Food and beverage technology

Water Activity: Influences on Food Quality is a collection of papers presented at the 1978 International Symposium by the same title, held in Osaka, Japan.

Gerade die jüngsten Fälle von Lebensmittelrückrufaktionen haben die Brisanz von fehlerhaften Lebensmitteln - die Gesundheitsgefährdung für den Verbraucher sowie die nachteiligen finanziellen und Image-Folgen für die lebensmittelherstellenden Unternehmen - gezeigt.

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.

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

Der Band 8 des bewährten und erfolgreichen Laborhandbuches für Analytiker stellt aktuelle Methoden der chemischen, klinisch-chemischen und Umweltanalytik praxisnah dar.

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate.

This reference discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation.

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing.

Foodborne Diseases: Case Studies of Outbreaks in the Agri-Food Industries defines the context of foodborne disease across a range of food sectors.

The internationalisation of food retailing and manufacturing that has swept through the agri-food system in industrialised countries is now moving into middle- and low-income countries with large rural populations, causing significant institutional changes that affect small producer agriculture and the livelihoods of rural communities the world over.

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies.

Ozone is a powerful disinfectant with many applications.

Beer has been one of the staples in alcohol consumption since the earliest civilizations.

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation.

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA).

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No other reference offers such an extensive hands-on guide to the most common stored-product pests.

This book describes the dietary habits (such as use of probiotics, synbiotics, prebiotics and dietary fiber) that could modify and reduce the risk of developing colorectal cancer (CRC).

Fermented food play an important proactive role in the human diet.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research.

When enjoying a southeast asian soup or cup of herbal tea, we are really savoring the flavor of lemongrass.

The practical, user-friendly guide to creating a sustainable future for destinations in developing economiesCommunity Destination Management in Developing Economies is a user-friendly guide that provides a comprehensive view of the issues facing planners, policymakers, and destination managers who attempt to ensure a sustainable future

This book covers different aspects of biodegradable packaging, such as their sourcing and application in food industries.

Demonstrating the quantum leap genomics represents in technology, this book documents the initial research strategies, the development of genomic tools and resources, and the legume-community consensus on the research objectives that will guide the genomic characterization of major legume crops.

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 manual identifies the quality parameters and describes each ingredient by type, function, handling and storage.

This book is an introduction to the world of aroma chemicals, essential oils, fragrances and flavour compositions for the food, cosmetics and pharmaceutical industry.

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.

This collection takes an interdisciplinary look at how the transformation towards plant-based diets is becoming more culturally acceptable, economically accessible, technically available and politically viable.

There has been a global rise in the incidence of chronic illnesses, which may be partially attributed to the lengthening of the average human lifespan.

Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease.

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson's and Alzheimer's diseases.

Producing and Consuming the Craft Beer Movement is an ethnographic analysis of the craft beer movement and its rapid development as an industry that articulated a different set of values: celebrating, quality, community, and good taste.

This book is a welcome edition to the Particle Technology Series, formerly Powder Technology Series.

Food Preservation and Biodeterioration Food Preservation and Biodeterioration Biodeterioration is the breakdown of food by agents of microbiological origin, either directly or indirectly from products of their metabolism.

The book explains on the methods and procedures adopted for testing the quality and safety of aquatic food products.

Antimicrobial Resistance in Agriculture: Perspective, Policy and Mitigation is a valuable industrial resource that addresses complex, multi-factorial topics regarding farm, wild, companion animals, fish, and how the environment plays an important role in amplification and transmission of resistant bugs into the human food chain.

Sweet Potato Processing Technology systematically introduces processing technologies of sweet potato starch and its series products including sweet potato protein, dietary fibers, pectin, granules, anthocyanins and chlorogenic acids.

Computational methods have become important techniques for drying in food processing.

Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science.

Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin.

Food processing has moved on from being a craft to a modern technology.

Nanotechnology-Enhanced Food Packaging Timely overview of functional food packaging made with nanotechnology and nanomaterials In Nanotechnology-Enhanced Food Packaging, a distinguished group of researchers delivers a comprehensive and insightful introduction to the application of nanomaterials in food packaging.

This research volume examines the available alternative, complementary, pharmaceutical and vaccine methods for treating, mitigating, or preventing COVID-19.

Tea is one of the most widely consumed beverages worldwide, and tea extract has been used in a variety of food products including beverages, bread, cakes, ice-cream, wine, biscuits, dehydrated fruits, and various meat and dairy products.

Mass Transfer-Driven Evaporation from Capillary Porous Media offers a comprehensive review of mass transfer-driven drying processes in capillary porous media, including pore-scale and macro-scale experiments and models.