Food and beverage technology

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed.

This volume applies an inductive experimental approach to recognize, control and resolve the variables that effect the wine-making process and the quality of the final product - focusing on the grape variety-yeast interaction controversy.

This book provides detailed information on the various ethnic fermented foods and beverages of India.

An Aspen Food Science Text Series Book.

Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products.

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.

Plant foods are an essential part of our daily diet and constitute one of the highest contributors to the world economy.

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security.

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and process control into a single, up-to-date volume.

Bioenhancers have been used in Ayurveda historically and are now being investigated for their pharmacological effi cacy.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Reproductive Technologies in Animals provides the most updated and comprehensive knowledge on the various aspects and applications of reproductive technologies in production animals as well as companion, wild, exotic, and laboratory animals and birds.

The problems related to the process of industrialisation such as biodiversity depletion, climate change and a worsening of health and living conditions, especially but not only in developing countries, intensify.

Scotland's diverse landscapes, extensive coastline and mix of cultural and historic influences are reflected in its rich food and drink heritage.

The global food-supply chain is vulnerable to threats from a variety of directions.

Food Safety and Toxicity examines the many problems and changes in food safety and toxicity.

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery.

Meat Analogs: Challenges and Perspectives provides an overview on the subject that is followed by an inventory of research perspectives to highlight the importance of issues and research relating to meat analogs.

As radiological residue, both naturally occurring and technologically driven, works its way through the ecosystem, we see its negative effects on the human population.

Innovative and Emerging Technologies in the Bio-marine Food Sector: Applications, Regulations, and Prospects presents the use of technologies and recent advances in the emerging marine food industry.

Among all nonthermal food processing technologies, high intensity pulsed electric fields (PEF) is one of the most appealing due to its short treatment times and reduced heating effects.

This book presents the latest information on the biomolecules derived from the coconut and their prominent roles in human well-being.

This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation.

This book provides a comprehensive review of recent innovations in food science that are being used to tackle the challenges of food safety, nutritional security and sustainability.

This comprehensive book documents African plants used for functional and medicinal foods.

Today, in a world with abundant food, more than 700 million people are chro- cally undernourished.

Packaging continues to be one of the most important and innovative areas in food processing.

Essential Oils in Food Preservation, Flavor and Safety discusses the major advances in the understanding of the Essential Oils and their application, providing a resource that takes into account the fact that there is little attention paid to the scientific basis or toxicity of these oils.

Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology.

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

This book includes multi-national research studies (social and natural science research, as well as more directly practical university-based knowledge) about cultural heritage, land, and societal development in varied countries.

Unconventional Oilseeds and New Oil Sources: Chemistry and Analysis is presented in three parts, with each section dedicated to different types of oil sources.

This book identifies a way to ensure food product safety through maintenance engineering.

Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated.

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate.

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications.

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.

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

Metabolomics enables valuable information about the biochemical composition of foods to be rapidly obtained.

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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.

Food technology has adopted new principles and practices that are rapidly changing the food sector.

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book.

With the world's growing population, the provision of a safe, nutritious and wholesome food supply for all has become a major challenge.

An indispensable, practical guide for everyone involved in the processing of sugar cane.