Food and beverage technology

This book presents the knowledge of rice chemistry and nutrition.

Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production.

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food.

Ultrasound and Microwave for Food Processing: Synergism for Preservation and Extraction analyzes the efficiency and validity of the combined effect of sonication and microwave in food processing, preservation, and extraction.

This book provides a clear, practical approach to sanitation in the food industry.

This volume results from the Eighth Basic Symposium held by the Institute of Food Technologists in Anaheim, California on June 8-9, 1984.

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems.

Due to their high nutritive value and the presence of secondary metabolites, wetland plants can be consumed by humans as food and utilized as medicinal drugs.

This new edition discusses the physical and engineering aspects of the thermal processing of packaged foods and examines the methods which have been used to establish the time and temperature of processes suitable to achieve adequate sterilization or pasteurization of the packaged food.

Globally the hospitality and tourism industry is evolving and undergoing radical changes.

Advances in Food Security and Sustainability, Volume Four, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.

Now in two volumes and containing more than seventy chapters, the second edition of Fruit and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly revised and expanded.

Understanding interactions among food ingredients is critical to optimizing their performance and achieving optimal quality in food products.

Chemical Analysis of Food: Techniques and Applications, Second Edition, reviews the latest technologies and challenges in all stages of food analysis, from selecting the right approach, how to perform analytic procedures, and how to measure and report the results.

High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing.

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences.

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food.

Exploring the role of food in enabling people with convictions to live a "e;good life"e;, this book examines the tangible ways in which growing food, cooking, and eating together has the potential to be both transformative and small steps incremental in facilitating desistance journeys for people with convictions.

Written to assist anyone who works with webs, this is a handbook for diagnosing and correcting problems with web handling technology.

This book is an analysis of policy and law governing the development, approval, manufacture, distribution, marketing and post-market surveillance of human drugs, medical devices, foods and cosmetics in Mainland China ("e;China FDD Regulation"e;).

This book represents the Proceedings of the Fifth International Workshop on Food Mycology, which was held on the Danish island of Samso from 15-19 October, 2003.

Since the turn of the millennium, there has been a burgeoning interest in, and literature of, both landscape studies and food studies.

This book is addressed to the university student who is not a science major and to the general reader.

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet.

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 1 represents a multidisciplinary approach to food fortification.

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena.

The second edition of Wine Science: Principles, Practice, Perception updates the reader with current processes and methods of wine science, including an analysis of the advantages and disadvantages of various new grape cultivar clones, wine yeast strains, and malolactic bacteria.

Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids.

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products.

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets.

Given the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists.

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.

The sucess of the first edition of Thickening and Gelling Agents for Food underlined the keen interest in functional food ingredients.

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and Technology.

The dairy sector continues to be at the forefront of innovation in food processing.

This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste.

A comprehensive overview of the current state of this highly relevant topic.

The seventh edition of this classic book has been entirely revised and updated by one of the leading professors of human nutrition in the UK.

Foods fermented with lactic acid bacteria are an important part of the human diet.

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies.

In the last 10 years a proliferation of information concerning the lantibiotics and related peptide antibiotics has come to the fore.

In today's nutrition-conscious society, there is a growing awareness among meat scientists and consumers about the importance of the essential amino acids, vitamins, and minerals found in muscle foods.

SHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2021The Food Almanac is a seasonal collection of recipes and stories celebrating the joy of food - a dazzling, diverse mix of memoir, history, short stories and poems alongside recipes, cooking tips, menus and reading lists.

Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry.

The past decade has seen growing interest in the use of robotic technology in the food sector.

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation.

Preparation of Phytopharmaceuticals for the Management of Disorders: The Development of Nutraceuticals and Traditional Medicine presents comprehensive coverage and recent advances surrounding phytopharmaceuticals, nutraceuticals and traditional and alternative systems of medicines.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life.