Food and beverage technology

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products.

This book presents valuable research and advances in technologies related to ricebean cultivation production and utilization.

Brewing Materials and Processes: A Practical Approach to Beer Excellence presents a novel methodology on what goes into beer and the results of the process.

The author has drawn together almost all published methods since 1975 on the determination of anions in all types of matrices.

This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application.

The trace determination of pesticides continues to be a topic for analytical chemists working in research centres, government and universities.

Around the world, food has probably never been as safe as it is today.

Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites.

Originally published in 1954.

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor.

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods.

The Springer Handbook of Odor is the definitive guide to all aspects related to the study of smell and their impact on human life.

Bamboo is an ordinary plant with extraordinary properties.

The most useful properties of food, i.

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.

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing.

Dehydration of fruits is a massive operation amounting to tens of billions of dollars' worth in the global market.

This new book discusses plant-derived bioactive compounds, covering their sources, biological effects, health benefits, and potential prevention and treatment properties for multifactorial diseases.

Mechanisms of Taste Transduction introduces a number of topics essential to a complete understanding of taste.

Foams and froths are an important feature of everyday life; one only has to think of shaving foam, foam upholstery, fire fighting foam, bread, bear head, and ice cream.

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing.

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food ingredients and additives.

The use of Instant Controlled Pressure Drop (D.

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry.

Comprehensive handbook of seafood information!

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain.

Colored cereals are becoming a substance of research interest due to their unique color and health-benefiting properties.

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design.

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge.

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.

Diabetes mellitus affects approximately 20 million people in the US, or nearly 7% of the population.

This book emphasizes recent developments in the use of mutation technologies for crop plant improvement and, ultimately, sustainable development.

Aquaculture Health Management: Design and Operation Approaches is an essential reference for the diverse aquaculture community.

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science.

This book provides a comprehensive and authoritative review of recent developments in bio-based packaging materials along with an array of their industrial applications.

Pathogens respond dynamically to their environment.

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer food packaging materials.

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion.

Complying with food regulations and, more importantly, quality standards, requires practical and reliable methods to estimate a product's shelf life.

Filled with extensive reviews, The Handbook of Innovation in the Food and Drink Industry goes beyond the traditional perspectives to explore neglected aspects of technological change in this industry.

Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations.

This book presents a wealth of perspectives on studying the manufacturing end of food processing industries, with a special focus on regions with a low industrial base and multiple missing markets, institutional finance being the most prominent example.

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems.

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat.

 This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the tracking of the functional molecules during the different industrial processes.

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.