Food and beverage technology

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development.

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands.

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry.

This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases.

This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens.

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials.

This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods.

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry.

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods.

This book examines the rapidly growing field of functional foods in the prevention and management of chronic and infectious diseases.

This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens.

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials.

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods.

This new volume considers how the application of microbial biotechnology in food processing provides nutritional health benefits in foods, focusing on new probiotics and prebiotic-based foods.

Asia is the world's most populous region and has the highest per capita number of older people in the world.

Asia is the world's most populous region and has the highest per capita number of older people in the world.

Food and Lifestyle in Health and Disease gathers information on various food types providing an explanation of their nutrient composition, sources, roles, and mechanisms in health and diseases.

Biosurfactants are surface-active biomolecules produced by a wide variety of microorganisms.

Biosurfactants are surface-active biomolecules produced by a wide variety of microorganisms.

Food and Lifestyle in Health and Disease gathers information on various food types providing an explanation of their nutrient composition, sources, roles, and mechanisms in health and diseases.

Despite decades of aggressive pharmaceutical and surgical interventions, coronary artery disease (CAD) remains the number one killer of both men and women in the Western world.

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands.

Despite decades of aggressive pharmaceutical and surgical interventions, coronary artery disease (CAD) remains the number one killer of both men and women in the Western world.

This book offers insights into the issues around food security, public health, equity and global governance.

This book offers insights into the issues around food security, public health, equity and global governance.

Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living.

Quinoa and chia are recognized among consumers worldwide due to the wide variety of nutrients each crop provides for healthy living.

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value.

A growing body of scientific evidence has revealed that many food peptides exhibit specific biological activities in addition to their established nutritional value.

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity.

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage.

"e;In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans.

"e;In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for all Americans.

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables.

We regularly find ourselves in food environments that promote the consumption of high fat and sugary foods rather than encouraging us to eat more fruit and vegetables.

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims.

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims.

For many centuries, fenugreek has been one of the most popular spices and vegetables serving as an integral part of culinary practices across many cultures.

For many centuries, fenugreek has been one of the most popular spices and vegetables serving as an integral part of culinary practices across many cultures.

Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing.

Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing.

The quality and safety of food are crucial for human nutrition.

The quality and safety of food are crucial for human nutrition.

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage.

This book covers the importance of post-harvest technology in horticultural crops, fruit growth, development and post harvest physiology, fruit maturity indices, harvesting of fruits and vegetables, initial handling of fruits and vegetable after harvesting, precooling of horticulture produce, transportation, etc.

This book covers the importance of post-harvest technology in horticultural crops, fruit growth, development and post harvest physiology, fruit maturity indices, harvesting of fruits and vegetables, initial handling of fruits and vegetable after harvesting, precooling of horticulture produce, transportation, etc.

The present book presents its reader with comprehensive knowledge related to cereals processing.

The present book presents its reader with comprehensive knowledge related to cereals processing.

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat.

Soybeans represent an excellent source of high-quality protein with a low content in saturated fat.