Food and beverage technology

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.

Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.

Wine culture is a complex phenomenon of increasing importance in modern society, and it combines the joys of wine appreciation with the frustrations of trying to verbally communicate sensory impressions.

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.

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.

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.

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.

This fifth edition provides information on techniques needed to analyze foods for chemical and physical properties.

This book explores food traceability in raw materials, additives and packing of the dairy sector and it provides an accessible and succinct overview of the new Extended Traceability (ExTra) software.

This edited volume provides insight into temperate fruits, with an emphasis on postharvest physiology, storage, packaging and technologies for maintaining fruit quality.

This Brief discusses potential alternative sources for feeds in aquaculture fish diet, and explains that the future of aquaculture's development is dependent on the costs of fishmeal and fish oil.

This book outlines the production of chitooligossacharides and their derivatives and discusses their main biological activities, biomedical applications and their role in disease prevention.

This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.

 This book discusses different aspects of contamination in Indian food products.

This book is the second volume of two volumes on cyclodextrins published in the series Environmental Chemistry for a Sustainable World.

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

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world's most consumed cereal.

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.

This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages.

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques.

This Brief presents a chemical perspective on frozen vegetables, also known as "e;ready-to-use"e; foods.

This book examines the economic incentives for food safety in the private marketplace and how public actions have helped shape those incentives.

This book reviews the application of nanosensors in food and agriculture.

This unique text provides comprehensive coverage of betalains, outlining the specific makeup and uses of this plant.

Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics.

This research volume examines the available alternative, complementary, pharmaceutical and vaccine methods for treating, mitigating, or preventing COVID-19.