Food and beverage technology

Controlling food spoilage is critical not only to maintaining public health, but also to minimizing food loss, which in turn has broad impacts on the economy and the environment.

Soil biota is an important and fundamental part of terrestrial ecology.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves.

Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies.

Lactose is the major disaccharide present in milk.

Recent years have seen a sharp rise in novel resistant pathogenic microorganisms.

Recent years have seen a sharp rise in novel resistant pathogenic microorganisms.

This book explores the scientific development in the field of algal-based nanomaterials synthesis, production methods, and commercial and utilization aspects of phyconanomaterials to address a range of problems of humanity.

This book serves as a comprehensive resource on toxicants that can be released from food packaging materials and household plastics.

This book provides a comprehensive overview of metabonomics and gut microbiota research from molecular analysis to population-based global health considerations.

Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream.

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated.

The International Life Sciences Institute (ILSI), a nonprofit, public foundation, was established in 1978 to advance the sciences of nutrition, toxicology, and food safety.

The Symposium on Radionuclides in the Food Chain, sponsored by the Interna- tional Life Sciences Institute in association with the International Institute for Applied Systems Analysis, was intended to bring together policymakers and other representatives of the food industry with radiation experts involved in measuring and assessing radioactivity in foodstuffs.

This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review.

Insects have been consumed by various cultures across the globe for centuries, yet their potential as a sustainable and nutritious food source has only recently gained widespread attention.

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods.

Biofilm Applications to Transform the Food Industry is a sweeping introduction to the world of biofilms, illuminating their potential to revolutionize the landscape of both food safety and culinary innovation.

This is a great book to explore the science underlying the Food Biotechnology, which explores and presents current biotechnological advances and approaches to improving the nutritional value of modern-foods.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.

Microbial diversity and microbial technology are critical to achieving most of the UN Sustainable Development Goals (SDGs), mainly due to their central role in the provision and regulation of ecosystem services.

As food safety concerns become increasingly prevalent, understanding the physiological implications of foodborne pathogens, contaminants, and additives is essential for safeguarding public health.

The world struggles with the dual problem of feeding a growing global population and ensuring environmental protection.

This book presents the latest information on the biomolecules derived from the coconut and their prominent roles in human well-being.

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals.

Microbial diversity and microbial technology are critical to achieving most of the UN Sustainable Development Goals (SDGs), mainly due to their central role in the provision and regulation of ecosystem services.

This book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

Fermentation-based processing advanced with global food systems as humanity started to organize the domestication of agriculture from plant and animal sources.

This book provides a comprehensive overview of the physical properties of foods and the cutting-edge technologies employed to measure them.

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications.

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition.

This book offers an extensive overview of the current and future potential of polysaccharides-based films, providing in-depth coverage of the fundamentals and basics of polysaccharide-based films.

Solar Energy in the Winemaking Industry fully documents all aspects of the modern solar winery, beginning with the main drivers (environmental, economic and political) and detailing the current winemaking industry and solar technologies available.

This book presents evidence-based translational research in Nutri-Ayur through the integration of traditional knowledge of Ayurveda, Genomics, and modern medicine.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

This book offers a comprehensive exploration of food and dairy process engineering, catering to a diverse audience ranging from students and budding engineers to seasoned professionals in the food industry.

This book discusses the recent advancements in chemical engineering and their role in achieving the United Nations' 2030 Agenda and Sustainable Development Goals (SDGs).

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country.

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits.

This book overviews honey and herbs that profoundly affect human metabolism when mixed in a balanced ratio.

This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at molecular, cellular, and organ levels.

Tropical root and tuber crops form an important group of food crops for millions of people (about one-fifth of the world population), especially those living in the tropical and sub-tropical zones.

Soil biota is an important and fundamental part of terrestrial ecology.

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition.

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry.