Food and beverage technology

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years.

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years.

There is an ever-increasing demand for more food but one of the stumbling blocks to achieving this goal is quality and quantity losses due to various pests and pathogens and the mycotoxins synthesized by these harmful biotic entities.

Marine animals and their body constituents have been in use by mankind for nutrition and medical applications centuries ago.

Marine animals and their body constituents have been in use by mankind for nutrition and medical applications centuries ago.

Here is an abundance of valuable information on different sensing techniques for fruits and vegetables.

Here is an abundance of valuable information on different sensing techniques for fruits and vegetables.

Physiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport.

Physiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production.

This volume brings together information on the available and newly emerging technologies related to using plant compounds that have a beneficial role in food production.

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products.

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.

Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes.

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist.

Rice represents a unique opportunity for improvement through genetic engineering.

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material.

The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern.

Why plant a vegetable garden with the same old tomato and cucumber plants that everyone else has?

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products.

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer.

The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers.

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods.

Food irradiation has been in the news lately, and this news strongly favors the consideration of food irradiation as a practical, economical method for improving food safety and shelf life.

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

A report from research in the MIT Sea Grant College Program.

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology.

Intended for students and practitioners who have a basic education in chemical engineering or food science.

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and pharmacokinetics to facilitate the development of protoco

This book summarizes the research that resulted in aspartame's approval as a food additive as well as related topics regarding its function as a potential sweetening agent.

Covers important methods and recent developments in food-aroma analysis.

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods.

Covers developments in food safety and foodborne illness, organizing information to provide easy access to many topics, both general and specific.

This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry.

This book draws together theoretical and applied aspects of extracellular hydrolytic enzymes in spoilage, and thus provides information and analysis of interest to microbiologists and biochemists, as well as up-to-date methods and recommendations of value to food scientists and processors.

This must-have resource focuses on marine food composition as it relates to nutrition.

Three main factors affect the quality and composition of meat in farm animals.

The Handbook of Lipids in Human Nutrition is a concise reference for professionals and students interested in the role of lipids in nutrition.

Research and development of seafood continues to be productive in terms of new and improved products for both food and non-food purposes.

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist.

Rice represents a unique opportunity for improvement through genetic engineering.

The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern.

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material.

Originally published in 1987.

Originally published in 1999.

Originally published in 1954.

Originally published in 1991.

Originally published in 1990.