Food and beverage technology

The global nutraceutical and health supplement market is experiencing unprecedented growth, driven by increasing consumer awareness and evolving healthcare needs.

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination.

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison.

The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth.

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors.

An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades.

Analysis of Pesticide in Tea: Chromatography-Mass Spectrometry Methodology is a comprehensive book, providing serial, rapid, high-throughput analytical methods for determining more than 600 pesticides in tea.

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.

This contributed book, as a part of a series of CERES publications, provides a multi-regional and cross-sectoral analysis of the interlinkages, challenges, and emerging responses in the areas of water security, climate change, and food systems, especially in a context marked by severe implications of the COVID-19 pandemic, increased climate vulnerability of many regions already water stressed, and an ambitious global action aiming at curbing climate change and restoring ecosystem.

Food safety is vital for consumer confidence, and the hygienic design of food processing facilities is central to the manufacture of safe products.

The alarm sounded by Canada's confirmed case of bovine spongiform encephalopathy (BSE) has reaffirmed the exigency of establishing improved safeguards and more aggressive surveillance protocols in North America and around the world.

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia.

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures.

Heavy metals and metalloids, singly or in combination, induce toxic manifestations either through acute or chronic pathology.

It has become popular to blame the American obesity epidemic and many other health-related problems on processed food.

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.

Gluten sensitivity is a multifactorial phenomenon.

Wheat Wild Relatives: Developing Abiotic Stress Tolerance under Climate Change presents a state-of-the-art outline of the problem, including issues, opportunities, and modern developments in the utilization of Wild Wheat Relatives (WWR) and related neglected species for wheat crop improvement, specifically focusing on environmental constraints.

Since the publication of the first edition of Canada, and Australia have increased teach- Handbook of Powder Science and Technology, ing, research, and training activities in areas the field of powder science and technology has related to particle science and technology.

Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain.

This book covers all the aspects of food-grade enzymes, including their classification, kinetics, microbial production, biosynthetic pathways, commodity-wise industrial applications, and downstream processing strategies.

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).

Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels.

This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in developing economies.

The consumption of functional foods is growing in the health and wellness communities because of their range of potent nutrients and health advantages, such as the ability to shield against illnesses, stop vitamin deficiencies, and encourage healthy growth and development.

This volume of 30 chapters contributed by reputed authors covers: Diversification of livestock and crops.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science.

Yeast is one of the most studied laboratory organisms and represents one of the most central models to understand how any eukaryote cell works.

This volume provides a comprehensive compilation of techniques and protocols used in plant and food carotenoid research.

Featuring over 200 recipes from more than 55 countries, Yogurt, Yoghurt, Youghourt is the cookbook for today's taste- and nutrition-conscious consumer.

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "e;Underground Starchy Crops of South American Origin"e; book series.

This thoroughly revised and updated reference provides comprehensive coverage of the latest developments and scientific advances in dairy microbiology-emphasizing probiotics, fermented dairy products, disease prevention, and public health and regulatory control standards for dairy foods.

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods.

Comprehensive and accessible, Food Plant Sanitation presents fundamental principles and applications that are essential for food production safety.

It is now more than a decade since the Right to Food Guidelines were negotiated, agreed and adopted internationally by states.

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand protection.

The role of Bioactive Dietary Factors and Plant Extracts in Preventive Dermatology provides current and concise scientific appraisal of the efficacy of foods, nutrients, herbs, and dietary supplements in preventing dermal damage and cancer as well as improving skin health.

Functional foods, also known as nutraceuticals, began to gain prominence in the 1980s in Japan as "e;foods for specified health use"e; and became more widely recognized in the 1990s as research and interest in foods that could provide specific health benefits beyond essential nutrition grew worldwide.

Guru to a new generation of chefs from Chicago to Copenhagen, Spain's Ferran Adri,as been featured on Time magazine's list of the 100 most influential people of our times and touted by the press as an alchemist and a genius.

Starchy Crops Morphology, Extraction, Properties and Applications is the first volume of the "e;Underground Starchy Crops of South American Origin"e; book series.

Lipids in Cereal Technology provides a comprehensive review of cereal lipids and their role in cereal processing and products.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

The local food movement is one of the most active of current civil engagement social movements.

Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry.

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.

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science.

Consumer acceptance of food is highly dependent on flavour.

Food contact materials such as packaging, storage containers and processing surfaces can pose a substantial hazard to both food manufacturer and consumer due to the migration of chemicals or other substances from the material to the food, which can cause tainting of flavours and other sensory characteristics, or even illness.