Food and beverage technology

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.

This book provides an introduction to sustainable aquaculture practices, focusing on how we develop social, economic and environmental resilience.

Focusing on the great variety of research being done in the field of postharvest pathology, this volume presents a collection of topics concerning the diseases of harvested fruits and vegetables.

Polysaccharides are the subject of heightened interest today, and this book is a concise and fully up-to-date study of the properties of food polysaccharides, describing their interaction with water, the mass-volume-pressure-relationship, various types of mathematical modeling, and the common phenomenology under different combinations of stimuli.

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006.

Assembling recent research and theories, this book describes the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage.

Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control.

With the help of leading Quality Assurance (QA) and Quality Control (QC) microbiology specialists in Europe, a complete set of guidelines on how to start and implement a quality system in a microbiological laboratory has been prepared, supported by the European Commission through the Measurement and Testing Programme.

This book gathers the latest advances, innovations, and applications in the fields of agricultural biotechnology, agro-food systems and forestry, as presented by leading international researchers and engineers at the 7th International Conference on Safety, Health and Welfare in Agriculture and Agro-food Systems (SHWA), held in Ragusa, Italy, on September 6-9, 2023.

This book gathers the latest advances, innovations, and applications in the fields of agricultural biotechnology, agro-food systems and forestry, as presented by leading international researchers and engineers at the 7th International Conference on Safety, Health and Welfare in Agriculture and Agro-food Systems (SHWA), held in Ragusa, Italy, on September 6-9, 2023.

Advances in instrumentation and applied instrumental analysis methods have allowed scientists concerned with food and beverage quality, labeling, compliance, and safety to meet ever increasing analytical demands.

This reference book provides updated knowledge on fundamentals and applications of aptasensorsin food science.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources.

This is a completely revised edition, including new material, from 'Culture Media for Food Microbiology' by J.

This textbook is designed for a one-semester course on Food Engineering, and it offers a concise, in-depth and integrated introduction to the fundamental engineering and physicochemical principles and practices of utility in food processing and manufacturing operations.

In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages.

The 9th International Flavor Conference: George Charalambous Memorial Symposium was held July 1-4, 1997 at the Porto Myrina Palace on the Island of Limnos, Greece.

Sustained developments in various branches of science and technology have resulted in considerable improvements in food processing methods.

The Encyclopedia of Foods: A Guide to Healthy Nutrition is a definitive resource for what to eat for maximum health as detailed by medical and nutritional experts.

Rapid and continued developments in electronics, optics, computing, instrumentation, spectroscopy, and other branches of science and technology resulted in considerable improvements in various methodologies.

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored.

Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content.

A comprehensive treatise on new developments in biotechnology, the authors of Biotechnology and Safety Assessment, 3e, bring readers an up-to-date review of food safety issues, pre-clinical safety and development of new foods and drugs, plant biotechnology, food allergies and safety assessment, and consumer benefits with regard to genetically modified food.

Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure.

This book addresses the various forms of deviance and criminality found within the conventional food system.

This publication deals in depth with a limited number of culture media used in Food Science laboratories.

Antioxidant Food Supplements in Human Health discusses new discoveries in the areas of oxygen and nitric oxide metabolism and pathophysiology, redox regulation and cell signaling, and the identification of natural antioxidants and their mechanisms of action on free radicals and their role in health and disease.

Food preservation has existed since time immemorial with techniques that focused on prolonging shelf-life of food products.

Mycotoxins - toxic secondary metabolites produced by mycotoxigenic fungi - pose a significant risk to the food chain.

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products.

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products.

The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area.

Nutritional Biochemistry takes a scientific approach to nutrition.

This comprehensive handbook is a "e;one-stop-shop"e; for all researchers involved in the field of alcohol-related harm at the whole body or cellular level.