Food and beverage technology

Microbial diversity and microbial technology are critical to achieving most of the UN Sustainable Development Goals (SDGs), mainly due to their central role in the provision and regulation of ecosystem services.

As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health.

This book presents the latest information on the biomolecules derived from the coconut and their prominent roles in human well-being.

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals.

Microbial diversity and microbial technology are critical to achieving most of the UN Sustainable Development Goals (SDGs), mainly due to their central role in the provision and regulation of ecosystem services.

This book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them.

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications.

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition.

This book offers an extensive overview of the current and future potential of polysaccharides-based films, providing in-depth coverage of the fundamentals and basics of polysaccharide-based films.

Solar Energy in the Winemaking Industry fully documents all aspects of the modern solar winery, beginning with the main drivers (environmental, economic and political) and detailing the current winemaking industry and solar technologies available.

An extensive collection of data on lipids and essential oils that can be extracted from a wide range of plant sources.

This book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine.

This book discusses advances in postharvest and analytical technology for horticulture crops and challenges to meet future needs.

This book focuses on sustainable food systems in the Global South as highlighted by the United Nations Sustainable Development Goal 2, which seeks to end global hunger through food and nutrient security.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

This book discusses advances in postharvest and analytical technology for horticulture crops and challenges to meet future needs.

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry.

This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country.

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits.

This book overviews honey and herbs that profoundly affect human metabolism when mixed in a balanced ratio.

This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at molecular, cellular, and organ levels.

Tropical root and tuber crops form an important group of food crops for millions of people (about one-fifth of the world population), especially those living in the tropical and sub-tropical zones.

Soil biota is an important and fundamental part of terrestrial ecology.

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition.

Rice is a fundamental principal food for more than half of the world’s people, providing more than 20% of the calories consumed globally, particularly in Latin America and West Indies, the Middle East, and Southeast Asia.

This book explores the scientific development in the field of algal-based nanomaterials synthesis, production methods, and commercial and utilization aspects of phyconanomaterials to address a range of problems of humanity.

Green Microbiology: Sustainability, Climate Change, Food, and Water provides a comprehensive overview of the principles and applications of green microbiology.