Food and beverage technology

Based on an EU workshop at the end of 2005, the book discusses risk and our food supply.

This new volume is a rich and comprehensive resource of the basic information and latest developments and research efforts on tropical and subtropical fruits.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.

This second volume of a two-volume work reviews beneficial bioactive compounds from various microorganisms such as bacteria, fungi, cyanobacteria in plant diseases management and the postharvest management of fruits using microbial antagonists.

Food Packaging: Advanced Materials, Technologies, and Innovations is a one-stop reference for packaging materials researchers working across various industries.

With contributions from internationally recognized experts, Food Safety of Proteins in Agricultural Biotechnology comprehensively addresses how toxicology testing of proteins should be accomplished and how protein safety assessments should be carried out.

The issue concentrates on the history and current production practices unique to the specialty wines.

Ganoderma holds significant traditional importance in various ethnic cultures around the world, particularly in China, Japan, and Korea.

The debate on health, nutrition and food security could not have arisen at a more opportune time.

This book offers a new and differentiated overview of Agri-Food Law against the background of national and global integration of markets, and compares for the first time important aspects of the agricultural, environmental and food law of China and Germany / the European Union.

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.

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

This book examines the economic incentives for food safety in the private marketplace and how public actions have helped shape those incentives.

This book contributes to blockchain applications in food supply chain management from both theoretical and practical perspectives.

Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires.

How much money is your business wasting?

This book examines the puzzle of why genetically modified organisms continue to be controversial despite scientific evidence declaring them safe for humans and the environment.

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing.

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.

Phenolic compounds are secondary metabolites found in legumes, grains, fruits, algae, leaves and many other dietary sources.

Americans have never been more concerned about their food's purity.

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production.

Bioactive Lipids presents the topic of bioactive lipids from a functional food development perspective.

Expert Insight into the Engineering Aspects of Dairy Products ManufacturingConsumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products.

This book includes chapters based on the potential uses of polysaccharides such as fibers in food and non-food applications.

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product.

Flavourings The demand for flavourings has been constantly growing over the last years as a result of the dramatic changes caused by an increasingly industrialized way-of-life: The consumer is attracted to taste experiences which are not only pleasurable, interesting, exciting and new, but also combine convenience with today s expectations of a healthy, well-balanced life-style.

Organized into four sections, Clove (Syzygium aromaticum): Chemistry, Functionality, and Applications addresses the cultivation, composition, and applications of clove, along with the chemistry, functionality, and applications of clove fixed oil, clove essential oil, and clove extracts and their role in food and medicine.

Soy is prized by the food industry for both its versatility and the major role it plays in food functionality.

There is a great deal of consumer interest in natural bioactive substances due to their health benefits.

Margarine, Second Revised Edition provides a comprehensive exposition of the chemistry, production, and nutritional aspects of margarine.

The international advanced research workshop funded by NATO and entitled "e;impact of pollutions on animal and animal products"e; was organized at Almaty (Kazakhstan) on 27-30 September 2007.

Over the last several years developing human research suggests that a component of omega-3 fatty acids, long chain ones, contribute particularly to health benefits.

Vitamin K: Past, Present, Future Essential for normal blood coagulation, possible roles in bone, vascular, and tumor metabolism, and a nutrient critical to the health of the newborn infant -- these are just some of the many health-promoting aspects of Vitamin K.

Milk and milk products are highly nutritious, yet their low acidity provides a favorable environment for growth of pathogenic and spoilage-causing organisms.

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India.

The book entitled "e;Broodstock Management and Fish Seed Production"e; provides information relating to commercially cultivable fresh water fishes, broodstock management, fish seed production technology, fish seed quality management including induced breeding with neat illustration.

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan.

Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to capture or model human sensory perception.

While courses in nutrition counseling teach providers to listen to their patients, this book gives registered dietitian nutritionists (RDNs) a heads-up on what to listen for, with educational materials that address the everyday challenges many people, hence many RDNs, face.

Molecular Aspects of Alcohol and Nutrition is a valuable resource for nutrition researchers and nutritionists who study or treat alcohol-related diseases.

Die mikroskopische Diagnostik pflanzlicher Produkte ist mit diesem übersichtlichen Manual leicht durchzuführen.

Handbook of Probabilistic Models carefully examines the application of advanced probabilistic models in conventional engineering fields.

Food traceability is a growing consumer concern worldwide.

Protein folding remains one of the most exclusive problems of modern biochemistry.

Human Resilience against Food Insecurity focuses on the human factors involved in building resilience against food and nutrition insecurity in perpetuity through better managing risks (such as 'better-spacing' of children), diversifying the asset portfolio, behavioral change, and communication strategies for to help achieve these goals.

When, why, and how early humans began to eat meat are three of the most fundamental unresolved questions in the study of human origins.

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents.