Food and beverage technology

While courses in nutrition counseling teach providers to listen to their patients, this book gives registered dietitian nutritionists (RDNs) a heads-up on what to listen for, with educational materials that address the everyday challenges many people, hence many RDNs, face.

Cheese: Chemistry, Physics and Microbiology, Fourth Edition, provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from rennet and acid coagulation of milk, to the role of cheese and related foods in addressing public health issues.

This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January 2018.

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch.

Thiamine deficiency and related clinical disorders represent an intriguing area of both basic and clinical investigation.

Non-thermal (cold) plasmas at atmospheric pressure have recently found many breakthrough applications in biology, medicine, and food security.

This title presents a thorough and accessible account of Dairy Chemistry and Animal Nutrition has undergone remarkable development in the last three decades, These developments, along with recent widespread application of the newest biomedical technologies, have imbues optimism that new strategies can developed for controlling the important diseases that for centuries have been the scourges of mankind.

This two-volume set explores the aspects of diversity of micro and macro algal forms, their traditional uses; their constituents which are of value for food, feed, specialty chemicals, bioactive compounds for several novel applications and bioenergy molecules.

Encyclopedia of Agriculture and Food Systems, Second Edition, Five Volume Set addresses important issues by examining topics of global agriculture and food systems that are key to understanding the challenges we face.

The book reflects on the issues concerning, on the one hand, the difficulty in feeding an ever- increasing world population and, on the other hand, the need to build new productive systems able to protect the planet from overexploitation.

Focuses on developments in rice storage, quality, processing and utilization, emphasizing their importance to growers, technologists and consumers.

Inequity of control over food systems is a particularly insidious form of injustice.

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment.

In the last decade, the world has grown richer and produced more food than ever before.

Ginger: The Genus Zingiber is the first comprehensive volume on ginger.

The fourth edition of this bestselling text will again provide the latest coverage of the biochemistry and physiology of vitamins and vitamin-like substances.

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.

Guidelines on the reuse of potable water for food processing operations provides help on the assessment of microbiological, chemical and physical hazards that can enter potable water following its first use in a food processing operation.

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

Packaging continues to be one of the most important and innovative areas in food processing.

Seaweed in Health and Disease Prevention presents the potential usage of seaweed, macroalgae, and their extracts for enhancing health and disease.

An extensive collection of data on lipids and essential oils that can be extracted from a wide range of plant sources.

This book presents a comprehensive overview of the freezing of colloidal suspensions and explores cutting-edge research in the field.

The safety of poultry meat and eggs continues to be a major concern for consumers.

This book focuses on the contested nature and competing narratives of food system transformations, despite it being widely acknowledged that changes are essential for the safeguarding of human and planetary health and well-being.

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals.

Phytochemicals are plant derived chemicals which may bestow health benefits when consumed, whether medicinally or as part of a balanced diet.

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.

In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre.

THE CHEMISTRY OF FOOD THE CHEMISTRY OF FOOD This advanced textbook covers all the main macro- and micronutrients and the essential nutritional factors that determine the nutritional and energy value of foods and raw food material.

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.

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

This is a compilation of papers presented at the 1997 Flavours and Fragrances conference.

Alex Villiger geht in seiner Arbeit von der Einsicht aus, dass in vielen Märkten und Branchen ökologische Innovationen zwar festzustellen sind, solche Erfolgsbeispiele jedoch zumeist auf Öko-Nischen beschränkt bleiben.

Arsenic contamination poses a major environmental problem, especially in Southeast Asian countries like Bangladesh and India.

Bio-degradable polymers are rapidly emerging as a sustainable alternative to traditional petroleum-based plastics and polymers.

Salami: Practical Science and Processing Technology is a one-of-a-kind reference that covers all types of salami products from around the world, including all aspects of salami, such as microbiology, food safety, and research development trends.

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease.

Cinnamon and Cassia, the "e;Spices of Life"e;, together constitute one of the most widely used group of spices.

This book describes isolated actinobacteria from different environments, and how these can be used to bioremediate heavy metals and pesticides in contaminated sites.

Safety of Meat and Processed Meat provides the reader with the recent developments in the safety of meat and processed meat, from the abattoir along the processing chain to the final product.

Intended for any healthcare professional working with surgical patients, including medical students, residents, surgeons and internists, nurses, dieticians, pharmacists, and physical therapists, The Practical Handbook of Perioperative Metabolic and Nutritional Care focuses on topics from the history of surgery and metabolism, to organic response to stress.

Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field.

Health and wellness foods, snacks and beverages are of increasing importance to manufacturers as consumer interest in healthy lifestyles and the demand for healthier products and services continue to escalate.

With the growing consciousness about health, food science has now emerged as a discipline.

Biosensors are poised to make a large impact in environmental, food, and biomedical applications, as they clearly offer advantages over standard analytical methods, including minimal sample preparation and handling, real-time detection, rapid detection of analytes, and the ability to be used by non-skilled personnel.

Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience.

Retitled to reflect expansion of coverage from the first edition, Handbook of Meat and Meat Processing, Second Edition, contains a complete update of materials and nearly twice the number of chapters.