Food and beverage technology

Providing a comprehensive overview of antioxidants and nutraceuticals, including their sources, mechanisms of action, and health benefits, this new volume first covers the basics of the types of antioxidants as nutraceuticals, including the importance of phytochemical antioxidants and their nutritional and pharmacological intervention in the treatment of disease.

Food Bites is an easy-to-read, often humorous book on the scientific basis of the foods we eat, and answers those pesky, niggling questions such as: Is the quality of beer really affected by the type of water used?

This book fills a need for a technological guide in a field that has experi- enced an almost explosive increase in the last two decades.

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results.

Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition.

The book explains concept and principle of heat sealing and the correlation between molecular properties and seal performance.

Managing Wine Quality, Volume 2: Oenology and Wine Quality, Second Edition, brings together authoritative contributions from experts across the world's winemaking regions who cover yeasts, fermentation, enzymes, and stabilization, amongst other topics.

Beverages are a convenient and versatile product that may either serve to fulfill consumers' needs for hydration or as a pleasant liquor.

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds.

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.

This book examines the puzzle of why genetically modified organisms continue to be controversial despite scientific evidence declaring them safe for humans and the environment.

Advances in Food and Nutrition Research, Volume 107 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 information on food technologies, including 3D printing, safety of raw materials, and viruses in foods.

This is the first book to integrate the biological, nutritional, and health aspects of antioxidant status.

The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980.

Here is the most complete guide available for the analysis of tannins.

This volume is the first centralized source of technological and policy solutions for sustainable agriculture and food systems resilience in the face of climate change.

Primer on Risk Analysis: Decision Making Under Uncertainty, Second Edition lays out the tasks of risk analysis in a straightforward, conceptual manner, tackling the question, "e;What is risk analysis?

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality.

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment.

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.

This book offers an overview of the diverse fields application of proteases (also termed proteolytic enzymes or proteinases), including food science and technology, pharmaceutical industries, and detergent manufacturing, reviewing the advances in the biotechnological application plant proteolytic enzymes over the last decade.

This book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead.

This volume details the inventory and characterizes traditional meat products within each geographic region.

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs.

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification.

A safe and healthy working environment is a vital aspect of the food and beverage processing industry.

The subject of shelf life of foods is not a new one.

This is the first book for some years that provides a comprehensive overview of food oral processing.

This book contributes to blockchain applications in food supply chain management from both theoretical and practical perspectives.

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding.

"e;This book meets the need for a comprehensive, up-to-date review of wheat chemistry, processing and uses.

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for presenting sumptuous dishes to guests who expect tasty foods displayed in a visually appealing manner.

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter.

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process.

Hugo von Hofmannsthal, Europäer und Wiener, Lyriker und raffinierter Erzähler, erfolgreicher und manchmal packend gescheiterter Dramatiker, weltoffener Essayist und unbequemer Zeitgenosse, sprachmächtiger Sprachskeptiker im Brief des Lord Chandos dieses Handbuch beleuchtet die schwer überschaubare Vielseitigkeit des Werkes in seinen ideen- und kulturgeschichtlichen Verschränkungen.

Wine Science, Fourth Edition, covers the three pillars of wine science: grape culture, wine production, and sensory evaluation.

Food Waste Recovery: Processing Technologies and Industrial Techniques acts as a guide to recover valuable components of food by-products and recycle them inside the food chain, in an economic and sustainable way.

The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth.

As a long-standing protagonist of good manufacturing practice in the food and drink industry, I was more than pleased to be invited to edit a series of books on practical approaches to food control.

Reissuing works originally published between 1952 and 1999, this set provides a wide spread of scholarship on issues surrounding food provision throughout the world.

Plants play a key role in purifying the biosphere of the toxic effects of industrial activity.

This book introduces the various aspects of international farm animal protection and wildlife conservation through the lenses of food safety and environmental protection law.

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources.

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies.

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance.

The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity.

This volume contains the papers presented at the Sixth International Ion Exchange Conference organised by the SCI and held at Churchill College, Cambridge, UK, in July 1992.