Food and beverage technology

Only recently has bitterness control become of commercial importance to a food or pharmaceutical formulation chemist.

Contributors from universities and food, pharmaceutical, and brewing companies detail the current state of yeast strain development and handling, highlighting advances in yeast selection for academic research, industry, and recombinant DNA technology.

Ideal for planning, performing, and interpreting food protein analyses, especially as it relates to the effect of food processing on protei investigation results.

Even though the perception of food quality may depend on its hedonic and often subjective attributes, it is essential to quantitatively evaluate its quality and safety.

This new book discusses the physiological factors that contribute to metabolic syndrome within the human body and spotlights the beneficial effects on the body of nutraceuticals and functional ingredients, botanicals and natural dietary supplements, structurally numerous antioxidants, B-vitamins, and diverse amino acids and vital nutrients.

Food Toxicants Analysis covers different aspects from the field of analytical food toxicology including emerging analytical techniques and applications to detect food allergens, genetically modified organisms, and novel ingredients (including those of functional foods).

"e;"e;Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends.

This book presents an exhaustive review on the use of polymers for food applications.

This book offers an overview of the diverse fields application of proteases (also termed proteolytic enzymes or proteinases), including food science and technology, pharmaceutical industries, and detergent manufacturing, reviewing the advances in the biotechnological application plant proteolytic enzymes over the last decade.

This new book provides a comprehensive overview of the health benefits of various natural sources such as fruits, vegetables, herbs, and spices.

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

Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful.

Exploring the role of food in enabling people with convictions to live a "e;good life"e;, this book examines the tangible ways in which growing food, cooking, and eating together has the potential to be both transformative and small steps incremental in facilitating desistance journeys for people with convictions.

With a wealth of illustrations, examples, discussion questions, and case studies, the Food Packaging Science and Technology covers basic principles and technologies as well as advanced topics such as active, intelligent, and sustainable packaging with unparalleled depth and breadth of scope.

Designing Spatial Culture investigates a powerful experiential dialogue formed between the habitation of space and a diversified cultural realm.

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students.

Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance.

This collection of papers represents some of those given at the International Congress for Plant Pathology held in Turin in 2008 in the session with the title "e;The Role of Plant Pathology in Food Safety and Food Security"e;.

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism.

Have you ever wondered what makes the Mediterranean diet so healthy?

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes.

This book stands as a manual and ready reference for the range of professionals involved in industrial drying.

Handbook of Grape Processing By-Products explores the alternatives of upgrading production by-products, also denoting their industrial potential, commercial applications and sustainable solutions in the field of grape valorization and sustainable management in the wine industry.

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.

Why do we cook the way we do?

Microbiological Examination Methods of Food and Water (2nd edition) is an illustrated laboratory manual that provides an overview of current standard microbiological culture methods for the examination of food and water, adhered to by renowned international organizations, such as ISO, AOAC, APHA, FDA and FSIS/USDA.

Chocolate Fads, Folklore & Fantasies is the low-cal answer to satisfying chocolate cravings.

Federal regulatory agencies have embraced Hazard Analysis Critical Control Point (HACCP) as the most effective method to offer farm-to-table food safety and quality in the United States-but it is important to look beyond HACCP.

Based on the integration of computer vision and spectrscopy techniques, hyperspectral imaging is a novel technology for obtaining both spatial and spectral information on a product.

Caffeine is known to stimulate the central nervous system but what other functions does it have?

Innovative Thermal and Nonthermal Processing, Bioacessibility and Bioavailability of Nutrients and Bioactive Compounds presents the implications of conventional and innovative processing on the nutritional and health aspects of food products.

A variety of processing methods are used to make foods edible; to pennit storage; to alter texture and flavor; to sterilize and pasteurize food; and to destroy microorganisms and other toxins.

Biosensors in food safety and quality have become indispensable in today's world due to the requirement of food safety and security for human health and nutrition.

Worldwide concern in scientific, industrial, and governmental com- munities over traces of toxic chemicals in foodstuffs and in both abiotic and biotic environments has justified the present triumvirate of specialized publications in this field: comprehensive reviews, rapidly published progress reports, and archival documentations.

Managing Healthy Livestock Production and Consumption is a highly interdisciplinary resource based on scientific and empirical evidence.

In the last few years, the Latin-American seeds have gained increased importance (also due to the increased demand for gluten-free foods).

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection.

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment.

This handbook includes contributions from established and emerging scholars from around the world and draws on multiple approaches and subjects to explore the socio-economic, cultural, ecological, institutional, legal, and policy aspects of regenerative food practices.

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction.

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies.

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.

This is the second of a five-volume set.

Ohmic heating provides rapid and uniform heating, resulting in less thermal damage than conventional heating and allowing manufacturers to obtain high-quality products with minimum sensorial, nutritional, and structural changes.

Aromatic Herbs in Food: Bioactive Compounds, Processing, and Applications thoroughly explores three critical dimensions: properties of bioactive compounds, recovery and applications.

This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year.

Although today's kitchens are crammed full of 'useful' appliances, few people seem to know how to operate them in even the most basic way, let alone make the most of them.

Current growth in global aquaculture is paralleled by an equally significant increase in companies involved in aquafeed manufacture.