Food and beverage technology

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth.

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth.

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation.

This book provides an exhaustive coverage on all the types of food products-fruits, vegetables, cereals, dairy and meat processing and their preservation.

Bakery products, due to great nutrient value and affordability, are an element of huge consumption.

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors.

Bakery products, due to great nutrient value and affordability, are an element of huge consumption.

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors.

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments.

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments.

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat.

Cognizing the significance of fruits and vegetables in the human diet.

Analytical Techniques in Meat Science is a comprehensive compilation of all the relevant methodologies for the quality analysis of meat.

Cognizing the significance of fruits and vegetables in the human diet.

Basic Laboratory Methods for Biotechnology, Third Edition is a versatile textbook that provides students with a solid foundation to pursue employment in the biotech industry and can later serve as a practical reference to ensure success at each stage in their career.

To succeed in the lab, it is crucial to be comfortable with the math calculations that are part of everyday work.

Basic Laboratory Methods for Biotechnology, Third Edition is a versatile textbook that provides students with a solid foundation to pursue employment in the biotech industry and can later serve as a practical reference to ensure success at each stage in their career.

To succeed in the lab, it is crucial to be comfortable with the math calculations that are part of everyday work.

Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch.

Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch.

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain.

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain.

Aquaculture, the youngest, fastest-growing, and most dynamic protein-producing industry, has the key advantage of efficient use of feed that allows farmed fish to be competitively priced compared with terrestrial proteins.

Aquaculture, the youngest, fastest-growing, and most dynamic protein-producing industry, has the key advantage of efficient use of feed that allows farmed fish to be competitively priced compared with terrestrial proteins.

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities.

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities.

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks.

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks.

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels.

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels.

Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.

Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.

Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.

Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield.

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield.

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.

Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.

Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.

Microbial attacks occur on food surfaces even when the food is packaged.

Microbial attacks occur on food surfaces even when the food is packaged.

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector.

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector.

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat.