Food and beverage technology

Keine ausführliche Beschreibung für "Aroma of Beer, Wine and Distilled Alcoholic Beverages" verfügbar.

This reference work provides a comprehensive overview of bioactive compounds found in underutilized vegetables and legumes around the globe.

Mit der neuen Lebensmittelhygiene-Verordnung vom August 1997, die die EG-Richtlinie auf nationaler Ebene umsetzt, wird die lebensmittelhygienische Verantwortung den Betrieben übertragen.

Wild fruits play an important role in mitigating hunger in the developing world.

Food Chemistry is a newer sub-discipline, under Food Science.

As the world's population continues to grow so does the demand for food, and in consequence the amount of material left over from food production.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management.

The ocean offers boundless benefits to human health.

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested.

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients.

This new edition offers a timely update to the leading textbook dedicated to all aspects of U.

This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products.

Issues of leisure and dying are not often discussed in depth by those in recreation or thanatology.

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food.

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.

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology.

What we eat - as well as how it is produced, processed, moved, sold, and used by our bodies seems to matter like never before.

A complete guide to the textural characteristics of an international array of traditional and special foods It is widely recognized that texture has an intrinsic relationship to food preference.

This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk.

Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection.

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated.

Since its introduction in 1997, the purpose of Food Microbiology: Fundamentals and Frontiers has been to serve as an advanced reference that explores the breadth and depth of food microbiology.

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods.

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use.

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, souffles and champagne.

Consumer interest in diet and nutritional supplements is increasing dramatically.

Humankind has used a variety of spices to flavor food for centuries.

Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring.

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.

Including the latest reviews of the most current issues related to food and nutrition toxicity, Reviews in Food and Nutrition Toxicity, Volume 3 distills a wide range of research on food safety and food technology.

Olive oil is the major edible vegetable oil of the Mediterranean countries and Portugal.

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans.

Aquaculture is the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants.

Research in the area of chemical and biochemical sensors and the development of respective applications is still growing rapidly.

Biosensors for Foodborne Pathogens Detection: A Rapid Detection Approach covers rapid and accurate measurement for biosensing analysis.

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.

Consumers' attention to food safety issues and environmental issues has increased overwhelmingly in recent decades because of their increased concern about their own health, the environment's health, and the crises and emergencies reported worldwide.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

The quantity and composition of aroma and avour compounds in foods and food products exert a marked in uence on the consumer acceptance and, consequently, on the commercial value of the products.

This volume details methods for reproducible procedures for food packaging.

Raw Milk: Balance Between Hazards and Benefits provides an in-depth nutritional and safety analysis of raw milk.

Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating.

Protein plays a critical role in human nutrition.

Provides in-depth coverage of the physical properties of fats and oils.

Ginger: The Genus Zingiber is the first comprehensive volume on ginger.

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published.

Milk Production Management, as the name implies, provides the information on different aspects related to Milk Production Management.

Faba bean is a species of flowering plant in the Fabaceae family and the fourth most widely grown winter season legume after pea, chickpea, and lentil.

Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water.