Food and beverage technology

Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global market.

The past decade has seen considerable interest and progress in unraveling the beneficial health effects of tea, particularly its polyphenolic components and its antioxidant activity.

Developing safety regulations for pesticides used around the world-in excess of 2.

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas.

While tomatoes continue to be one of the most widely grown plants, the production and distribution of tomato fruits have been changing worldwide.

Recent studies have raised concerns about the health effects of dietary exposure to trace elements.

Functional Food Carbohydrates presents comprehensive coverage of a broad range of physiologically active carbohydrate compounds and their roles in the promotion of health and the prevention of disease.

Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters.

Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods.

For the last 6000 years turmeric has been used in Ayurvedic medicine to alleviate pain, balance digestion, purify body and mind, clear skin diseases, expel phlegm, and invigorate the blood.

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation.

Valued for its unique flavors, textures, and colors, berry fruit is a rapidly-growing crop that provides significant health benefits due to its many bioactive components.

Supercritical fluid extraction is an environmentally safe and cost-effective alternative to traditional organic solvents.

Understanding phytochemical-gene interactions provides the basis for individualized therapies to promote health as well as prevent and treat disease.

Applying the proven success of modern process engineering economics to the food industry, Food Plant Economics considers the design and economic analysis of food preservation, food manufacturing, and food ingredients plants with regard to a number of representative food processes.

With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out.

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival.

The first comprehensive review of sesame and its close relative, Sesame: the genus Sesamum covers ethnographic data, modern use, linguistic analysis of sesame names from around the world, market size, export and import data, geographical sources, use in the food and cosmetic industries, and much more.

Vitamin K: Past, Present, Future Essential for normal blood coagulation, possible roles in bone, vascular, and tumor metabolism, and a nutrient critical to the health of the newborn infant -- these are just some of the many health-promoting aspects of Vitamin K.

An A to Z Catalog of Innovative Spices and FlavoringsDesigned to be a practical tool for the many diverse professionals who develop and market foods, the Handbook of Spices, Seasonings, and Flavorings combines technical information about spices-forms, varieties, properties, applications, and quality specifications- with informatio

Written by world class authorities, this volume discusses formulation, sensory, and consumer testing, package design, commercial production, and product launch and marketing.

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health.

Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients.

Designed to raise awareness of the current techniques of measurement and control, this book will aid in the design of instruments and control schemes, explain the applicability of these tools to enhance quality and productivity, and educate students preparing to enter the food industry.

Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects.

In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges.

Unique and informative, Water Properties of Food, Pharmaceutical, and Biological Materials is based on lectures and papers given by leading international researchers at the 9th International Symposium of the Properties of Water in Foods (ISOPOW 9) that took place in September 2004.

This book presents a practical guide to help businesses navigate the complex topics of sustainability in the food industry.

This book explores the roles of wild edible fruit plants in combating malnutrition and diseases through their use in food and medicine.

Covering nutrition, dietary requirements, chemistry, preparation and cooking, hygiene, health and safety, commercial food production, labelling, packaging and public health, this dictionary provides clear, informative and up-to-date terms relating to all aspects of food science and nutrition.

There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity.

Chemical Physics of Food Edited by Peter Belton Based on the principle that food science requires the same rigour as the more traditional physical sciences, Professor Peter Belton has drawn together an international team of authors to demonstrate the chemical physics approach to food.

Water-soluble polymers or hydrocolloids are widely used in many fields, including food, agriculture, ceramics, paper and ink technology, explosives and the textile industry.

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow.

The study of nutritional supplements has become increasingly important within orthodox establishments throughout the world, and as the market for these products continues to grow, so does the need for comprehensive scientifically sound information about the products, their properties s and potent6ial health effects.

The market for carbonated beverages has grown dramatically over recent years in most countries, and this growth has required changes in the way factories are run.

The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource for all those involved in the dairy industry; from practitioners to technologists working in both traditional and modern larged-scale dairy operations.

Since some food additives have been shown to be harmful to certain individuals, a common perception now is that all food additives are potentially dangerous.

If all possible food packaging systems are listed and related to the materials from which they are made, it becomes clear that the key packaging materials glass, metal, plastics and paperboard are competing heavily with each other.

Quality assessment and the need for authentication are important features of the food and personal care products industries.

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated.

The Microbiological Risk Assessment of Food follows on from the author's successful book The Microbiology of Safe Food and provides a detailed analysis of the subject area including cutting-edge information on: foodborne pathogens in world trade; food safety, control and HACCP; risk analysis; the application of microbiological risk assessment (MRA) and likely future developments in the techniques and applications of MRA.

The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide.

Taking a fresh approach to information on baked products, this exciting new book from industry consultants Cauvain and Young looks beyond the received notions of how foods from the bakery are categorised to explore the underlying themes which link the products in this commercially important area of the food industry.

Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable.

Animal cell technology is a growing discipline of cell biology which aims not only to understand structures, functions and behaviors of differentiated animal cells, but also to ascertain their abilities to be used for industrial and medical purposes.

This collection of papers represents some of those given at the International Congress for Plant Pathology held in Turin in 2008 in the session with the title "e;The Role of Plant Pathology in Food Safety and Food Security"e;.

The international advanced research workshop funded by NATO and entitled "e;impact of pollutions on animal and animal products"e; was organized at Almaty (Kazakhstan) on 27-30 September 2007.

Opportunistic Infections: Toxoplasma, Sarcocystis, and Microsporidia will focus on two important Genera of Apicomplexan parasites, Toxoplasma gondii and Sarcocystis species, and the medically important members of the Phylum Microsporida.