Food and beverage technology

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.

The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture.

This book is a visual guide to the territorial dynamics operating within a territory.

Mycotoxins, from the Greek "e;mukes"e; referring to fungi or slime molds and toxin from the Latin "e;toxicum"e; referencing a poison for arrows, have earned their reputation for being potentially deleterious to the health and well being of a consuming organism, whether it be animal or human.

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks.

Using antibiotics to promote growth, increase feed efficiency, and reduce mortality in indoor poultry farming is unsustainable and has been implicated in increased antibiotic resistance in humans.

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

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry.

Linum usitatissimum is a widely distributed plant that has a long history of traditional use as both an industrial oil and fiber crop.

Wheat science has undergone countless new developments since the previous edition was published.

This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation.

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

Take your coffee art to the next level with 50 spectacular-yet-simple latte art designs to impress family and friends.

The global market for seafood products continues to increase year by year.

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life.

Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric fields, high voltage electrical discharges, Ohmic heating, chemical electrolysis, microwaves, radiofrequency, cold plasma, UV-light); acoustic technologies (ultrasound, shockwaves); innovative chemical processing technologies (ozone, chlorine dioxide, electrolysis, oxidized water) and others like membrane filtration and dense phase CO2.

Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value.

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables.

Poets extol the burst of aroma when the bottle is opened, the wine poured, the flavor on the palate as it combines with the olfactory expression detected and the resulting glow realized.

The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media.

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level.

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

This book aims to demystify the law for scientists and instructing officials by exploring the science and legal concepts of risk and precaution for national legislation to facilitate safe trade in agricultural products (in compliance with international trade rules).

Food Safety: Past, Present, and Predictions offers a multidisciplinary approach on major food industry regulatory compliance changes that have emerged since the landmark 1993 E.

Like its predecessors, the new and updated edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism is an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition.

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes.

This unique book covers diverse aspects of sexual dysfunctions and the role of nutraceutical therapeutics, applying both traditional knoweldge and modern evidence-based research.

According to European legislation, extra virgin is the top grade of olive oils.

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries.

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed.

This book presents up-to-date information on various vector-less/direct (physical, chemical) and vector-mediated/indirect (Agrobacterium-mediated) plant transformation techniques.

Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials.

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs.

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

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing.

Data Science for Sensory and Consumer Scientists is a comprehensive textbook that provides a practical guide to using data science in the field of sensory and consumer science through real-world applications.

Nanotechnology is a fast-evolving discipline that already produces outstanding basic knowledge and industrial applications for the benefit of society.

This book provides an introduction to machine learning and cloud computing, both from a conceptual level, along with their usage with underlying infrastructure.

This volume advances the claim that the FAO International Treaty on Plant Genetic Resources for Food and Agriculture (ITPGRFA) adopted in 2001 is the only existing international agreement with the potential to promote food security, conservation of biodiversity and equity.

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements.

Composite materials are formed when the combination of separate materials acquire new properties distinct from its components.

Seafood is one of the most traded commodities worldwide.

Create programs that make good use of the leisure time of the elderly, and of those who care for them!

Nontarget Effects of Biological Control is the first book of its kind.