780312252861
DOWNLOAD EBOOKExplains how to mix a variety of cocktails and provides advice on methods for serving alcoholic beverages, throwing a cocktail party, and finding a bartending job.
Author: Leo M. L. Nollet
Publisher: John Wiley & Sons
Published: 2008-02-28
Total Pages: 739
ISBN-13: 0470276541
DOWNLOAD EBOOKThe 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.
