Food and beverage technology

Gluten sensitivity is a multifactorial phenomenon.

Maresa Anna Temmen untersucht auf Grundlage der Theorie der kognitiven Hierarchie die Konsumbereitschaft für In-vitro-Fleisch und pflanzenbasierte Fleischersatzprodukte in Deutschland.

The principal objectives of this book are to provide an introduction to commercial broiler production in Indian farming conditions, its scientific base and economic perspective.

This book introduces readers to food safety assessment research on Genetically Modified Organisms (GMOs).

Transformations of Global Food Systems for Climate Change Resilience: Addressing Food Security, Nutrition, and Health provides poignant case studies of climate change resilience frameworks for nutrition-focused transformations of agriculture and food systems, food security, food sovereignty, and population health of underserved and marginalized communities from across the globe.

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins.

This book primarily focuses on microbial colonization, its role in plant growth and nutrient cycling, mycorrhizae, and providing an overview of phytospheric microorganisms in sustainable crop systems.

This book focuses on food security in sustainable agriculture and nutrient management.

This book highlights the development of a functional nucleic acid based biosensor detection method in the context of food safety.

The book is only of its kind in the discipline of Agricultural and Food Engineering.

Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components.

One of the most threatening issues facing the world today is food scarcity, keeping a little less than one-fourth (2015) of the global population hungry and malnourished, ostensibly shameful for the affluent world.

This book has been developed to impart the basic requirement of food service industry and to provide supportive information to the students of Hotel management.

The book highlights intricate predisposing factors for pathogenesis of nutritional anemia.

In these days of individualism and economic stresses, the practice of home making has been somewhat modified but basically it remains what it used to be in ancient times today also the home is the basic social unit and a careless or clumsy housewife is n nowhere respected In recent times home making or Home Economics as it is called has been given an important place in the curricula of educational institutions of all grades from the nursery school to the university level one of the main recommendations of the Secondary Education commission appointed by the Government of India was that proper facilities for teaching Home Science must be provided in girls schools the Union ministry of Education has therefore included this subject in the syllabus of multipurpose schools.

This book provides systematic information on the lychee and modern tools to promote its sustainable growth and development.

In these days of individualism and economic stresses, the practice of home making has been somewhat modified but basically it remains what it used to be in ancient times today also the home is the basic social unit and a careless or clumsy housewife is n nowhere respected In recent times home making or Home Economics as it is called has been given an important place in the curricula of educational institutions of all grades from the nursery school to the university level one of the main recommendations of the Secondary Education commission appointed by the Government of India was that proper facilities for teaching Home Science must be provided in girls schools the Union ministry of Education has therefore included this subject in the syllabus of multipurpose schools.

This book is a one-stop reference resource, presenting recent research in various emerging areas of microbiology, including microbial biotechnology, microbes in health, microbial interactions, agricultural microbiology and computational approaches.

This book systematically covers the sensory, physical, chemical nutrition, and processing characteristics of different peanut varieties, while also providing an in-depth review of research advances in peanut processing quality.

Food Science is a highly inter-disciplinary applied science.

In these days of individualism and economic stresses, the practice of home making has been somewhat modified but basically it remains what it used to be in ancient times today also the home is the basic social unit and a careless or clumsy housewife is n nowhere respected In recent times home making or Home Economics as it is called has been given an important place in the curricula of educational institutions of all grades from the nursery school to the university level one of the main recommendations of the Secondary Education commission appointed by the Government of India was that proper facilities for teaching Home Science must be provided in girls schools the Union ministry of Education has therefore included this subject in the syllabus of multipurpose schools.

This Encyclopaedia provides clear and lucid definitions of terms associated with all aspects of food nutrients and various aspects of food science such as diets, food values, different types of foods and various processing techniques.

This book discusses quality-related aspects of milk and milk products, covering the various analytical procedures for testing the quality and composition.

The book titled : Food Storage and Preservation is a new and valuable addition to a handful of authentic books on the subject of Food Science.

The existence of living organisms in diverse ecosystems has been the focus of interest to human beings, primarily to obtain insights into the diversity and dynamics of the communities.

The proceedings volume focuses on halal management and science topics.

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.

There is a growing global awareness of the link between good diet and health.

This book offers an excellent introduction to Korean functional foods and shares latest important information for food scientists and nutritionists, including accurate, up-to-date information on Korean food science together with background information, archeological findings, as well as food methods and research on Korean fermented foods (e.

Arsenic contamination poses a major environmental problem, especially in Southeast Asian countries like Bangladesh and India.

This informative book discusses the various spectroscopic techniques applied in the analysis of food and beverages.

This book discusses the various aspects of the health and nutritional benefits of the wonder grains, small millets.

Nutraceuticals and bioactive compounds are gaining increased attention from scientists, industry professionals, and consumers for their significant biological functions and health benefits beyond basic nutrition.

This book provides insights on innovative strategies to build resilient food systems in the wake of challenges posed by climate change.

This book provides an overview of the latest developments and future challenges in enzyme inhibitor research.

This book focuses on probiotics as sustainable foods and medicines, discussing issues such as screening and identification of probiotics, health claims, and advances in processing technologies, as well as food safety.

This book presents biotechnological advances and approaches to improving the nutritional value of agri-foods.

This book discusses one of the biggest challenges of the food industry, which is waste management.

This book provides readers with a comprehensive overview of cold plasma technology for tackling the various food-related hazards in a wide range of food sectors.

"e;Microalgae Biotechnology for Food, Health and High Value Products"e; presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications.

Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein content .

Millets are small-grained, annual, warm weather cereal.

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food.

This book offers effective and competitive food supply chains that are the consequence of technological innovation, collaboration, small agri-food business cases, entrepreneurial opportunities, cold chain technology management, disruptive technologies, and performance assessment through empirical analysis, case studies, and multimethod research in the food industry.

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives.

The book is a practical guide for the various steps in the post-harvest technology of frozen shrimps.

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production.

This book focuses on in vitro techniques and challenges of producing nutraceutical compounds  from plant cells.

Some geographic regions around the globe that are rich in terms of modern agriculture technologies, face a dilemma when it comes to storing excess produce, such as grains and even seasonal fruits and vegetable.

This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing - recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life.