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| Author | : Carol Raithatha |
| Publisher | : |
| Total Pages | : |
| Release | : 2008 |
| Genre | : |
| ISBN | : |
New and emerging flavors, as well as new benefits for current flavors, are driving sensory innovation and new opportunities in the positioning and promotion of standard or traditional beverages.
| Author | : Carol Raithaitha |
| Publisher | : |
| Total Pages | : 181 |
| Release | : 2013 |
| Genre | : |
| ISBN | : |
New and emerging flavors, as well as new benefits for current flavors, are driving sensory innovation and new opportunities in the positioning and promotion of standard or traditional beverages._x000D_ .
| Author | : Charis M. Galanakis |
| Publisher | : Academic Press |
| Total Pages | : 402 |
| Release | : 2019-08-29 |
| Genre | : Technology & Engineering |
| ISBN | : 0128169397 |
Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.g. tea, coffee), smoothies, sparkling and reduced water beverages. In addition, it covers relevant issues, such as traditional non-alcoholic beverages, labeling and safety issues during production, as well as the intake of functional compounds in particular applications. This is an essential resource for food scientists, technologists, engineers, nutritionists and chemists as well as professionals working in the food/beverage industry. Provides nutrient profiles and the effects of non-alcoholic beverages Presents the relevance of the HACCP system for the non-alcoholic beverage industry Covers a broad range of different non-alcoholic beverages that exist in the market and their characteristics with regard to personalized nutrition
| Author | : Lauren McAughtry |
| Publisher | : |
| Total Pages | : |
| Release | : 2010 |
| Genre | : |
| ISBN | : |
Soft drinks is a highly innovative area for NPD in flavors and flavor combinations. As manufacturers seek to add more value to products, the demand for new ethical, exotic and provenance-led ingredients will drive change across the supply chain.
| Author | : L. Jagan Mohan Rao |
| Publisher | : CRC Press |
| Total Pages | : 274 |
| Release | : 2011-04-14 |
| Genre | : Technology & Engineering |
| ISBN | : 9380308787 |
The book provides the recent developments in value addition of coffee, tea, and soft drinks. The book also describes their chemistry, technology, and quality control with respect to raw materials as well as finished product, value-added product development, and marketing strategies.
| Author | : Carol Raithatha |
| Publisher | : |
| Total Pages | : |
| Release | : 2012 |
| Genre | : |
| ISBN | : |
Flavor innovation stands at the heart of new product development in the food and drinks industry. This report evaluates current and future flavor trends in food and drinks with a focus on flavor innovation through cross-category flavor migration.
| Author | : Alexandru Mihai Grumezescu |
| Publisher | : Academic Press |
| Total Pages | : 458 |
| Release | : 2019-08-10 |
| Genre | : Technology & Engineering |
| ISBN | : 0128166843 |
Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials. This reference offers a broad perspective regarding current trends in packaging research, quality control techniques, packaging strategies and current concerns in the industry. Consumer demand for bottled and packaged beverages has increased, and the need for scientists and researchers to understand how to analyze quality, safety and control are essential. This is an all-encompassing resource for research and development in this flourishing field that covers everything from sensory and chemical composition, to materials and manufacturing. Includes information on the monitoring of microbial activity using antimicrobial packaging detection of food borne pathogens Presents the most up-to-date information on innovations in smart packaging and sensors for the beverages industry Discusses the uses of natural and unnatural compounds for food safety and good manufacturing practices
| Author | : |
| Publisher | : |
| Total Pages | : 30 |
| Release | : 2002 |
| Genre | : Beverage industry |
| ISBN | : |
| Author | : Persis Subramaniam |
| Publisher | : Woodhead Publishing |
| Total Pages | : 618 |
| Release | : 2016-05-24 |
| Genre | : Technology & Engineering |
| ISBN | : 0081004362 |
The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book. This new edition covers methods for shelf-life and stability evaluation, reviewing the modelling and testing of the deterioration of products as well as the use of sensory evaluation methods for testing food spoilage. The first part of the book focuses on deteriorative processes and factors influencing shelf-life, covering aspects such as chemical deterioration, physical instability and microbiological spoilage. The effects of process and packaging on the stability and shelf-life of products are also covered in this part. Part Two reviews the methods for shelf life and stability evaluation. These include sensory evaluation methods and instrumental methods to determine food quality deterioration. The final section of the book covers stability of important ingredient categories, from oils and fats, to beverages such as beer, wine, coffee and fruit juices, in addition to bakery products and meats. With updated chapters reflecting advances made in the field and with the addition of new chapters covering the stability and shelf-life a variety of products, this new edition will provide the latest research for both academics working in the field of food quality as well as providing essential information for food scientists working in industry. Thoroughly revised and updated edition of a very popular and well regarded book Includes dedicated chapters covering the shelf-life and stability of specific products making this book ideal for those working in industry Presents a wide coverage of the processes and factors influencing shelf-life, the evaluation of stability and shelf-life and the stability and shelf-life of particular products makes this book valuable for both academics and those working in industry
| Author | : Dr. David Steen |
| Publisher | : John Wiley & Sons |
| Total Pages | : 368 |
| Release | : 2008-04-15 |
| Genre | : Cooking |
| ISBN | : 1405171707 |
The market for carbonated beverages has grown dramatically overrecent years in most countries, and this growth has requiredchanges in the way factories are run. Like other food products,soft drinks are required to be produced under stringent hygieneconditions. Filling technology has progressed rapidly to meet theneeds of manufacturers and consumers alike. Packaging choices havechanged and there have been improvements in closure design. This book provides an overview of carbonated soft drinks productionin the early part of the twenty first century, presenting thelatest information on carbonation and filling methods. There arealso chapters on bottle design, can making, general packagingconsiderations, production and distribution. A final chapter dealswith quality assurance, and environmental and legislative issues.Detailed references provide opportunity for further reading in morespecialised areas. The book is aimed at graduates in food science,chemistry, microbiology and engineering who are considering acareer in the soft drinks industry, as well as technical staffalready employed within the industry and associated suppliers.
