Food and beverage technology

This publication is a compilation of the articles published in the BrewingScience bimonthly online journal in 2022.

The use of aromatic plants has been practised since ancient times as is evidenced by records of Chinese, Egyptian, Mesopotamian, Greek and Roman origin; recent findings in Pakistan prove that it goes as far back as 5000 years.

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author.

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food.

The structure of a food influences the way it is transformed during processing and digestion.

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.

Teucrium species are an intersting object of research in the various aspects of science with multiple applications.

The book provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information.

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

This edition of "e;Ice Cream"e; is a full revision of previous editions and includes an updating of the areas that have been affected by changes and new technolo- gy.

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds.

Environmental and consumer activists have for a long time blamed pesticides, fertilizers and other aspects of intensive farming for causing environmental degradation and human disease.

This book addresses presents recent developments of novel planar inter digital sensors for food inspection.

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Approximately 380 million people worldwide are 60 years of age or older.

This volume identifies gaps in the assessment, management, and communication of food allergen risks.

Nutrition in the Prevention and Treatment of Disease, Fourth Edition, is a compilation of current knowledge in clinical nutrition and an overview of the rationale and science base of its application to practice in the prevention and treatment of disease.

Nutritional Oncology: Nutrition in Cancer Prevention, Treatment, and Survivorship presents evidence-based approaches to the study and application of nutrition in all phases of cancer including prevention, treatment, and survivorship.

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers.

Explore the complex relationship between tourism and intimacy in this new book with a worldwide perspective!

Food irradiation is increasingly used worldwide as a proven and effective method of food preservation, as well as for improvement of food safety and quality.

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

Methods for Consumer Research, Volume One: New Approaches to Classic Methods brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in the classical methods of consumer science.

This book explores the transformation of Brazil and Argentina into two of the world's largest producers of genetically modified (GM) crops.

Based on an IFT short course, Beverage Quality and Safety offers information on the latest beverage industry trends related to products, processing, and packaging technologies - including new generation nutraceutical beverages.

Water Activity in Foods: Fundamentals and Applications is a one-of-a-kind reference text that brings together an international group of food scientists, chemists, and engineers to present a broad but thorough coverage of an important factor known to influence the attributes of foods water activity.

Molecular and Cellular Biology of the Vitamins is a key resource describing how vitamins function as physiologically active molecules at the cellular level.

In every decision problem there are things we know and things we do not know.

Aquaculture, the youngest, fastest-growing, and most dynamic protein-producing industry, has the key advantage of efficient use of feed that allows farmed fish to be competitively priced compared with terrestrial proteins.

Health professionals are recognizing the major role that nutraceuticals play in health enhancement.

Determining accurate shelf life data for foods is essential for assuring food quality and protecting consumers from the effects of degradation.

Identifying pathogens in food quickly and accurately is one of the most important requirements in food processing.

Since publication of the first edition of Wine Microbiology in 1997, the volume of new information and concepts has dramatically increased.

Cobalamin (vitamin B12) was discovered in the first half of the 20th century.

Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration.

Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized.

Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other substances from the material to the food, which can cause tainting of flavours and other sensory characteristics, or even illness.

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes.

Building upon the success of the bestselling first volume, Functional Foods: Biochemical and Processing Aspects, Volume II explores new sources of nutraceutical and functional food ingredients and addresses crucial issues for product development and processing.

Insect Management for Food Storage and Processing, Second Edition is completely revised and updated with new chapters on topics including inspection techniques; retail pest management; environmental manipulation (e.

More than 7 billion people inhabit the earth and all of them are subject to aging.

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life.

Wild Edible Underutilized Plants explores the role of wild plants in human nutrition-a topic that continues to take precedence in various fields of research.

This book presents a comprehensive view on mycotoxins of agricultural as well as non-agricultural environments and their health effects in humans and animals.

The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality.

Americans have never been more concerned about their food's purity.

Obesity and Gynecology, Second Edition, presents updated chapters on a variety of topics, ranging from adolescent obesity, contraception, assisted reproduction and sexual dysfunction, to bariatric surgery and improving semen parameters.