Food and beverage technology

Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms.

The role of diet in the prevention, control and treatment of diabetes continues to provide significant opportunity for non-pharmaceutical interventions for many of the over 20 million people who live with this disease.

Irradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce presents the last six and a half decades of scientific information on the topic.

Food Science and the Culinary Arts is a unique reference that incorporates the principles of food and beverage science with practical applications in food preparation and product development.

The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering.

Written by a diverse group of research professionals, Postharvest Decay: Control Strategies is aimed at a wide audience, including researchers involved in the study of postharvest handling of agricultural commodities, and undergraduate and graduate students researching postharvest topics.

The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye.

Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes.

Phase Transitions in Foods, Second Edition, assembles the most recent research and theories on the topic, describing the phase and state transitions that affect technological properties of biological materials occurring in food processing and storage.

Antimicrobial Resistance and Food Safety: Methods and Techniques introduces antimicrobial resistant food-borne pathogens, their surveillance and epidemiology, emerging resistance and resistant pathogens.

Food Safety in the 21st Century: Public Health Perspective is an important reference for anyone currently working in the food industry or those entering the industry.

A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world.

Nutritional supplement research concerning brain health and neurological disease is becoming an important focus.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.

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.

Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications.

Essential and Toxic Trace Elements and Vitamins in Human Health is a comprehensive guide to the wide variety of micronutrients that affect human health, including fat-soluble and water-soluble vitamins that support diverse biochemical functions, trace elements with established and suggested links to health maintenance, and elements with known human toxicity such as arsenic, cadmium, and lead.

As the wine industry has experienced a period of rapid global expansion, there is a renewed emphasis on quality and consistency even within the small winery industry.

Nutrition in the Prevention and Treatment of Abdominal Obesity focuses on the important roles that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat.

Food Control and Biosecurity, Volume Sixteen, the latest release in the Handbook of Food Bioengineering series, is an essential resource for anyone in the food industry who needs to understand safety and quality control to prevent or reduce the spread of foodborne diseases.

This new edition of Innovations in Food Packaging ensures that readers have the most current information on food packaging options, including active packaging, intelligent packaging, edible/biodegradable packaging, nanocomposites and other options for package design.

The Impact of Nanoscience in the Food Industry, Volume 12 in The Handbook of Food Bioengineering series, explores how nanoscience applications in food engineering offer an alternative to satisfying current food needs that cannot be fulfilled by natural products.

Sustainable Food Systems from Agriculture to Industry: Improving Production and Processing addresses the principle that food supply needs of the present must be met without compromising the ability of future generations to meet their needs.

Food Safety: Emerging Issues, Technologies and Systems offers a systems approach to learning how to understand and address some of the major complex issues that have emerged in the food industry.

Food Fraud provides an overview of the current state on the topic to help readers understand which products are being impacted, how pervasive food fraud is, and what laws are in effect across the developed world.

Polyphenols in Plants: Isolation, Purification and Extract Preparation, 2nd edition, provides a detailed insight into polyphenols that occur naturally in plants and how they can be affected during growth and development, then effectively removed and optimized for various applications in food production.

Biotechnology for Sustainable Agriculture: Emerging Approaches and Strategies is an outstanding collection of current research that integrates basic and advanced concepts of agricultural biotechnology with future development prospects.

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world.

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks.

Agro-Ecosystem Diversity: Impact on Food Security and Environmental Quality presents cutting-edge exploration of developing novel farming systems and introduces landscape ecology to agronomy.

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, souffles and champagne.

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series.

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products.

Advances in Food Security and Sustainability, Volume Three, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.

The Science of Animal Growth and Meat Technology, Second Edition, combines fundamental science- based and applied, practical concepts relating to the prenatal and postnatal growth of cattle, sheep and pigs.

Validation of Food Preservation Processes based on Novel Technologies discusses and recommends activities for bench top, pilot, prototype and commercial high hydrostatic pressure (HPP) and ultraviolet (UV) systems validation.

Phytonutrients in Food: From Traditional to Rational Usage offers an overview of phytonutrients and reveals techniques related to the extraction, separation, identification and quantification of these compounds.

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients.

Postharvest Disinfection of Fruits and Vegetables describes available technologies to reduce microbial infection for maintaining postharvest quality and safety.

Nutritional Composition and Antioxidant Properties of Fruits and Vegetables provides an overview of the nutritional and anti-nutritional composition, antioxidant potential, and health benefits of a wide range of commonly consumed fruits and vegetables.

Alcoholic Beverages, Volume Seven in The Science of Beverages series, is a multidisciplinary resource for anyone who needs deeper knowledge on the most recent approaches in beverage development, technology, and engineering, along with their effects on beverage composition, quality, sensory and nutritional features.

Advances in Food and Nutrition Research 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 optimise health.

Biology and Ecology of Venomous Marine Scorpionfishes examines the diversity, utilization, and ways to safeguard against the world's most dangerous fish species.

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.

Food Quality and Shelf Life covers all aspects and challenges of food preservation, packaging and shelf-life.

Sustainable Biofloc Systems for Marine Shrimp describes the biofloc-dominated aquaculture systems developed over 20 years of research at Texas A&M AgriLife Research Mariculture Laboratory for the nursery and grow-out production of the Pacific White Shrimp, Litopenaeus vannamei.

Food Waste to Valuable Resources: Applications and Management compiles current information pertaining to food waste, placing particular emphasis on the themes of food waste management, biorefineries, valuable specialty products and technoeconomic analysis.

Caffeinated and Cocoa Based Beverages, Volume Eight in The Science of Beverages series, covers one of the hottest topics in the current beverage industry.

Integrated Analytical Approaches for Pesticide Management provides proven laboratory practices/examples and methods necessary to control pesticides in food and water in various environments.

Glucosinolates: Properties, Recovery and Applications covers all the important aspects of glucosinolates (properties, processing and recovery issues, particular applications).