Food and beverage technology

This volume details methods and procedures used to detect and enumerate bacteria in food.

This volume details the inventory and characterizes traditional meat products within each geographic region.

This book entitled 'Application of Nanotechnology in Food Science, Processing and Packaging' presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications.

This book provides an introduction to food policy in the United Kingdom, examining policy development, implementation, influences and current issues.

This comprehensive and authoritative book aims to encompass the best and current practices in the field of contemporary food packaging.

This book is written by international experts with both academic and industrial credentials.

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories.

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages.

This detailed volume explores rice molecular biology, genetic engineering, and genome editing technologies.

This volume offers a comparative survey of diverse settler colonial experiences in relation to food, food culture and foodways - how the latter are constructed, maintained, revolutionised and, in some cases, dissolved.

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

Over the centuries humans have used essential oils in the most diverse applications, mainly medicinal, and as sources of bioactive molecules.

This updated book explores a wide repertoire of tools and approaches that have been created, modified, and applied to the study of L.

This book gathers the latest advances, innovations and applications in the field of agricultural biotechnology, agro-food systems and forestry, as presented by leading international researchers and engineers at the 5th International Conference on Safety, Health and Welfare in Agriculture and Agro-food Systems (SHWA), held in Ragusa, Italy, on September 15-18, 2021.

This book reviews applications of nanomaterial and nanodevices in the food industry.

Superfoods have come to the forefront of the public imagination due to a combination of presumed health benefits and cultural mystique.

This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body.

New and exciting biological functions are still being discovered for vitamin A derivatives, including the vast number of physiological activities of retinoids.

After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field.

Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions.

This edited book covers all the existing possibilities of using food waste as a potential, alternative and 'ready to use', feed stock for biofuels production.

This book reviews the science and technology of food packaging and covers the potential innovations in the food packaging sector.

This book summarizes the current knowledge of anthocyanins, provides systematic information for future exploration of anthocyanin applications.

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

A landmark work covering the major aspects of the science, technology and application of membrane operations and related fields, from basic phenomena to the most advanced applications and future perspectives.

This book provides a comprehensive summary of the latest knowledge regarding functional foods and new therapeutic strategies for neurodegenerative disorders through explaining specific mechanisms for natural remedies and functional foods as well as alternative treatment and supplementary approaches for neurodegenerative diseases.

This book compiles updated information about the role and health benefits of various bioactives in food.

This book comprehensively covers in an easy-to-understand language, the principles and working of advanced analytical techniques used in Dairy Chemistry research.

Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing.

Legume is one of the important food crops.

Value Addition in Agri-Food Industry Waste through Enzyme Technology, Volume Three explores advances in the production of high value-added products from agri-food industry waste/residues using enzyme technology.

Listeria monocytogenes is still a major threat to public health.

Postharvest environmental conditions of fruits and vegetables significantly affect quality and shelf life.

This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages.

This book covers the technology of vegetable oil extraction, including theory, process technologies used for various oilseeds, machinery operation and design aspects.

This book covers the technology of vegetable oil extraction, including theory, process technologies used for various oilseeds, machinery operation and design aspects.

This volume details methods using classical apparatus and mechanisms to study enology and winemaking.

Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods.

Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases.

Dada la evolución de los procesos de producción de alimenots y el papel que desempeña el Ingeniero de Alimentos, la maquinaria y los equipos son elementos indispensables para la optimización de las operaciones en planta y el aseguramiento de la calidad.

Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population.

This volume details methods using classical apparatus and mechanisms to study enology and winemaking.

This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages.

Climate change, increasing population, food-versus-fuel economics, pandemics, etc.

Climate change, increasing population, food-versus-fuel economics, pandemics, etc.

El texto Practica de operaciones unitarias en ingenieria de alimentos, realiza un recorrido de la calidad en alimentos, propiedades fisicoquimicas y operaciones unitarias que involucran transferencia de masa, calor y movimiento.

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.

This textbook deals comprehensively with livestock production diseases and their prevention in the major species: ruminants, swine, and poultry.

Enteric pathogenic viruses are a major challenge in public health, as they represent a major concern with a severe global impact to the economy, commerce, and health systems.

Enteric pathogenic viruses are a major challenge in public health, as they represent a major concern with a severe global impact to the economy, commerce, and health systems.