Food and beverage technology

Green Sustainable Process for Chemical and Environmental Engineering and Science, the latest release in the Green Composites: Preparation, Properties and Allied Applications series, deals with the most promising aspects of green composites.

Advances in Agronomy, Volume 191, the latest release in this leading reference on agronomy, contains a variety of updates and highlights new advances in the field, with this volume presenting chapters on Climate-smart water technologies and strategies for a resilient forage production system, Principles and Application of Nitrogen Management in Precision Agriculture: A Review, No-Till System: a genuine Brazilian technology that meets current global demands, Nutrient management in crop production and dynamics of soil organic carbon in the Indo-Gangetic plains of South Asia, A Global Review of the Impacts of Saltwater Intrusion on Soils and Ecosystems, and more.

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids.

Improved quality requires integration across business functions and scientific disciplines.

This book covers emerging areas in novel design and their hydrodynamic properties relevant to bioreactors, environmental system, electrochemical systems, food processing and biomedical engineering.

This volume provides a comprehensive overview of Isolation of G+Ve Food Borne Pathogens, detection of their toxins by various approaches like Traditional methods, Spectrophotometric tool, Nucleic acid assay methods, Immunological assay methods and Biosensor approaches.

This book is an overview considering yeast and fermentation.

Proteins as Human Food is a collection of studies that discuss the importance of inclusion of protein in human diet; the problems that cause and may arise from its insufficiency; and its solutions.

Nutrition and Enhanced Sports Performance: Muscle Building, Endurance and Strength, Second Edition, includes comprehensive sections on the role of nutrition in human health, various types of physical exercises, including cardiovascular training, resistance training, aerobic and anaerobic exercises, bioenergetics and energy balance, and the nutritional requirements associated with each.

Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream.

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.

The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years.

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products.

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.

This new edition offers a timely update to the leading textbook dedicated to all aspects of U.

Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir.

The use of supercritical fluids in analytical chemistry is still grow- ing.

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products.

Global Wild Edibles of Deserts: Food Security and Sustainability provides coverage of topics in food and health in desert rangelands, using an interdisciplinary approach that considers health not only in a functional and human sense, but also in terms of external factors including aridity.

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control.

Sensory analysis is an important tool in new product development.

Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids.

Brown Sugar and Health is a 10-chapter book on the properties and effects of using brown sugar as a substitute for white sugar.

Functional Marine Biomaterials: Properties and Applications provides readers with the latest information on the diverse marine environment as a resource for many new substances, including biopolymers, bioceramics, and biominerals.

This title includes a number of Open Access chapters.

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry.

This new volume presents an array of new and emerging techniques in the food processing sector, focusing on the extraction, encapsulation, and health benefits of bioactive Compounds.

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.

Covers a Host of Groundbreaking TechniquesThermal processing is known to effectively control microbial populations in food, but the procedure also has a downsideit can break down the biochemical composition of foods, resulting in a marked loss of sensory and nutritional quality.

Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these worldwide issues.

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK.

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector.

People eat and drink very differently throughout their life.

Consumer acceptance is the key to successful food products.

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods.

Biosecurity and Bioterrorism is the first book to take a holistic approach to biosecurity with coverage of pathogens, prevention and response methodology.

Foods of animal origin with high biological value are very important source of animal proteins and other most important nutrients for life sustenance of human being.

Composite materials are formed when the combination of separate materials acquire new properties distinct from its components.

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

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

Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life.

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications.

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources.

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids.

Hyperspectral imaging or imaging spectroscopy is a novel technology for acquiring and analysing an image of a real scene by computers and other devices in order to obtain quantitative information for quality evaluation and process control.