Food and beverage technology

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex.

Exotic Fruits Reference Guide is the ultimate, most complete reference work on exotic fruits from around the world.

Reviews of Environmental Contamination and Toxicology attempts to provide concise, critical reviews of timely advances, philosophy and significant areas of accomplished or needed endeavor in the total field of xenobiotics, in any segment of the environment, as well as toxicological implications.

Mycotoxins represent an assorted range of secondary fungal metabolites that extensively occur in numerous food and feed ingredients at any stage during pre- and post-harvest conditions.

This book provides developmental data regarding piglets (with a focus on the gastrointestinal tract), data related to amino acid metabolism in pigs, data related to nutritional and physiological functions of amino acids in pigs, nutritional requirements for amino acids in pigs, signaling roles of amino acids, methodological aspects in amino acid research and the pig model for studying amino acid-related human diseases.

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work.

This single volume gives you comprehensive information on Asia-Pacific gaming!

Winemaking as a form of food preseIVation is as old as civilization.

Presenting compelling and current information about some of the most important food safety issues, this book is an invaluable reference for anyone interested in avoiding foodborne disease or understanding how food safety standards could be improved.

Originally published in 1990, Onions and Allied Crops, is a comprehensive account of the edible allium, examined across three volumes.

Biosecurity and Bioterrorism is the first book to take a holistic approach to biosecurity with coverage of pathogens, prevention and response methodology.

Smart Food Industry: The Blockchain for Sustainable Engineering, Volume II - Current Status, Future Foods, and Global Issues reviews the literature and scientific frameworks to present a kind of sustainability compass.

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

The existence of living organisms in diverse ecosystems has been the focus of interest to human beings, primarily to obtain insights into the diversity and dynamics of the communities.

There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity.

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing.

The term "e;Nutri-Cereals"e; has been dedicated to ten cereals due to their unique nutritional benefits.

Increasing knowledge of the various protective effects of phytochemicals has sparked interest in further understanding their role in human health.

Sensory analysis is an important tool in new product development.

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth.

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requirements.

Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, edible coating and storage of the horticultural produce available to handle perishable horticultural food commodities, covering the areas of horticulture, agricultural process engineering, postharvest technology, plant pathology and microbiology.

Koreans believe the adage of food as medicine.

Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications.

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors.

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival.

Cereals are the principal dietary components of human diet and have been for several thousand years.

This book provides information about the principal biotechnological strategies (enzyme-assisted extraction, liquid fermentation, and solid-state fermentation) used for the bioactive compounds (bioactive peptides, carotenoids, phenolic acids, polyunsaturated fatty acids, vitamins, and minerals, among others) extraction from the marine resource (marine animals, microalgae, seaweed, among others) and wastes (crustaceans, fish, and others).

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.

The new edition of this highly acclaimed reference provides comprehensive and current information on a wide variety of fruits and processes.

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry.

Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features.

Der Bundesweite Überwachungsplan (BÜp) ist ein für ein Jahr festgelegter Plan über die zwischen den Bundesländern abgestimmte Durchführung von amtlichen Kontrollen zur Überprüfung der Einhaltung der lebensmittelrechtlichen, weinrechtlichen und tabakrechtlichen Vorschriften.

Handbook of Drying for Dairy Products is a complete guide to the field s principles and applications, with an emphasis on best practices for the creation and preservation of dairy-based food ingredients.

Sustainable Food System is a food system that delivers food safety & security as two key elements and nutrition for masses having impact on their social, economic, and environmental bases to generate nutritional food security for future generations shall not be compromised.

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence.

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation technology.

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as "e;foods for specified health use"e; and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide.

Food laws were fIrst introduced in 1860 when an Act for Preventing the Adulteration of Articles of Food or Drink was passed in the UK.

Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content.

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.

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods.

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers milk.

Designed to raise awareness of the current techniques of measurement and control, this book will aid in the design of instruments and control schemes, explain the applicability of these tools to enhance quality and productivity, and educate students preparing to enter the food industry.

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.

Wild Edible Underutilized Plants explores the role of wild plants in human nutrition-a topic that continues to take precedence in various fields of research.

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption.

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective.