Food and beverage technology

Evaporation Technology in Food Processing, Volume Nine in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for recent invented non-thermal processing of different food products, including ozonation, plasma processing, pulsed electric fields, high pressure processing, irradiation and high frequency processing.

Die Insektenzucht bietet enorme Chancen für nachhaltiges Wirtschaften und neue Einkommensquellen.

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products.

Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality.

This book presents a detailed overview and critical evaluation of recent advances and remaining challenges in improving nutritional quality and/or avoiding the accumulation of undesirable substances in plants using a variety of strategies based on modern biological tools and techniques.

Foot and mouth disease, CJD, GM, and fears about modern methods of food production have put food safety in the spotlight.

Antimicrobial Resistance in Agriculture: Perspective, Policy and Mitigation is a valuable industrial resource that addresses complex, multi-factorial topics regarding farm, wild, companion animals, fish, and how the environment plays an important role in amplification and transmission of resistant bugs into the human food chain.

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market.

The Karl Fischer titration is used in many different ways following its publication in 1935 and further applications are continually being explored.

This publication contains the proceedings of a seminar 'The problems of dark-cutting in beef' held by the Commission of the European Communities (CEC) at the Commission in Brussels on 7 and 8 October 1980.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

This book examines policy responses to food waste and loss, an issue of significant, global concern, with one-third of food produced for human consumption lost or wasted.

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms.

amounts can produce a deleterious effect on animals.

Mycotoxin contamination of food occurs as a result of crop invasion by field fungi such as Fusarium spp.

Recent advances in array-based detectors and imaging technologies have provided high throughput systems that can operate within a substantially reduced timeframe and other techniques that can detect multiple contaminants at one time.

Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications.

This book discusses the development of various reliable scanning electrochemical microscopy (SECM) imaging techniques for studying the distribution of biomarkers and nanomaterials in thin and thick animal samples, plant antioxidant (AO) defense systems, as well as human melanoma.

Mathematical and Statistical Approaches in Food Science and Technology offers an accessible guide to applying statistical and mathematical technologies in the food science field whilst also addressing the theoretical foundations.

Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it?

New data continually indicate that antioxidants may contribute to reductions in cancer risks and that chronic consumption of low levels of chemical carcinogens in our diet may contribute to an increased risk of developing specific types of cancers.

Winner of the 2002 North American Guild of Beer Writers' Quill & Tankard Annual Writing Award The Canadian brewing industry predates Confederation by two hundred years; Canada boasts the oldest, continuously operating brewery in North America.

The single most important task of food scientists and the food industry as a whole is to ensure the safety of foods supplied to consumers.

Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world.

This book titled, "e;Food Analysis"e; provides readers with an introduction to food studies and analysis.

The by-products of food processing operations may still contain many valuable substances.

Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables.

The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation.

For a food product to be a success in the marketplace it must be stable throughout its shelf-life.

Digenetic trematodes constitute a major helminth group that parasitize human and animals and are a major cause of morbidity and mortality.

Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works.

Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies.

This book is an updated reference source on food safety best practices.

To be updated with second edition.

This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition.

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fats and oils.

With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment.

Seafood is one of the most traded commodities worldwide.

Degenerative diseases linked to ageing populations are a growing problem for the developed world.

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.

Traditional Mediterranean fruits (i.

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry.

This book demonstrates how imaging techniques, applying different frequency bands from the electromagnetic spectrum, are used in scientific research.

This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity.

This fourth edition brings together a diverse range of experts in nutrition-related areas to discuss recent thinking and discoveries in nutrition, especially in relation to topics that have the greatest capacity to improve human health and nutritional implementation.

This book explores multiple types of innovation within the modern wine industry and how it has developed historically.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.

The Science of Human Milk offers readily understandable, scientifically sound information related to the compositional features of human milk at different stages of lactation.