Food and beverage technology

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal.

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The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses.

In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important.

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy.

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment.

The shelf-life of a product is critical in determining both its quality and profitability.

Descorchados is celebrating its 25th anniversary.

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector.

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers.

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation.

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry.

Wine was produced in Burgundy and Bordeaux by the Romans and almost certainly by the Celts before them.

The ubiquity of gluten-containing grains, such as barley, wheat, and rye, in modern-day brewing has prevented many potential consumers from fully enjoying the craft beer revolution.

Aimed at students, researchers, nutritionists, and developers in food technology, this research text addresses the nascent field of metabiotics.

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector.

This book explores one of the most discussed and investigated novel foods in recent years: edible insects.

This book discusses the various aspects, from production to marketing of turmeric and ginger, the world's two most important and invaluable medicinal spice crops.

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat.

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.

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer.

Given the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists.

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 primarily focuses on the African Sahel region, shedding new light on the epidemiology, socio-economics, clinical manifestations and control approaches of transboundary animal diseases (TADs) in this specific region.

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation.

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.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry.

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.

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago.