Food and beverage technology

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "e;Green Food Processing"e; by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry.

The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributions from leading cereals institutes and individuals from around the world.

Consumer acceptance of food is highly dependent on flavour.

The Yearbook on Space Policy, edited by the European Space Policy Institute (ESPI), is the reference publication analysing space policy developments.

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry.

Handbook of Goldenberry (Physalis peruviana): Cultivation, Processing, Chemistry, and Functionality presents multidisciplinary coverage of P.

In all the developing countries, the vast natural resource have great potentials for the production of fish.

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such as carbonated beverages, cereal-based beverages, energy drinks, fruit punches, non-dairy milk products, nonalcoholic beer, ready-to-drink products (e.

This Brief focuses on Listeria monocytogenes, from isolation methods and characterization (including whole genome sequencing), to manipulation and control.

Food and raw material for its production was generally produced via the traditional agriculture.

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

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, environmental engineers, and industry professionals.

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts.

In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities.

The term "e;Nutri-Cereals"e; has been dedicated to ten cereals due to their unique nutritional benefits.

This volume will explore the epidemiology and the basic mechanisms of each of these prenatal phenomena, in an attempt to explain the role of the prenatal environment in promoting postnatal weight gain.

Food process modelling provides an authoritative review of one of the most exciting and influential developments in the food industry.

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

Sensory analysis is significant in food product development, and its importance impacts the maintenance of sensory qualities for food products.

This volume focuses on filamentous fungi and highlights the advances of the past decade, both in methodology and in the understanding of genomic organization and regulation of gene and pathway expression.

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.

The first edition of Functional foods: Concept to product quickly established itself as an authoritative and wide-ranging guide to the functional foods area.

This book addresses energy footprints in the food and textile sectors.

Water in Foods: Fundamental Aspects and their Significance in Relation to Processing of Foods contains the proceedings of the Fifth International Symposium on the Properties of Water in Foods (ISOPOW-V), held in Peniscola, Valencia, Spain, on November 8-14,1992.

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthful compounds.

Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications.

The proceedings volume focuses on halal management and science topics.

Algae have a long history of use as foods and for the production of food ingredients.

This volume examines the interrelated fields of food security, energy security and sustainable agriculture as the key to a stable global agricultural platform and is arranged in six parts.

It is reported Functional foods are highly nutritious and associated with a number of powerful health benefits.

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema's Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors.

Lipids in Foods: Chemistry, Biochemistry and Technology provides basic information on the biochemistry and technology of the fatty acids or lipids.

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.

This book is the third volume on Nanoscience in Food and Agriculture, published in the Sustainable Agriculture Reviews series.

Research studies demonstrate diet and proper nutrition in conjunction with cognitive, mental, social, and physical activities can significantly help in improving brain health with advancing age, and potentially reduce the risk of cognitive decline.

It's been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen significant progress in understanding the mechanism of the infrared (IR) heating of food products and interactions between IR radiation and food components.

This new volume provides a comprehensive overview of the new and diverse technologies in food packaging of fruits and vegetables, providing an emphasis on new commercially available packaging technologies for fresh produce.

This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity.

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food.

Dietary fiber is widely recognized as an essential element of good nutrition.

Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis.

A Complete Course in Canning is firmly established as a unique and essential guide to canning and related processes.

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates.

Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA).

The present publication deals with sampling techniques and sampling of milk products, errors, precision, accuracy and uncertainty in quantitative analysis, cream, malai and cream powder, butter and margarine, ghee/butter oil, milk powders (skimmed, partially skimmed and whole), infant milk & milk cereal weaning food , condensed milk /evaporated milk, ice cream, kulfi and dried ice cream mix, dried frozen, dessert, cheese, indigenous dairy products (dahi or curd and mistidoi, paneer or channa, khoa, chakka and shrikhand , yoghurt) and whey powder and edible casein products.

Bread and leavened bakery products have been essential to human nourishment for millennia.

Der Erfolg eines Unternehmens basiert auf der Qualität seiner Produkte und Dienstleistungen.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s.