This book is a one-stop guide to one of the fastest growing sectors of the food industry.
Ice Cream and Frozen Desserts contains an abundance of how-to information, from writing business plans to puchasing equipment, from selecting a location to marketing the product. Additionally, the book includes 500 recipes using the continuous or batch method of production.
Ice Cream and Frozen Desserts covers how to:
Ice Cream Production: Flavor Ingredients. Ice Cream Mix Production. Sanitary Conditions. Batch Freezing Process. Continuous Freezing Process. Ice Cream Novelties. Bringing Product to Market.
A Retail Frozen Dessert Business: Opening a Retail Frozen Dessert Business. Operating a Retail Frozen Dessert Business. Serving the Customer. Marketing the Retail Frozen Dessert Shop. Soft Serve Products: Ice Cream and Frozen Yogurt.
Frozen Dessert Recipes: Ice Cream Flavor Recipes. Italian Gelato. Sorbet and Water Ice. Hardpack Frozen Yogurt. Appendix
This 6th edition has been completely revised and updated to include all the latest standards and guidance, especially with regard to legislation-driven areas such as HACCP.
The Guide is a must have for anyone in a managerial or technical capacity concerned with the manufacture, storage and distribution of food and drink. It is also a valuable reference for food education, training and for those involved in food safety and enforcement.Food scientists in academic and industry environments will value its precision and policy makers and regulatory organizations will find it an indispensable guide to an important and multifaceted area.
Table of Contents :
Part I General Guidance
2 Quality Management System
3 Hazard Analysis Critical Control Point (HACCP)
4 Food Allergens
5 Foreign Body Controls
6 Manufacturing Activities
7 Management Review and Internal Audit
8 Product and Process Development and Validation
10 Product Identifi cation and Traceability
11 Personnel and Training
12 Premises and Equipment
13 Water Supply
14 Cleaning and Sanitation
15 Infestation Control
17 Packaging Materials
18 Internal Storage
19 Crisis Management, Complaints and Product Recall
20 Corrective Action
21 Reworking Product
22 Waste Management
23 Warehousing, Transport and Distribution 149
24 Contract Manufacture 155
26 Product Control, Testing and Inspection
28 Electronic Data Processing and Control Systems
29 Good Control Laboratory Practice and Use of Outside Laboratory Services
30 Environmental Issues
31 Health and Safety Issues
Part II Supplementary Guidance on Some Specifi c Production Categories
32 Heat-Preserved Foods
33 Chilled Foods
34 Frozen Foods
35 Dry Products and Materials
36 Compositionally Preserved Foods
37 Foods Critically Dependent on Specific Ingredients
38 Irradiated Foods
39 Novel Foods and Processes
40 Foods for Catering and Vending Operations
41 The Use of Food Additives and Processing Aids
42 Responsibilities of Importers
Part III Mechanisms for Review of This Guide
Appendix I Defi nition of Some Terms Used in This Guide
Appendix II Abbreviations Used in the Guide
Appendix III Legislation and Guidance
Appendix IV Additional References
Appendix V List of Organisations and Individuals from Whom Help, Information or Comment Has Been Received
Goff, H Douglas, Hartel, Richard W
7th ed. 2013, XIII, 462 p. 128 illus., 75 illus. in color
Ice Cream, 7th Edition focuses on the science and technology of frozen dessert production and quality. It explores the entire scope of the ice cream and frozen dessert industry, from the chemical, physical, engineering and biological principles of the production process to the distribution of the finished product. It is intended for industry personnel from large to small scale processors and suppliers to the industry and for teachers and students in dairy or food science or related disciplines. While it is technical in scope, it also covers much practical knowledge useful to anyone with an interest in frozen dessert production. World-wide production and consumption data, global regulations and, as appropriate, both SI and US units are provided, so as to ensure its relevance to the global frozen dessert industry.
This edition has been completely revised from the previous edition, updating technical information on ingredients and equipment and providing the latest research results. Two new chapters on ice cream structure and shelf-life have been added, and much material has been rearranged to improve its presentation. Outstanding in its breadth, depth and coherence, Ice Cream, 7th Edition continues its long tradition as the definitive and authoritative resource for ice cream and frozen dessert producers.
Handbook of Dairy Foods and Nutrition, Third Edition continues to provide state-of-the-art information on dairy products and nutrition
The handbook begins with a comprehensive overview of the nutritional content and benefits of milk and milk products including cheese and yogurt, and explains the effects of dairy intake on cardiovascular health and hypertension. It continues by providing the most up-to-date information on the relationship between dairy intake and colon, breast, and prostate cancers.
An entirely new chapter is devoted to addressing recent research about the role of dairy foods in weight management. It also contains chapters examining the evidentiary relationship between dairy intake and bone and dental health.
A full chapter addresses the condition of lactose digestion, distinguishing lactose intolerance from lactose maldigestion, as well as providing research-based strategies to improve milk tolerance.
The Importance of Milk and Milk Products in the Diet
Dairy Foods and Cardiovascular Health
Dairy Foods and Hypertension
Dairy Foods and Cancer
Dairy Foods and Bone Health
Dairy Foods and Oral Health
Dairy Foods and a Healthy Weight
Contribution of Dairy Foods to Health throughout the Life Cycle
Food Properties Handbook benefits from the input and expertise of numerous contributors spanning both the globe and the many disciplines that influence the field.
In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservation, processing, storage, marketing, consumption, and even after consumption.
Food Properties Handbook clearly defines the terminology and elucidates the theory behind the measurement techniques, including applications and limitations of each method.
The volume also elucidates empirical and theoretical prediction models for different foods with processing conditions, descriptions of the applications of the properties, and coverage of where and how to use the data and models in food processing.
Handbook of Functional Dairy Products covers the development of functional dairy products from ingredients to product launch. It comprehensively covers key advances in the field, including innovative product introductions. The book also highlights the potential contribution that functional dairy products can play in the maintenance of health and the prevention of disease.
Advances in Dairy Ingredients addresses recent developments in the area of dairy ingredients and dairy technology.
1 Dairy Protein Powders
2 Lactose: Chemistry, Processing, and Utilization
3 Dairy Ingredients Containing Milk Fat Globule Membrane: Description, Composition, and Industrial Potential
4 Biofunctional Dairy Protein Fractions
5 Modern Chromatographic Separation Technologies for Isolation of Dairy Ingredients
6 Nonthermal Technologies in Dairy Processing
7 Spray-Dried Dairy-Based Emulsions for the Delivery of Bioactives
8 Utilizing Dairy Protein Functionality in Food Microstructure Design
9 Probiotics and Prebiotics
10 Dairy Ingredient Safety: The No Compromise Area
11 Market Acceptance of Dairy Ingredients: What Consumers Are Thinking and Demanding
12 The Future of Dairy Ingredients: Critical Considerations That Will Underpin Future Success
|Minimum Order Quantity||1 Piece|
|Author||Hartel,Richard W.,von Elbe,Joachim H.,Hofberger|
|Book Name||Confectionery Science and Technology|
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.
Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Chemistry of Bulk Sweeteners Hartel, Richard W. (et al.)
Water Hartel, Richard W. (et al.)
Fats, Oils and Emulsifiers Hartel, Richard W. (et al.)
Starches, Proteins, Pectin, and Gums Hartel, Richard W. (et al.)
Other Ingredients Hartel, Richard W. (et al.)
Compressed Tablets and Lozenges Hartel, Richard W. (et al.)
Hard Candy Hartel, Richard W. (et al.
Fondants and Creams Hartel, Richard W. (et al.)
Caramel, Fudge and Toffee Hartel, Richard W. (et al.)
Aerated Confections Hartel, Richard W. (et al.)
Jellies, Gummies and Licorices Hartel, Richard W. (et al.)
Sugar and Sugar-Free Panned Confections Hartel, Richard W. (et al.)
Chocolate Hartel, Richard W. (et al.)
Compound Coatings Hartel, Richard W. (et al.)
Chocolate Panning Hartel, Richard W. (et al.)
McCance and Widdowson's The Composition of Foods Sixth Summary Edition provides authoritative and comprehensive nutrient data for over 1,200 of the most commonly consumed foods.
This new summary edition, which incorporates data from supplements published since the 4th and 5th editions, covers all food groups.
In addition to new and previously unpublished data, McCance and Widdowson's The Composition of Foods Sixth Summary Edition includes updated information on key foods such as milk, cheese, bread, breakfast cereals, and meat and meat products. There are also new entries for many foods that have become popular in recent years, such as fresh pasta and creme fraiche.
Values for a wide range of nutrients (e.g., proximates, vitamins, inorganics, non-starch polysaccharides, and fatty acid totals) are provided.
Additional tables cover phytosterols, carotenoid fractions and, for the first time, vitamin K1 (phylloquinone) and AOAC fibre.
McCance and Widdowson's The Composition of Foods Sixth Summary Edition remains an essential handbook for those who need to know the nutritional value of foods
Microbiological safety of foods is of principal concern to the food industry. Thus, having a better understanding of the toxins produced, sources, growth and survival characteristics of organisms, and fundamental control measures is vital.
Micro-Facts has proved to be a useful ready reference for practicing food microbiologists and others concerned with ensuring the microbiological safety of foods. Micro-Facts 6th Edition is an invaluable tool for food microbiologists everywhere, as a source book of information relevant to the prevention of food-poisoning hazards worldwide.
As always the information remains topical and incorporates recent research in the field of food microbiology. Updates have been made to all existing sections, including:
-Useful websites and contact information for various food authorities.
The new edition also provides information on a number of different areas, which include:
-A brand new pathogen - Enterobacter sakazakii associated with the use of powdered infant formulas and linked to outbreaks of meningitis, septicemia, and necrotizing enterocolitis;
-A new section on Food Spoilage Fungi, detailing their growth, survival, sources, toxins and control
Toxin producing moulds – Penicillum, Aspergillus, Fusarium;
-Additional chapter covering the Commission Regulation on the Microbiological Criteria for Foodstuffs (EC Regulation No. 2073/2005).