Food and beverage technology

Mystery illnesses can be helped, this book lays the groundwork for it.

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.

This book covers a range of important topics on crop and animal genetics, breeding and genomics, as well as biodiversity and genetic resources conservation and utilization reflecting three thematic sections of working groups of the Biotechnology Society of Nigeria.

The prevalence of naturally occurring toxins in plant and animal foods represents one of the most significant food safety issues, drawing the attention of both scientists and regulators alike.

Functional foods improve health and can reduce the risk of different diseases.

This textbook highlights the engineering fundamentals and processing aspects of agricultural produce and covers important aspects of agro-processing and food engineering in one place.

Land is fundamental to the human life.

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology.

Quality Control in Fruit and Vegetable Processing: Methods and Strategies illustrates the applications of various nonthermal technologies for improving the quality and safety of fruits and vegetables, such as microwave, ultrasound, gamma irradiation, pulsed light, and hurdle technology.

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).

Sea cucumbers belong to the Phylum Echinodermata.

In the past 35 years, the use of commercial enzymes has grown from an insignificant role in the food industry to an important aspect of food processing.

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

Biosecurity and Bioterrorism is the first book to take a holistic approach to biosecurity with coverage of pathogens, prevention and response methodology.

Fungi are an important link in the food webs of all ecosystems.

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.

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.

The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L.

Advances in Food Research, the leading publication for comprehensive reviews on important topics in food science, has evolved into Advances in Food and Nutrition Research under the editorial direction ofJohn E.

This book focuses on the social and environmental issues being addressed by agricultural law within the current globalised system.

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.

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.

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.

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan.

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

Protein is one of the most important ingredients of the human diet and is considered crucial for the growth development of all age groups.

Increase in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years.

Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature.

Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective.

For many biologists, statistics are an anathema; but statistical analysis of quantitative and qualitative data is of considerable importance.

This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and "e;states of the industry"e; in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done.

The first book in this rapidly expanding area, Computer Vision Technology for Food Quality Evaluation thoroughly discusses the latest advances in image processing and analysis.

Post harvest biology and technology of citrus fruits is gaining importance as the therapeutic value of citrus fruits is realized and supported by the increase in health awareness among the general public.

This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation.

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as the changes occurring during post-harvest storage and processing affecting the quality of foods.

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain.

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries.

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.

This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens.

This book focuses on Egypt as a representative example of emerging economies struggling to achieve their sustainable development goals (SDGs).

Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health.

For many years, pressure was disregarded by biochemists.

In the plant kingdom a variety of chemical constituents occur in a glycoside form (conjugation with sugar).

The first part of the book reviews the way flavour is detected and measured.

The concept behind this book is to take a holistic view of food texture, starting with the determination of food texture, its perception in the mouth, and its measurement by both sensory and instrumental methods, and to examine the relation between them.