Food and beverage technology

Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability provides scientists in the areas of food technology and nutrition with accessible and up-to-date information about the chemical nature, classification and analysis of the main phytochemicals present in fruits and vegetables polyphenols and carotenoids.

Colored cereals are becoming a substance of research interest due to their unique color and health-benefiting properties.

Tropical root and tuber crops form an important group of food crops for millions of people (about one-fifth of the world population), especially those living in the tropical and sub-tropical zones.

This book provides information on the advances in blanching and its effect on food.

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained.

Pork continues to occupy an important position as a food source in affluent societies as well as in developing countries with slower economic growth.

This book explores innovative strategies for repurposing food waste, with a strong focus on process and product design.

This encyclopaedia in three volumes is a veritable mine of authoritative information on diverse aspects of food science as a whole.

The value of an effective, well-defined, sustainable food safety management system is priceless.

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry.

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

Heavy metals and metalloids, singly or in combination, induce toxic manifestations either through acute or chronic pathology.

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing.

This second volume of the two-volumes work "e;Antimicrobials in Livestock"e; offers an in-depth look at the antimicrobials commonly used in veterinary medical care of the major food producing animals pigs, poultry and cattle as well as horses, bringing to readers' attention also pharmacokinetic and pharmacodynamic characteristics of these drugs.

An indispensable and timely guide, Risk is the authority for assessing threats to your health and safety.

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension.

This single volume gives you comprehensive information on Asia-Pacific gaming!

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends.

Dramatic cultural changes have occurred in the areas of food, nutri- tion, and health in the United States.

Food Powders is the first book that addresses key aspects of food powder technology.

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.

Maize is widely cultivated throughout the world due to its high-yield potential.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

Nonvitamin and Nonmineral Nutritional Supplements compiles comprehensive information and recent findings on supplements found in today's market.

This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food.

This book focuses exclusively on the beneficial effects of microbes in food.

Globally the hospitality and tourism industry is evolving and undergoing radical changes.

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest developments concerning properties and structure.

Digenetic trematodes constitute a major helminth group that parasitize human and animals and are a major cause of morbidity and mortality.

This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors.

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products.

Sustained Energy for Enhanced Human Functions and Activity addresses the basic mechanistic aspects of energy metabolisms, the chemistry, biochemistry and pharmacology of a variety of botanical ingredients, micronutrients, antioxidants, amino acids, selected complexes, and other nutracueticals which have demonstrated a boost in and the sustainability of functional energy.

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks.

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world.

The global obesity epidemic is arguably the most serious health issue facing the food industry today.

Essential and Toxic Trace Elements and Vitamins in Human Health is a comprehensive guide to the wide variety of micronutrients that affect human health, including fat-soluble and water-soluble vitamins that support diverse biochemical functions, trace elements with established and suggested links to health maintenance, and elements with known human toxicity such as arsenic, cadmium, and lead.

The control of microbiological spoilage requires an understanding of a number of factors including the knowledge of possible hazards, their likely occurrence in different products, their physiological properties and the availability and effectiveness of different preventative measures.

This volume focuses on food preservation prior to distribution and sale, which is a major challenge in the tropical climates of most developing nations.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs.

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.

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems.

This book provides a balanced critique of a range of international sustainability certification schemes across nine agricultural and natural resource industries.

Stay up to date on international trends in convention tourism!

That a relation exists between lipids/lipoproteins and coronary artery disease is no longer an arguable point.

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations.

Tracing developments from the classical period to the early industrial revolution and beyond, Anne Murcott provides us with an accessible and entertaining social history of food packaging.

The global halal industry is likely to grow to between three and four trillion US dollars in the next five years, from the current estimated two trillion, backed by a continued demand from both Muslims and non-Muslims for halal products.

People today are more concerned about their health and are looking to consume food products that serve both nutritional purposes and help prevent modern life-style diseases.