Food and beverage technology

Get to grips with the craft beer revolution, with this stylish and in-depth guide to the many complex terms and techniques, equipment and varieties that go into creating the perfect beer.

Dictionary of Nutrition and Food Technology, Fourth Edition provides definitions of terms, abbreviations, and trade names related to nutrition and food technology.

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods.

This book explores one of the most discussed and investigated novel foods in recent years: edible insects.

With the convergence of the Internet of Things (IoT) and Artificial Intelligence (AI), the traditional methods of farming are undergoing transformation.

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

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability.

This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry.

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root.

Nine years have elapsed since I wrote the first English edition of this book, and progress in hair science has made a second edition necessary.

This book focuses on quality of produce by addressing its various aspects.

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety.

As mankind gave up the nomadic hunter gatherer life and became farmers, they were largely self sufficient.

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications.

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste.

A comprehensive overview of the current state of this highly relevant topic.

Carotenoids are one of the most important groups of bioactive compounds in nature.

Proteins: Sustainable Source, Processing and Applications addresses sustainable proteins, with an emphasis on proteins of animal origin, plant-based and insect proteins, microalgal single cell proteins, extraction, production, the stability and bioengineering of proteins, food applications (e.

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.

Warum verstoffwechseln wir dieselben Mahlzeiten so unterschiedlich?

Get a comprehensive research-based look at real life hospitality industry issues from leaders in the field Global Cases on Hospitality Industry is a comprehensive examination into hospitality issues around the world.

While sea cucumber is one of China's and Asia's most prized seafoods, and aquaculture programs are being developed on a huge commercial scale, Chinese expertise and knowledge in this area has not been well disseminated worldwide.

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation.

The vanaspati industry in India is a vital one, next only to the sugar industry.

Starch is both a major component of plant foods and an important ingredient for the food industry.

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.

Oils and fats are almost ubiquitous in food processing whether naturally occurring in foods or added as ingredients for functional benefits and, despite the impression given by several sources to the contrary, they remain an essential part of the human diet.

With tentacles that reach into several biological and medical sciences, including epidemiology, infectious diseases, community medicine, and public health, food science has become a truly interdisciplinary discipline.

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

Laboratory exercises are a necessary part of science education.

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications.

Functional Foods and Biotechnology focuses the information from the recently published Food Biotechnology to illuminate the role of biochemical processing in the improvement of functional foods and the increase of nutrient value.

Depending on the mechanisms involved in non-thermal technologies (such as ozonization, irradiation, ultrasound processing, plasma processing, and advanced oxidative processes), interaction with food molecules differs, which might lead to desirable reactions.

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplements.

The number of people living with dementia is expected to rise from 55 million in 2019 to 139 million in 2050, according to a report by WHO.

Taking a multidisciplinary approach, this book focuses on recent milestones in basic and applied mycology, focusing on many and diverse applications in the agricultural, food, and biofuel sectors.

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients.

This new volume, Food Safety: Rapid Detection and Effective Prevention of Foodborne Hazards, focuses on the general concepts, mechanisms, and new applications of analytical and molecular biology techniques for detecting, removing, and preventing chemical and biological hazards from food.

This book provides an introduction to food policy in the United Kingdom, examining policy development, implementation, influences and current issues.

Pesticides in a Changing Environment: Impact, Assessment, and Remediation covers compounds that repel, kill or to prevent any pest.

Comprehensive and timely, Edible and Medicinal Mushrooms: Technology and Applications provides the most up to date information on the various edible mushrooms on the market.

Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on "e;New developments in Acacia Gums Research and Products"e;, this book covers the production, identification, classification and application of these important carbohydrate polymers.

Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants.

Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis.

Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists.

Hepatitis A virus (HAV) is responsible for around half of the total number of hepatitis infections diagnosed worldwide.

To be updated with second edition.

"e;Chocolate is available to today's consumers in a variety of colours, shapes and textures.

"e;Functional carbohydrates"e; is the term used to describe those carbohydrates that play an important role in strengthening immunity, decreasing the level of blood-lipid, and regulating the intestinal flora of humans, beyond those simply used as the energy-supplying materials.

Bottled and Packaged Water, Volume Four in The Science of Beverages series, offers great perspectives on current trends in drinking water research, quality control techniques, packaging strategies, and current concerns in the field, thus revealing the most novel standards in the industry.