Food and beverage technology

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society.

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

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.

Great strides have been made in the field of natural medicine with respect to neurocognition.

Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs.

Presented here is a comprehensive account of boththeoretical and practical aspects of sugarcane production.

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time.

Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage.

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety.

This book presents the latest findings on amino acid fermentation and reviews the 50-year history of their development.

This book discusses the various aspects of sustainable packaging edibles in food industry.

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods.

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn's, allergies, and colitis among others.

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.

Natural antioxidants and food quality in atherosclerosis and cancer prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer.

This book describes the various techniques for nondestructive quality assessment of fruits and vegetables.

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value.

Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and plant hygiene topics.

Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land.

Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs.

Pathology: Oxidative Stress and Dietary Antioxidants bridges the disciplinary knowledge gap to help advance medical sciences and provide preventative and treatment strategies for pathologists, health care workers, food scientists and nutritionists who have divergent skills.

Microbiome, Immunity, Digestive Health and Nutrition: Epidemiology, Pathophysiology, Prevention and Treatment addresses a wide range of topics related to the role of nutrition in achieving and maintaining a healthy gut microbiome.

At its most basic, food is vital to our survival there can be no form of life without it.

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

This book presents a comprehensive view of emerging smart technologies in various food processing sectors.

Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties.

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

Food system has become complex with globalisation and there are stringent requirements from food business operators.

Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models.

Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking.

Xenobiotics are chemical compounds foreign to a given biological system.

This book focuses on various tropical fruit tree species management for climate change including mitigation strategies and technological countermeasures taken by researchers, progressive growers and commercial companies to overcome the adverse changes.

Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species.

This new book is the result of over 20 years of research and analysis in the field of gut health by experts in the field.

This book gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety, and novel ingredients.

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health.

Focusing on the importance of functional foods and their secondary metabolites for human health, this volume presents new insights with scientific evidence on the use of functional foods in the treatment of certain diseases.

Aquaculture is the fastest-growing food production sector in the world.

Rückstände, Verunreinigungen und Krankheitserreger sind in Lebensmitteln unerwünscht.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

Natural pesticides and allelochemicals are used for protection against invasive plants, but when released into the environment they can have both positive and negative effects on plants.

Dietary fibre technology is a sophisticated component of the food industry.

Milk-Based Beverages, Volume 9 in The Science of Beverages series, presents current status, developments, and technologies for researchers and developers to meet consumer demand and understand consumer trends toward healthy drinks.

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers.

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience.