Food and beverage technology

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients.

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry.

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing.

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality.

Chemical contaminants are a major concern for the food industry.

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control.

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry.

With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety.

For thousands of years mint has enjoyed an honored place in pharmacopoeias and kitchen cupboards in India, China, Europe, North America, and elsewhere.

When enjoying a southeast asian soup or cup of herbal tea, we are really savoring the flavor of lemongrass.

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature.

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way.

Algae have a long history of use as foods and for the production of food ingredients.

This monograph presents extensions of the Moser-Bangert approach that include solutions of a family of nonlinear elliptic PDEs on Rn and an Allen-Cahn PDE model of phase transitions.

This multi-authored handbook is a unique cross-industry resource for formulators and compounders, and an invaluable reference for the producers of formulated commodities and industrial minerals.

This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed.

Aquaculture is the fastest-growing food production sector in the world.

Separation, extraction and concentration are essential processes in the preparation of key food ingredients.

Eastern Europe is the last undiscovered gem of the wine world.

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety.

An award-winning photographer celebrates Kentucky’s bourbon heritage with this tour of historic distilleries across the Bluegrass State.

This book offers comprehensive coverage of all manifestations of resistance in combating infectious diseases and explores advances in antimicrobial resistance in agriculture and their applications in the fight against microbes.

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality.

Molecular Nutrition: Vitamins presents the nutritional and molecular aspects of vitamins with a specific focus on vitamins A, B1 (thiamine), B2 (riboflavin), B# (niacin), B5 (pantothenic acid), B6, (pyridoxine), B7 (biotin), B9 (folate), B12 (colbamin), C, D, E, and K.

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients.

The hygienic processing of food concerns both potential hazards in food products and the regulation, design, and management of food processing facilities.

The plant-based food industry has flourished in recent years, with a steady stream of exciting product launches reaching the worldwide market.

Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties.

As tree nuts and peanuts become increasingly recognised for their health-promoting properties, the provision of safe, high quality nuts is a growing concern.

Stored product insects and other pests represent a major hygiene and safety issue to many industries, from food production to building infestation, and issues for timber pallets and packaging.

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration.

Cold plasma technology in the food industry is increasingly being adopted for its effective decontamination of food from foodborne pathogens and for its ability for enhanced pest mitigation in stored products.

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing.

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals.

Learn what you need to know about wine-in a single evening!

Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenicity Reduction approaches the issue of food allergies from an industrial processing rather than a clinical perspective.

How War, Pornography, and Fast Food Have Shaped Modern TechnologyGuns, Germs, and Steel meets the age of technology in this rollicking history of how our pursuit of lust, gluttony, and rage has led to our greatest technological advancements.

Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis.

Georgien, die Wiege des Weinbaus, verbirgt in seinen malerischen Landschaften und uralten Traditionen einen wahren Schatz für Weinliebhaber.

This book offers a comprehensive review of the multifaceted role of phytochemicals in promoting human health and combating diseases.

This book covers the basics of making wine and how and what various types differ.

Set out with a true aficionado and affable guide to sample a dizzying array of beverages made in Americas heartland.

This new volume provides a comprehensive overview of the new and diverse technologies in food packaging of fruits and vegetables, providing an emphasis on new commercially available packaging technologies for fresh produce.

A richly illustrated account of the story of ancient vinicultureThe history of civilization is, in many ways, the history of wine.

Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications.

The influence of nutrition on cognition and behaviour is a topic of increasing interest.