Food and beverage technology

This book discusses the development of various reliable scanning electrochemical microscopy (SECM) imaging techniques for studying the distribution of biomarkers and nanomaterials in thin and thick animal samples, plant antioxidant (AO) defense systems, as well as human melanoma.

Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context.

Recent advances in the industrial application and industrial development of seaweeds are important in addressing the world's growing needs for healthy nutrients.

This volume details protocols on mass spectrometry and associated techniques.

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity.

Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing.

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients.

This book provides a detailed overview of ethical omnivorism, as well as the philosophical foundations of this movement and diet.

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters.

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation.

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials.

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.

Elektrophoretische Trennmethoden sind seit vielen Jahren ein nicht mehr wegzudenkender Bestandteil der analytischen Verfahren in den Bereichen Analytische Chemie, Klinische Chemie, Lebensmittelchemie, Medizin, Biologie, Pharmakologie.

A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP.

used.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases.

This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk.

Worldwide - whisky has never been in better shape.

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor- mation on over 1,000 food ingredients.

This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications.

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components.

Phytochemicals: Mechanisms of Action is the latest volume in a highly regarded series that addresses the roles of phytochemicals in disease prevention and health promotion.

The Genus Citrus presents the enormous amount of new knowledge that has been generated in recent years on nearly all topics related to citrus.

Frying is one of the oldest and most widely-used of food processes.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases.

Easy Statistics for Food Science with R presents the application of statistical techniques to assist students and researchers who work in food science and food engineering in choosing the appropriate statistical technique.

This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications.

Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized.

The Europiiische Akademie is concerned with the study of scientific and technolog- ical advances for the individual, society and the natural environment.

The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product.

This book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet.

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "e;Underground Starchy Crops of South American Origin"e; book series.

Global food security is a challenging issue.

Bioactive ingredients, including both bioactive compounds and bioactive live organisms, are present in small amounts in natural sources such as fruits and vegetables.

While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year.

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

The second edition of Basic Food Microbiology follows the same general outline as the highly successful first edition.

A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches.

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage.

Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962.

This novel and informative book discusses the various aspects of seafood quality.

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases.

This book offers a thorough review of the scientific research that links the consumption of grapes to better health.

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components.