Food and beverage technology

Minor fruits are often recognized as "e;poor man's crops"e; and include neglected, underutilized, and some rare fruits that can contribute high nutritional, medicinal, and antioxidant properties that are useful for health and curing many diseases.

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors.

The application of microwaves has been a major advancement in food processing over the past 50 years, and yet to date there have been very few publications focusing exclusively on microwave processing and none covering the latest technological and theoretical advances.

The variety, distribution range and quality of processed vegetables have grown rapidly in recent years, due in large part to advances in vegetable processing technology.

The Molecular Nutrition of Amino Acids and Proteins provides an in-depth look at the involvement and role of amino acids and proteins in molecular nutrition.

The influence of nutrition on cognition and behaviour is a topic of increasing interest.

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

Freshwater Aquaculture - the study of breeding, rearing and commercialization of organisms, fish in particular, which inhabit in fresh water.

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD).

This book analyses the current debates within food system governance, covering different aspects of food systems (from production to consumption) as well as different fields of law (from human rights law to environmental law).

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science.

In recent years, much attention has been focused on biodegradable polymers from renewable resources.

This volume offers new insights into food and culture.

This book provides an account of the biogenic synthesis of nanomaterials by using different microorganisms.

The first official cookbook from Veganuary with 100 delicious vegan recipes for everyone!

Together with its companion volume, Handbook of herbs and spices: Volume 2 provides a comprehensive and authoritative coverage of key herbs and spices.

This book introduces the methods of Food Technology, setting its essence 0ut simply and concisely, and illustrating how it has been and can be applied in industrial practice.

Sarah Gailey's The Echo Wife is "e;a trippy domestic thriller which takes the extramarital affair trope in some intriguingly weird new directions.

This text contains a detailed guide to the biochemical aspects of brewing beer, including a wealth of detailed information on subjects such as mashing, boiling, and cooling.

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software.

THE ONLY SINGLE-SOURCE GUIDE TO THE LATEST SCIENCE, NUTRITION, AND APPLICATIONS OF ALL THE NON-BOVINE MILKS CONSUMED AROUND THE WORLD Featuring contributions by an international team of dairy and nutrition experts, this second edition of the popular Handbook of Milk of Non-Bovine Mammals provides comprehensive coverage of milk and dairy products derived from all non-bovine dairy species.

The food industry has utilized automated control systems for over a quarter of a century.

Superfoods have been used for human consumption for centuries.

Jurassic, basalt, moraine, flint, alluvial, magma: what are these words and what do they have to do with wine?

This book examines the most controversial foods and ingredients, providing an objective, well-balanced look at the health benefits and risks of each.

Cold plasma is one of the newest technologies tested for food preservation.

Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.

Vegetable oils are a group of fats derived from seeds, nuts, cereal grains, and fruits.

Functional Food Ingredients from Plants, Volume 90, the latest release in the Advances in Food and Nutrition Research series, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.

This book deliberates on the various aspects of plant-based nutrition.

Staphylococcus aureus provides information on food borne outbreaks of disease and their impact on human health.

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes.

In the process industry, understanding the unit operation of particulate drying is imperative to yield products with desired properties and characteristics and to ensure process safety, optimal energy efficiency and drying performance, as well as low environmental impact.

Dairy in Human Health and Disease across the Lifespan addresses the contribution of milk to the human diet and health throughout the life span.

Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani- mals at various stages of growth, development, and maturation.

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage?

The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production.

Prebiotic and Probiotic Science and Technology provides a comprehensive overview on the advances in the field of prebiotics and probiotics.

Who can deny the significance of food?

The recording and analysis of food data are becoming increasingly sophisticated.

Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today's food system.

Reviews of Environmental Contamination and Toxicology attempts to provide concise, critical reviews of timely advances, philosophy and significant areas of accomplished or needed endeavor in the total field of xenobiotics, in any segment of the environment, as well as toxicological implications.

This book intends to report the new results of the study of bacteriocins, from basic research to application fields.

Fish and seafood are highly perishable, and must be preserved immediately after being caught or harvested.

The machinery about which I am writing is found in the confectionery industry, but it is also generally used throughout the food industry and some other areas that produce items that need to be wrapped and packed for distribution.

"e;Microalgae Biotechnology for Food, Health and High Value Products"e; presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications.

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties.

This book reviews applications of nanomaterial and nanodevices in the food industry.