Food and beverage technology

The field of functional foods along with their bioactive food components has grown tremendously over the past decades.

Diet, Inflammation, and Health introduces concepts of inflammation, the role of acute inflammatory responses in good health, and the association of chronic systemic inflammation with mental distress, cognitive decline, and chronic diseases, ranging from diabetes to cardiovascular diseases, stroke, and cancer.

Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field.

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field.

The processing of fruits, vegetables, cereals, pseudocereals and others, produces a wide variety of byproducts such as seeds, peels, hulls, pulps, etc.

Sensory evaluation methods are extensively used in the wine, beer and distilled spirits industries for product development and quality control, while consumer research methods also offer useful insights as the product is being developed.

Criticisms facing the food processing industry include adverse ecological impacts like decline in biodiversity, environmental degradation, water pollution, eutrophication, greenhouse gas emissions, and the loss of agricultural land.

This book presents a selection of innovative postharvest management practices for vegetables.

CHOCOLATE SCIENCE AND TECHNOLOGY This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry.

Diet and Nutrition in Dementia and Cognitive Decline offers researchers and clinicians a single authoritative source which outlines the complex interrelationships between cognitive decline, dementia and the way diet can be modified to improve outcomes.

Tropical and subtropical fruits are popular products, but are often highly perishable and need to be transported long distances for sale.

Short food supply chains (SFSCs) rely primarily on local production and processing practices for the provision of food and are, in principle, more sustainable in social, economic and environmental terms than supply chains where production and consumption are widely separated.

Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu.

**Selected for Doody's Core Titles(R) 2024 in Nutrition**Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on the effective therapeutic use of low-carbohydrate and ketogenic nutrition in clinical practice.

Consumer acceptance is the key to successful food products.

Microbiome, Immunity, Digestive Health and Nutrition: Epidemiology, Pathophysiology, Prevention and Treatment addresses a wide range of topics related to the role of nutrition in achieving and maintaining a healthy gut microbiome.

Computational methods have risen as a powerful technique for exploring the system phenomena and solving real-life problems.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.

Food research (and funding) is becoming more and more focused on health.

This text offers a holistic approach to the two topics of the highest interest in the current and future food industry: sustainability and nutrition.

Institutions like schools, hospitals, and universities are not well known for having quality, healthy food.

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems.

The appearance of Volume 38 marks a transition for Advances in Food and Nutrition Research as Steve L.

Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues and the industrial applications that are affected by these aspects.

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight.

Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing.

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption.

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices.

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health explores the role of appropriate nutrition and digestive enzymes in healthy digestion.

Fluid milk processing is energy intensive, with high financial and energy costs found all along the production line and supply chain.

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry.

This book explores the potential role of prebiotics, probiotics, and synbiotics in managing various metabolic disorders, chronic diseases, and metabolic syndromes.

Present Knowledge in Nutrition, Eleventh Edition, provides an accessible, highly readable, referenced, source of the most current, reliable, and comprehensive information in the broad field of nutrition.

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.

The book describes emergent investigations related to wine safety and quality, showing the relationship between these concerns and consumer preferences, with a special emphasis on the beneficial effects of wine on human health.

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

Modern Methods of Plant Analysis When the handbook Modern Methods of Plant Analysis, was first introduced in 1954, the considerations were: 1.

This book offers a comprehensive survey on the possibilities, applications, and new developments of capillary gas chromatography for the complete range of examinations of food and raw material.

This book presents fundamental and practical information on food chemistry.

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

Fresh-Cut Fruits and Vegetables: Technologies and Mechanisms for Safety Control covers conventional and emerging technologies in one single source to help industry professionals maintain and enhance nutritional and sensorial quality of fresh-cut fruits and vegetables from a quality and safety perspective.

Carnitine Metabolism and Human Nutrition offers a contemporary and in-depth look at the biological effects of carnitine metabolism and its application to clinical and sports nutrition, based on decades of robust scientific enquiry.

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.

Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations.

Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today's food system.

First Published in 1998.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

Today, milk is separated by huge machines in bulk into cream and skim milk.