Food and beverage technology

Innovation Strategies in the Food Industry: Tools for Implementation is an indispensable resource for the food industry to introduce innovations in the market, stand out from the competition and satisfy consumer demands.

This book offers an extensive overview of the current and future potential of polysaccharides-based films, providing in-depth coverage of the fundamentals and basics of polysaccharide-based films.

A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace.

Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science.

Advanced Remote Sensing: Terrestrial Information Extraction and Applications, Second Edition, is a thoroughly updated application-based reference that provides a single source on the mathematical concepts necessary for remote sensing data gathering and assimilation.

This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.

The internationalisation of food retailing and manufacturing that has swept through the agri-food system in industrialised countries is now moving into middle- and low-income countries with large rural populations, causing significant institutional changes that affect small producer agriculture and the livelihoods of rural communities the world over.

The changing economic environment for the consumer that is emerging from the wreckage of the financial credit crunch plays directly into the importance of food spending.

The second edition of Nutrition and Metabolism in Sports, Exercise and Health offers a clear and comprehensive introduction to sport and exercise nutrition, integrating key nutritional facts, concepts and dietary guidelines with a thorough discussion of the fundamental biological science underpinning physiological and metabolic processes.

Sensory Evaluation Practices, Fifth Edition, presents the latest developments and methods of sensory evaluation, including those on the front end of innovation, consumer acceptance/preference, multivariate statistical analysis, discrimination testing, descriptive analysis, sensory claims substantiation for advertising, and information management.

Over 128 pages of 60 stunning designs from Britain's champion latte artist.

Microbial Biotechnology in Food and Health Science, volume one in the Applied Biotechnology Reviews series, offers two unique sections within the theme of genomics and bioprocessing and the bioengineering of microorganisms in the role of food science and human health.

The preservation of food by chemical techniques has remained an important topic in food science and technology and a major branch of food processing in industry.

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.

There has been increasing interest in recent years in the concept and production of natural foods.

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland.

This text offers insight into the practical applications of microanalytical entomology in the laboratory and in the field of consumer protection.

Poultry Products Processing: An Industry Guide covers all major aspects of the modern poultry further processing industry.

Recent nationwide recalls of spinach due to E.

Computational Fluid Dynamics (CFD) has been applied extensively to great benefit in the food processing sector.

Packaging plays an essential role in protecting and extending the shelf life of a wide range of foods, beverages and other fast-moving consumer goods.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (?

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.

This Brief explains and discusses honey and its production from a chemical perspective.

Global food losses are a result of a lack of necessary infrastructure, improper food safety handling procedures, and insufficient training for the personnel working in the cold chain.

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study.

Despite ongoing progress in nano- and biomaterial sciences, large scale bioprocessing of nanoparticles remains a great challenge, especially because of the difficulties in removing unwanted elements during processing in food, pharmaceutical and feed industry at production level.

Comprehensive Assessment of This Globally Relevant Practice As a centuries-old food preservation method, dehydration technology has advanced significantly in the past decades as a result of new methods, sophisticated analytical techniques, and improved mathematical modeling.

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspended in solution.

Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted diverse local, regional, and global foods and techniques, and how the nation's culinary topography has been continually reshaped by the imperial legacies of the Ottomans, Habsburgs, Russians, and Soviets, as well as by the ingenuity of its own people.

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.

Chemical contaminants are a major concern for the food industry.

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research.

Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation.

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.

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

This book comprehensively argues for more future benchmarking between nations.

Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable diseases.

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn's, allergies, and colitis among others.

This new textbook provides an accessible introduction to sustainable aquaculture through its relationship with three key pillars: the environment, the economy, and society.

The diverse segments of the snack industries that generate close to $520 billion of annual sales are adapting to new consumer's expectations, especially in terms of convinience, flavor, shelf life, and nutritional and health claims.

Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features.

This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives.

Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors.

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact.

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science.

This book provides an interdisciplinary examination of Peruvian cuisine's shift from a culinary to a political object and the making of Peru as a food nation on the global stage.

Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups.