Food and beverage technology

This book contains articles on innovative biotechnologies for the production and application of biopolymers and their derivatives in various industries.

Postharvest environmental conditions of fruits and vegetables significantly affect quality and shelf life.

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects of manufacturing processes and storage conditions on the thermal, mechanical, and structural properties of cereal flours and their products - examining the influence of moisture absorption, storage temperature, baking, and extrusion processing on flour and cereal product texture, shelf-life, and quality.

Many modern medicines, for example blood derivatives, vaccines, cytostatic drugs, and antibiotics, but also soluble coffee, have one thing in common: freeze-drying is the best method of transforming the perishable substances into a form that keeps well and allows the substances to be stored before being returned almost to their natural state.

Advances in Cattle Welfare provides a targeted overview of contemporary issues in dairy and beef cattle welfare.

Anthocyanins are one of the powerful antioxidants that can alleviate several lifestyle diseases such as heart diseases and hypertension.

In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges.

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture.

This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors.

Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology.

'Analysis of Food Contaminants' was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition.

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals.

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update.

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated.

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels in food products and food ingredients, including c

This is the third edition of the Society of Dairy Technology's highly successful volume on Cleaning-in-Place (CIP).

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.

Food producers are responsible for the safety of their products, and to guarantee food safety of dairy products, the dairy industry has implemented hazard analysis of critical control points (HACCP) systems.

In den vergangenen Jahrzehnten hat sich Sushi von einer eher exotischen Speise hin zu einer weltweit bekannten Speise entwickelt.

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals.

Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world s growing population sustainably.

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P.

Nearly three thousand papers and patents are dedicated to the actual or potential uses of cyclodextrins in pharmacy and pharmaceutical formulations.

In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies.

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities.

Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications.

Recent studies have raised concerns about the health effects of dietary exposure to trace elements.

The present work aims to cover the perspectives of biosurfactants, which can be of interest in food-related industries and biomedical applications.

In the last decades the public concern on the pesticide residues content in foods have been steadily rising.

Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be integrated into a single, revolutionary device that can provide on-site analysis of samples when laboratory services are unavailable.

Of the global population of more than 7 billion people, some 800 million do not have enough to eat today.

Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications.

This book is a comprehensive and modern guide on emerging nanoparticles and their diverse applications in engineering, medicine, food safety, transportation, energy, agriculture, and environmental sustainability.

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.

Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties.

This book brings together an international group of agriculture and food lawyers and scientists to define the field of Food System Transparency in three parts: the big picture, food safety and health, and the global view.

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products.

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Food Scientists have been teaching the subject in the same way for the past fifty years.

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity.

Feed Additives: Aromatic Plants and Herbs in Animal Nutrition and Health explores the use of aromatic plants and their extracts, including essential oils in animal nutrition.

That a relation exists between lipids/lipoproteins and coronary artery disease is no longer an arguable point.

Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world.

Many naturally occurring compounds from foods such as rice, vegetables, fruits, and animal products possess properties that help to slow disease progression, inhibit pathophysiological mechanisms, or suppress activities of pathogenic molecules.

This book comprehensively describes biological phenomena, adaptation mechanisms, and strategies of living organisms to survive under extremely cold or desiccated conditions at molecular, cellular, and organ levels.

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth.

This volumes provides protocols and methodology for understanding starch and its practical applications.