Food and beverage technology

Natural pesticides and allelochemicals are used for protection against invasive plants, but when released into the environment they can have both positive and negative effects on plants.

This book is a collection of studies on recent technological developments and related challenges in laboratory and industrial applications and processes for the production of biomass-derived organic acids and alcohols.

Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods.

With a new subtitle to reflect its global perspective and a new author, this book continues the mission of earlier editions to describe the stages of food development in detail, beginning with sources of ideas and moving through development, final screening and introduction into the marketplace.

A landmark work covering the major aspects of the science, technology and application of membrane operations and related fields, from basic phenomena to the most advanced applications and future perspectives.

This is the first comprehensive reference compilation on the substance class of glucosinolates.

This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products.

Microbial diversity and microbial technology are critical to achieving most of the UN Sustainable Development Goals (SDGs), mainly due to their central role in the provision and regulation of ecosystem services.

Listeria monocytogenes is still a major threat to public health.

This third edition of Food Policy in the United States offers a timely update to the leading textbook dedicated to all aspects of food policy in the United States.

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products.

For researchers and food industry professionals seeking a comprehensive, fully up to date single source on nanotechnology in food packaging, this text provides all the needed information.

This book aims to demystify the law for scientists and instructing officials by exploring the science and legal concepts of risk and precaution for national legislation to facilitate safe trade in agricultural products (in compliance with international trade rules).

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products utilization.

New and exciting biological functions are still being discovered for vitamin A derivatives, including the vast number of physiological activities of retinoids.

This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products.

The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia.

Wang and Hirai draw on their extensive experience to introduce recent technological advances in soft robotics for food manipulation and discuss their practical applications in the food preparation industry.

This book provides an ample overview of the current state of research on nutrition's influence on the human microbiome and how it can be leveraged in personalized diets.

Mechanical Separation Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc.

A landmark work covering the major aspects of the science, technology and application of membrane operations and related fields, from basic phenomena to the most advanced applications and future perspectives.

This book presents the knowledge on the sea buckthorn chemistry and nutrition, including the identification, analysis and application of bioactive chemical components of sea buckthorn, the functional characteristics of sea buckthorn, and the commercial products from Sea buckthorn.

This third edition of Food Policy in the United States offers a timely update to the leading textbook dedicated to all aspects of food policy in the United States.

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These books are a technical reference and textbooks for students of food technology; food plant managers; product research and development specialists; Food equipment manufacturers and salesmen; brokers; and food industry suppliers.

This book presents an anthology of nutrition articles containing advice, information, and tips for achieving optimal health.

This book aims to demystify the law for scientists and instructing officials by exploring the science and legal concepts of risk and precaution for national legislation to facilitate safe trade in agricultural products (in compliance with international trade rules).

Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries.

"e;Value Addition of Fruit Wastes: Extraction, Properties, and Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications.

This reference book covers traditional and recent technologies in the disinfestation of stored foods.

This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products.

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals.

Sleep is one of the most important and crucial physiological needs for maintaining a healthy life.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.