Food and beverage technology

This is the third edition of a widely acclaimed text which covers the whole field of modern food microbiology.

Recent publications in food engineering concern mainly food process engi- neering, which is related to chemical engineering, and deals primarily with unit operations and unit processes, as applied to the wide variety of food processing operations.

Discover baseball's role in American society!

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry.

According to European legislation, extra virgin is the top grade of olive oils.

Milk has played a major contribution to the human diet in many different countries across the world since the dawn of time.

Biopolymers found in marine animals and plants offer tremendous, largely untapped pharmaceutical potential.

Three main factors affect the quality and composition of meat in farm animals.

The concept that the gut and brain are intricately linked is widely accepted not just within the lay community but increasingly within scientific and therapeutic circles as well.

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes.

Second comprehensive volume focuses on anti-inflammatory nutraceuticals and their role in prevention and therapy of various chronic diseases.

Advances in Dairy Product Science & Technology offers a comprehensive review of the most innovative scientific knowledge in the dairy food sector.

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

There is a growing global awareness of the link between good diet and health.

Large amounts of money, time and effort are devoted to sensory and consumer research in food and beverage companies in an attempt to maximize the chances of new products succeeding in the marketplace.

Insects as Sustainable Food Ingredients: Production, Processing and Food Applications describes how insects can be mass produced and incorporated into our food supply at an industrial and cost-effective scale, providing valuable guidance on how to build the insect-based agriculture and the food and biomaterial industry.

Agrifood biotechnology - the genetic transformation of plants and animals through recombinant means - has created controversy in the food system for more than twenty years.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products.

Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries.

Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives.

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean.

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients.

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology.

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.

The last few years have brought about many changes in the field of marine and freshwater toxins, with advances in analytical technology and the realization that these toxins are a global issue.

Synthesizing research from a wide variety of sources, this work offers a convenient guide to a clean, safe, inexpensive, non-toxic, non-polluting solvent that performs better than most conventional solvents.

This handbook offers an updated and comprehensive presentation of knowledge on Korean modern and contemporary food history.

A growing awareness of the relationship between diet and health has led to an increasing demand for food products that support health beyond simply providing basic nutrition.

Exploring the practical aspects of atmospheric optical communication and light detection and ranging (LIDAR), Applied Aspects of Optical Communication and LIDAR details the role of atmospheric structures in propagation phenomena that influence the transmission of optical signals through perturbed atmospheric communication channels.

With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge.

Fundamentals of Food Biotechnology Food biotechnology is the application of modern biotechnological techniques to the manufacture and processing of food; for example, through fermentation of food (which is the oldest biotechnological process) and food additives, as well as plant and animal cell cultures.

Much of man's behaviour is controlled by appearance, but the appearance of his food is of paramount importance to his health and well-being.

Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness.

This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries.

This volume covers a selection of important research in the multifaceted field of food toxicology.

Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized.

This book addresses energy footprints in the food and textile sectors.

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies.

Advances in Food and Nutrition Research, Volume 82 provides updated knowledge on nutrients in foods and how to avoid deficiency.

Drink like a true American this election season with fun and creative presidential-themed cocktails!

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples.

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate; (ii) to describe the principles involved and to relate them to production with maximum economy but maintaining high quality; (iii) to describe both traditional and modern production processes, in par- ticular those continuous methods which are finding increasing application; (iv) to give basic recipes and methods, set out in a form for easy reference, for producing a large variety of sweets, and capable of easy modification to suit the raw materials and plant available; (v) to explain the elementary calculations most likely to be required.

This volume gathers the latest advances, innovations, and applications in the field of biosystems engineering, as presented at the 12th Conference of the Italian Association of Agricultural Engineering (AIIA), held in Palermo, Italy, on September 19-22, 2022.

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems.