Food and beverage technology

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals.

This book highlights the development of a functional nucleic acid based biosensor detection method in the context of food safety.

Nutritional supplement research concerning brain health and neurological disease is becoming an important focus.

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet.

This book offers comprehensive insights into the latest developments in biodiversity, sustainability, and agri-food supply chains, fostering an informed approach to policymaking decisions in the agriculture and agri-food industry within the global economy.

Despite a worldwide increase in demand for fresh-cut fruit and vegetables, in many countries these products are prepared in uncontrolled conditions and have the potential to pose substantial risk for consumers.

Lebensmittelsensorik umfasst das Prüfen von Lebensmitteln mit den menschlichen Sinnen.

Nutrition in Pediatric Pulmonary Disease is a much needed resource for practitioners that provides a basic understanding of nutrition and nutritional supplements; their impact on physiologic function and how this can be applied for general health maintenance as well as a supplemental treatment for pulmonary diseases.

Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation.

Nutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport and exercise nutrition from leading experts in nutrition and exercise science.

Comparative Nutrition of Man and Domestic Animals, Volume I discusses practical phases in the evaluation of the nutrient requirements of man and his domesticated animals and the factors that modify these quanta.

Immunity and Inflammation in Health and Disease: Emerging Roles of Nutraceuticals and Functional Foods in Immune Support provides a comprehensive description of the various pathways by which the vertebrate immune system works, the signals that trigger immune response and how fnew and novel nutraceuticals and functional foods, can be used to contain inflammation and also to boost immunity and immune health.

Nanotechnology offers great potential to revolutionize conventional food science and the food industry.

The Routledge Handbook of Tea Tourism provides comprehensive and cutting-edge insights into global tea tourism.

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground.

Principles and Practices for the Safe Processing of Foods presents information on the design, construction, and sanitary maintenance of food processing plants.

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

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving.

One of the most innovative sectors in the rapidly growing functional foods market is that comprising so-called 'performance' functional foods which affect mood, mental and physical performance.

The Latest Research and Development of Minerals in Human Nutrition, Volume 96 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters written by an international board of authors.

Agro-Ecosystem Diversity: Impact on Food Security and Environmental Quality presents cutting-edge exploration of developing novel farming systems and introduces landscape ecology to agronomy.

Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products.

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking.

Aging: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide and covers in a single volume the science of oxidative stress in aging and the potentially therapeutic use of natural antioxidants in the diet or food matrix.

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms.

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobial applications Consumers food preferences are moving away from synthetic additives and preservatives and there is an increase demand for convenient packaged foods with long shelf lives.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies.

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry.

Research data sharing has traditionally been addressed to other peer researchers.

Encyclopedia of Human Nutrition, Second Edition is a thorough revision and 20% expansion of the 1998 release, reflecting the continuing scientific advances in the field of human nutrition.

Coal Bed Methane: Theories and Applications, Second Edition, captures the full lifecycle of a coal bed methane well and offers petroleum geologists and engineers a single source for a broad range of coal bed methane (CBM) applications.

In 2010, esteemed researchers gathered at a workshop held at the Richardson Centre for Functional Foods and Nutraceuticals at the University of Manitoba in Winnipeg, Canada.

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

Cinnamon: Production, Processing, and Functional Properties is the first book to cover the composition, production, and applications of cinnamon for food, pharmaceutical, cosmetic, and industrial uses.

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering.

Meat is a unique biological material with a central importance in nutrition and health.

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions.

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

Volume 2 of Formulation Science and Technology is a survey of the different types of formulations used in the chemical industry and offers numerous real-world examples of foams, gels, latexes etc.

Start Your Own Microbrewery, Distillery, or Cidery and Craft Your Success StoryGrowing each year, this multi-billion dollar industry, driven by consumer preferences, shows no signs of slowing down, giving you the perfect opportunity to start up.

Sparkling wine has delighted humanity for nearly five-hundred years.

Wines are generally defined in one of three ways: by their country or region of origin, by their colour (red, white, pink) or by their style (still, sparkling, fortified).

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.

This book is not about sickly sweet soft drinks.

Demystify the world of whisky.

Das Essential behandelt in leicht verständlicher, komprimierter Weise die Grundlagen altersbedingter Zellveränderungen, die unter Umständen zur Neurodegeneration führen können.

'The scientist changing the way we eat' Guardian A GROUNDBREAKING BOOK BY THE WORLD-LEADING EXPERT IN SENSORY SCIENCE Why do we consume 35% more food when eating with another person, and 75% more when with three?

Start Your Own Microbrewery, Distillery, or Cidery and Craft Your Success StoryGrowing each year, this multi-billion dollar industry, driven by consumer preferences, shows no signs of slowing down, giving you the perfect opportunity to start up.