Food and beverage technology

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments.

Phycotoxins are a diverse group of poisonous substances produced by certain seaweed and algae in marine and fresh waters and are important to the scientific community for many reasons, the most obvious being that they pose food safety issues which requires a large investment to regularly monitor the presence of these compounds in foods.

Research and development represents a vast spread of topics and can be an arena for controversy.

The book summarizes the latest research and developments in dairy biotechnology and engineering.

';Research Methodology and Techniques in Foods, Nutrition and Dietetics' is an essential purchase for students of nutrition and dietetics, and also for those students who major in other subjects that have a nutrition component, such as food science, medicine, pharmacy and nursing.

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food.

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction.

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published.

This volume offers a comprehensive collection of experimental approaches to study Solanum tuberosum (potato).

Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research.

Context: The Effects of Environment on Product Design and Evaluation addresses the environment, or context, in which we consume products and the impact of context on choice and acceptability.

Computational modeling is an important tool for understanding and improving food processing and manufacturing.

Beginning with the basics of lactic acid bacteria and stress response, then working into specific fields of research and current developments, Stress Responses of Lactic Acid Bacteria will serve as an essential guidebook to researchers in the field, industry professionals, and advanced students in the area.

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products.

This book focuses on novel technologies related to food processing technology and engineering.

Essays in Malting and Brewing is an original and comprehensive examination of brewing from the perspective of a real brewer.

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research.

Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine.

This textbook is a comprehensive guide to analysis of carbohy-drates by gas-liquid chromatography and mass spectrometry.

The component parts of a manufacturing system are important.

Jointly published with INRA, Paris.

This handbook presents a must-read, comprehensive and state of the art overview of sustainable diets, an issue critical to the environment and the health and well-being of society.

The book "e;Microencapsulation of Probiotics: Challenges and Future Prospects"e; addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits.

Consumer Driven Cereal Innovation: Where Science Meets Industry includes a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals&Europe, the European section of AACC International.

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised.

Wherever and whenever people have been found talking, they have been found drinking: an age-old pastime with an equally storied history.

Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness.

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis.

Food is contaminated in the production chain and is the point of concern among the consumers and industries.

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economical methods to generate substantial biomass, food and biofuels.

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods.

The nutritional benefits of marine flora and fauna are well known.

Biotechnology is the technical application that uses living organisms or biological systems to make products that have a profound impact on agriculture, environment, and human health.

Environmental Life Cycle Assessment (ELCA)  that was developed about three decades ago demands a broadening of its scope to include lifecycle costing and social aspects of life cycle assessment as well, drawing on the three-pillar or 'triple bottom line' model of sustainability, which is the result of the development of the Life Cycle Sustainability Assessment (LCSA).

Molecular Nutrition: Mother and Infant presents the impact of diet in early life stages, from pre-conception, throughout pregnancy, and to the infant.

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed.

This completely revised and updated second edition showcases the considerable progress that has taken place in this field since 2008.

Looking for a comprehensive textbook that covers the interaction between micro-organisms and food?

The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.

My studies on the "e;uncertain consumer"e; began with a research project c- ducted by the Dr.

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health.

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time.

Here is an abundance of valuable information on different sensing techniques for fruits and vegetables.

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.

Dieses Handbuch richtet sich gleichermaßen an Studenten der Brauereitechnologie und praktizierende Technologen und bietet einen umfassenden Überblick über Rohstoffe, moderne Anlagen- und Verfahrenstechnik, Qualitätsmerkmale, Stabilitäten, Sensorik, Mikrobiologie, Spezialbiere und Gesundheitsaspekte.

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years.

Although organic acids have been used to counteract pathogens in food for many years, there is a glaring need to assess and improve their continued effectiveness and sustainability.

This book presents the historical development of Cyclodextrins by scientists who have made outstanding contribution to the field.