Food and beverage technology

This new edition offers a timely update to the leading textbook dedicated to all aspects of U.

This new edition offers a timely update to the leading textbook dedicated to all aspects of U.

Securing sustainable food for everyone is one of the world's most pressing challenges, but research, policy, and programmes remain fragmented, and effective solutions have been slow to emerge.

Securing sustainable food for everyone is one of the world's most pressing challenges, but research, policy, and programmes remain fragmented, and effective solutions have been slow to emerge.

Policy analysis is a dynamic process of discovery rather than a passive exercise of memorizing facts and conclusions.

Policy analysis is a dynamic process of discovery rather than a passive exercise of memorizing facts and conclusions.

Remarkable advances are being made in life science and agricultural research to reform the methods of food production, particularly with regard to staple grain and legume crops, in ways that will better reflect ecological realities.

Remarkable advances are being made in life science and agricultural research to reform the methods of food production, particularly with regard to staple grain and legume crops, in ways that will better reflect ecological realities.

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health.

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health.

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations.

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations.

Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data.

Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data.

The edible food packaging industry has experienced remarkable growth in recent years and will continue to impact the food market for quite some time going into the future.

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food.

Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis.

The processing of food generally implies the transformation of the perishable raw food to value-added products.

Recently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases.

Light Scattering Technology for Food Property, Quality and Safety Assessment discusses the development and application of various light scattering techniques for measuring the structural and rheological properties of food, evaluating composition and quality attributes, and detecting pathogens in food.

Meat is a unique biological material with a central importance in nutrition and health.

The marine environment covers 70% of the earth's surface and accounts for 98% of the potentially habitable space.

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption.

This comprehensive book documents African plants used for functional and medicinal foods.

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms.

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds.

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties.

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection.

"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials.

Engineering Aspects of Membrane Separation and Application in Food Processing presents an overview and introduction to a wide range of membrane processes, their unique characteristics and challenges.

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life.

This book is arguably the first one focusing on packaging material testing and quality assurance.

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades.

The by-products of food processing operations may still contain many valuable substances.

Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat transfer problems.

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem.

Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer's Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD technique.

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically.

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades.

Because they meet the needs of today's consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries.

This book presents recent developments on the health and safety of fermented meat products.

Drying of solids is one of the most common, complex, and energy-intensive industrial processes.

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America.

Botanicals, which have been part of human food and medicine for thousands of years, are perceived as being safer than synthetic pharmaceuticals.

The Mediterranean region is well known around the world for its rich culinary history.

Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.

Citrus fruits have long been popular around the world due to their good flavor, taste, high nutritional value, and their healthy properties.

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food.

The first book on entomophagy written in this manner, Edible Insects of the World is an enumeration of 2,141 species of edible insects.