Food and beverage technology

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise.

Ganoderma holds significant traditional importance in various ethnic cultures around the world, particularly in China, Japan, and Korea.

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods.

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality.

Dietary fiber is widely recognized as an essential element of good nutrition.

The marine environment covers 70% of the earth's surface and accounts for 98% of the potentially habitable space.

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview.

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing.

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants.

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality.

This book celebrates Milan's hosting of the World Exposition (Expo) in 2015 by providing fascinating insights into the city and its history that will appeal to all those visitors to Expo 2015 who wish to understand fully what Milan has to offer and what they are to see there.

This book provides an overview of antimicrobial resistance (AMR), including its underlying causes, mechanisms, global ramifications, and the potential of probiotics as a viable approach in combating AMR.

Water-soluble gums are beneficial in many fields, including food, agricul- ture, adhesives, biotechnology, ceramics, cosmetics, explosives, paper, tex- tiles and texturization, among many others.

How does the nose know what it smells?

Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction.

The first reference of its kind, this volume analyzes nutraceutical extracts and formulations in a pharmacopoeia-like manner.

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

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life.

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions.

Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation.

Globally, significant work has been done to enhance our current understanding of the nutritional and anti-nutritional properties, processing, storage, bioactivity, and product development of wheat, opening new frontiers for further improvement.

This volume is the first centralized source of technological and policy solutions for sustainable agriculture and food systems resilience in the face of climate change.

Freshwater Aquaculture - the study of breeding, rearing and commercialization of organisms, fish in particular, which inhabit in fresh water.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources.

The second edition of Nutrition and Metabolism in Sports, Exercise and Health offers a clear and comprehensive introduction to sport and exercise nutrition, integrating key nutritional facts, concepts and dietary guidelines with a thorough discussion of the fundamental biological science underpinning physiological and metabolic processes.

Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation.

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life.

Polyphenols in Plants assists plant scientists and dietary supplement producers in assessing polyphenol content and factors affecting their composition.

This informative book focuses on the nutritional value of potatoes and ways to improve it.

The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects.

This book provides a comprehensive reference guide to plant-derived antioxidants, their beneficial effects, mechanisms of action, and role in disease prevention and improving general health (anti-ageing effect).

This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Originally published in 1990, Onions and Allied Crops, is a comprehensive account of the edible allium, examined across three volumes.

Ganoderma holds significant traditional importance in various ethnic cultures around the world, particularly in China, Japan, and Korea.

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents.

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages.

The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor's study in topics such as food hygiene, agriculture, animal science, animal histology and embryology, and livestock production systems.

Biofortification is a widely accepted cost-effective agricultural strategy to improve the nutrient deficiency in populations.

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

Starch is the most widespread and abundant reserve carbohydrate in plants and is unique in that it can be used for the production of food, materials in bio-based products, and energy.

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries.