Food and beverage technology

This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions.

Did you know that Vanilla was formerly served as aphrodisiac by Cassanova and Madam Pompadour, and Elizabeth I loved its flavor?

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity.

This is a book about the science behind whisky:  its production, its measurement, and its flavor.

Plants produce chemicals as part of their normal metabolic activities.

World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources.

Starch is one of the most important natural and biodegradable polymers on Earth.

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies.

This book provides in-depth insights into the regulatory frameworks of five countries and the EU concerning the regulation of genome edited plants.

Early anthropological evidence for plant use as medicine is 60,000 years old as reported from the Neanderthal grave in Iraq.

This book discusses the role of food and the human nutrition-behavior interface.

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.

This book presents the historical development of Cyclodextrins by scientists who have made outstanding contribution to the field.

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage.

Rice is a vitally important staple food for almost half of the world's population.

This edited book comprises of eight chapters dealing on various aspects of pharmaceutical technology for delivery of natural products.

This book presents an overview of Shiga toxin-producing E.

This book examines the puzzle of why genetically modified organisms continue to be controversial despite scientific evidence declaring them safe for humans and the environment.

This Brief explores the chemistry and production technology of a cheese precursor: the cow's milk curd.

The book reviews the history, present, and likely future of intellectual property for plant-related inventions.

This book focuses on various types of bioactive compounds, including secondary metabolites, oligosaccharides, polysaccharides, flavonoids, peptides/proteins, carotenoid pigments, quinones, terpenes, and polyunsaturated fatty acids, and presents an overview of their nutraceutical activities.

This volume is the first centralized source of technological and policy solutions for sustainable agriculture and food systems resilience in the face of climate change.

This Brief explores the importance of lactic acid and fermentation in the modern food industry.

Food-borne bacterial pathogens encounter a number of stressors during food processing and preservation.

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules.

Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation and analytical methods.

This book addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.

Despite food being safer, more affordable and more available than at any time in human history, consumers are increasingly skeptical and critical of today's food system.

The growing importance of glycobiology and carbohydrate chemistry in modern biotechnology and the pharmaceutical industry makes accurate carbohydrate analysis indispensable.

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students.

This book emphasizes the latest developments and achievements in AI and related technologies with a special focus on food quality.

Based on the lived experiences of incarcerated persons and staff, this book explores the symbolic significance of prison foodways to normalization, autonomy, identity construction, power, group formation and security.

This book aims to describe, though in a quite light way, the social role of plant diseases, letting the reader know the topical importance of plant pathology, as well as the role of plant pathologists in our society.

Reviews of Environmental Contamination and Toxicology attempts to provide concise, critical reviews of timely advances, philosophy and significant areas of accomplished or needed endeavor in the total field of xenobiotics, in any segment of the environment, as well as toxicological implications.

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019.

This book provides information on the advances in blanching and its effect on food.

Literary and Cultural Production, World-Ecology, and the Global Food System marks a significant intervention into the field of literary food studies.

Proteomics, like other post-genomics tools, has been growing at a rapid pace and has important applications in numerous fields of science.

This book discusses the role of probiotics and prebiotics in maintaining the health status of a broad range of animal groups used for food production.

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology.

Humankind has used a variety of spices to flavor food for centuries.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies.

This text comprehensively covers the analysis, enzymology, physiology and genetics of valuable natural products used in the food industry that are attractive targets for biotechnological production.

Careers in Food Science provides detailed guidelines for students and new employees in the food industry to ensure a successful start to their career.

This third edition laboratory manual was written to accompany Food Analysis, Fifth Edition, by the same author.

Natural compounds obtained from plants represent a tremendous global market due to their use as food additives, cosmetics, in agriculture and in pharmaceuticals.

This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry.

This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads.