Food and beverage technology

Influence of Nutrients, Bioactive Compounds, and Plant Extracts in Liver Diseases provides evidence-based knowledge of the mechanism of action of natural compounds, as well as the relation of structure and function of phytochemicals in hepatitis B and C, fatty liver disease, nonalcoholic fatty liver disease, liver cancer, biliary cirrhosis, and primary sclerosing cholangitis.

Nutraceutical and Functional Food Regulations in the United States and Around the World, Third Edition addresses the latest regulatory requirements designed to ensure the safe production and delivery of these valuable classes of foods.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products.

Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects.

Intended for any healthcare professional working with surgical patients, including medical students, residents, surgeons and internists, nurses, dieticians, pharmacists, and physical therapists, The Practical Handbook of Perioperative Metabolic and Nutritional Care focuses on topics from the history of surgery and metabolism, to organic response to stress.

This book provides a comprehensive overview of key aspects of food insecurity, including definitional and conceptual issues, information systems and data sources, indicators, and policies.

This book describes practices used on farms and in farmers markets selling foods directly to consumers in U.

Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health presents a comprehensive and updated discussion of the major chemical changes occurring in foods during processing and storage, the mechanisms and influencing factors involved, and their effects on food quality, shelf-life, food safety, and health.

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment.

Valorization of Fruit Processing By-products covers the most recent advances in the field of fruit processing by-products following sustainability principles.

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications.

Ultraviolet LED Technology for Food Applications: From Farms to Kitchens examines the next wave in the LED revolution and its ability to bring numerous advantages of UVC disinfection.

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today.

Case Studies in the Beer Sector investigates managerial and marketing dynamics in the beer sector.

Mineral Composition and Radioactivity of Edible Mushrooms is the definitive reference guide that collects and collates all recent very dispersed data and information on mushroom mineral elements and radioactivity.

Carotenoids: Properties, Processing, and Applications fills the gap of transfer knowledge between academia and industry, covering integral information in three critical dimensions: properties, recovery and applications.

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations.

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages.

Nanoengineering in the Beverages Industry, Volume 20 in the Science of Beverages series, presents the impact of novel technologies in nanoengineering on the design of improved and future beverages.

This book provides detailed information on the various ethnic fermented foods and beverages of India.

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe.

This informative book focuses on the nutritional value of potatoes and ways to improve it.

Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in food animals and applications for breeding purposes.

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation.

Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation.

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry.

Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards.

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers.

Divided into five sections, Agri-Food Industry Strategies for Healthy Diets and Sustainability: New Challenges in Nutrition and Public Health provides an overview of the challenges and future perspectives related to nutrition, public health, and sustainability.

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life.

Advances in Food and Nutrition Research provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimise health.

Reproductive Technologies in Animals provides the most updated and comprehensive knowledge on the various aspects and applications of reproductive technologies in production animals as well as companion, wild, exotic, and laboratory animals and birds.

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties.

This volume delivers a systematic overview of nanotechnology in the development of edible food packaging with noteworthy characteristics for improved food quality.

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

Animal Agriculture: Sustainability, Challenges and Innovations discusses the land-based production of high-quality protein by livestock and poultry and how it plays an important role in improving human nutrition, growth and health.

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization.

Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies.

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages.

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages.

Preservatives for the Beverage Industry, Volume Fifteen, a new release in The Science of Beverages series, is a valuable resource that discusses preservatives and their impact in the beverage industry, including potential health impacts.

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials.

Quality Control in the Beverage Industry, volume 17, in the Science of Beverages series, presents a detailed account of the most common aspects and challenges relating to quality control.

This book focuses on the latest research and new techniques in the field of functional carbohydrate-related enzymes.

Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.

This book aims to assess, evaluate and critically analyze the methods that are currently available for a judicious pest management in durable food.

This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production.