Food and beverage technology

Handbook of Dairy Foods and Nutrition, Third Edition examines the role of dairy products in diet and health, covering such areas as cardiovascular health, hypertension, cancer, bone, and oral health.

In the ongoing effort to combat global climate catastrophe, animal agriculture has long been a subject of contention.

Probiotic microorganisms have a long history of use, and their health benefits for hosts are well documented.

Die Analytische Chemie ist eine angewandte Wissenschaft, die weit über Chemie, Biochemie und Lebensmittelchemie hinaus für Biologie, Klini­ sche Medizin, Geowissenschaften, Umweltforschung, Umweltüberwachung und auch für die Physik grundlegende Bedeutung erlangt hat.

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods.

This volume argues for the importance of essential nutrients in our diet.

During the fifteen years since the bestselling first edition of Folate in Health and Disease was published, there have been thousands of new research studies related to folate and its role in health and disease.

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological science, biological engineering, and bioprocessing technology.

Sensory evaluation is applied in very diverse and sometimes unexpected sectors.

Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology.

Distilled Spirits is the "e;go-to guide for identifying the best practices and options available for distilled spirits product development.

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption.

Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods.

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry.

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact.

It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations.

This book reviews all important aspects of Microbial sustainability in food production and food safety with the aim of shedding new light on these microbes through combined understanding of traditional and novel paradigms.

Die industrielle Lebensmittelfertigung erhöhte in der Vergangenheit die Chancen für eine gesunde Ernährung der Bevölkerung erheblich.

Get all the resource information you need on hybrid vegetable developmentin one book!

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed.

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

This book covers the technology of vegetable oil extraction, including theory, process technologies used for various oilseeds, machinery operation and design aspects.

Tilapia Culture, Second Edition, covers the vital issues of farmed tilapia in the world, including their biology, environmental requirements, semi-intensive culture, intensive culture systems, nutrition and feeding, reproduction, seed production and larval rearing, stress and disease, harvesting, economics, trade, marketing, the role of tilapia culture in rural development and poverty eradication, and technological innovations in, and the environmental impacts of, tilapia culture.

Raspberry production and consumption is increasing steadily worldwide, and the potential health benefits of the fruit are becoming more widely known.

Food and beverage companies are increasingly choosing to enhance internal idea development by pursuing an 'open innovation' approach, allowing the additional exploitation of external ideas and paths to market.

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary.

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

Due to their unique properties and ability to interact with other food components, biopolymers have traditionally played a major role in food processing.

This book summarizes recent advances in the chemistry, bioactivity, nutrition, and functional aspects of dietary phytochemicals, as well as the health and functional aspects of foods rich in phytochemicals.

This updated text collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses.

Food Science is a highly inter-disciplinary applied science.

Black Pepper is the first monograph on this important and most widely used spice.

This is a book about food, philosophy, and intellectual property rights.

From OIV-award-winning author, Ronald S.

Originally published in 1987.

The book describes the history of Brassica oilseed crops, introduces the Brassica genome, its evolution, diversity, classical genetic studies, and breeding.

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

The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations.

This book argues that, to be healthy, human beings should love nature and stay in balance with it as much as possible.

This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry.

This book reviews the latest developments concerning the analysis, fate, behaviour and toxicity of pyrethroid insecticides.

"e;Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry.

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic.

There is an enormous quantity of literature, including numerous patents, on the functions and applications of phosphates in foods.

This concise text on biologically active substances of the food, pharmaceutical and agricultural industries presents data on natural compounds of vegetable and animal origin.

Abalone: Biology, Ecology, Aquaculture and Fisheries, Volume 42 in the Developments in Aquaculture and Fisheries Science series, describes the taxonomy of more than 50 abalone species worldwide.