Food and beverage technology

This book offers a clear description of all the balsamic vinegars and/or similar products produced in the world, their differences in composition, quality and use.

Food Chemistry is a newer sub-discipline, under Food Science.

Aseptic food processing has become important as a safe and effective method for the preparing and packaging of a variety of foods.

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

Interest in wine science has grown enormously over the last two decades as the health benefits of moderate wine consumption have become firmly established in preventing heart disease, stroke, cancer and dementia.

This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in green chemistry, energy, biotechnology, bioprinting, medicine, water treatment, agriculture and food science.

Jointly published with INRA, ParisPlant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food.

A comprehensive reference for the poultry industry Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing.

Mycotoxins are the metabolites of fungus and are reported to contaminate nearly 25% of the food produced worldwide.

An in-depth review of the current scientific knowledge on food allergens testing, covering the major methodologies and techniques used to detect food allergens.

Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms.

Dieser Buchtitel ist Teil des Digitalisierungsprojekts Springer Book Archives mit Publikationen, die seit den Anfängen des Verlags von 1842 erschienen sind.

This book reviews the science and technology of food packaging and covers the potential innovations in the food packaging sector.

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods.

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments.

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems.

Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive knowledge on different SCM products, delving into the production processes for each.

The ability to trace and authenticate a food product is of major concern to the food industry.

During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries.

The industrial food system of the West is increasingly perceived as problematic.

A considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together.

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations.

Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety.

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today's scientific farming that is a backbone of economy all over the globe.

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods.

Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa.

Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products.

Practical Guide to Comparative Advertising: Dare to Compare is an authoritative, engaging handbook on comparative advertising for food and non-food consumer products.

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines.

First published in 1996, liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function.

Now considered an organ with defensive and metabolic capabilities, the intestinal microbiota plays a major role in the local host immune system development and education.

Postharvest is an important element of getting fresh, high-quality fruit to the consumer and technological advances continue to outpace infrastructure.

This delicious new book reveals the fascinating science behind some of our favorite candies.

A food allergen has the ability to first elicit an IgE response, and then, on subsequent exposures, a clinical response to the same or similar protein.

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

This book covers a range of important topics in biotechnology policy, advocacy and education, bioethics, biosafety regulations for genetically modified organisms and gene-edited products and biotechnology manpower development.

Do you no longer understand the countless, contradictory dietary recommendations?

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs.

The first version of this book, Packaging Materials and Containers was published in 1967 and was revised extensively ten years later under the title The Packaging Media.

Sensory testing has been in existence ever since man started to use his senses to judge the quality and safety of drinking water and foodstuffs.

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.

This detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies.

Chocolate in Health and Nutrition represents the first comprehensive compilation of the newest data on the actions of the flavonoids and microorganisms associated with the beneficial effects of chocolate.

Herbs, Botanicals and Teas presents the latest scientific and technical information on the chemical, pharmacological, epidemiological and clinical aspects of major herbal and tea products.

Biochemistry is concerned with the chemical processes that occur within living organisms and microorganisms.

Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins - their content in plant foods, changes during processing, antioxidant and biological activities, and more.

This useful book reviews and analyzes the rigorous scientific, regulatory, and clinical testing and evaluation applied to the widely used food additive aspartame.

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops.

Hospitality and Tourism - Synergizing creativity and innovation in research contains 116 accepted papers from the International Hospitality and Tourism Postgraduate Conference 2013 (Shah Alam, Malaysia, 2-3 September 2013).