Food and beverage technology

This book has been updated and expanded to give more complete coverage than the earlier edition.

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

Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world.

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals.

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing fewer resources.

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety.

Rice Chemistry and Technology, Fourth Edition, is a new, fully revised update on the very popular previous edition published by the AACC International Press.

Food Standards and Definitions in the United States: A Guidebook reviews significant progress in food standards and food research in the United States.

Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology.

The number of people living with dementia is expected to rise from 55 million in 2019 to 139 million in 2050, according to a report by WHO.

This is a basic reference/textbook for professionals and students involved with these important oils and fats.

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry.

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.

Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product.

A food system comprises the entire range of actors and interlinked activities related to food production, processing, distribution, marketing and trade, preparation, consumption, and disposal.

This text addresses critical topics in the expanding market and production for lipids.

Starch, in its many forms, provides an essential food energy source for the world's human population.

This is the first book to focus on the scientific principles underlying the fermentation processes of cocoa and coffee beans and their impact on product quality and safety.

This book is a concise presentation of important aspects involved in dealing with extraction and utilization of bioactive compounds from the food industry waste.

This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing.

Coffee in Health and Disease Prevention presents a comprehensive look at the compounds in coffee, their reported benefits (or toxicity risks) and also explores them on a health-condition specific level, providing researchers and academics with a single-volume resource to help in identifying potential treatment uses.

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics.

The success of the previous volumes in this series attests to the buoyancy of the current expansion of the aquaculture industry, and the importance which it is beginning to achieve in the rural economies of many developed countries as well as those less favoured.

Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.

Proteins serve as an important nutritional as well as structural component of foods.

Explore the roles aeration can play in the production, stability, and consumer experience of foods Aeration is an increasingly prevalent part of food manufacturing, bringing a light texture, enhanced appearance, and richer flavors to a wide range of products.

Functional foods are foods which contain bioactive components, either from plant or animal sources, which can have health benefits for the consumer over and above their nutritional value.

Before the late nineteenth century ale and beer, brewed from malt, were widely consumed due to the lack of affordable, safe alternatives.

Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogeneity of data, as well as to the uncertainty in the measurements and the introduction of expert knowledge in the models.

Food and food markets still enjoy a pivotal role in the world economy and the international food industry is moving towards greater consolidation and globalization, with increased vertical integration and changes to market structure.

Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context.

A thorough examination of the ways in which recent biotechnological developments have led to improvements in food processing.

International Hospitality Business: Management and Operations will introduce hospitality managers to the most up-to-date developments in hospitality to prepare you for the rapidly changing world of international hospitality.

This new volume explains in detail the properties of micronutrients and macronutrients and their diverse uses as nutraceuticals for their beneficial properties, such as their antioxidant activity and immunity-boosting properties and how they can be incorporated into the human diet for optimum health, for growing beneficial bacteria in the gut, and inhibition of pathogens.

This reference provides the groundwork, tools, and terminology required when conducting specialized searches for information and resources pertaining to traditional and emerging fields of agriculture.

Molecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series focuses on the nutritional issues associated with aging and the important metabolic consequences of diet, nutrition, and health.

Pseudocereals: Production, Processing, and Nutrition provides an overview of the chemistry, processing, and technology of pseudocereals which have become super grains.

This book systematically covers immunoassays for food, presenting detailed approaches such as antigen design, food matrix pre-treatment and detection format optimization for 9 classes of food hazards and nutrition constituents.

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.

This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products.

FROM THE PREFACEThe purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering.

This Brief reviews the chemistry behind the production of yoghurt through acidification of milk.

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.

Analysis of Pesticide in Tea: Chromatography-Mass Spectrometry Methodology is a comprehensive book, providing serial, rapid, high-throughput analytical methods for determining more than 600 pesticides in tea.

Ensuring that foods and beverages remain stable during the required shelf life is critical to their success in the market place, yet companies experience difficulties in this area.

Astronauts, cosmonauts, and a very limited number of people have experienced eating space food due to the unique processing and packaging required for space travel.

When enjoying a southeast asian soup or cup of herbal tea, we are really savoring the flavor of lemongrass.

The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia.

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies.

This book summarizes available fiber sources and how they can be incorporated into new food products to provide improved health benefits.