Food and beverage technology

The demand for organic foods has been expanding at a steady rate, and during the COVID-19 epidemic, it increased even further, as consumers regarded these foods as healthier and better for immunity than conventional foods.

Land is fundamental to the human life.

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd.

Dietary supplements made from foods, herbs and their constituents are a rapidly growing market sector.

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties.

Separation of Functional Molecules in Food by Membrane Technology deals with an issue that is becoming a new research trend in the field of food and bioproducts processing.

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects.

This new volume explains in detail the properties of micronutrients and macronutrients and their diverse uses as nutraceuticals for their beneficial properties, such as their antioxidant activity and immunity-boosting properties and how they can be incorporated into the human diet for optimum health, for growing beneficial bacteria in the gut, and inhibition of pathogens.

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.

Food and agricultural by-products are leftovers or wastes from parts of foods, fruits, vegetables and animal sources which are obtained after processing.

Originally published in 1931, The English Medieval Feast examines the act of feasting and food during the medieval period.

This work examines the exaggerations, misunderstandings and muddled terminology that often characterize the controversies regarding the safety of food irradiation.

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies.

The Mesoamerican population who lived near the indigenous cultivation sites of the "e;Chocolate Tree"e; (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite.

This "e;Encyclopaedia of Nutrition and Diet control Management"e; provides readers with than introduction to nutrition and nutrigenomics.

This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry.

Describes a range of mycotoxins occurring as contaminants in agricultural crops and animal products, and details the implementation of food safety regulations via governmental and international agencies.

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products.

Considered Mother Nature's medicine cabinet in many areas of the world, marine organisms have been known from time immemorial to possess curative powers.

Drawing together literature from a variety of fields, Food Texture and Viscosity, Second Edition, includes a brief history of this area and its basic principles.

This book discusses systems and synthetic biotechnologies for the production of nutraceuticals, and summarizes recent advances in nutraceutical research in terms of the physiological effects on health, potential applications, drawbacks of traditional production processes, characteristics of production strains, and advances in microbial production based on systems and synthetic biotechnology.

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases.

The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects.

Nutritional and Health Aspects of Food in Eastern Europe provides an analysis of traditional and ethnic foods from Eastern Europe, including selections from Russia, Belarus, Ukraine, Estonia, Latvia and Lithuania.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions.

This book discusses the role of food and the human nutrition-behavior interface.

This book provides unparalleled integration of fundamentals and most advanced management to make this strawberry crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world.

This book considers the rapid microbiological techniques that are now increasingly used in industry as alternatives to more conventional methods.

This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.

Amino Acids Biosynthesis presents the current knowledge of fundamental as well as applied microbiology of amino acids.

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components.

"e;Explores the effects of complex carbohydrates (starch, gums, and dietary fibers) on human physiological function and establishes an appropriate dietary intake level for inclusion on nutritional labels.

This specialist handbook is intended as a quick and easy reference guide for individuals and organisations that are involved with the production of food, from both agriculture and horticulture.

Processing of fruits produces large volumes of wastes and by-products, which can create environmental problems.

This book develops "e;organizing eating"e; as an organizational-communication centered framework for understanding how communication and power combine to actively shape eating and working in the U.

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification.

Biotechnology is a promising emerging technology that uses biological systems to develop new products with broad application across medical, industrial and environmental fields.

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.

This book offers insights into the issues around food security, public health, equity and global governance.

Pathogens respond dynamically to their environment.

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops.

This book is designed as a laboratory guide for the food microbiologist, to assist in the isolation and identification of common food-borne fungi.

Packaging is an essential feature of modern life.

This new three-volume set comprehensively illustrates a wide range of analytical techniques and methodologies for assessing the physical, chemical, and microbiological properties of milk and milk products to ensure nutritional and technological quality and safety of milk and milk products.

This book highlights the recent progress on the applications of mutation breeding technology in crop plants.

The application of high pressures to serve scientific ends is an ever-growing area of research.

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

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection.