Food and beverage technology

This is the first textbook to provide a fundamental understanding of physical properties of foods.

Few titles could be timelier than the second edition of Crisis Management in the Food and Drinks Industry - A Practical Approach.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s.

Clear and concise, this easy-to-use text offers an introductory course on the language of gene cloning, covering microbial, plant, and animal systems.

This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samso from 15-19 October, 2003.

Food Powders is the first book that addresses key aspects of food powder technology.

In the beginning, for me, winemaking was a romanticized notion of putting grape juice into a barrel and allowing time to perform its magic as you sat on the veranda watching the sunset on a Tuscan landscape.

Reports that heat processing of foods induces the formation of acrylamide heightened interest in the chemistry, biochemistry, and safety of this compound.

In this era of emphasis on food safety and security, high-volume food processing and preparation operations have increased the need for improved sanitary practices from processing to consumption.

With 30 revised and updated chapters, the new edition of this classic text brings benefits to professors and students alike who will find new sections on proteobacteria, bottled water, food sanitizers (eletrolyzed oxidating water, ozone, chlorine, activin, chitosans, endolysins, etc.

The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes.

The long-awaitedcocktail book from Vanderpump Rules stars Ariana and Tomis finally here!

The first cocktail book from the award-winning mixologistMasahiro Urushido of Katana Kitten in New York City, on the craft ofJapanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido.

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.

The Italian region of Piemonte is rightly famed for the denominations of Barolo and Barbaresco.

One major example of the synergy of bioactive foods and extracts is their role as an antioxidant and the related remediation of cardiovascular disease.

Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the place of meat as sustainable sources to satisfy human protein needs.

Advances in Food Security and Sustainability, Volume Seven in this informative serial, highlights new advances in the field, with this new volume presenting interesting chapters on Nutritional improvement of cereal crops to combat hidden hunger during COVID-19 pandemic: Progress and prospects, Resilience and food security, Food insecurity in Lebanon, Promising technologies on food security and sustainability, and Agrobiodiversity.

Green Sustainable Process for Chemical and Environmental Engineering and Science, the latest release in the Green Composites: Preparation, Properties and Allied Applications series, deals with the most promising aspects of green composites.

Frontiers in Aquaculture Biotechnology presents a broad-spectrum of topics, covering different key aspects of aquaculture.

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry.

Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science.

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications.

Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure, molecular and chemical composition, milling properties, processing characteristics, and food products.

Food Quality Analysis: Applications of Analytical Methods Coupled With Artificial Intelligence provides different spectroscopic techniques and their application to food quality analysis, with the unique approach of adding multivariate analysis as well as artificial intelligence applications.

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction.

Protein nutrition and sustainability is a global challenge.

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing.

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation.

Lawries' Meat Science, Ninth Edition continues to be a classic reference in the meat world.

Marine Antioxidants: Preparations, Syntheses, and Applications provides the most updated and comprehensive knowledge on utilizing marine-derived substances for cosmeceutical, pharmaceutical and nutraceutical developments.

The Vitamins: Fundamental Aspects in Nutrition and Health, Sixth Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism and functions of these essential nutrients in physiology and health.

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N.

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain.

Industrial Hemp: Food and Nutraceutical Applications is a comprehensive overview of different value chains for the industrial hemp industry.

Food Proteomics: Technological Advances, Current Applications and Future Perspectives addresses many of the food proteomic issues in the industry today.

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products.

Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "e;Underground Starchy Crops of South American Origin"e; book series.

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications.

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products.

Aquaculture Facilities and Equipment is a practical resource on the technical aspects needed for experts in the field to understand a high-performance aquaculture facility, its design and form, and the materials and systems used within the facility.

Bee Products and Their Applications in the Food and Pharmaceutical Industries focuses on the health benefits of selected bee products by looking more closely at their pharmacological potentials and therapeutic applications in coping with various diseases.

Value-Addition in Beverages through Enzyme Technology covers the potential impact of new enzymes and enzyme technology on the beverages sector.

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses.

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing.

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.

Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases.