Food and beverage technology

Phenolic acids (PhAs), including hydroxybenzoic and cinnamic asids and their derivatives, are the products of secondary metabolism in plants and play important role in their growth and development.

"e;Wine Fermentation"e; is a vintage treatise on the production of wine written by F.

This volume contains a practical treatise on the garden and vineyard culture of the vine, with information on the manufacture of domestic wine.

This volume contains a collection of vintage articles on the subject of vineyard soil, with information on preparation, taxonomy, location, and many other related aspects.

With recipes for alcoholic versions of childhood favorites like Ecto-Cooler and Mondo as well as creative pop-culture inspired originals like the Rum and Stimpy and Semi-Warmed Kind of Cider, this is a perfectly giftable mix of humor, nostalgia, and tasty recipes.

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production.

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace.

As the population of the world continues to surge upwards, it is apparent that the global economy is unable to meet the nutritional needs of such a large populace.

Humankind has used a variety of spices to flavor food for centuries.

You're ready to try your hand at home brewing, but you want to try something uniqueand you also have no idea where to start.

Awarded with the 2018 Prose Award in Clinical Medicine, the third edition of Principles of Gender-Specific Medicine explored and described exciting new areas in biomedicine that integrated technology into the treatment of disease and the augmentation of human function.

Gesunde Fitnessküche: 1000 Rezepte für eine Aktive und Gesunde Ernährung (Powergerichte, die dich satt machen, deinen Stoffwechsel ankurbeln und deine Fitnessziele greifbar machen!

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

Nutrition and diet play a crucial role in sustaining good health throughout human lives.

Koreans believe the adage of food as medicine.

Food traceability is a growing consumer concern worldwide.

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality.

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage.

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine.

In the past decade, many scientific studies were conducted on pomegranates, revealing that pomegranate fruit, flowers, bark, and leaves contain bioactive phytochemicals that are antimicrobial, reduce blood pressure, and act against diseases such as diabetes and cancer.

Nanotechnology offers great potential to revolutionize conventional food science and the food industry.

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields.

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground.

Genomics and related areas of research have contributed greatly to the understanding of the cellular and molecular mechanisms underlying diet-disease relationships.

This book provides an overview of issues associated primarily with food safety, shelf-life assessment and preservation of foods.

Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others.

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection.

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality.

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment.

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition.

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon.

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food.

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

Psoriasis is a life-long chronic autoimmune disease characterized by thick scaly skin lesions and often associated with severe arthritis.

Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine.

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

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain.

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products.

This book examines the whole range of modern packaging options.

With a foreword written by Professor Ludwig Narziss-one of the world's most notable brewing scientists-the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry.

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes.

Research studies demonstrate diet and proper nutrition in conjunction with cognitive, mental, social, and physical activities can significantly help in improving brain health with advancing age, and potentially reduce the risk of cognitive decline.

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds.

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria.

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry.

Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools.

This book explores the recent advances and integrations in molecular technology in food research platforms, which have revolutionized the way we discover and trace potential allergens in our food and drugs and how we utilize that for diagnosis and management.

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research.

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.