Food and beverage technology

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life.

This book on hollow fiber contractors presents an up-to-date compilation of the latest developments and milestones in this membrane technology.

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

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards.

This new volume explores the recent innovations in active, intelligent, and smart packaging systems that embrace packaging potential to not only provide protection to food but to also improve its nutritive value, reduce contamination by releasing antimicrobials, and provide real-time status of food quality.

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers.

Flavonoids exert a multiplicity of biological effects on humans and can have beneficial implications for numerous disease states.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.

This book aims to bring the focus on biological viewpoint and alternatives for producing the baked goods, as the confectionary is a major market segment comprising of the sugar and baked products.

 This book discusses different aspects of contamination in Indian food products.

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves.

The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book.

The elapsing time from producer to consumer has significantly increased as a result of food marketing and trade globalization.

Pollen is made up of many chemical constituents such as proteins, sugars, lipids, minerals and phytochemicals.

This book provides a broad-based foundation of knowledge about brown rice, including the latest information on health benefits and disease prevention resulting from consumption of brown rice, and information on consumer knowledge, attitudes, and behaviors towards brown rice.

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers.

Examine China's impact on the world tourism market!

Baking Problems Solved, Second Edition, provides a fully revised follow-up to the innovative question and answer format of its predecessor.

Prepared foods, for sale in streets, squares or markets, are ubiquitous around the world and throughout history.

Readers of this accessible book now in a revised and updated new edition are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive.

Springer Handbook of Enzymes provides data on enzymes sufficiently well characterized.

Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms.

Applications of Next Generation Biosurfactants in the Food Sector provides detailed information on the sustainable approach to the utilization of biosurfactants as a next-generational green biotechnology to mitigate various problems encountered in the food industry.

The book, Clinical Studies in Nutraceuticals and Dietary Supplements, presents extensive information on all the vital aspects and evidence-based studies on nutraceuticals and dietary supplements.

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism.

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university students.

Adult Short Bowel Syndrome: Nutritional, Medical, and Surgical Management serves as a practical guide to the medical, surgical and nutritional care of complex patients with Short Bowel Syndrome (SBS), providing information on SBS with the most up-to-date, evidence-based data available.

Europe was told that it had no choice but to accept agbiotech, yet this imperative was turned into a test of democratic accountability for societal choices.

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria.

This book aims to assess, evaluate and critically analyze the methods that are currently available for a judicious pest management in durable food.

Toxins and Other Harmful Compounds in Foods provides information on the contents, distribution, chemical properties, and biological activity of toxins and other harmful compounds in foods that are natural components of the raw materials, accumulated due to microbial actions and environmental pollution, or are generated due to processing.

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world.

With the increasing need and demand for fresh fruits and vegetables, the field of postharvest science is continuously evolving.

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how's and why's lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods.

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

In recent years, there have been considerable developments in techniques for the investigation and utilisation of enzymes.

State-of-the-art tools and applicationsfor food safety and food science research Atomic spectroscopy and mass spectrometry are important tools for identifying and quantifying trace elements in food products-elements that may be potentially beneficial or potentially toxic.

This comprehensive new book provides up-to-date information on many types of Asian prepared foods-their origin, preparation methods, processing principles, technical innovation, quality factors, nutritional values, and market potential.

Coconut water, a naturally-canned tropical beverage, has been gaining popularity in recent years and has drawn the attention world over as a natural and nutritional wellness beverage.

This volumes provides protocols and methodology for understanding starch and its practical applications.

This book outlines the production of chitooligossacharides and their derivatives and discusses their main biological activities, biomedical applications and their role in disease prevention.

Presenting the work of international experts who discuss all aspects of probiotics and prebiotics, this volume reviews current scientific understanding and research being conducted in this area.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components.

With more than 100 tables, spreadsheets, and program outlines, Food Industry Quality Control Systems features all of the systems needed for food manufacturing facilities to assure food quality and safety.

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The agricultural food system needs to provide access to enough healthy and affordable food for the growing population and mitigate its impact on the planet for future generations.