Food and beverage technology

The use of additives in foods remains both widespread and, for some consumers, controversial.

The enjoyment of products is closely related to the senses, and in the case of food - mainly taste, aroma and texture.

This book focuses on the most recent environmentally-friendly technologies, such as physical treatments of heat and modified atmospheric packaging, developed to reduce spoilage and maintain the quality of produce.

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world.

This new book provides a comprehensive overview of the health benefits of various natural sources such as fruits, vegetables, herbs, and spices.

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace.

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing.

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost.

This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications.

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more sustainable foods is expanding rapidly.

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages.

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years.

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion.

Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to metastasis).

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation.

Das Lebensmittelmonitoring ist ein gemeinsam von Bund und Ländern durchgeführtes Untersuchungsprogramm, das die amtliche Lebensmittelüberwachung der Bundesländer ergänzt.

This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry.

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development.

This Brief presents a chemical perspective on frozen vegetables, also known as "e;ready-to-use"e; foods.

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product.

That a relation exists between lipids/lipoproteins and coronary artery disease is no longer an arguable point.

Understand Thailand's important symbols, icons, and social practicesThailand's culture is unlike any other.

The ocean offers boundless benefits to human health.

Rice is a vitally important staple food for almost half of the world's population.

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables.

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.

Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants - Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.

Composite materials are formed when the combination of separate materials acquire new properties distinct from its components.

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition.

The implementation of early-stage simulation tools, specifically computational fluid dynamics (CFD), is an international and interdisciplinary trend that allows engineers to computer-test concepts all the way through the development of a process or system.

The properties of fats and the characteristics of some food products based on fats have been documented in several books.

Perfect for busy lifestyles, these recipes will revolutionise your meal planning, meaning you can indulge in nutritious, comforting vegan dishes every night of the week with little to no effort.

This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.

This book gives an overview of the physiology, health, safety and functional aspects of microorganisms present in food and fermented foods.

This book describes 92 of the most popular wine grape varieties currently used by wine makers around the world plus some that may have a place in the future.

Citrus Fruit Processing offers a thorough examination of citrus-from its physiology and production to its processing, including packaging and by-product processing.

The Institute of Food Technologists (1FT) sponsors each year a two-day short course that covers a topic of major importance to the food industry.

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology.

It is now more than a decade since the Right to Food Guidelines were negotiated, agreed and adopted internationally by states.

The Romance of Science pays tribute to the wide-ranging and highly influential work of Trevor Levere, historian of science and author of Poetry Realised in Nature, Transforming Matter, Science and the Canadian Arctic, Affinity and Matter and other significant inquiries in the history of modern science.

In the ongoing effort to combat global climate catastrophe, animal agriculture has long been a subject of contention.

The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation.

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.

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Continuing the very successful first edition, this book reviews the most recent changes to the legal situation in Europe concerning genetically engineered food and labeling.

This book focuses on probiotics and gut microbiota, as well as their roles in alleviating the toxicity of various environmental pollutants, presenting the latest research findings and explaining advanced research methods and tools.

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling.

Variability in vegetable pathogens is a critical issue, particularly in changing environments, as it presents challenges to accurate diagnoses and proper management.

The rapid changes taking place in the structure and governance of national and regional agri-food markets in developing countries seriously affect the ability of agriculture, especially small-scale agriculture, to contribute to economic growth and sustainable development.

Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.