Food and beverage technology

Advances in Food and Nutrition Research, Volume 108 provides the latest advances on the impact of thermal processing on food flavonoids, the application of bioinformatics for studying food bioactive peptides, novel strategies for mitigating off-flavor perception, innovations in sustainable food packaging, the nutritional and safety aspects of edible insects in foods, the effect of novel food processing technologies on Bacillus cereus spores, and control of Salmonella in poultry production.

Ethnobotany of India: Volume 4: Western and Central Himalayas is the 4th volume of the 5-volume set, an informative book series on the ethnobotanical aspects of India.

This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens.

This volume is a landmark in the development of the of pilot plantations in order to demonstrate the eco- halophyte ecology research and development for the logical sustainability and the economic feasibility of saline irrigated production systems.

Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free.

This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry.

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.

This book examines the international picture regarding probiotic food applications, placing a particular emphasis on the legal context and assessment procedures of probiotic health claims in the major markets for these products.

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation.

Sugarcane enjoys a prominent position among agro-industrial crops and is commercially grown in 115 tropical and subtropical countries around the world.

This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis.

A fundamentally contested concept, food sovereignty (FS) has - as a political project and campaign, an alternative, a social movement and an analytical framework - barged into global discourses, both political and academic, over the past two decades.

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level.

This new book deals with recent advanced research on natural products and health-promoting foods that work to reduce the risk of diseases while enhancing overall well-being.

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices of food law which remain top contributors to food waste.

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, health-promoting properties, ethnomedicinal applications, technology and processing.

Cereals, legumes, oilseeds, fruits, and vegetables are the most important food crops in the world, with cereal grains contributing the bulk of food calories and proteins worldwide.

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more.

Advances in Food Security and Sustainability, Volume Eight highlights new advances in the field with this new volume presenting interesting chapter on important topics such as Food Security, Diversification, and Inequality: Indonesia in the Era of Economic Recovery and High Price Trends, Oil Palm Cultivation and the Impact of Climate Change in Malaysia: A Systematic Review, Food Loss and Waste in Nigeria: Implications for Food Security and Environmental Sustainability, and the Role of different stakeholders and their relative importance in managing disaster.

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

The demand for plant foods in all global markets has been increasing along with awareness of greenhouse gases generated from animal farming, expanded sentiments against animal slaughtering and common perception of the health benefits of plant food products.

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new models for estimating microbial growth and survival.

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates.

This holistic guide brings rabbit production science and medicine together.

The global halal industry is likely to grow to between three and four trillion US dollars in the next five years, from the current estimated two trillion, backed by a continued demand from both Muslims and non-Muslims for halal products.

This book discusses advances in postharvest and analytical technology for horticulture crops and challenges to meet future needs.

Molecular Microbial Diagnostic Methods: Pathways to Implementation for the Food and Water Industry was developed by recognized and experienced highlevel scientists.

The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures.

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage.

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

This sixth edition provides information on techniques needed to analyze foods for chemical and physical properties.

Modern awareness of nutrition issues can be understood correctly if considered the destination of a historic journey, the critical aspects and outcomes of which have led to the current situation.

Vor mehr als 300 geladenen Gästen feierte das Bundesamt für Verbraucherschutz und Lebensmittelsicherheit (BVL) am 31.

An insightful exploration of the key aspects concerning the chemical analysis of antibiotic residues in food The presence of excess residues from frequent antibiotic use in animals is not only illegal, but can pose serious health risks by contaminating products for human consumption such as meat and milk.

Stored products of agriculture and animal origin are attacked by more than 600 species of beetles, 70 species of moths, and about 355 species of mites, causing huge quantitative and qualitative losses and insect contamination in food commodities.

Palm Oil: Production, Processing, Characterization, and Uses serves as a rich source of information on the production, processing, characterization and utilization of palm oil and its components.

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration.

Sea cucumbers belong to the Phylum Echinodermata.

This book presents a comprehensive view of emerging smart technologies in various food processing sectors.

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process.

Membranes processing techniques are used to help separate chemical components based on molecular size under specific pressure.

Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition.

This book contains papers, presented at the eighth annual FoodPlas conference held in Orlando, Florida in 1991, on the role of plastics in supermarkets, food processors and food companies, and on the regulations and design for plastics packaging.

This first volume of a two-volume work presents the manifold applications of beneficial microbes and microbiomes in plant growth promotion, in enhancing crop resilience and in control of phytopathogens through microbial antagonists.

As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety.

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions.