Food and beverage technology

Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world.

Food wastage has become a major problem with about one third of all food produced for human consumption going to waste, leading to major socioeconomic and environmental consequences in an increasingly resource-constrained world.

A safe and healthy working environment is a vital aspect of the food and beverage processing industry.

Food ingredients are important molecules of the most diverse chemical classes responsible for conferring nutrition, stability, color, flavor, rheological and sensorial characteristics, in addition to several other important uses in the food industry.

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly.

Create 100 healthy and tasty nutrient-packed smoothies with just five ingredients.

The problem of creating microbiologically-safe food with an acceptable shelf-life and quality for the consumer is a constant challenge for the food industry.

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals.

Science is everywhere!

Food chemistry is not taboo.

The food pyramid is more than just a display of all grocery items that are yummy and healthy.

The Asian Development Bank (ADB), in partnership with the ADB Institute, the Central Asia Regional Economic Cooperation (CAREC) Institute, and the European Union's Support to Modernization of Mongolia Standardization System Project, organized and conducted a second annual Learning Opportunity focused on best practices in the area of integrated trade facilitation, one of the activities implementing the refined CAREC Trade and Transport Facilitation Strategy 2020.

Right nutrition starts with knowledge of the food groups.

Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop.

Wine Tasting: A Professional Handbook is an essential guide for any professional or serious connoisseur seeking to understand both the theory and practice of wine tasting.

The irradiation of food is a low cost, highly effective method of ensuring food safety, and extending shelf life.

Olives and Olive Oil in Health and Disease Prevention, Second Edition expands the last releases content and coverage, including new sections on materials in packaging, the Mediterranean diet, metabolic syndrome, diabetic health, generational effects, epigenetics, glycemic control, ketogenic diet, antioxidant effects, the use of olive oil in protection against skin cancer, oleuropein and ERK1/2 MAP-Kinase, oleocanthal and estrogen receptors, and oleocanthal and neurological effects.

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications.

Food Toxicology and Forensics presents an overview on these subjects, along with the analytical tools necessary to handle the complexity of the issues at play between them.

Advances in Food and Nutrition Research, Volume 91 provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize health.

The urgent need for sustainability within the food producing industries and agriculture has turned the interest of research to investigate new non-thermal technologies, nanotechnologies and other practices in postharvest treatment of crops and fruits.

In addition to being served as a fresh vegetable, tomato is also consumed in the form of various processed products, such as paste, juice, sauce, puree and ketchup.

Environmental Impact of Agro-Food Industry and Food Consumption covers trends associated with the impact of food production on the environment using lifecycle analysis and the standard methods used to estimate the food industry's environmental impact.

Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.

Nutrition and Bariatric Surgery discusses nutritional deficiencies and requirements that are often present with diverse bariatric techniques as main mechanisms for weight loss.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects.

Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration.

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages.

Bioactive Food Components Activity in Mechanistic Approach presents the role of functional foods and bioactive compounds in inflammation.

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food.

Herbs and spices are among the most versatile ingredients in food processing, and alongside their sustained popularity as flavourants and colourants they are increasingly being used for their natural preservative and potential health-promoting properties.

Molecular Nutrition: Carbohydrates presents the nutritional and molecular aspects of carbohydrates.

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world.

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods.

Eggs are economical and of high nutritional value, yet can also be a source of foodborne disease.

In a market in which consumers demand nutritionally-balanced meat products, producing processed meats that fulfil their requirements and are safe to eat is not a simple task.

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.

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.

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.