Food and beverage technology

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market.

The identification and control of food contaminants rely on careful investigation and implementation of appropriate management strategies.

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes.

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes.

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.

Natural antioxidants and food quality in atherosclerosis and cancer prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer.

Bridging the gap between journal articles and specialised books, Food Science Reviews provides expert coverage of key areas of food science.

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task.

The influence of nutrition on cognition and behaviour is a topic of increasing interest.

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis.

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area.

Improving the integrity of the food chain, making certain that food is traceable, safe to eat, high quality and genuine requires new diagnostic tools, the implementation of novel information systems and input from all food chain participants.

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry.

Recent developments in multifunctional and nanoreinforced polymers have provided the opportunity to produce high barrier, active and intelligent food packaging which can help ensure, or even enhance, the quality and safety of packaged foods.

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature.

Separation, extraction and concentration are essential processes in the preparation of key food ingredients.

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds.

This volume brings together contributors from water regulators, and water suppliers in Europe and North America to discuss the main issues associated with reaching a cost-effective balance between microbial and chemical risks.

Life cycle assessment (LCA) of production and processing in the food industry is an important tool for improving sustainability.

What is the best way to cold settle my white juices?

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi - pose a significant risk to the food chain.

Novel food processing technologies have significant potential to improve product quality and process efficiency.

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry.

Nanotechnology has the potential to impact on food processing significantly.

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease.

Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties.

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals.

Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale.

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds.

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety.

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life.

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals.

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration.

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients.

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry.

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing.

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality.

Chemical contaminants are a major concern for the food industry.

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control.

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry.