Food and beverage technology

For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products.

This volume of Progress in Inflammation Research is a unique compilation of work performed by a wide spectrum of investigators from different medical disciplines.

Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits.

No other reference offers such an extensive hands-on guide to the most common stored-product pests.

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems.

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant capabilities.

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices.

First published in 1996, liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function.

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

Food law is a rapidly developing area, with interest being driven at the consumer, handler and farm level.

Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods and their processing.

The explosion in the generation of information parallels the explosion of computational resources.

Food contains various compounds and many technologies exist to analyze those molecules of interest.

Food Safety in Middle East provides the latest research data on food safety in the Arab countries of the Middle East and summarizes recent developments on food safety practices, policies, and legislations.

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food.

Food and Lifestyle in Health and Disease gathers information on various food types providing an explanation of their nutrient composition, sources, roles, and mechanisms in health and diseases.

Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies.

Understanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease.

Single-Cell Protein: Safety for Animal and Human Feeding covers the proceedings of the Protein-Calorie Advisory Group of the United Nations System Symposium "e;Investigations On Single-Cell Protein, held at the Istituto di Ricerche Farmacologiche 'Mario Negri' Milan, Italy, on March 31 - April 1,1977.

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book.

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.

The high market demand based on consumers' trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods.

One of the best ways for students or practitioners to learn is through real-life example.

Traditional Mediterranean fruits (i.

Pathogens respond dynamically to their environment.

Remarkable advances are being made in life science and agricultural research to reform the methods of food production, particularly with regard to staple grain and legume crops, in ways that will better reflect ecological realities.

Advances in Food Security and Sustainability, Volume Seven in this informative serial, highlights new advances in the field, with this new volume presenting interesting chapters on Nutritional improvement of cereal crops to combat hidden hunger during COVID-19 pandemic: Progress and prospects, Resilience and food security, Food insecurity in Lebanon, Promising technologies on food security and sustainability, and Agrobiodiversity.

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi.

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages.

Reviewing current studies and previously unpublished research from leading laboratories around the world, Unravelling Lipid Metabolism With Microarrays demonstrates the use of microarrays and transcriptomic approaches to clarify the biological function of lipids.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.

Food scientists will dig into this robust reference on mushrooms Mushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods industry.

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products.

Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods.

This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei.

This newly designed and enlarged edition offers an up-to-date presentation of biosensor development and modeling from both a chemical and a mathematical point of view.

Aging can be perceived differently during different times in one's life.

The advent of sophisticated packaging materials and methods had stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable price.

Why plant a vegetable garden with the same old tomato and cucumber plants that everyone else has?

Infant Nutrition: Its Physiological Basis covers the physiological aspects of the nutrition of the fetus and young infant.

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems.

The need for a further edition of a book is gratifying for contributors and editor alike.

Roots and tubers are considered as the most important food crops after cereals and contribute significantly to sustainable development, income generation and food security especially in the tropical regions.

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality.