Food and beverage technology

Diabetes mellitus affects approximately 20 million people in the US, or nearly 7% of the population.

While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes.

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends.

Understanding what the consumer wants and will accept are two of the most significant hurdles faced by anyone in new product development.

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development.

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.

Bread and flour-based foods are an important part of the diet for millions of people worldwide.

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control.

The rapidly expanding world of nutrition, functional foods and nutraceuticals, is increasingly complex.

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products.

Food Processing and Nutrition elucidates the relationship between food processing and nutrition, particularly, the properties of nutrients, effects of different processes, commodities, and the addition of nutrients.

Making Safe Food is a practical text which focuses on the design and implementation of microbiological practices in the food industry.

Molecular Wine Microbiology features rigorous scientific content written at a level comprehensible for wine professionals as well as advanced students.

Bioactive Foods in Promoting Health: Probiotics and Prebiotics brings together experts working on the different aspects of supplementation, foods, and bacterial preparations, in health promotion and disease prevention, to provide current scientific information, as well as providing a framework upon which to build clinical disease treatment studies.

This book describes the basic principles of food packaging, as well as recent advances in new materials.

The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

Beer is the only detailed book that specifically addresses the science of beer quality.

The area of food toxicology currently has a high profile of interest in the food industry, universities, and government agencies, and is certainly of great concern to consumers.

Postharvest Handling: A Systems Approach introduces a new concept in the handling of fresh fruits and vegetable.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science.

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop.

Consideration of the interactions between decisions made at one point in the supply chain and its effects on the subsequent stages is the core concept of a systems approach.

In recent years, there has been a great deal of progress in the understanding and management of milk proteins across the production chain.

Globalization of the nutraceutical and functional food industries presents significant challenges, not the least of which is the regulatory variance between countries active in the marketplace.

Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science.

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession.

The preservation processes for foods have evolved over several centuries, but recent attention to non-thermal technologies suggests that a new dimension of change has been initiated.

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.

This treatise embraces all of the various efforts to reduce fat in meat.

Biochemistry of Foods

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today.

Nutrigenomics is the rapidly developing field of science that studies nutrient-gene interaction.

Over two billion people worldwide are at risk for the spectrum of disorders known as "e;The Iodine Deficiency Disorders.

Written by an international panel of professional and academic peers, the book provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting.

Understanding the causes and contributing factors leading to outbreaks of food-borne illness associated with contamination of fresh produce continues to be a worldwide challenge for everyone from the growers of fresh-cut produce through the entire production and delivery process.

The major objective of this book is to review in detail health problems occurring with significant frequency in aging adults which are proposed to be treated or ameliorated using nutriceuticals as foods and dietary supplements as well as other complementary and alternative therapies.

Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances.

The rapidly expanding field of food safety includes many new developments in the understanding of the entire range of toxic compounds found in foods -- whether naturally occurring or having been introduced by industry or food processing methods.

Taking into account toxicity levels at normal consumption levels, intake per kg bodyweight and other acknowledged considerations, each chapter in this book will be based on one or more proven examples.

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product.

With the increasing awareness of food safety and quality, consumers continuously demand the reassurance of origin and content of their foods.

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life.

Food Security, Poverty and Nutrition Analysis provides essential insights into the evaluative techniques necessary for creating appropriate and effective policies and programs to address these worldwide issues.

While everyone knows fruits and vegetables are beneficial to good health, it's increasingly seen as important to know which ones can be effective in treating specific illnesses.

NMR is used in all areas of modern science, and its applications continue to grow.

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT).

Nutrition in the Prevention and Treatment of Disease, Second Edition, focuses on the clinical applications and disease prevention of nutrition.