Food and beverage technology

During the latter part of the last century and the early years of this century, the microbiology of beer and the brewing process played a central role in the development of modern microbiology.

Nuts and Seeds in Health and Disease Prevention, Second Edition investigates the benefits of nuts and seeds in health and disease prevention using an organizational style that will provide easy-access to information that supports identifying treatment options and the development of symptom-specific functional foods.

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition.

This book presents detailed explanations of technologies for sustainable production of high-quality and safe cocoa beans for the global confectionary industry.

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including c

This Fourth Edition book includes 12 new chapters covering computational fluid dynamic simulation; solar, impingement, and pulse combustion drying; drying of fruits, vegetables, sugar, biomass, and coal; physicochemical aspects of sludge drying; and life-cycle assessment of drying systems.

Now more than ever, culinary professionals are expected to provide cuisine that satisfies the diverse nutritional needs of a vast population of consumers.

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods.

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production.

More than 7 billion people inhabit the earth and all of them are subject to aging.

Psychrotrophic Bacteria in Foods: Disease and Spoilage presents a comprehensive review of psychrotrophic bacteria and other pathogens and their role in causing food spoilage in refrigerated and frozen foods.

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques.

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner.

This book presents a unique collection of up-to-date UPLC-MS/MS (ultra performance liquid chromatography-tandem mass spectrometric) methods for the separation and quantitative determination of pesticides, capsaicinoids, heterocyclic amines, aflatoxin, perfluorochemicals, acrylamide, procyanidins and alkaloids, lactose content, phenolic compounds, vitamins, and aroma and flavor compounds in a wide variety of foods and food products.

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid technology.

This book identifies a way to ensure food product safety through maintenance engineering.

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world.

A Wonka-Like Journey into an Ultra Private World of Decadence and ExcessFrom cooking for Martha Stewart, SeanPuff Daddy Combs, and Jerry Seinfeld to more than 20 of the world's most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15 years.

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area.

The shortage of marine resources calls for the implementation of new technological processes for providing a better utilization of waste and by-products from fisheries and fish processing activities.

To stem the tide of foodborne illness, it is important to understand the source of the problem.

This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites.

This book examines all advanced areas of research on fermented milks and includes the most recent references available.

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing.

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by non-skilled personnel.

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bioactive molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions.

The concept that the gut and brain are intricately linked is widely accepted not just within the lay community but increasingly within scientific and therapeutic circles as well.

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

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies.

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena.

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment.

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon.

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety.

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding.

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents.

Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science.

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject.

This title includes a number of Open Access chapters.

This title includes a number of Open Access chapters.

This important book focuses on specific topics in food analysis and preservation investigated in the Laboratory of Food Chemistry and Technology at the University Ioannina, Greece, over the past five years.

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field.

This book is arguably the first one focusing on packaging material testing and quality assurance.

A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases.

Charcuterie, the art of transforming pork meats into various preparations as an array of dishes, has traditionally held a very important place in gastronomy.

Metabolic syndrome (MS) is a combination of medical disorders that, when occurring together, increase the risk of developing cardiovascular disease and diabetes.

It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest.