Food and beverage technology

Yeasts play a crucial role in the sensory quality of a wide range of foods.

This book presents the select proceedings of International Conference on Nanotechnology for Sustainable Living and Environment (ICON-NSLE 2022).

Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.

The Mediterranean region is well known around the world for its rich culinary history.

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

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis book presents a unique collection of up-to-date chromatographic methods for the separation and quantitative determination of carbohydrates, lipids, proteins, peptides, amino acids, vitamins, aroma and flavor compounds in a wide variety of foods and food products.

This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance.

The recent outbreaks of E.

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis on the conservation of rare crops and their uses.

Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers.

Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials.

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations.

Fish Physiology, Volume 40B recently celebrated its 50th Anniversary.

ICUMSA Methods of Sugar Analysis presents the recommendations of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA) that are based on thorough investigations of methods likely to prove practical and appropriate for the sugar industry.

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years.

Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control.

Ever since my days in veterinary school, I was fascinated with the field of microbiology.

Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods.

This Brief will review the methods that are currently available for the detection, isolation, and typing of pathogenic E.

In the ongoing effort to combat global climate catastrophe, animal agriculture has long been a subject of contention.

The presence of drug and chemical residues in food products from animal sources is both a public health problem and a consumer concern.

This comprehensive handbook represents a definitive state of the current art and science of food waste from multiple perspectives.

This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products.

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques.

This book covers emerging areas in novel design and their hydrodynamic properties relevant to bioreactors, environmental system, electrochemical systems, food processing and biomedical engineering.

Lists of the most popular or delicious dishes in the world always include Thai food.

Policy analysis is a dynamic process of discovery rather than a passive exercise of memorizing facts and conclusions.

A Supplement for Food Science & Engineering Students Who Need to Improve Their Mathematical SkillsA remedial textbook for understanding mathematical theories and formulas, Math Concepts for Food Engineering, Second Edition helps students improve their mathematical skills so that they can succeed in food engineering cour

This book gives insight into several aspects of the microbiology, biotechnology, and ecosystem sustainability of special and under-explored regions, that captivate human beings by their natural richness, their extensive biodiversity, the extraordinary forms of adaptation of the living beings that they inhabit, and even that keep living secrets as is the very origin of life.

Our current food system faces challenges across the board - from ensuring food security and reducing environmental impact to managing costs and minimizing waste.

Fruits Juices is the first and only comprehensive resource to look at the full scope of fruit juices from a scientific perspective.

Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.

This second edition explains the fundamentals of enzymology and describes the role of enzymes in food, agricultural and health sciences.

Obesity and Obstetrics, Second Edition, brings together experts to examine the issues and challenges of obesity and obstetrics, also discussing how obesity affects fertility, reproduction and pregnancy.

Two of the most popular nutraceutical products on the market, omega-3 oil and glucosamine, were originally derived from waste products.

Opportunistic Infections: Toxoplasma, Sarcocystis, and Microsporidia will focus on two important Genera of Apicomplexan parasites, Toxoplasma gondii and Sarcocystis species, and the medically important members of the Phylum Microsporida.

Developing Food Products for Customers with Specific Dietary Needs explains the process for developing foods for customers who have specific dietary needs, further shining a light on the number of increasing medical conditions related to food intake that have emerged in the past few decades.

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area.

This comprehensive work discusses those factors which contribute to the overall quality of the major vegetables grown in North America for the fresh market as well as methods for storing and preserving these crops.

This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important.

This book provides a balanced critique of a range of international sustainability certification schemes across nine agricultural and natural resource industries.

Today, veterinary science experiences major development in all its fields as a consequence of continuous technological advances in diagnostic tools and breakthrough in applied genomics and biology.

This single volume gives you comprehensive information on Asia-Pacific gaming!

A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years.

Lipids and Edible Oils: Properties, Processing and Applications covers the most relevant topics of lipids and edible oils, especially their properties, processing and applications.

Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch.

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health.

This book emphasizes recent developments in the use of mutation technologies for crop plant improvement and, ultimately, sustainable development.