Food and beverage technology

Food Science and Technology: A Series of Monographs: Statistical Methods in Food and Consumer Research focuses on the applications of statistical methods and specialized techniques in food and consumer research.

Biochemistry of Foods

The Encyclopedia of Separation Science is the most comprehensive resource available on the theory, techniques, and applications of separation science.

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.

Pulsed Electric Fields to Obtain Healthier and Sustainable Food for Tomorrow illustrates innovative applications derived from the use of pulsed electric fields beyond microbial inactivation.

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.

Thermobacteriology in Food Processing, Second Edition focuses on the principles involved in sterilization processes for canned goods and pasteurization of foods.

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.

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.