Download or read book Advances in Smoking of Foods written by A. Rutkowski and published by Elsevier. This book was released on 2013-10-22 with total page 81 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Smoking of Foods covers the plenary lectures presented at the International Symposium on Advances in Smoking of Foods, held in Warsaw, Poland, on September 8-10, 1976. The book focuses on the processes involved in the smoke curing of foods, as well as on the analysis of the production of smoke and compounds found in it. The compilation first offers information on the phenomena of quality in the smoke curing process, including the history, reviews, and advances of the process. The book then evaluates the physical and chemical processes involved in the production and application of smoke. The processes considered in the production of smoke from wooden materials are underscored. The text presents an analysis of smoke and smoked food, wherein it is posed that wood smoke is composed of compounds formed by the pyrolysis of wood constituents such as cellulose, hemicellulose, and lignin. Polycyclic hydrocarbons and phenolic compounds are discussed. The book also explains the contributions of smoke compounds to sensory, bacteriostatic, and antioxidative effects in smoked foods; facts and legislation regarding polycyclic aromatic hydrocarbons in smoked foods; and concepts in technology and design of machinery for production and application of smoke in the food industry. The selection is a vital source of information for readers wanting to study the smoke curing of foods.
Download or read book Smoke in Food Processing written by Joseph A. Maga and published by CRC Press. This book was released on 2018-02-06 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and antimicrobial properties of the smoked food.Aside from beneficial properties, one must also consider potential health concerns associated with certain woods and their resulting smoke.
Download or read book Mastering the Craft of Smoking Food written by W. R. Anderson and published by Quiller Publishing Limited. This book was released on 2007-11-09 with total page 319 pages. Available in PDF, EPUB and Kindle. Book excerpt: A guide to making real smoked food at home. It helps to learn the secrets of making bacon, ham, pastrami, jerky, sausage, smoked cheese, smoked salmon and many more smoked foods - with basic equipment that can be either bought or easily made in the workshop.
Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 575 pages. Available in PDF, EPUB and Kindle. Book excerpt: An internationally respected editorial team and array of chapter contributors has developed the Handbook of Fermented Meat and Poultry, an updated and comprehensive hands-on reference book on the science and technology of processing fermented meat and poultry products. Beginning with the principles of processing fermented meat and ending with discussions of product quality, safety, and consumer acceptance, the book takes three approaches: background and principles; product categories; and product quality and safety. The historical background on the fermentation of meat and poultry products is followed by a series of discussions on their science and technology: curing, fermentation, drying and smoking, basic ingredients (raw product, additives, spices, and casings), and starter cultures. Coverage of product categories details the science and technology of making various fermented meat and poultry products from different parts of the world, including: semidry-fermented sausages (summer sausage), dry-fermented sausages (salami), sausages from other meats, and ripened meat products (ham). Product quality and safety is probably the most important aspect of making fermented meat and poultry because it addresses the question of consumer acceptance and public health safety. While a processor may produce a wonderful sausage, the product must ultimately satisfy the consumer in terms of color, texture, taste, flavor, packaging, and so on. In the current political and social climate, food safety has a high priority. Coverage includes issues such as spoilage microorganisms, pathogens, amines, toxins, HACCP and disease outbreaks.
Download or read book Smoke Wood Fire written by Jeff Phillips and published by Whitecap Books. This book was released on 2020-05-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Want to take your smoking meat and fish game to the next level? Let bestselling author and best-ranked smoking meat blogger Jeff Phillips get you out of the funk and into the flames. Jeff has committed decades to the craft and is now ready to show you that it's as much about tools, techniques, and methods as it is about the recipes. This advanced guide includes detailed information on modern and legacy smoking techniques that range from cold smoking to getting the smoke just right in cold climates. You'll also get in-depth insight and instruction on getting the most out of smokers and cookers, plus tools and accessories available to backyard smokers. Delve into the many woods, charcoals and pellets, the various smokers, brands and how to season them -- even stovetop smokers. You'll learn the best use and choice of dehydrators, spice grinders, thermometers, knives and tongs. And get expert advice on injectors, water pans, spray bottles, foil pans and cleaning techniques. And of course, temperature control methods for perfect timing and results. And Jeff doesn't forget the meats -- he covers wrapping, resting, handling, safety and much more. And what's a book about smoking techniques without great recipes. It's here where Jeff brings his own brand of innovative fare including recipes for dehydrating your own peppers for that perfect rub to a complete step by step instruction (with pictures) for making American style "streaky" bacon using a 100+ year-old brine recipe. With Smoke Wood Fire learn to smoke like a pro, right in your backyard.
Download or read book Advances in Food Processing Food Preservation Food Safety Quality and Manufacturing Processes written by Theodoros Varzakas and published by . This book was released on 2021-10-25 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: This e-book aims to compile advances in the area of food manufacturing including packaging to address issues of food safety, quality, fraud, and how these processes (new or old) could affect the organoleptic characteristics of foods, with the aim to promote consumers' satisfaction. Moreover, food supply issues are explored. New and improved technologies are employed in the area of food manufacturing to address consumer needs in terms of quality and safety. The issues of research and development should be taken into account seriously before launching a new product onto the market. Finally, food fraud and authenticity are very important issues, and the food industry should focus on addressing them.
Download or read book Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress written by Blanca Hernandez-Ledesma and published by Academic Press. This book was released on 2021-12-03 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives
Download or read book Home Smoking and Curing of Meat Fish and Game written by Joanna Farrow and published by Fox Chapel Publishing. This book was released on 2015-09-01 with total page 215 pages. Available in PDF, EPUB and Kindle. Book excerpt: Make the tastiest bacon, most delicious smoked fish, or perfectly cured salami without the need for high-tech equipment or expensive ingredients. Smoking and curing originated as ways to preserve food before the advent of tin cans, freezers and vacuum packs. Nowadays, these ancient skills are enjoying a comeback as many of us look towards a more self-sufficient and rewarding way of preparing, storing and eating our food. In this book, author Joanna Farrow explains how with some basic ingredients and equipment, you can soon be salting, curing, air-drying, and smoking a whole range of seasonal and year-round produce. With clear instructions and advice to help you get started, plus twenty-five original recipes for meat, game, and shellfish, this book will give you the confidence and know-how to begin your own experiments. What could be more delicious than home-cured bacon, subtle smoked salmon, or air-dried ham? With guides to setting up your own smoker, preparing salt and brine cures, drying, and preserving, Self-Sufficiency: Home Smoking and Curing is the perfect introduction to making the most of meat, fish, game and poultry.
Download or read book Weber s Smoke written by Jamie Purviance and published by HarperCollins. This book was released on 2016-01-01 with total page 195 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you can grill, you can smoke! Now you can add smoke flavor to almost any food on any grill. Weber's Smoke shows you how and inspires you with recipes that range from the classic (Best-on-the-Block Baby Back Ribs) to the ambitious (Smoked Duck and Cherry Sausages). And best of all, many of the recipes let you achieve mouthwatering smoke flavor in a matter of minutes-not hours. You'll learn: Basic and advanced smoke cooking methods for traditional smokers as well as standard backyard grills Over 85 exciting recipes such as Brined and Maple-Smoked Bacon and Cedar-Planked Brie with Cherry Chutney and Toasted Almonds Smoking woods' flavor characteristics and food pairing suggestions that complement each distinct type of wood Weber's Top Ten Smoking Tips for getting the best possible results on any grill
Download or read book Smoking Food written by Chris Dubbs and published by Simon and Schuster. This book was released on 2019-10-01 with total page 299 pages. Available in PDF, EPUB and Kindle. Book excerpt: Everything you need to know about home smoking! In Smoking Food, Chris Dubbs and Dave Heberle assure us that smoking is an art, not a science, and they fearlessly reveal that art's essentials—and how simple they can be. They explain how to choose the best fuels (you can use corncobs!), how to build smokers from old refrigerators and cardboard boxes, and, of course, how to smoke everything from turkeys to turtles. Their advice is as ingenious and cost-conscious as any given by Alton Brown. Aware of the needs and wants of the modern cook, they include low-sodium preparations, alternatives to preservatives like sodium nitrite, and thoughts on safely handling meat. Recipes include: Slow-smoked salmon Hot-smoked shrimp Pastrami Country-style bacon Wine-marinated rabbit Firecan turkey Summer sausage Smoked cheese Smoked nuts Jerky Chowders Stuffing Vegetables And more! With more than one hundred recipes and tips for making brines, marinades, cheeses, appetizers, soups, and main dishes, Smoking Food is an invaluable resource for the home smoker.
Download or read book Smoking Meat written by Jeff Phillips and published by . This book was released on 2012 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Real barbecue taste comes from mastering the art of slow-cooking meat at a low temperature for a long time, using wood smoke to add flavour. And this is the book that shows you how to do it! For the first time, Jeff Phillips is publishing the information he has compiled on his incredibly popular website, www.smoking-meat.com. With step-by-step instructions on how to choose, set up, and modify your own charcoal, gas, or electric smoker, Jeff Phillips guides you through your smoking session with the patience unique to an experienced pitmaster. Once you've chosen your smoker and got the knack of some basic techniques, Jeff encourages you to cut loose and experiment to develop your own smoky sensations. Best of all, you can even give smoking meats a try just by using your basic backyard grill, then decide whether to invest in a smoker. Your every smoking question is answered in these detailed sections: Types of smokers Charcoal, wood, or gas? Building and keeping a fire Tools and equipment Flavouring meat The smoking-meat pantry Food safety You'll never again have to run all over town to search out the best smoked meat! In addition to handing over all his tried-and-true recipes for chicken, ribs, brisket, and burgers, Jeff gives you his favourite recipes for sauces, rubs, and brines. You'll also find recipes for smoking duck, quail, sausage, meatloaf, fish, and even frogs' legs. He rounds out his collection by including desserts, salads, and coleslaws. Smoking Meat will have you feasting on the most succulent and flavourful meat you've ever had in no time.
Download or read book Alzheimer s Disease and Advanced Drug Delivery Strategies written by Bhupendra Prajapati and published by Elsevier. This book was released on 2023-11-30 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Alzheimer's Disease and Advanced Drug Delivery Strategies compiles under a single volume the most recent advances in drug delivery to the brain as related to AD treatment. The editors recruited scientists from around the world to produce high quality chapters covering not only nanotechnological approaches, but also microsphere, niosomes, and liposomes. Among the topics covered are synthetic molecules, nobiletin, nose to brain delivery, natural biomaterials, cationic nanoformulations, dendrimers, microbubbles, and more. Alzheimer's Disease and Advanced Drug Delivery Strategies is a complete reference for academic and corporate pharma researchers investigating targeted drug delivery to the brain. Medical & Health Sciences researchers would also benefit from understanding the strategies compiled under this volume. Provides insights into how advanced drug delivery systems can be effectively used for the management of Alzheimer’s disease Includes the most recent information on diagnostic methods and treatment strategies using controlled drug delivery systems Covers recent perspectives and challenges towards the management and diagnosis of Alzheimer’s Disease
Download or read book Advances in QSAR Modeling written by Kunal Roy and published by Springer. This book was released on 2017-05-22 with total page 555 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book covers theoretical background and methodology as well as all current applications of Quantitative Structure-Activity Relationships (QSAR). Written by an international group of recognized researchers, this edited volume discusses applications of QSAR in multiple disciplines such as chemistry, pharmacy, environmental and agricultural sciences addressing data gaps and modern regulatory requirements. Additionally, the applications of QSAR in food science and nanoscience have been included – two areas which have only recently been able to exploit this versatile tool. This timely addition to the series is aimed at graduate students, academics and industrial scientists interested in the latest advances and applications of QSAR.
Download or read book Research Advances in Alcohol and Drug Problems written by H.M. Annis and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 417 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the tenth volume in the Research Advances series and the seventh published by Plenum Press. Volume 10 is another omnibus volume, providing specialized and advanced reviews in a number of areas related to the use of alcohol, illicit drugs, and tobacco. We include also a brief history of the Center for Alcohol Studies that gives Mark Keller's unique perspective on this noted institution. Two of the chapters are decidedly longer than the others-very long chapters have appeared occasionally in the past, and we think that it is one of the strengths of the series that we are able to accommodate such reviews. Again the editorial board has changed. After several years of service, Reginald G. Smart has stepped down. New to the board are Helen M. Annis, Michael S. Goodstadt, Lynn T. Kozlowski, and Evelyn R. Vingilis. This is likely to be the sole volume for which Goodstadt is on the board, since before completion of this volume he moved from the Addiction Research Foundation to the Center for Alcohol Studies, Rutgers University.
Download or read book Food Science and Technology Abstracts written by and published by . This book was released on 1980 with total page 1080 pages. Available in PDF, EPUB and Kindle. Book excerpt: Monthly. References from world literature of books, about 1000 journals, and patents from 18 selected countries. Classified arrangement according to 18 sections such as milk and dairy products, eggs and egg products, and food microbiology. Author, subject indexes.
Download or read book Materials and Technologies for Future Advancement written by Azman Ismail and published by Springer Nature. This book was released on 2023-11-13 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is a platform to publish new progress in the field of materials and technologies that can offer significant developments with the possibility of changing the future. These emerging developments will change the way we live now at an unprecedented pace across our society. It is important to note that such modern developments are no longer restricted to a single discipline, but are the outcome of a multidisciplinary approach, which combines many different engineering disciplines. This book explores the new technology landscape that will have the direct impact on production-related sectors, individually and in combination with different disciplines. A major driver for this actual research is the efficiency, many times connected with a focus on environmental sustainability.
Download or read book Health Consequences of Smoking written by United States. Congress. House. Committee on Energy and Commerce. Subcommittee on Health and the Environment and published by . This book was released on 1988 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt:
