Tabla de Contenidos
1. Equipos para el transporte continuo de materiales sólidos
2. Bombas
3. Ventiladores y compresores
4. Recipientes a presión y tanques de almacenamiento
5. Intercambiadores de calor
6. Torres de refrigeración
7. Tuberías
8. Materiales
9. Generalidades sobre control y regulación automática
Tables of Contents
1. Cheesemaking — An Overview
2. Fundamental Rheological Methods
3. Uniaxial Testing of Cheese
4. Fracture Properties of Cheese
5. Linear Viscoelasticity of Cheese
6. Nonlinear Viscoelasticity of Cheese
7. Cheese Texture
8. Measuring Cheese Melt and Flow Properties
9. Measuring Cheese Stretchability
10. Factors Affecting Functional Properties of Cheese
Tabla de Contenidos
1. Introducción
2. Balances de Materia y Energía
3. Teoría del Flujo de Fluidos
4. Aplicaciones del Flujo de Fluidos
5. Teoría de la Transmisión de Calor
6. Aplicaciones de la Transmisión de Calor
7. Secado
8. Evaporación
9. Procesos de Separación por Contacto en Equilibrio
10. Separaciones Mecánicas
11. Reducción de Tamaños
12. Mezclado
13. Aplicaciones de la Ingeniería de Procesos en la Industria Alimentaria
Apéndices
Tabla de Contenidos
Introducción
Capítulo 1 Datos de composición de alimentos y bases de datos de composición de alimentos
Capítulo 2 Puesta en marcha y organización de un programa de composición de alimentos
Capítulo 3 Selección de alimentos
Capítulo 4 Selección de nutrientes y otros componentes
Capítulo 5 Muestreo
Capítulo 6 Elección de los métodos de análisis y su evaluación
Capítulo 7 Examen de los métodos de análisis
Capítulo 8 Manera de garantizar la calidad de los datos analíticos
Capítulo 9 Convenios y formas de expresión de los datos de composición de alimentos
Capítulo 10 Consideraciones relativas a la calidad en la compilación de una base de datos de composición de alimentos
Capítulo 11 Directrices para la utilización de los datos de composición de alimentos
Capítulo 12 Necesidades actuales y orientaciones para el futuro
Apéndices
Apéndice 1 Centros regionales de datos de la Red internacional de datos sobre alimentos (INFOODS)
Apéndice 2 Cálculo del tamaño del muestreo
Apéndice 3 Métodos de preparación de los alimentos para el análisis
Apéndice 4 Ejemplos de procedimientos para la preparación de muestras analíticas
Apéndice 5 Cálculo de los ácidos grasos en 100 g de alimentos y en 100 g de ácidos grasos totales
Apéndice 6 Cálculo de la composición de los platos preparados a partir de recetas
Apéndice 7 Bibliografía esencial sobre bases de datos de composición de alimentos
Bibliografía
Índice temático
Table of Contents
1. Mushrooms, Civilization and History
2. The Role of Mushrooms in Nature
3. Selecting a Candidate for Cultivation
4. Natural Culture: Creating Mycological Landscapes
5. The Stainetsian Model: Permaculture with a Mycological Twist
6. Materials for Formulating a Fruiting Substrate
7. Biological Efficiency: An Expression of Yield
8. Home-made vs. CommercialSpawn
9. The Mushroom Life Cycle
10. The Six Vectors of Contamination
11. Mind and Methods for Mushroom Culture
12. Culturing Mushroom Mycelium on Agar Media
13. The Stock Culture Library: A Genetic Bank of Mushroom Strains
14. Evaluating a Mushroom Strain
15. Generating Grain Spawn
16. Creating Sawdust Spawn
17. Growing Gourmet Mushrooms on Enriched Sawdust
18. Cultivating Gourmet Mushrooms on Agricultural Waste Products
19. Cropping Containers
20. Casing: A Topsoil Promoting Mushroom Formation
21. Growth Parameters for Gourmet and Medicinal Mushroom Species
22. Maximizing the Substrate's Potential through Species Sequencing
23. Harvesting, Storing, and Packaging the Crop for Market
24. Mushroom Recipes: Enjoying the Fruits of Your Labors
25. Cultivation Problems & Their Solufions: A Troubleshooting Guide
Appendices
I. Descriptions of Environments for A Mushroom Farm
II. DesigningandBuildingASpawnLaboratory
III. The Growing Room: An Environment for Mushroom Formation & Development
IV. Resource Directory
V. Analyses of Basic Materials Used in Substrate Preparation
V. Data Conversion Tables
Tabla de Contenidos
Introducción
1. Agua
2. Hidratos de Carbono
3. Proteínas
4. Lípidos
5. Enzimas
6. Vitaminas
7. Color
8. Aroma y sabor
9. Adictivos
10. Estado de dispersión
11. Elementos de nutriología
12. Leche
13. Soya
Índice de materias
Table of Contents
PART I FOOD ALLERGY AND THE CONSUMER
1 Immune-Mediated Adverse Reactions to Dietary Proteins
Olga M. Pulido
2 Protecting Food-Allergic Consumers: Managing Allergens Across the Food Supply Chain
Sandra Kerbach, Anton J. Alldrick, Rene W.R. Crevel, Lilla Dömötör, Audrey DunnGalvin, E.N. Clare Mills, Sylvia Pfaff, Roland E. Poms, Sandor Tömösközi, and Bert Popping
3 Criteria to Determine Priority Allergens: Tree Nut Allergy Review
Jupiter M. Yeung
4 The Canadian Criteria for the Establishment of New Priority Food Allergens: Evidence for the Inclusion of Mustard and Insuffi cient Evidences for Garlic and Onion as Priority Allergens in Canada
Olga M. Pulido, Zoë Gillespie, and Samuel Benrejeb Godefroy
PART II GENERAL PRINCIPLES FOR ALLERGEN MANAGEMENT AND CONTROL
5 Allergen Management and Control as Part of Agricultural Practices
Vernon D. Burrows
6 Principles and Practices for Allergen Management and Control in Processing
Warren E. Stone and Jupiter M. Yeung
7 Allergen Management and Control in the Foodservice Industry
M. Hazel Gowland
PART III PROCESSING FOODS FREE FROM SPECIFIC ALLERGENS
8 Processing Foods Free from Dairy Proteins
Joyce I. Boye, Sahul H. Rajamohamed, and Michel Britten
9 Processing of Egg-Free Foods
Valéry Dumont and Philippe Delahaut
10 Fish and Shellfi sh Allergens
Angelina O. Danquah, Joyce I. Boye, and Benjamin K. Simpson
11 Processing Foods Without Peanuts and Tree Nuts
Sahul H. Rajamohamed and Joyce I. Boye
12 Processing Gluten-Free Foods
Elke K. Arendt and Maria Helena B. Nunes
13 Processing Foods Without Soybean Ingredients
Joyce I. Boye, Lamia L’Hocine, and Sahul H. Rajamohamed
14 Manufacturing a Biscuit That Does Not Use Milk, Eggs, or Soybeans
Masahiro Shoji and Takahide Obata
PART IV RISK ASSESSMENT AND RISK MANAGEMENT
15 Risk Assessment for Food Allergy
Rene W.R. Crevel
16 The Challenges of Precautionary Labeling
Fiona Fleming, Kirsten Grinter, Kim Leighton, Kevin Norman, Chris Preston, and Maria Said
17 Certifi cation Programs for Foods Labeled as “Free From” Specific Allergens
Christine Dupuis and Ferdinand Tchounkeu
18 Emerging Allergens and the Future
Allaoua Achouri and Joyce I. Boye
19 Managing Risks and Preventing Food Allergy Incidents: A Regulator’s Perspective
Samuel Benrejeb Godefroy, Sheila Dubois, and Sébastien La Vieille
INDEX
Table of Contents
1. Introduction
2. Nature and composition of organic acids
3. Application of organic acids in food preservation
4. Microbial organic acid producers
5. Mechanisms of microbial inhibition
6. Problems associated with organic acid preservation
7. Large-scale organic acid production
8. Resistance to organic acids
9. Acid tolerance
10. Modeling organic acid activity
11. Legislative aspects
12. Incidental and natural organic acid occurence
13. Biopreservation
14. Novel applications for organic acids
15. Detection of organic acids
Table of Contents
ParT I This Strange Substance Called “Water”
Chapter 1. Is Water an Amniotic Eden or a Corrosive Hell? Emerging Perspectives on the Strangest Fluid in the Universe
Simon Conway Morris and Ard A. Louis
Chapter 2. Water and Life: Friend or Foe?
Felix Franks
Chapter 3. An Introduction to the Properties of Water: Which Might Be Critical to Biological Processes?
John L. Finney
Chapter 4. Water as a Biomolecule
Philip Ball
Chapter 5. Water’s Hydrogen Bond Strength
Martin F. Chaplin
ParT II The Specific Properties of Water—How and Why Water Is Eccentric
Chapter 6. Properties of Liquids Made from Modified Water Models
Ruth M. Lynden-Bell and Pablo G. Debenedetti
Chapter 7. Understanding the Unusual Properties of Water
Giancarlo Franzese and H. Eugene Stanley
Chapter 8. Counterfactual Quantum Chemistry of Water
Wesley D. Allen and Henry F. Schaefer, III
Chapter 9. Properties of Nanoconfined Water
Branka M. Ladanyi
Part III Water in Biochemistry
Chapter 10. Water: Constraining Biological Chemistry and the Origin of Life
Steven A. Benner
Chapter 11. Fine-Tuning and Small Differences between Large Numbers
John L. Finney
Chapter 12. Fine-Tuning Protein Stability
Carlos Warnick Pace, Abbas Razvi, and J. Martin Scholtz
Chapter 13. Water and Information
Thomas C. B. McLeish
Chapter 14. Counterfactual Biomolecular Physics: Protein Folding and Molecular Recognition in Water and Other Fluid Environments
Peter G. Wolynes
Part IV Water, the Solar System, and the Origin of Life
Chapter 15. Sources of Terrestrial and Martian Water
Humberto Campins and Michael J. Drake
Chapter 16. Water: The Tough-Love Parent of Life
Veronica Vaida and Adrian F. Tuck
Chapter 17. What Is the Diversity of Life in the Cosmos?
Peter D. Ward
Chapter 18. The Primordial Bubble: Water, Symmetry-Breaking, and the Origin of Life
Louis Lerman
Chapter 19. Liquids, Biopolymers, and Evolvability: Case Studies in Counterfactual Water- Life
Wilson C. K. Poon
Part V The Human Dimension
Chapter 20. Some Early Responses to the Special Properties of Water
Colin A. Russell
Chapter 21. Lawrence Henderson’s Natural Teleology
Bruce H. Weber
Chapter 22. Water: A Navigable Channel from Science to God?
Alister E. McGrath
Table of Contents
1. Legal requirements for producers selling canned fish into Europe
John Hammond
2. Legal requirements for producers selling canned fish into North America
Kenneth Lum
3. HACCP systems for ensuring the food safety of canned fish products
Alan Williams
4. National and international food safety certification schemes
Harriet Simmons
5. Fish quality
Tony Garthwaite
6. Design and operation of frozen cold stores
Stephen J. James and Christian James
7. Packaging formats for heat-sterilised canned fish products
Bev Page
8. Retorting machinery for the manufacture of heat-sterilised fish products
Claude Vincent
9. Management of thermal process
Nick May
10. Principal causes of spoilage in canned fish products
Joy Gaze
11. Commercial sterility and the validation of thermal processes
Geoff Shaw
12. The quality department in a fish cannery
Leila Radi
13. The laboratory in a fish canning factory
Linda Nicolaides and Les Bratt
14. Cleaning and disinfection in the fish canning industry
Peter Littleton
15. The canning factory
Les Bratt
Table of Contents
1. What is the Maillard Reaction?
2. Consequences of the Maillard Reaction in Food
3. Extraction of Maillard Reaction Products from Food
4. Gas Chromatography
5. Liquid Chromatography
6. Mass Spectrometry
7. Electrophoresis
8. Capillary Electrophoresis
9. New Methodologies, New Approaches
Table of Contents
PART I: CHEMISTRY AND BIOCHEMISTRY
1 Introduction to Analysis in the Dairy Industry
PATRICK F. FOX
2 Amino Acids in Dairy Foods
M. CONCEPCIÓN ARISTOY AND FIDEL TOLDRÁ
3 Peptides
ISIDRA RECIO AND ROSINA LÓPEZ-FANDIÑO
4 Milk Proteins
JERZY DZIUBA, PIOTR MINKIEWICZ, MAŁGORZATA DAREWICZ, AND BARTŁOMIEJ DZIUBA
5 Proteomics
STEFANO SFORZA, VALERIA CAVATORTA, AND ROSANGELA MARCHELLI
6 Carbohydrates
NIEVES CORZO, AGUSTÍN OLANO, AND ISABEL MARTÍNEZ-CASTRO
7 Triacylglycerols in Dairy Foods
JAVIER FONTECHA, MANUELA JUÁREZ, AND MIGUEL ANGEL DE LA FUENTE
8 Dairy Polar Lipids
ROELAND ROMBAUT AND KOEN DEWETTINCK
9 Fatty Acids
MIGUEL ANGEL DE LA FUENTE AND MANUELA JUÁREZ
10 Cholesterol
ZEHRA GÜLER AND YOUNG W. PARK
11 Organic Acids
HUIMIN ZHANG AND LLOYD E. METZGER
12 Flavor Formation
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO,
AND LUIGI MONDELLO
PART II: TECHNOLOGICAL QUALITY
13 Microstructure
ISABEL HERNANDO, ISABEL PÉREZ-MUNUERA, AMPARO QUILES, AND MARÍA-ANGELES LLUCH
14 Biosensors
NÓRA ADÁNYI
15 Physical Sensors and Techniques
COLETTE C. FAGAN AND COLM P. O’DONNELL
16 Rheological Properties and Flavor Release
NATHALIE CAYOT
17 Determination of Identity and Quality of Dairy Products
ROMDHANE KAROUI
18 Determination of Glycolysis
GASPAR PÉREZ-MARTÍNEZ
19 Determination of Proteolysis in Cheese
N. BANSAL, P. PIRAINO, AND PAUL L.H. MCSWEENEY
20 Determination of Lipolysis
KIERAN KILCAWLEY
21 Characterization of Lactic Acid Bacteria Used as Starter Cultures
TERESA REQUENA AND CARMEN PELÁEZ
22 Detection of Bacteriophages in Milk
ALFONSO H. MAGADÁN, VICTOR LADERO, NOELIA MARTÍNEZ, BEATRIZ DEL RIO, M. CRUZ MARTÍN, AND MIGUEL A. ALVAREZ
PART III: NUTRITIONAL QUALITY
23 Prebiotics
K. C. MOUNTZOURIS AND P. TSIRTSIKOS
24 Probiotics
ANA M. GOMES, MANUELA E. PINTADO, AND F. XAVIER MALCATA
25 Determination of Water- and Fat-Soluble Vitamins in Infant Formulae
OLIVIER HEUDI
26 Minerals and Trace Elements
AMPARO ALEGRÍA, REYES BARBERÁ, MARÍA JESÚS LAGARDA, AND ROSAURA FARRÉ
PART IV: SENSORY QUALITY
27 Color
LAURENT DUFOSSÉ AND PATRICK GALAUP
28 Texture
KASIVISWANATHAN MUTHUKUMARAPPAN AND CHINNADURAI KARUNANITHY
29 Flavor
BARBARA D’ACAMPORA ZELLNER, PAOLA DUGO, GIOVANNI DUGO, AND LUIGI MONDELLO
PART V: SAFETY
30 Microbial Flora
EFFIE TSAKALIDOU
31 Spoilage Detection
MARIA CRISTINA DANTAS VANETTI
32 PCR-Based Methods for Detection of Foodborne Bacterial Pathogens in Dairy Products
ILEX WHITING, NIGEL COOK, MARTA HERNÁNDEZ, DAVID RODRÍGUEZLÁZARO,
AND MARTIN D’AGOSTINO
33 Mycotoxins and Toxins
CARLA SOLER, JOSÉ MIGUEL SORIANO, AND JORDI MAÑES
34 Detection of Adulterations: Addition of Foreign Lipids and Proteins
SASKIA M. VAN RUTH, MARIA G. E. G. BREMER, AND ROB FRANKHUIZEN
35 Detection of Adulterations: Identifi cation of Milk Origin
GOLFO MOATSOU
36 Residues of Food Contact Materials
EMMA L. BRADLEY AND LAURENCE CASTLE
37 Chemical Contaminants: Phthalates
JIPING ZHU, SUSAN P. PHILLIPS, AND XU-LIANG CAO
38 Analysis of Antibiotics in Milk and Its Products
JIAN WANG
39 Environmental Contaminants
SARA BOGIALLI AND ANTONIO DI CORCIA
40 Allergens
VIRGINIE TREGOAT AND ARJON J. VAN HENGEL
41 Amines
TOMÁŠ KOMPRDA AND VLASTIMIL DOHNAL
Index
Table of Contents
1 Dietary Cultures and Antiquity of Fermented Foods and Beverages
Jyoti Prakash Tamang and Delwen Samuel
2 Diversity of Fermented Foods
Jyoti Prakash Tamang
3 Diversity of Fermented Beverages and Alcoholic Drinks
Jyoti Prakash Tamang
4 Functional Yeasts and Molds in Fermented Foods and Beverages
Kofi E. Aidoo and M. J. Robert Nout
5 Fermented Vegetable Products
Carmen Wacher, Gloria Díaz-Ruiz, and Jyoti Prakash Tamang
6 Fermented Legumes: Soybean and Non-Soybean Products
Toshirou Nagai and Jyoti Prakash Tamang
7 Fermented Soybean Pastes Miso and Shoyu with Reference to Aroma
Etsuko Sugawara
8 Fermented Cereal Products
Jean-Pierre Guyot
9 Fermented Milk Products
Baltasar Mayo, Mohammed Salim Ammor, Susana Delgado, and Ángel Alegría
10 Fermented Fish Products
Junus Salampessy, Kasipathy Kailasapathy, and Namrata Thapa
11 Fermented Meat Products
Martin Adams
12 Ethnic African Fermented Foods
N. A. Olasupo, S. A. Odunfa, and O. S. Obayori
13 Tea, Coffee, and Cacao
Ulrich Schillinger, Louis Ban-Koffi, and Charles M. A. P. Franz
14 Probiotic and Prebiotic Fermented Foods
Kasipathy Kailasapathy
15 Health Aspects of Fermented Foods
Mariam Farhad, Kasipathy Kailasapathy, and Jyoti Prakash Tamang
16 Packaging Concepts for Enhancing Preservation of Fermented Foods
Kasipathy Kailasapathy
Index
Table of Contents
1 The Commercial and Community Significance of Yeasts in Food and Beverage Production
Graham H. Fleet
2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts
Patrizia Romano, Angela Capece and Lene Jespersen
3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages
M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol
4 Yeast Ecological Interactions. Yeast–Yeast, Yeast–Bacteria, Yeast–Fungi Interactions and Yeasts as Biocontrol Agents
Bennie C. Viljoen
5 Physiological and Molecular Responses of Yeasts to the Environment
Graeme M. Walker and Patrick Van Dijck
6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol
7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains
Ursula Bond and Anders Blomberg
8 Carbohydrate Metabolism
J. Richard Dickinson and Arthur L. Kruckeberg
9 Yeasts as Biocatalysts
Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier
10 Production of Antioxidants, Aromas, Colours, Flavours and Vitamins by Yeasts
Charles A. Abbas
11 Food and Beverage Spoilage Yeasts
Malcolm Stratford
12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages
Graham H. Fleet and Roostita Balia
13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius
Index
Table of Contents
Part One The Chemistry of Wine
1 Organic Acids in Wine
2 Alcohols and Other Volatile Compounds
3 Carbohydrates
4 Dry Extract and Minerals
5 Nitrogen Compounds
6 Phenolic Compounds
7 Varietal Aroma
Part Two Stabilization and Treatments of Wine
8 Chemical Nature, Origins and Consequences of the Main Organoleptic Defects
9 The Concept of Clarity and Colloidal Phenomena
10 Clarification and Stabilization Treatments: Fining Wine
11 Clarifying Wine by Filtration and Centrifugation
12 Stabilizing Wine by Physical and Physico-chemical Processes
13 Aging Red Wines in Vat and Barrel: Phenomena Occurring During Aging
Index
Table of Contents
1. Cytology, Taxonomy and Ecology of Grape and Wine Yeasts 1
2. Biochemistry of Alcoholic Fermentation and Metabolic Pathways of Wine Yeasts 53
3. Conditions of Yeast Development 79
4. Lactic Acid Bacteria 115
5. Metabolism of Lactic Acid Bacteria 139
6. Lactic Acid Bacteria Development in Wine 161
7. Acetic Acid Bacteria 183
8. The Use of Sulfur Dioxide in Must and Wine Treatment 193
9. Products and Methods Complementing the Effect of Sulfur Dioxide 223
10. The Grape and its Maturation 241
11. Harvest and Pre-Fermentation Treatments 299
12. Red Winemaking 327
13. White Winemaking 397
14. Other Winemaking Methods
Table of Contents
1. Raw Materials
2. Fats and Oils Processing
3. Fats and Oils Analysis
4. Fats and Oils Formulation
5. Shortening Types
6. Baking Shortenings
7. Frying Shortenings
8. Dairy Analog Shortenings
9. Household Shortenings
10. Margarine
11. Liquid Oils
12. Quality Management
13. Troubleshooting
A pedido de Leo.
Table of Contents
1. The Story of Ice Cream
2. Colloidal Dispersions, Freezing and Rheology
3. Ice Cream Ingredients
4. Making Ice Cream in the Factory
5. Product Assembly
6. Measuring Ice Cream
7. Ice Cream: A Complex Composite Material
8. Experiments with Ice Cream and Ice Cream Products
