Food and beverage technology

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

Sustainable Fish Production and Processing is a unique resource that bridges the gap between academia and industry by analyzing new, state-of-the-art fish production, processing and waste management.

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease.

Adherence to regulatory limits for mycotoxins in agricultural commodities is important to safeguard consumers and to permit trade in affected commodities across international borders.

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers.

New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources.

While functional foods have become a reasonably well-established concept, personalized nutrition is still treated with skepticism by many.

A large variety of food products all over the world are prepared by the fermentation of various raw materials.

Pulses have played a major role in human diet and are considered a rich source of proteins.

Incorporating Cultures' Role in the Food and Agricultural Sciences addresses the practical needs of the professors, administrators and students who often face challenges of working together with Indigenous peoples with whom they have no prior experience.

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.

Insect Oil as a Source of Nutraceuticals: New Approaches in the Food and Feed Industry explores how removing insect lipids can be an important source to not only ensure future food security, but also show the many uses of how insect oil can be a fat replacer in food, medicine, pharmaceuticals, and cosmetics.

Lebensmittel sind Stoffe, die im unveränderten, zubereiteten oder verarbeiteten Zustand von Menschen zur Ernährung und zum Genuß verzehrt werden.

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins.

Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa.

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.

The book about homogeneous catalysis with metal complexes deals with the description of the reductive-oxidative, metal complexes in a liquid phase (in polar solvents, mainly in water, and less in nonpolar solvents).

Advances in Food Traceability Techniques and Technologies: Improving Quality Throughout the Food Chain covers in detail a topic of great importance to both the food industry which is obliged to provide clear and accurate labeling of their products and the government and other organizations which are tasked with verification of claims of food quality and safety.

Game meat is consumed world-wide.

Managing Wine Quality, Volume 1: Viticulture and Wine Quality, Second Edition, reviews our current understanding of wine aroma, color, taste and mouthfeel.

Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized.

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science.

The book titled : Food Storage and Preservation is a new and valuable addition to a handful of authentic books on the subject of Food Science.

In preindustrial Europe, dependence on grain shaped every phase of life from economic development to spiritual expression, and the problem of subsistence dominated the everyday order of things in a merciless and unremitting way.

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage.

Before the concept of history began, humans undoubtedly acquired life benefits by discovering medicinal and aromatic plants (MAPs) that were food and medicine.

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

This book provides a comprehensive examination of the role of Bacillus bacteria in aquaculture, particularly focusing on finfish and shellfish.

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.

Fruit and Vegetables provides comprehensive information on fruits and vegetables, which are deemed to be an important part of diets in every part of the world.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

Melding the hands-on experience of producing yogurt and fermented milks over four decades with the latest in scientific research in the dairy industry, editor Chandan and his associate editors have assembled experts worldwide to writeManufacturing Yogurt and Fermented Milks, 2nd Edition.

Many factors are relevant in making the proper choice of food packaging material, including those related to shelf life and biodegradability.

This book provides a global overview of pulse intake and future trends from a variety of perspectives.

The significant progress achieved in modern instrumental analysis has led to a continuous lowering of detection limits and improved precision.

Although widely recognized as an important waterborne pathogen, Giardia duodenalis can also be transmitted by contamination of food.

Volume 2 of Formulation Science and Technology is a survey of the different types of formulations used in the chemical industry and offers numerous real-world examples of foams, gels, latexes etc.

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Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application.

Warum fällt das Soufflé zusammen, wenn man den Backofen zu früh öffnet?

Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis.

The third edition of this highly popular scientific reference continues to provide a unique approach to flavors, flavor chemistry and natural products.

Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones.

Introduction to Agricultural Engineering Technology: A problem Solving Approach is an invaluable text for agriculture students at the introductory level.

Grapevines at a Glance first presents the results of a morphological and genetic characterization, as well as chemical characterization, of some of the most important indigenous grapevine varieties in the central Balkan, such as: Vranac, Krstac, Smederevka, Prokupac, Zilavka, Plavac Mali, and Istrian Malvasia.

Infectious diseases are caused by the pathogenic microbial organisms.

Building the Future of Food Safety Technology: Blockchain and Beyond focuses on evaluating, developing, testing and predicting Blockchain's impact on the food industry, the types of regulatory compliance needed, and other topics important pertaining to consumers.

Animal products are vital components of the diets and livelihoods of people across sub-Saharan Africa.

Regulatory Foundations for the Food Protection Professional is a comprehensive guide for the entry-level food protection professional (FPP) working in either the public or private sector.