Food and beverage technology

Flavonoids are known to have positive effects on human and animal health and are employed for disease therapy and chemoprevention.

Nutrition and diet play a crucial role in sustaining good health throughout human lives.

The demand for safe and healthy foods by consumers has increased the interest in developing new food processing techniques over the past decades.

Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends.

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology.

The Science of Human Milk offers readily understandable, scientifically sound information related to the compositional features of human milk at different stages of lactation.

The book "e;Microencapsulation of Probiotics: Challenges and Future Prospects"e; addresses a current and extensively researched topic by discussing the potential of incorporating encapsulated probiotics into food to achieve numerous health benefits.

The increase in global population compels growers to use excessive fertilizers to enhance agricultural production.

The increase in global population compels growers to use excessive fertilizers to enhance agricultural production.

Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products.

Revolution in the Seas: Ending Overfishing and Building Pesco-ecology, Sustainable Agro-Ecology of Fishing provides an in-depth analysis of the dynamics between humans and disrupting marine ecosystems by extracting its wild animals.

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions.

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson's and Alzheimer's diseases.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.

Advances in Food Security and Sustainability, Volume Eight highlights new advances in the field with this new volume presenting interesting chapter on important topics such as Food Security, Diversification, and Inequality: Indonesia in the Era of Economic Recovery and High Price Trends, Oil Palm Cultivation and the Impact of Climate Change in Malaysia: A Systematic Review, Food Loss and Waste in Nigeria: Implications for Food Security and Environmental Sustainability, and the Role of different stakeholders and their relative importance in managing disaster.

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology.

Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets.

The Science of Human Milk offers readily understandable, scientifically sound information related to the compositional features of human milk at different stages of lactation.

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinson's and Alzheimer's diseases.

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork.

In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production.

Sparkling wine has delighted humanity for nearly five-hundred years.

Get clucking over this amazing collection of chicken dishes that are perfect for your friends and family.

In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is becoming increasingly widespread during food animal production.

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.

Since 1984 this book, now in its 7th edition and thoroughly updated, has introduced the crucial interface between our diet and the essentially chemical nature of what we eat and drink.

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh environmental conditions.

Create unique cannabis drinks that are perfect for your individual needsDrink your bud?

Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product.

Once brewed throughout Asia, sake has come to be inextricably linked with Japanese culture, tradition and society.

Whisky is the world's favourite spirit and is enjoying booming sales, especially in the USA and Asia, yet too often it's shrouded in mystery, myth and complex- sounding terminology.

Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts.

This new reference volume, Handbook of Industrial Food Microbiology, introduces industrial microbiology in the food industry.

Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies.

This new volume discusses the valuable contribution of immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins and minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics.

Functional food sources are growing in popularity because they are exceptionally nutritious and provide amazing medical advantages.

This new volume discusses the valuable contribution of immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins and minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics.

Functional food sources are growing in popularity because they are exceptionally nutritious and provide amazing medical advantages.

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products.

Revolution in the Seas: Ending Overfishing and Building Pesco-ecology, Sustainable Agro-Ecology of Fishing provides an in-depth analysis of the dynamics between humans and disrupting marine ecosystems by extracting its wild animals.

Save water: Drink Prosecco Who doesn't love a chilled glass of Prosecco?

Anything is possible with sunshine and a glass of ros .

Examining the most controversial foods and ingredients, this book provides an objective, well-balanced look at their health benefits and risks.

Advances in Food Security and Sustainability, Volume Eight highlights new advances in the field with this new volume presenting interesting chapter on important topics such as Food Security, Diversification, and Inequality: Indonesia in the Era of Economic Recovery and High Price Trends, Oil Palm Cultivation and the Impact of Climate Change in Malaysia: A Systematic Review, Food Loss and Waste in Nigeria: Implications for Food Security and Environmental Sustainability, and the Role of different stakeholders and their relative importance in managing disaster.