Food and beverage technology

Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.

Presents the many recent innovations and advancements in the field of biotechnological processes This book tackles the challenges and potential of biotechnological processes for the production of new industrial ingredients, bioactive compounds, biopolymers, energy sources, and compounds with commercial/industrial and economic interest by performing an interface between the developments achieved in the recent worldwide research and its many challenges to the upscale process until the adoption of commercial as well as industrial scale.

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.

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.

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective.

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective.

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013.

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013.

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products.

An updated guide to the production, science, and uses of vanilla Vanilla is a flavor and fragrance in foods, cosmetics, pharmaceuticals, and a wealth of other products.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety.

Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists

Provides a single-source reference for readers interested in the development of analytical methods for analyzing non-antimicrobial veterinary drug residues in food Provides a comprehensive set of information in the area of consumer food safety and international trade Covers general issues related to analytical quality control and quality assurance, measurement uncertainty, screening and confirmatory methods Details many techniques including nanotechnology and aptamer based assays covering current and potential applications for non-antimicrobial veterinary drugs Provides guidance for analysis of banned drugs including natural and synthetic steroids, Resorcylic acid lactones, and Beta-agonists

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products.

This book is a source of basic and advanced knowledge in food science for students or professionals in the food science sector, but it is also accessible for people interested in the different aspects concerning raw material stabilisation and transformation in food products.

The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years.

The FDA's (Food and Drug Administration) FSMA (Food Safety Modernization Act) is the most sweeping reform of United States food safety laws in more than 70 years.

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products.

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products.

This book covers application of food microbiology principles into food preservation and processing.

This book covers application of food microbiology principles into food preservation and processing.

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.

Probiotic Dairy Products, 2nd Edition The updated guide to the most current research and developments in probiotic dairy products The thoroughly revised and updated second edition of Probiotic Dairy Products reviews the recent advancements in the dairy industry and includes the latest scientific developments in regard to the 'functional' aspects of dairy and fermented milk products and their ingredients.

The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine.

The first book to focus on the role of glass as a material of critical importance to the wine industry For centuries glass has been the material of choice for storing, shipping, and sipping wine.

The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.

The novel insights, as well as the main drawbacks of each engineered composites material is extensively evaluated taking into account the strong relationship between packaging materials, environmental and reusability concerns, food quality, and nutritional value.

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market.

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market.

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives.

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives.

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources.

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources.

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival.

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival.

Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases.

Dietary Fibre Functionality in Food and Nutraceuticals: From Plant to Gut Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases.

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.

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.

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies.

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies.

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil.

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil.

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products.

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for creating healthy food products.