Food and beverage technology

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

Plants produce chemicals as part of their normal metabolic activities.

Sustained Energy for Enhanced Human Functions and Activity addresses the basic mechanistic aspects of energy metabolisms, the chemistry, biochemistry and pharmacology of a variety of botanical ingredients, micronutrients, antioxidants, amino acids, selected complexes, and other nutracueticals which have demonstrated a boost in and the sustainability of functional energy.

The cow.

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins.

The approach to teaching the concepts of food processing to the undergrad- uate food science major has evolved over the past 40 years.

This study covers all the transport properties of food materials and systems - exploring viscosity, moisture diffusivities, thermal conductivity and diffusivity, transport and permeability of small molecules, and heat and mass transfer coefficients.

Texture is one of the most important attributes used by consumers to assess food quality.

Knowledge, skill, and art are the three words to remember when working with foods.

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake.

Green Biotechnology for Herbal and Medicinal Plant Metabolites presents an innovative approach that leverages plant-derived molecules for agriculture, medicine, and wellness in pursuit of sustainable health solutions.

Ever since the beginnings of agriculture, cereals have provided unlimited health benefits to mankind as a staple food in our diet.

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.

The world's ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future.

The introduction of the Chorleywood Bread Process was a watershed in baking.

China is the world's top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world's top manufacturer of food on the defensive.

This book has been developed to impart the basic requirement of food service industry and to provide supportive information to the students of Hotel management.

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components.

Here is a rich resource on recent research innovations in the field of food processing and food engineering.

This informative book focuses on the nutritional value of potatoes and ways to improve it.

As with the products and processes described in Volume* I of this book, many of the technical changes associated with, for example, the manufacture of cheeses or fermented milks have been subtle rather than dramatic.

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea

In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre.

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

Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production.

No matter how many resources we consume we never seem to have enough.

It used to be the easiest way in the wine world to get a laugh - start extolling the virtues of English wine.

This book provides an overview of the different aspects of microbial bioconversion methodologies for valorization of underutilized wastes of varied nature.

Green Sustainable Process for Chemical and Environmental Engineering and Science, the latest release in the Green Composites: Preparation, Properties and Allied Applications series, deals with the most promising aspects of green composites.

Remarkable advances are being made in life science and agricultural research to reform the methods of food production, particularly with regard to staple grain and legume crops, in ways that will better reflect ecological realities.

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry.

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection.

This text finally collects all the introductory aspects of beer brewing science into one place for undergraduate brewing science courses.

Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject.

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost reduction and increased quality as well as functionality.

Dietary Fiber: Properties, Recovery and Applications explores the properties and health effects of dietary fiber, along with new trends in recovery procedures and applications.

ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food.

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible.

In 2024 the determinedly independent Lincolnshire brewing firm of Batemans will celebrate its 150th anniversary.

This book discusses experimental designs which are very useful in sensory and consumer testing.

This book examines the most controversial foods and ingredients, providing an objective, well-balanced look at the health benefits and risks of each.

This textbook presents a thorough overview of chemical and process industries.

Understanding Food Systems: Agriculture, Food Science, and Nutrition in the United States explores the complex and evolving system from which the United States gets its food.

Australia has the ideal conditions for growing and processing table olives.

Design for Wellbeing charts the development and application of design research to improve the personal and societal wellbeing and happiness of people.

The book will educate and decode the role of vitamins, essential fatty acids and other nutraceuticals on skin health and their tremendous impact to the current needs of the skin care industry.

Recent regulations on heavy metal testing have required the pharmaceutical industry to monitor a suite of elemental impurities in pharmaceutical raw materials, drug products and dietary supplements.

Engineering Principles for Food Processing Technology and Product Realization is a comprehensive research-oriented book that covers essential elements of food process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry.