Food and beverage technology

Food Ethics: The Basics is a concise yet comprehensive introduction to the ethical dimensions of the production and consumption of food.

Handbook on Natural Pigments: Industrial Applications for Improving Food Colour is unique in its approach to the improvement of food colors.

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition.

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task.

This fourth edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications.

Medicinal and aromatic crops (MACs) are high-value crops since the natural products obtained from them are low-volume high-value commodities that have numerous applications in various sectors such as the food, beverage, food supplement, flavor and fragrance, perfumery and cosmetics, pharmaceutical and aromatherapy industries.

The Microbiological Quality of Food: Foodborne Spoilers covers the microbiological spoilage of foods, with a focus on the spoilers, the foods themselves, and the signs of spoilage.

Food is any substance consumed to provide nutritional support for the body.

A great need exists for valuable information on factors affecting the quality of animal related products.

The Vitamins: Fundamental Aspects in Nutrition and Health, Sixth Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism and functions of these essential nutrients in physiology and health.

Ambient mass spectrometry-that is the use of mass spec but in the atmospheric environment-has been widely employed in food and environmental analysis.

**Selected for Doody's Core Titles(R) 2024 in Nutrition**Encyclopedia of Human Nutrition, Fourth Edition, a Four Volume Set, provides updated information on the foundations of nutrition science, along with the biology and functions of vitamins and other essential nutrients present in the human diet.

Here is an in-depth and informative introduction to dietary fibers and food supplements, elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health.

A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature's Harvest answers the many questions consumers have about various fruits and vegetables.

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health.

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied.

This book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries.

Food Security Governance in the Arctic-Barents Region provides a multidisciplinary perspective on the major food security and safety challenges faced in the Arctic region.

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety.

Chemical contaminants in food, from pesticides and veterinary drug residues to contamination from food packaging, are a major concern for the food industry.

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

The focus of food science and technology has shifted from previous goals of improving food safety and enhancing food taste toward providing healthy and functional foods.

Food processing technologies are an essential link in the food chain.

Tea is the product of Camellia sinensis, a unique non-alcoholic drink that cares, cures and of course cheers.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology.

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms.

A sumptuous collection of mouth-watering recipes, heart-warming anecdotes and vibrant photography that bring the warmth of Italy to your kitchen table.

Ensure that the cleaning procedure you use to remove food allergens is effective.

This book provides a multidisciplinary analysis of the impact of Brexit on British agriculture and associated areas, discussing the Common Agricultural Policy and the Agriculture Act 2020.

The current volume focuses on all the major concerns associated with the biofungicides and provides comprehensive knowledge of microbial and phytochemical fungicides, bioformulations, regulation as well as limitation of biofungicides, and their role in disease management in plants.

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake.

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques.

Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms.

The concept of Rainbow Revolution is an integrated development of crop cultivation, horticulture, forestry, fishery, poultry, animal husbandry, and food processing industry.

While products such as bananas, pineapples, kiwifruit and citrus have long been available to consumers in temperate zones, new fruits such as lychee, longan, carambola, and mangosteen are now also entering the market.

This brief presents the state of the art on enzymatic synthesis of structured triglycerides and diglycerides, focusing on glycerol as the substrate and covering interesterification of vegetable oils in one and two steps.

The tea plant, Camellia sinensis, is of particular importance to humans, and the consumption of tea has a long history of over 2000 years.

Truffles are hypogeous ectomycorrhizal ascomycetous edible mushrooms distributed worldwide in terrestrial ecosystems, including deserts, as non-timber forest products.

Ganoderma holds significant traditional importance in various ethnic cultures around the world, particularly in China, Japan, and Korea.

Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector.

A unique work dealing in-depth with flavor and flavorings!

Plants produce chemicals as part of their normal metabolic activities.

The book compiles the latest advances in food chemistry.

This book presents the major therapeutic applications of modified rice bran arabinoxylan compound (RBAC) in cancer as well as other chronic inflammatory diseases.

Beverages provides thorough and integrated coverage in a user-friendly way, and is the second of an important series dealing with major food product groups.

Sustainability is becoming a major item for the food industry around the world, as resources become more restricted and demand grows.

Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions explains the technologies used in these processes so they can be understood by those in general public health, scientific organizations, politicians and opinion makers/policymakers.

Enhanced concern for the quality and safety of food products, increased preference for natural products, and stricter regulations on the residual level of solvents, all contribute to the growing use of supercritical fluid technology as a primary alternative for the extraction, fractionation, and isolation of active ingredients.

This book includes the impact, compression, vibration studies, and destructive and nondestructive techniques for bruise measurement.

Colour is one of the most important cues used by consumers to assess the quality of a food product.