Food and beverage technology

This book is a collection of studies on recent technological developments and related challenges in laboratory and industrial applications and processes for the production of biomass-derived organic acids and alcohols.

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations.

Handbook of Lipids in Human Function: Fatty Acids presents current research relating to health issues whose impact may be modified by adopting personalized diets and lifestyle interventions of the consumption of fatty acids.

Biofortification is a widely accepted cost-effective agricultural strategy to improve the nutrient deficiency in populations.

With the plethora of unhealthy food options, how do you encourage your child to eat healthy?

Wine has been a staple of tables around the world for more than 4,000 years and in that time has developed into one of the most widely recognized and highly cultivated beverages in nearly every civilization on earth.

Do you like eating at a fast food restaurant?

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.

Wild wines around the world have been created since the dawn of time, with nearly every civilization and culture on earth developing their own means of fermenting and distilling various fruits and grains into aromatic, strong spirited drinks that have graced the tables of kings and peasants alike.

Peanuts: Genetics, Processing, and Utilization (Oilseed Monograph) presents innovations in crop productivity and processing technologies that help ensure global food security and high quality peanut products.

This book serves as a comprehensive introduction to the principles of microfluidization and its diverse applications in the food industry.

Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health.

Advances in genomics and biotechnology are enabling quantum leaps in the understanding of soybean molecular biology.

This book discusses the current research on monochloropropanediol (MCPD) and glycidyl esters in edible oils.

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry.

Computational modeling is an important tool for understanding and improving food processing and manufacturing.

Natural additives are increasingly favoured over synthetic ones as methods of ensuring food safety and long shelf-life.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.

Allergens in food and their detection, management and elimination constitute a key issue for food manufacturers, especially in terms of safety.

Advances in Food and Beverage Labelling reviews recent advances in labelling research and regulation, covering issues such as nutrition and hazard information, traceability, health claims and standardisation, as well as new labelling technologies and consumer issues.

Lipid oxidation in food leads to rancidity, which compromises the sensory properties of food and makes it unappealing to consumers.

Grapevine Breeding Programs for the Wine Industry: Traditional and Molecular Techniques summarizes recent trends in grapevine breeding, both in terms of research and practical programs.

Dietary supplements made from foods, herbs and their constituents are a rapidly growing market sector.

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

Functional Marine Biomaterials: Properties and Applications provides readers with the latest information on the diverse marine environment as a resource for many new substances, including biopolymers, bioceramics, and biominerals.

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods.

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals.

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.

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products.

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease.

Global aquaculture production has grown rapidly over the last 50 years.

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods.

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully.

A sweet taste is often a critical component in a consumer's sensory evaluation of a food product.

How do I select the right intense sweetener for my product?

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products.

Pathogens respond dynamically to their environment.

Probiotics: A Comprehensive Guide to Enhance Health and Mitigate Disease is an indispensable resource for a deeper understanding of the intricate world of probiotics and their profound impact on human health.

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.

Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing.

The global obesity epidemic is arguably the most serious health issue facing the food industry today.

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine.

Consumer acceptance is the key to successful food products.

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.