Food and beverage technology

Calcium's importance in health and disease is clear when listing its multiple roles in the body, which include building strong bones and teeth, vascular calcification, muscle function, hormonal regulation and maintaining a normal heartbeat.

Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture.

Biosensors are increasingly being used to replace traditional methods of analyte detection in the food industry.

Bioactive compounds obtained from natural sources has proven to possess various therapeutic potentials.

This work compiles the impact of aquaculture in addressing the pressing challenges of global food security and nutritional deficits.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes.

Fermentation-based processing advanced with global food systems as humanity started to organize the domestication of agriculture from plant and animal sources.

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals.

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This Volume 1 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research.

This Volume 1 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies.

This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.

This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country.

This book highlights microbial products and their applications in the health sector.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in developing economies.

Carotenoids are one of the most important groups of bioactive compounds in nature.

Carotenoids are one of the most important groups of bioactive compounds in nature.

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

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

Stocking hatchery-produced fish has been a standard component of fisheries management for over 100 years.

This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics.

This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics.

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.

Textbook of Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field.

Textbook of Industrial Microbiology is a groundbreaking book encompassing the entire spectrum of industrial microbiology, filling a significant void in the field.

Aquaculture is the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants.

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students.

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.

This text provides advanced and comprehensive information related to food additives based on bio-sources.

This text provides advanced and comprehensive information related to food additives based on bio-sources.

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising quality.

This book explores multiple types of innovation within the modern wine industry and how it has developed historically.

In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.

In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.

Starch nanomaterials can be classified as nanocrystals, nanoparticles, nanofibers, nanomicelles and nanovesicles which are produced by both "e;top-down"e; and "e;bottom-up"e; approaches.

The book provides information on the sources of arsenic contamination of groundwater and their impacts in the first part of the book consisting of 8 chapters.

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds.