Food and beverage technology

A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases.

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life.

Lists of the most popular or delicious dishes in the world always include Thai food.

Rice Bran and Rice Bran Oil (RBO) provides much-needed best practices on the science and technology of RBO, including the chemistry, dectection methods, nutrition (including the effect of processing technologies on micronutrients) and applications.

Deeply rooted in indigenous peoples' culture and traditions, millets (also called 'nutricereals' are ancestral crops high in nutritional value.

Soy in South America constitutes one of the most spectacular booms of agro-industrial commodity production in the world.

Sausage manufacture: principles and practice provides a concise and authoritative guide to manufacturing high-quality products for the consumer.

Since the 1994 publication of HACCP: A practical approach, many changes have occurred in the world of food safety.

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products.

Cereal grains are a major part of the global diet, but their nutritional benefits depend on how they are processed.

This book provides an interdisciplinary examination of Peruvian cuisine's shift from a culinary to a political object and the making of Peru as a food nation on the global stage.

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.

From health and economic consequences to exposure assessment and detoxification, this reference comprehensively covers the formation, characteristics, and control of various toxins that occur in the production, storage, handling, and preparation of food.

Knowledge, skill, and art are the three words to remember when working with foods.

This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.

Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat transfer problems.

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe.

Measure for Measure is a compilation of carefully selected recipes to give the best of home cooking.

In most developing countries, agriculture has grown from merely an art to a science, but it does not yet maximize its business potential.

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers.

Starch is one of the major components responsible for the structure of final food products.

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies.

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century.

Proteins are fundamental to human health, serving as building blocks for cellular structures, providing essential energy, and supporting tissue function.

The debate on health, nutrition and food security could not have arisen at a more opportune time.

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain.

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties.

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This book is focused on the expansive and highly demanding subject of Food Industry "e;Technical & Quality Management"e;.

The book provides an overview of bio-manufacturing techniques for the production, purification, characterization and modification of chito/chitin oligosaccharides and their monomers.

Issues of leisure and dying are not often discussed in depth by those in recreation or thanatology.

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption.

Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand

Koreans believe the adage of food as medicine.

Environmental Life Cycle Assessment (ELCA)  that was developed about three decades ago demands a broadening of its scope to include lifecycle costing and social aspects of life cycle assessment as well, drawing on the three-pillar or 'triple bottom line' model of sustainability, which is the result of the development of the Life Cycle Sustainability Assessment (LCSA).

El éxito de este formulario responde a que es una recopilación de datos tales como definiciones, valores importantes, características diversas, unidades, métodos, esquemas más clásicos de instalaciones.

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification.

This volume offers new insights into food and culture.

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods.

This volume (the 14th of a series of 19) contains 21 letters written between August 1701 and March 1704.

At present, there is growing interest in high pressure bioscience and biotechnology.

This reference book discusses the role of nutrition in obsessive-compulsive disorders (OCD).

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs.

Formulations starts with a general introduction, explaining interaction forces between particles and droplets, self-assembly systems, polymeric surfactants and nanoemulsions.

Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications.

The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red meat, milk, etc.