Food and beverage technology

Based on decades of scientific research and clinical experience, Safe and Effective Exercise for Overweight Youth provides a scientifically supported and clinically relevant source of information that clinical health care providers, educators, public health, and fitness professionals may use to promote physical activity in overweight and obese yout

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide.

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods.

This book presents an integrated approach to understanding the principles underlying food packaging and their applications.

Batch processes are widely used in pharmaceutical, food, and specialty chemicals where high value, low volume products are manufactured.

Biopolymers found in marine animals and plants offer tremendous, largely untapped pharmaceutical potential.

Bioactive peptides are used to enhance the body's antioxidant status, antisepsis capacity, immune function, anti-inflammatory capacity, mineral absorption, and appetite.

It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components.

Cultivated in an increasing number of countries, vanilla is a universally appreciated flavor that is consumed worldwide.

Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods.

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures.

Emphasizing the essential principles underlying the preparation of cereal-based products and demonstrating the roles of ingredients, Cereal Grains: Laboratory Reference and Procedures Manual is a practical laboratory manual complementing the author's text, Cereal Grains: Properties, Processing, and Nutritional Attributes.

Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties.

The fourth edition of Alternative Sweeteners follows the same formula as the previous three books by discussing each sweetener in terms of its characteristics.

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials.

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation.

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor.

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing.

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products.

A blend of fundamental and applied research related to their use, this volume looks at how probiotics can enhance human health.

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value.

In recent years, much attention has been focused on biodegradable polymers from renewable resources.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide.

Of the many varieties of date palms, the species Phoenix dactylifera Linn.

Biotechnology has immense potential for resolving environmental problems and augmenting food production.

The component parts of a manufacturing system are important.

Following in the tradition of its popular predecessors, the CRC Desk Reference for Nutrition, Third Edition explains hundreds of terms commonly used in medicine, food science, metabolism, physiology, and nutrition.

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states.

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead ignorance when it comes to safety assurance.

When it comes to food selection, consumers are very reliant on their senses.

There is a wealth of published research on the health-promoting effects of green tea and its various components including polyphenols.

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety.

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal.

A large variety of food products all over the world are prepared by the fermentation of various raw materials.

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits.

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements.

The contributors to this book are authors of international and national standing, leaders in the field and trendsetters.

Tomatoes have become a dietary staple for humans in many parts of the world.

While nutritional supplements have enormous advantages, food ingredients such as fruits and vegetables can play a significant preventative and therapeutic role in our daily lives.

In the last decade, the world has grown richer and produced more food than ever before.

Since the completion of the Human Genome Project, food and nutrition sciences have undergone a fundamental molecular transformation.

The nutritional and medicinal value of metals, such as zinc, calcium, and iron, has been known in traditional medicine for a long time.

This book covers the fundamental science and engineering principles governing radio-frequency (RF) applications and provides a solid understanding of industrial RF unit design options, challenges, and opportunities for development.

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.

Consumer demand for a year-round supply of seasonal produce and ready-made meals remains the driving force behind innovation in frozen food technology.

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs.

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace.

Melatonin is a powerful hormone and antioxidant with numerous effects on the metabolism and the health of humans.

For food scientists, high-performance liquid chromatography (HPLC) is a powerful tool for product composition testing and assuring product quality.

An increasing number of people have food allergies or require special diets, and they are dining out more often.