Food and beverage technology

Nutritional and Health Aspects of Food in Nordic Countries provides an analysis of traditional and ethnic foods from the Nordic countries, including Norway (and Svalbard), Sweden, Finland, Iceland, and Denmark (including Greenland and the Faroe Islands).

Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing.

Rapid Detection of Food Adulterants and Contaminants: Theory and Practice contains solid information on common adulterants and contaminants in various foods, guidelines for different standards, permissible limits prescribed by food regulatory authorities, and related detection techniques.

Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health.

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources.

Adapting High Hydrostatic Pressure (HPP) for Food Processing Operations presents commercial benefits of HPP technology for specific processing operations in the food industry, including raw and ready-to-eat (RTE) meat processing, dairy and seafood products, drinks and beverages, and other emerging processes.

The explosion of interest around the health benefits of whole grains has led to a new focus on the bioactive components of cereals, including their location and physiological effects.

Biscuit, Cookie, and Cracker Production: Process, Production, and Packaging Equipment is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.

Food which nanotechnology has impacted or to which nanotechnology is applied is referred to as nanofood.

Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components.

Cereal Grains: Assessing and Managing Quality, Second Edition, provides a timely update to this key reference work.

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

Peanuts: Processing Technology and Product Development provides an overall review of the latest peanut and peanut-related research development worldwide, including not only peanut production and processing progress, but also peanut-related product (oil, protein) production technologies, and by-products utilization technologies (peptides, polyphenol, polysaccharide, and dietary fiber).

Starch-Based Materials in Food Packaging: Processing, Characterization and Applications comprises an experimental approach related to the processing and characterization of biopolymers derived from different starches.

Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry.

Provides comprehensive coverage of the components available in fish roe and highlights their biological and nutritional effects as well as their sensory and safety attributes.

Fats and Oils Handbook (Nahrungsfette und Ole) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology.

Crystallization and Crystallizers, part of the Industrial Equipment for Chemical Engineering set, defines how to perform the selection and calculation of equipment needed in the basic operations of process engineering, offering reliable and simple methods, with this volume providing a comprehensive focus on crystallization and crystallizers.

Fisheries and Aquaculture: The Food Security of the Future takes a multidisciplinary approach in evaluating the fisheries and aquaculture sectors from the scientific and practical perspectives of industry professionals.

Innovative Food Analysis presents a modern perspective on the development of robust, effective and sensitive techniques to ensure safety, quality and traceability of foods to meet industry standards.

Structure-Function Analysis of Edible Fats, Second Edition summarizes the latest approaches in the quantification of the physical structure of fats and its relationship to macroscopic functionality.

Postharvest Physiology and Biochemistry of Fruits and Vegetables presents an updated, interrelated and sequenced view of the contribution of fruits and vegetables on human health, their aspects of plant metabolism, physical and chemical/compositional changes during the entire fruit development lifecycle, the physiological disorders and biochemical effects of modified/controlled atmospheres, and the biotechnology of horticultural crops.

Enzymes: Novel Biotechnological Approaches for the Food Industry provides an in-depth background of the most up-to-date scientific research and information related to food biotechnology and offers a wide spectrum of biological applications.

Wound Healing, Tissue Repair and Regeneration in Diabetes explores a wide range of topics related to wound healing, tissue repair and regeneration, putting a special focus on diabetes and obesity.

Case Studies on Food Experiences in Marketing, Retail, and Events explores approaches for creating ideal food shopping and consumption experiences, and the challenges food customers face today.

Computer Vision Technology for Food Quality Evaluation, Second Edition continues to be a valuable resource to engineers, researchers, and technologists in research and development, as well as a complete reference to students interested in this rapidly expanding field.

Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects.

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

Genetic Breeding and Molecular Marker-Assisted Selective Breeding of Largemouth Bass provides evidenced-based research that summarizes the theory and practice of genetic breeding.

The Impact of Nutrition and Statins on Cardiovascular Diseases presents a summary of the background information and published research on the role of food in inhibiting the development of cardiovascular diseases.

Cultured Microalgae for the Food Industry: Current and Potential Applications is a comprehensive reference that addresses the current applications and potential uses of microalgae and microalgae-derived compounds in the food industry.

Desde 2010 Descorchados viene ofreciendo la más completa de las radiografías de la escena argentina de vinos, una foto en gran angular y en HD de lo último que se debe saber de los vinos del país.

Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed.

Thiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition explores thiamine and how its deficiency affects the functions of the brainstem and autonomic nervous system by way of metabolic changes at the level of the mitochondria.

New Research and Developments of Water-Soluble Vitamins, Volume 83, 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 optimize health.

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well-established book that continues to provide students, researchers and practitioners with an authoritative and comprehensive study of cereal technology.

The Future Rice Strategy for India presents forward-looking insights toward achieving sustainable development of the rice sector, ensuring future food and nutritional security.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

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.

Transparency for Sustainability in the Food Chain lays out the key issues and challenges in food safety, food quality, chain integrity, the link with consumers, and the technological base of tracking and tracing systems.

Food Industry Wastes: Assessment and Recuperation of Commodities, Second Edition presents a multidisciplinary view of the latest scientific and economic approaches to food waste management, novel technologies and treatment, their evaluation and assessment.

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector.

Genetics and Breeding for Disease Resistance of Livestock is a solid resource that combines important information on the underlying genetic causes and governing factors for disease resistance in food animals and applications for breeding purposes.

Nutritional and Health Aspects of Food in the Balkans s introduces and analyzes traditional foods from the Balkans.

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science.

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages.

Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation.

Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork.

Food Quality: Balancing Health and Disease, Volume Thirteen in the Handbook of Food Bioengineering series, provides essential information for researchers, scientists and students on the relationship between the quality of foods and disease at the biological level.

Trends in Wheat and Bread Making provides a comprehensive look at the state-of-the-art in bread making from ingredient to shelf-life, with a focus on the impact of processing on the nutritional value and consumer acceptability of this global staple.