Food and beverage technology

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology.

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology.

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV).

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV).

This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania.

This book focuses on food culture and politics in three Baltic States: Estonia, Latvia, and Lithuania.

Food system has become complex with globalisation and there are stringent requirements from food business operators.

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world.

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world.

Key features: Takes a quantitative approach to the science of aquaculture Covers the complete landscape of the scientific basis of fish culture Promotes problem solving and critical thinking Includes sample problems at the end of most chapters Guides the reader through the technical considerations of intensive aquaculture, including fish growth rates, hydraulic characteristics of fish rearing units, oxygen consumption rates in relation to oxygen solubility and fish tolerance of hypoxia, and water reconditioning by reaeration and ammonia filtration.

Key features: Takes a quantitative approach to the science of aquaculture Covers the complete landscape of the scientific basis of fish culture Promotes problem solving and critical thinking Includes sample problems at the end of most chapters Guides the reader through the technical considerations of intensive aquaculture, including fish growth rates, hydraulic characteristics of fish rearing units, oxygen consumption rates in relation to oxygen solubility and fish tolerance of hypoxia, and water reconditioning by reaeration and ammonia filtration.

Globally, natural medicine has been considered as an important alternative to modern allopathic medicine.

Globally, natural medicine has been considered as an important alternative to modern allopathic medicine.

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India.

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India.

This new 5-volume set, Ethnobotany of India, provides an informative overview of human-plant interrelationships in India, focusing on the regional plants and their medicinal properties and uses.

Around the world, food has probably never been as safe as it is today.

Around the world, food has probably never been as safe as it is today.

An increasing number of genetically modified organisms (GMOs) continues to be produced every day.

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products.

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products.

Nuts and dried fruits are part of our daily diet.

Nuts and dried fruits are part of our daily diet.

Recent research findings on the impact of nutrition on telomere length is unlocking the potential to combat premature aging at the cellular level.

Recent research findings on the impact of nutrition on telomere length is unlocking the potential to combat premature aging at the cellular level.

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk.

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk.

Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies.

Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies.

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them.

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them.

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA.

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA.

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation.

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation.

Flavors are an integral part of nutraceutical formulations.

Flavors are an integral part of nutraceutical formulations.

This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning.

This Handbook provides the first comprehensive review and synthesis of knowledge and new thinking on how food and food systems can be thought, interpreted and practiced around the old/new paradigms of commons and commoning.

This book provides a historical and analytical account of changes in the seafood supply chain in Britain from the mid-twentieth century to the present, looking at the impact of various types of governance.

This book provides a historical and analytical account of changes in the seafood supply chain in Britain from the mid-twentieth century to the present, looking at the impact of various types of governance.

This volume covers a selection of important research in the multifaceted field of food toxicology.

This volume covers a selection of important research in the multifaceted field of food toxicology.

This book presents a selection of innovative postharvest management practices for vegetables.

This book presents a selection of innovative postharvest management practices for vegetables.

Kosher is a Hebrew term meaning 'fit' or 'proper' and halal is an Arabic word that literally means 'permissible' or 'lawful'.

Kosher is a Hebrew term meaning 'fit' or 'proper' and halal is an Arabic word that literally means 'permissible' or 'lawful'.

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage.

Nanotechnology offers great potential to revolutionize conventional food science and the food industry.

Genomics and related areas of research have contributed greatly to the understanding of the cellular and molecular mechanisms underlying diet-disease relationships.