Food and beverage technology

Early anthropological evidence for plant use as medicine is 60,000 years old as reported from the Neanderthal grave in Iraq.

Arabinogalactan-proteins are distributed throughout the plant kingdom and are present in leaves, stems, roots, floral parts, and seeds.

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products.

Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders.

Food Waste Recovery: Processing Technologies, Industrial Techniques, and Applications, Second Edition provides information on safe and economical strategies for the recapture of value compounds from food wastes while also exploring their re-utilization in fortifying foods and as ingredients in commercial products.

This volume explores vegetables and plant metabolites as nutraceuticals that provide nutritional importance in the prevention and/or treatment of human diseases and for maintaining the body's energy balance.

Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature.

This book describes nanomaterials used and existing in the environment, food industry and packaging, health care products and cosmetics, housekeeping, nanomaterials for cleaning purposes, architectural building products, medicine, clothing and textile, smart electronics and sensors.

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book.

Research and legislation in food microbiology continue to evolve, and outbreaks of foodborne disease place further pressure on the industry to provide microbiologically safe products.

Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value.

Foods, Nutrients and Food Ingredients with Authorised EU Health Claims provides an overview of how health claims are regulated in the European Union, as well as detailed scientific and regulatory information about permitted health claims for particular types of foods and ingredients.

Are soy isoflavones neuroprotective?

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer.

This volume on medicinal foods from the sea narrates the bioactive principles of various marine floral (vertebrate and Invertebrate), faunal (Macro and Micro algal) and microbial sources.

Drying of solids is one of the most common, complex, and energy-intensive industrial processes.

A Primer in Financial Data Management describes concepts and methods, considering financial data management, not as a technological challenge, but as a key asset that underpins effective business management.

There is a marked and most unfortunate dichotomy in the studies of avian eggs and hence in the application of new findings in commerce.

Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks.

Examine cultural tourism issues from both sides of the industry!

The book reviews the history, present, and likely future of intellectual property for plant-related inventions.

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks.

This book discusses CRISPR/Cas- one of the most powerful tools available to scientists for genome editing.

Presents all facets of food microbiology to undergraduates.

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.

Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods.

The rapid increase in industrial processes for the preparation and processing of various food products have resulted in the creation of large quantities of waste.

This publication titled "e;Encyclopaedia of Tourism, Hotel, Food& Hospitality Management"e; is done in eight volumes.

Analysis in Nutrition Research: Principles of Statistical Methodology and Interpretation of the Results describes, in a comprehensive manner, the methodologies of quantitative analysis of data originating specifically from nutrition studies.

In the last decade, there has been substantial research dedicated towards prospecting physiochemical, nutritional and health properties of novel protein sources.

The book is dedicated to the readers and researchers, who are interested to know about Food Science and Post Harvest Technology of crops.

Volume 1 of Formulation Science and Technology is a survey of the theory of formulations in a variety of fields, as well as their rheological characterization.

Die Qualitätsanforderungen des aufgeklärten Verbrauchers an die von ihm verzehrten Lebensmittel steigen ständig.

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years.

Engineering Applications in Livestock Production covers the recent advancements and technological developments in the field of livestock production engineering in great detail.

Building off the success of the first edition, Gut Microbiota: Interactive Effects on Nutrition and Health, Second Edition, details the complex relationship between diet, the gut microbiota, and health.

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry.

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry.

This new reference presents the most recent information on new and potential food hydrocolloids originated from agricultural products, including o yellow mustard gum o flaxseed gum o cereals (wheat, barley, oat, and corn)o psyllium fenugreek o soybean.

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade.

There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in industry.

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer.

This book underlines the importance of reciprocal interactions between probiotics and humans in terms of stress induction, epigenetic control of cellular responses, oxidative status, bioactive molecules biosynthesis, moonlighting proteins secretion, endogenous toxins neutralization, and several other biological functions.

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries.

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes.

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives.