Food and beverage technology

The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host.

This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production.

The label on your product is the most important document you produce.

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research.

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry.

Food Phytates takes a new look at phytates, including their potential health benefits.

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history.

One of the best ways for students or practitioners to learn is through real-life example.

Postharvest and Postmortem Processing of Raw Food Materials, a volume in the Unit Operations and Processing Equipment in the Food Industry series, presents the processing operations and handling of agricultural crops, animal products, and raw food materials after their harvesting/slaughtering and entrance into food production factories.

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality by the media ("e;if it bleeds, it leads"e;) tends to have a negative impact on consumer perceptions about conventional food.

This new book discusses the physiological factors that contribute to metabolic syndrome within the human body and spotlights the beneficial effects on the body of nutraceuticals and functional ingredients, botanicals and natural dietary supplements, structurally numerous antioxidants, B-vitamins, and diverse amino acids and vital nutrients.

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences.

One of the greatest challenges facing the food industry is providing safe food to an ever-increasing number of allergic consumers through a global supply chain.

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India.

With the advancement of computers, the use of modeling to reduce time and expense, and improve process optimization, predictive capability, process automation, and control possibilities, is now an integral part of food science and engineering.

This book consists of peer-reviewed articles reporting on the latest developments in several food engineering and agricultural processing laboratories at US land-granted universities.

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food.

Tomato is one of the most widespread horticultural species in the world.

Novel food processing technologies have significant potential to improve product quality and process efficiency.

Unlock the secrets to transforming research into impactful products and services that reach the market.

This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.

 Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods.

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat.

Practical reference on the latest sensory and consumer evaluation techniques available to professionals and academics working in food and consumer goods product development and marketing This unique manual describes how to implement specific sensory and consumer methods based on context and objective.

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing.

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions.

Rye has been known to stimulate weight loss, prevent gallstones, lower the risk of type 2 diabetes, promote gastrointestinal health, and improve cardiovascular conditions.

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids.

Many nutrition science and food production myths and misconceptions dominate the health and fitness field, and many athletes and active consumers unknowingly embrace a myriad of what can be deemed "e;junk science"e; which has now infiltrated many related science fields.

Nationale Berichterstattung an die EU.

This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei.

Nanobiotechnology in agriculture is a new knowledge area that offers novel possibilities to achieve high productivity levels at manageable costs during the production and merchandising of crops.

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment.

Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society's dependency on petroleum and tackling environmental issues associated with petroleum use.

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage.

Concern about the harm that industrial activities may cause the environ- ment, means that all are now being scrutinised to assess their impact.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Enological Chemistry is written for the professional enologist tasked with finding the right balance of compounds to create or improve wine products.

This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of transgenic plants.

Nutrient Metabolism defines the molecular fate of nutrients and other dietary compounds in humans, as well as outlining the molecular basis of processes supporting nutrition, such as chemical sensing and appetite control.

The Norovirus: Features, Detection and Prevention of Foodborne Disease is a unique and valuable reference for both researchers in industry and students who need to understand how this specific pathogen behaves in order to improve control of food as a transmission of this infectious biological agent.

At the 50th Anniversary Meeting of the Institute of Food Technologists the ten most significant innovations in food science developed during the past 50 years were named (Food Technology, September 1989).

HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production.

The topics dealt with in this book cover a broad range of disciplines, such as agronomy and processing; analysis; chemistry and non-food applications; biochemistry; microbiology and molecular biology; and food and medical applications.

Das Lebensmittelmonitoring ist ein gemeinsam von Bund und Ländern durchgeführtes Untersuchungsprogramm, das die amtliche Lebensmittelüberwachung der Bundesländer ergänzt.

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied.

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

This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L.

Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation and analytical methods.