Food and beverage technology

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities.

The dairy industry usually adopts conventional methods of processing various milk-based food products, which can destroy nutrients and minimize organoleptic qualities.

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks.

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional ingredient in many products and as an additive in poultry feeding stocks.

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels.

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels.

Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.

Unit Operations in Winery, Brewery, and Distillery Design focuses on process design for wineries, breweries, and distilleries; and fills the need for a title that focuses on the challenges inherent to specifying and building alcoholic beverage production facilities.

Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.

Algae for Food: Cultivation, Processing and Nutritional BenefitsAlgae are a primitive, living photosynthetic form and they are the oldest living organism.

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield.

Considering the ever-increasing global population and finite arable land, technology and sustainable agricultural practices are required to improve crop yield.

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.

As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques.

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.

This volume (the 14th of a series of 19) contains 21 letters written between August 1701 and March 1704.

Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.

This book focuses on the initial biochemical and biophysical aspects of taste and olfaction.

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops.

This volume (the 14th of a series of 19) contains 21 letters written between August 1701 and March 1704.

Sanitation of the Harvesting, Processing, and Distribution of Shellfish is a guide for operating, inspecting, and certifying shellfish shippers, processors, and depuration facilities.

This book focuses on the initial biochemical and biophysical aspects of taste and olfaction.

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops.

Microbial attacks occur on food surfaces even when the food is packaged.

Microbial attacks occur on food surfaces even when the food is packaged.

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector.

This book presents contemporary case studies on selected Italian food and wine products to explore how traditional production and consumption models address and adapt to the sustainability challenges in the Italian high-excellence agri-food sector.

Food Microbiology and Biotechnology: Safe and Sustainable Food Production explores the most important advances in food microbiology and biotechnology, with special emphasis on the challenges that the industry faces in the era of sustainable development and food security problems.

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B.

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat.

Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects.

The processing of pork is a common technological practice that modifies the taste, flavor, texture and color of raw pork meat.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry.

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry.

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food.

Food can rapidly spoil due to growth of microorganisms, and traditional methods of food preservation such as drying, canning, salting, curing, and chemical preservation can affect the quality of the food.

Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals.

Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutrition, metabolism and health of humans and other animals.

Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods.

Divided into two sections, the volume first examines health claims of food-based bioactive compounds, which are extra-nutritional constituents that typically occur in small quantities in foods.

Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.

Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.

This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods.

This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods.

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats.

This volume takes an in-depth look at various biological and chemical hazards in food and food products that pose health threats.