Food and beverage technology

Biomolecules are molecules that are involved in the maintenance and metabolic processes of all living organisms.

Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods.

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity.

This reference book compiles the latest techniques and applications of microbiome engineering.

The first edition of this book was very well received by the various groups (lecturers, students, researchers and industrialists) interested in the scientific and techno- logical aspects of cheese.

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD).

Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves.

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials.

Man's use of enzymes dates back to the earliest times of civilization.

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated.

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies.

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004.

Inequity of control over food systems is a particularly insidious form of injustice.

The influence of nutrition on cognition and behaviour is a topic of increasing interest.

The processing and supply of fish products is a huge global business.

In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand.

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world.

This comprehensive new soybean reference book disseminates key soybean information to "e;drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food and energy applications), U.

Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp.

Ambient mass spectrometry-that is the use of mass spec but in the atmospheric environment-has been widely employed in food and environmental analysis.

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective.

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (?

A unique and interdisciplinary field, food processing must meet basic process engineering considerations such as material and energy balances, as well as the more specialized requirements of food acceptance, human nutrition, and food safety.

Smart food safety series, highlights new advances in the field, with this new volume presenting interesting chapters.

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes.

Red Wine Technology is a solutions-based approach on the challenges associated with red wine production.

Recently, researchers found that lactoferrin, when activated, functions as a potent antimicrobial intervention.

Employing a social justice framework, this book examines the effects of innovation incentives and policies in agriculture.

The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.

Maize is widely cultivated throughout the world due to its high-yield potential.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.

Land is fundamental to the human life.

Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation and analytical methods.

Cancer: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in cancer and then the potentially therapeutic usage of natural antioxidants in the diet or food matrix.

Consumer safety has become a central issue of the food supply system in most countries.

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment.

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil August, 2012.

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

Plants require nutrients in order to grow, develop and complete their life cycle.

This practical guide is intended for all actors in the sector who work with large camelids, whether in breeding, technical advice or veterinary care.

Currently most published books on enteral nutrition support focus only on issues such as the rationale; specific nutrient requirements for various disease conditions; and practical approaches to the delivery, monitoring, and complications preventions while providing enteral nutrition support.

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processes which are applied to seafood, as well as quality and safety aspects.

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.

Climate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment.

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters.

The book, Clinical Studies in Nutraceuticals and Dietary Supplements, presents extensive information on all the vital aspects and evidence-based studies on nutraceuticals and dietary supplements.

This book is an analysis of policy and law governing the development, approval, manufacture, distribution, marketing and post-market surveillance of human drugs, medical devices, foods and cosmetics in Mainland China ("e;China FDD Regulation"e;).