Food and beverage technology

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied.

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Advances in Dairy Microbial Products describes the importance and utility of microbial products used in dairy products.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components.

Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods gives an overview of the many pharmacological activities associated with herbs and spices, including detailed coverage on their mechanisms and formulations for the food industry.

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing.

Nutrients in Dairy and Their Implications for Health and Disease addresses various dairy products and their impact on health.

Anthropologist Steve Striffler begins this book in a poultry processing plant, drawing on his own experiences there as a worker.

Protein nutrition and sustainability is a global challenge.

Industrial Hemp: Food and Nutraceutical Applications is a comprehensive overview of different value chains for the industrial hemp industry.

The use of nuts and seeds to improve human nutritional status has proven successful for a variety of conditions including in the treatment of high cholesterol, reduced risk of Type-2 Diabetes, and weight control.

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information behind tasting, including insights on physiological, psychological and physicochemical limitations associated with sensory evaluation.

This comprehensive handbook is a "e;one-stop-shop"e; for all researchers involved in the field of alcohol-related harm at the whole body or cellular level.

Green Sustainable Process for Chemical and Environmental Engineering and Science, the latest release in the Green Composites: Preparation, Properties and Allied Applications series, deals with the most promising aspects of green composites.

According to the global hunger index, South Asia has worldwide highest rate of undernourished people.

Food Engineering Innovations Across the Food Supply Chain discusses the technology advances and innovations into industrial applications to improve supply chain sustainability and food security.

Diet and Exercise in Cystic Fibrosis, a unique reference edited by distinguished and internationally recognized nutritionist and immunologist Ronald Ross Watson, fills the gap in the current dietary modalities aimed at controlling cystic fibrosis.

Aquaculture Facilities and Equipment is a practical resource on the technical aspects needed for experts in the field to understand a high-performance aquaculture facility, its design and form, and the materials and systems used within the facility.

The Vitamins: Fundamental Aspects in Nutrition and Health, Sixth Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism and functions of these essential nutrients in physiology and health.

Advanced Mass Spectrometry for Food Safety and Quality provides information on recent advancements made in mass spectrometry-based techniques and their applications in food safety and quality, also covering the major challenges associated with implementing these technologies for more effective identification of unknown compounds, food profiling, or candidate biomarker discovery.

This book takes you on a very different journey to wine country, inviting you to enjoy the remarkable stories of twenty dynamic women in the world of wine.

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

Biosensors for Sustainable Food - New Opportunities and Technical Challenges addresses the challenges associated with sustaining the globally increasing demand for food that has been forecast for the next centuries and the immediate need for the food production system to adopt sustainable practices to protect the environment and human health.

New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century.

Meat and Meat Replacements: An Interdisciplinary Assessment of Current Status and Future Directions provides an interdisciplinary view on the production and consumption of food, challenges to the traditional meat industry, and potential meat replacements.

Prebiotic and Probiotic Science and Technology provides a comprehensive overview on the advances in the field of prebiotics and probiotics.

Multiple Biological Activities of Unconventional Seed Oils brings detailed knowledge concerning the biological properties of oils (antioxidant, antimicrobial, antidiabetic, antitumor, anti-inflammatory, etc.

A richly illustrated account of the story of ancient vinicultureThe history of civilization is, in many ways, the history of wine.

This volume details protocols on mass spectrometry and associated techniques.

In the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods.

Population growth in the coming decades will put severe pressure on human food, animal feed, and fiber production from both land and ocean ecosystems.

This book gathers the latest advances and innovations in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production, as presented at the International Mid-Term Conference of the Italian Association of Agricultural Engineering (AIIA), held in Padova, Italy, on June 17-19, 2024.

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles.

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.

The name "e;Allium"e; is said to come from the Greek word to avoid because of its offensive smell.

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.

The domestic yak (Bos grunniens), a species of long-haired domestic cattle, is found in India, Nepal, China, Pakistan, Mongolia, Russia, and Serbia.

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.