Food and beverage technology

The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries.

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes.

Waterborne Pathogens: Detection Methods and Applications, Second Edition, gives an overview of advanced and emerging technologies in the detection of a range of waterborne pathogens.

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products.

Microbiological Analysis of Foods and Food Processing Environments is a well-rounded text that focuses on food microbiology laboratory applications.

Nutraceuticals and Health Care explores the role of plant-based nutraceuticals as food ingredients and as therapeutic agents for preventing various diseases.

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

Novel food processing technologies have significant potential to improve product quality and process efficiency.

Innovations in Food Packaging addresses selective topics of functions of food packaging to modify the traditional notion of this process.

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life.

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving.

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products.

Consumer acceptance of food is highly dependent on flavour.

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use.

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats.

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

Food safety is a constant challenge for the food industry, and food irradiation technology has developed significantly since its introduction, moving from isotope irradiation to the use of electron beam technology.

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs.

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

Producing products of reliable quality is vitally important to the food and beverage industry.

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security.

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources.

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage.

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat.

Hydrocolloids are among the most widely used ingredients in the food industry.

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction.

Principles of Brewing Science is an indispensable reference which applies the practical language of science to the art of brewing.

Quality assurance and quality control (QA/QC) is both a system and a state of mind.

Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods.

Food is one of the fewest things that man must need for survival.

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.

From a health and wellness author, a collection of nutrient-rich juice and smoothie recipes that harness the healing power of fruits and vegetables.

This edited volume provides up-to-date information on recent advancements in efforts to enhance microbiological safety and quality in the field of food preservation.

Employing a social justice framework, this book examines the effects of innovation incentives and policies in agriculture.

Beer is the only detailed book that specifically addresses the science of beer quality.

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs.

The past 30 years have seen the establishment of food engineering both as an academic discipline and as a profession.

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.

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book.

Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer.

Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application.

The structure of a food influences the way it is transformed during processing and digestion.

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products.

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food.

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food.

Bread Making: Improving Quality quickly established itself as an essential purchase for baking professionals and researchers in this area.

Das Essential behandelt in leicht verständlicher, komprimierter Weise die Grundlagen altersbedingter Zellveränderungen, die unter Umständen zur Neurodegeneration führen können.

This book  presents the environmental benefits of nanomaterials in agriculture, water purification and nanomedicine.