Food and beverage technology

Ausgehend von reinraumtechnischen Problemstellungen werden die Grundlagen und Anwendungen beschrieben und daraus Prinzipien für technische Lösungswege hergeleitet.

This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products.

Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities.

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques of potential food-borne pathogens, pesticide and drug residues, including antimicrobial growth promoters, food preservatives and additives, and sensory evaluation techniques.

The Chemistry and Technology of Edible Oils and Fats and their High Fat Products covers the theoretical and practical aspects associated with the chemistry and technology of oils and fats.

This outstanding text focuses on providing professionals and students working in the pharmaceutical and biotechnology field with the background necessary for developing of a product or process and with the necessary rigor required by federal regulatory agencies in the pharmaceutical industry.

Whilst milk fat has always been appreciated for its flavour, the market had suffered from concerns over cardiovascular diseases associated with the consumption of animal fats.

Access the Latest Advances in Food Quality Optimization and Safety AssuranceThermal processing has undergone a remarkable amount of research throughout the past decade, indicating that the process not only remains viable, but that it is also expanding around the world.

This classic work by Poucher, first published in 1923, was last produced in three volumes titled, respectively The Raw Materials of Perfumery (seventh edition, 1974), The Production, Manufacture and Application of Perfumes (eighth edition, 1974) and Modern Cosmetics (eighth edition, 1974).

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.

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches.

This impressive volume presents 60 genera and 500 species of yeasts.

This book provides an overview of the latest developments and future challenges in enzyme inhibitor research.

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts.

Traditionally, laboratory identification of parasites has relied upon various phenotypic procedures that detect their morphological, biological, and immunological features.

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry.

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history.

In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production.

This is the story of an empire founded on pigs.

Examine cultural tourism issues from both sides of the industry!

Advanced Food Analysis Tools: Biosensors and Nanotechnology provides the latest information on innovative biosensors and tools that are used to perform on-site detection tests.

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation.

In recent years, a wide variety of new chemicals have continued to be developed as a result of industrial development and associated anthropogenic activities.

This volume provides protocols on different combinations of contaminates, matrices, and sample preparation.

This volume provides methods on procedures for assessing the biosafety aspects of probiotics.

This new book, Plant- and Marine- Based Phytochemicals for Human Health: Attributes, Potential, and Use, provides insight with scientific evidence on the use of medicinal plants in the treatment of certain diseases.

This book reviews methods of analysis and detection in the area of food science and technology.

The field of food quality assurance has evolved substantially over the past decade, and certain key developments have become widely accepted.

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry.

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today's scientific farming that is a backbone of economy all over the globe.

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry.

Plant-Based Functional Foods and Phytochemicals: From Traditional Knowledge to Present Innovation covers the importance of the therapeutic health benefits of phytochemicals derived from plants.

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers.

While muscle foods are the more commonly consumed portion of an animal, animal by-products such as the entrails and internal organs are also widely consumed.

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation food additives/food processing, and microbial cell factories in alternative energy fuel generation.

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

"e;It is clear that serious research, as well as much imagination, went into every page.

Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water.

Previous editions of Yoghurt: Science and Technology established the text as an essential reference underpinning the production of yoghurt of consistently high quality.

Drying and storage are two significant unit operations in the food industry and are applied to both raw and processed products including cereal grains, oilseeds, legumes, flour, noodle, coffee, and cornstarch.

Some ten years.

Food monitoring is a tool to recognize and avoid potential risks to consumers.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically.

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors.

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques.

Das Buch soll das Chemiewissen vermitteln, das nach Überzeugung des Autors zur Allgemeinbildung gehört.

Nanotechnology has gained attention in all aspects of modern science, having vital applications in the food chain, storage, quality monitoring, processing, preservation, and packaging.