Food and beverage technology

Due to their high nutritive value and the presence of secondary metabolites, wetland plants can be consumed by humans as food and utilized as medicinal drugs.

Das Buch beinhaltet die Ergebnisse des dreijährigen Verbundprojekts "Separator i4.

Natural phenolics are powerful bioactive compounds, but their use as antioxidant agents in lipid-based foodstuffs and cosmetics is limited due to their hydrophilic traits.

As an introductory text book on food engineering principles, this text gives students a firm, quantitative foundation in all aspects of food process and product formulation, packaging, manufacturing processes; engineering aspects of the fate of food in the GI tract; engineering principles of the environmental impact of foods; and principles of process economics and project management.

This book offers comprehensive information on the developments and applications of the solid phase microextraction (SPME) technique.

Internet of things (IoT) is a new type of network that combines communication technology, expanded applications, and physical devices.

The legislative requirement for cannabis to undergo laboratory testing has followed legalization of medical and recreational use in every U.

This book reviews recent research and applications, developments, research trends, methods and issues related to the applications of industrial hemp for fundamental research and technology.

This book describes how microbes can be used as effective and sustainable resources to meet the current challenge of finding suitable and economical solutions for biopharmaceuticals, enzymes, food additives, nutraceuticals, value added biochemicals and microbial fuels, and discusses various aspects of microbial regulatory activity and its applications.

This book is based on EU-funded project PLANTFOODSEC, covering intentional and unintentional threats to plant biosecurity and to food safety areas.

Women have always been inextricably linked to food, especially in its production and preparation.

The Bambara groundnut (BGN) or Vigna subterranea is an extremely hardy grain legume.

Was geschieht mit den verzehrten Lebensmitteln im Körper?

This book discusses functional starch and its applications in food, focusing on starches with possible health benefits or novel applications.

The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis.

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging.

This book highlights various methods of quantifying sustainability indicators in the food sector, highlighting the environmental indicators in the meat chain and agri-food wastes from a bio-refinery perspective.

This book addresses the molecular mechanisms of food allergies and related control strategies.

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production.

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous substances produced during the thermal processing of foods.

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products.

This book discusses systems and synthetic biotechnologies for the production of nutraceuticals, and summarizes recent advances in nutraceutical research in terms of the physiological effects on health, potential applications, drawbacks of traditional production processes, characteristics of production strains, and advances in microbial production based on systems and synthetic biotechnology.

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research.

This book deals with the modeling of food processing using dimensional analysis.

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.

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an authoritative reference for anyone who needs hands-on practical information to improve best practices in food safety and quality.

Bioactive Food as Dietary Interventions for Liver and Gastrointestinal Disease provides valuable insights for those seeking nutritional treatment options for those suffering from liver and/or related gastrointestinal disease including Crohn's, allergies, and colitis among others.

Available water disinfection systems rely mainly on large-scale filtration and the combination of filtration (to remove solids), and subsequent application of chemical disinfectants.

This book addresses the use and management of chemicals in the food and beverage industry.

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 book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging.

The book provides comprehensive information about the different aspects of veterinary nutrition in tropical countries.

This book covers the nutritional and nutraceutical profiles of a wide range of popularly consumed vegetables and nuts.

Kiwifruit have long been known as a decorative and exotic fruit that can be used in desserts and fresh fruit collations.

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade.

While there have been many claims of the benefits of teas through the years, and while there is nearly universal agreement that drinking tea can benefit health, there is still a concern over whether the lab-generated results are representative of real-life benefit, what the risk of toxicity might be, and what the effective-level thresholds are for various purposes.

Chemical Analysis of Food: Techniques and Applications reviews new technology and challenges in food analysis from multiple perspectives: a review of novel technologies being used in food analysis, an in-depth analysis of several specific approaches, and an examination of the most innovative applications and future trends.

While diet has long been recognized as having potential to alleviate symptoms of inflammatory diseases including arthritis, lupus and fibromyalgia, research indicates that specific foods offer particular benefits in preventing or mitigating specific symptoms.

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.

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes.

Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans.

Whisky: Technology, Production and Marketing explains in technical terms the science and technology of producing whisky, combined with information from industry experts on successfully marketing the product.

Corn and grain sorghum (Sorghum bicolor subsp.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.