Food and beverage technology

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019.

Demand for minimally processed foods has resulted in the development of innovative, non-thermal food preservation methods, such as high-pressure sonication, ozone, and UV treatment.

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil.

This publication titled, "e;Food, Catering and Beverage Manage-ment"e; provides readers with an introductory overview of catering, food service, beverages and accommodation management.

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries.

Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits.

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

Genomics and Biotechnological Advances in Veterinary, Poultry, and Fisheries is a comprehensive reference for animal biotechnologists, veterinary clinicians, fishery scientists, and anyone who needs to understand the latest advances in the field of next generation sequencing and genomic editing in animals and fish.

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes.

Meeting industry demand for an authoritative, dependable resource, Vitamin E: Food Chemistry, Composition, and Analysis provides insight into the vast body of scientific knowledge available on vitamin E related to food science and technology.

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!

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

The content of this book provides information on advanced knowledge in the sphere of importance and scope of horticulture in India, horticulture based integrated farming systems, integration of livestock in horticulture based farming systems, emerging issues, natural resource management, disease and pest management, organic farming and certification, post-harvest measures and value addition in arid fruits and vegetables, marketing aspects, status and export promotion measures and procedures.

This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms in health promotion; and federal food processing regulations.

Tasty and smooth, just like innocent's smoothies, these recipes have been especially selected for small peopleinnocent is the UK and Europe's favourite smoothie brand.

Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing.

Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety.

Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation of microorganisms that live in symbiosis in traditional grains or lumps of kefir.

This book, chock full of color illustrations, addresses the main postharvest physiological disorders studied in fruits and vegetables.

This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis.

Essential and Toxic Trace Elements and Vitamins in Human Health is a comprehensive guide to the wide variety of micronutrients that affect human health, including fat-soluble and water-soluble vitamins that support diverse biochemical functions, trace elements with established and suggested links to health maintenance, and elements with known human toxicity such as arsenic, cadmium, and lead.

THE intention of this book is to provide a guide for potential management and supervisors and for those who wish to understand the fundamental principles of biscuit manufacture.

Waterborne Pathogens: Detection Methods and Applications, Second Edition, gives an overview of advanced and emerging technologies in the detection of a range of waterborne pathogens.

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "e;Underground Starchy Crops of South American Origin"e; book series.

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

The food world has a number of options available to make the food industry more diverse, competitive, and efficient.

In a world that is constantly evolving, our understanding of nutrition and its impact on human health has grown exponentially.

This book gathers the proceedings of the 32nd Scientific-Experts Conference of Agriculture and Food Industry, held on December 1-2, 2022, in Sarajevo, Bosnia and Herzegovina.

Experimental Design and Process Optimization delves deep into the design of experiments (DOE).

This book reflects the work of wine marketing experts as expressed in their presentations to the annual three-week Wine Marketing Short Course at the University of California, Davis.

Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain.

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods.

This title includes a number of Open Access chapters.

This book provides an introduction to biosurfactants produced by lactic acid bacteria, presenting a detailed compilation of their functional properties and structural composition.

Recent years have seen a sharp rise in novel resistant pathogenic microorganisms.

Capillary electrophoresis (CE) is a brand-new analytical me- thod with the capability of solving many analytical separa- tion problems very fast and economically.

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process efficiency, improved safety and quality throughout the supply chain, and the need to reduce product loss and environmental impact.

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods.

Use of genetically engineered plants for food production has raised many questions about food safety.

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

Development of Gluten-Free Pasta summarizes current progress in the development of gluten-free (GF) products, focusing particularly on pasta products.

A comprehensive review of current knowledge of the deep-water fishes of the North Atlantic and their exploitation.

Apart from being termed as a pollution source, agriculture and kitchen waste is also a rich source of carbohydrates, minerals, antioxidants and vitamins, and can be utilized to develop value-added products and for energy production, which is the main theme of this book.

The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-new, 7th edition of Food and Drink - Good Manufacturing Practice: A Guide to its Responsible Management features a wealth of new information reflecting changes in the industry and advances in science that have occurred since the publication of the last edition back in 2013.

The complexity of food chemistry makes it a challenging subject for students studying in a food science course.

This text focuses on the many benefits of the use of nanobiotechnology in the food industry.

The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate.

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format.

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences.