Food and beverage technology

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi - pose a significant risk to the food chain.

Novel food processing technologies have significant potential to improve product quality and process efficiency.

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods.

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

The successful employment of food packaging can greatly improve product safety and quality, making the area a key concern to the food processing industry.

Nanotechnology has the potential to impact on food processing significantly.

Extrusion is widely used for the preparation of a variety of foodstuffs including breakfast cereals, snack food and pasta, as well as pet food and animal and aquaculture feed.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed.

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease.

Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field.

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties.

The production of animal feed increasingly relies on the global acquisition of feed material, increasing the risk of chemical and microbiological contaminants being transferred into food-producing animals.

Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale.

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds.

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety.

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life.

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals.

Packaging plays an essential role in limiting undesired microbial growth and sensory deterioration.

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients.

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry.

The use of computer vision systems to control manufacturing processes and product quality has become increasingly important in food processing.

Consumers are increasingly seeking foods that are rich in dietary fibre and wholegrains, but are often unwilling to compromise on sensory quality.

Chemical contaminants are a major concern for the food industry.

Although inflammation is one of the body's first responses to infection, overactive immune responses can cause chronic inflammatory diseases.

The implementation of robotics and automation in the food sector offers great potential for improved safety, quality and profitability by optimising process monitoring and control.

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry.

With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety.

For thousands of years mint has enjoyed an honored place in pharmacopoeias and kitchen cupboards in India, China, Europe, North America, and elsewhere.

When enjoying a southeast asian soup or cup of herbal tea, we are really savoring the flavor of lemongrass.

An easy-to-use reference source for all scientists working with carbohydrates, the Dictionary of Carbohydrates with CD-ROM, Second Edition builds on the success of its previous edition by providing a substantially increased number of compounds.

The only comprehensive source on extraction process optimization, this book details the installation, construction, development, modeling, control, and economics of conventional and specialized extraction systems in the food processing industry.

The development of food and drink products for children and adolescents represents an expanding market sector, which has received little attention in the existing literature.

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.

Algae have a long history of use as foods and for the production of food ingredients.

This monograph presents extensions of the Moser-Bangert approach that include solutions of a family of nonlinear elliptic PDEs on Rn and an Allen-Cahn PDE model of phase transitions.

This multi-authored handbook is a unique cross-industry resource for formulators and compounders, and an invaluable reference for the producers of formulated commodities and industrial minerals.

This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation.

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed.

Aquaculture is the fastest-growing food production sector in the world.

Separation, extraction and concentration are essential processes in the preparation of key food ingredients.

Successful methods for the detection and investigation of outbreaks of foodborne disease are essential for ensuring consumer safety.

This handbook comprehensively presents the current status of the manufacturing of the most important meat products.

Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight loss based on credible science review.

Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades especially in human and bovine milks and some dairy products very few publications on this topic are available, especially in other dairy species milk and their processed dairy products.

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product.