Food and beverage technology

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products.

Trends in Personalized Nutrition explores the topic of personalized nutrition from multiple angles, addressing everything from consumer acceptance, to policies and cognitive dissonance.

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages.

Pathophysiology of Bariatric Surgery: Metabolism, Nutrition, Procedures, Outcomes and Adverse Effects uses a metabolic and nutritional theme to explain the complex interrelationships between obesity and metabolic profiles before and after bariatric surgery.

Biscuit Baking Technology, Second Edition, is a reference book for senior managers and staff involved in industrial scale biscuit baking.

Advances in Biotechnology for Food Industry, Volume Fourteen in the Handbook of Food Bioengineering series, provides recent insight into how biotechnology impacts the global food industry and describes how food needs are diverse, requiring the development of innovative biotechnological processes to ensure efficient food production worldwide.

Milk and Dairy Foods: Their Functionality in Human Health and Disease addresses issues at key life stages, presenting updates on the impact of dairy on cardiometabolic health, hemodynamics, cardiovascular health, glycemic control, body weight, bone development, muscle mass and cancer.

Analytical Methods for Agricultural Contaminants provides proven laboratory practices and methods necessary to control contaminants and residues in food and water.

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials.

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provides a guide for innovative food ingredients and food products.

Cold Pressed Oils: Green Technology, Bioactive Compounds, Functionality, and Applications creates a multidisciplinary forum of discussion on recent advances in chemistry and the functionality of bioactive phytochemicals in lipids found in cold pressed oils.

This book presents the applications of ion-exchange materials in the chemical and food industries.

Food and Society provides a broad spectrum of information to help readers understand how the food industry has evolved from the 20th century to present.

This book presents the latest trends and challenges in the development of general engineering and mechanical engineering in the agriculture and horticulture sectors.

The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this major element in natural foods.

Digenetic trematodes constitute a major helminth group that parasitize human and animals and are a major cause of morbidity and mortality.

Written by an academic and industry insider, this book provides an informed study on polysaccharide structural analysis and characterization.

This book covers the sustainable tropical agriculture, sustainable tropical animal production and health, sustainable tropical forestry, socio-economic dimension in tropical agriculture and innovative and emerging food technology and management as chapters in this book.

This book provides an essential overview of trade between Brazil and China, analyzes the regulatory framework for Brazil's foodstuff exportation and China's foodstuff importation, and identifies the main products, market shares, barriers to market access, and e-commerce strategies.

This book provides up to date information on the emerging trends and technology in food nanotechnology.

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

This book provides a global overview of pulse intake and future trends from a variety of perspectives.

This Brief describes the chemical features of canned food products and gives background information on the technology of canning foods.

The book introduces the definition, classification, source and structure of hydrocolloids and provides a comprehensive description of their functionalities and food-related applications.

This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopy-not as a handbook but rather as a sourcebook of NIR spectroscopy.

This book compiles the latest applications of the cutting-edge gene editing tool CRISPR/Cas in the area of crop improvement.

This book is the result of more than 20 years of experience in working with near-infrared spectroscopy for raw milk analysis.

The book illustrates the role of quorum sensing in the food industry, agriculture, veterinary sciences, and medicine.

This novel and informative book discusses the various aspects of seafood quality.

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

This volume offers new insights into food and culture.

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles.

The Siberian sturgeon, Acipenser baerii Brandt 1869 is the most widely farmed sturgeon species.

The global halal industry is likely to grow to between three and four trillion US dollars in the next five years, from the current estimated two trillion, backed by a continued demand from both Muslims and non-Muslims for halal products.

This is the first book to explore the science underlying the concept of "e;koku"e;, which is central to an understanding of the palatability of food within Japanese cuisine and is attracting increasing interest among food scientists and professionals worldwide.

This book discusses the latest research and new techniques in the field of lactic acid bacteria, including comparative genomics, transcriptomics, proteomics and metabolomics.

This book introduces readers to both seed treatment and seedling pretreatments, taking into account various factors such as plant age, growing conditions and climate.

The Proceedings of the 2015 International Conference on Food Hygiene, Agriculture and Animal Science provides an all-encompassing review of each contributor's study in topics such as food hygiene, agriculture, animal science, animal histology and embryology, and livestock production systems.

This book provides comprehensive information on starch modification using physical approaches - a field that has attracted increasing interest in recent years due to the fact that it is no longer desirable to label starch a modified.

This book provides an overview of the physiological basis of lactic acid bacteria and their applications in minimizing foodborne risks, such as pathogens, heavy metal pollution, biotoxin contamination and food-based allergies.

Wines from Cote-Rotie, Hermitage and Chateauneuf-du-Pape have made the Rhone Valley world famous.

Handbook of Microbial Nanotechnology is a collection of the most recent scientific advancements in the fundamental application of microbial nanotechnology across various sectors.

High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking.

Technologies to Recover Polyphenols from AgroFood By-products and Wastes: Applications in Different Fields covers the most used technologies to extract and recover polyphenols from all kinds of by-products and wastes generated by the food industry, restaurant and agricultural sectors.

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects describes the latest advancements in LAB applications in the development of functional foods and fermented foods, biotechnological products using LAB, i.

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain.

Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications highlights the application of sensory analysis in the development of meat products.

Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science.

Food and beverage labels often specify a product's geographical origin, species, variety and method of production.

Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing.