Food and beverage technology

Discrimination Testing in Sensory Science: A Practical Handbook is a one-stop-shop for practical advice and guidance on the performance and analysis of discrimination testing in sensory science.

Many food ingredients are supplied in powdered form, as reducing water content increases shelf life and aids ease of storage, handling and transport.

Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results.

Advances in Food and Nutrition Research, Volume 95 provides information on nutrients in foods and how to avoid their deficiency in the diet.

Hidden Persuaders of Cocoa and Chocolate: A Flavor Lexicon for Cocoa and Chocolate Sensory Professionals provides an overview of the tastes, aromas and notes describing cocoa and chocolate.

Green Food Processing Techniques: Preservation, Transformation and Extraction advances the ethics and practical objectives of "e;Green Food Processing"e; by offering a critical mass of research on a series of methodological and technological tools in innovative food processing techniques, along with their role in promoting the sustainable food industry.

Food Technology Disruptions covers the latest disruptions in the food industry, such as the Internet of Things, digital technologies, modern applications like 3D printing, bacterial sensors in food packaging, electronic noses for food authentication, and artificial intelligence.

Microalgae in Health and Disease Prevention is a comprehensive reference that addresses the historical and potential use of microalgae, its extracts, secondary metabolites, and molecular constituents for enhancing human health and preventing diseases.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

Water Quality Monitoring and Management: Basis, Technology and Case Studies presents recent innovations in operations management for water quality monitoring.

The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease.

The Advances in Food and Nutrition Research series highlights new advances in the field, with this new volume presenting interesting chapters.

Foods, Nutrients and Food Ingredients with Authorized EU Health Claims, Volume Three, provides an overview of how health claims are regulated in the European Union, along with detailed scientific and regulatory information about permitted health claims for foods and ingredients.

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and their reutilization in the pharmaceutical, biotechnological, food, biotechnology, and cosmetic industries, also covering environmental and agronomic applications.

Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets.

Predictive microbiology primarily deals with the quantitative assessment of microbial responses at a macroscopic or microscopic level, but also involves the estimation of how likely an individual or population is to be exposed to a microbial hazard.

Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs.

Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents.

Food Packaging and Preservation, Volume 9 in the Handbook of Food Bioengineering series, explores recent approaches to preserving and prolonging safe use of food products while also maintaining the properties of fresh foods.

Microbial Contamination and Food Degradation, Volume 10 in the Handbook of Food Bioengineering series, provides an understanding of the most common microbial agents involved in food contamination and spoilage, and highlights the main detection techniques to help pinpoint the cause of contamination.

Aquaculture and By-products: Challenges and Opportunities, Volume 92 in the Advances in Food and Nutrition Research series, explores the potential use of aquaculture and by-products as sources of proteins and bioactive compounds.

Reducing Salt in Foods, Second Edition, presents updated strategies for reducing salt intake.

Polyunsaturated Fatty Acid Metabolism explores a number of major roles of PUFA in the body, including its role as a component of cell membranes and how it provides substrates for the synthesis of lipid second messengers.

The Mediterranean Diet: An Evidence-Based Approach, Second Edition provides authoritative material on the many facets surrounding the complex interrelationships between diet, nutrition, health and well-being.

Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components.

Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions.

Gluten-Free Ancient Grains: Cereals, Pseudocereals and Legumes covers grains that are not related to wheat.

Cancer: Oxidative Stress and Dietary Antioxidants, Second Edition, covers the science of oxidative stress in cancer and the potentially therapeutic usage of natural antioxidants in the diet or food matrix.

Marine Enzymes Biotechnology: Production and Industrial Applications, Part II - Marine Organisms Producing Enzymes provides a huge treasure trove of information on marine organisms.

Egg Innovations and Strategies for Improvements examines the production of eggs from their development to human consumption.

Citrus is one of the most popular fruits around the world, and can be successfully cultivated in more than 140 countries.

Controlled and Modified Atmospheres for Fresh and Fresh-Cut Produce is the ultimate reference book of CA/MA recommendations for selected commodities.

Ultrasound is an emerging technology that has been widely explored in foodscience and technology since the late 1990s.

Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe.

Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms.

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry.

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma.

Emulsions, the third volume of the Nanotechnology in the Food Industry series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic.

Food Preservation, Volume Six, the latest in the Nanotechnology in the Agri-Food Industry series, discusses how nanotechnology can improve and control the growth of pathogenic and spoilage compounds to improve food safety and quality.

Nanobiosensors: Nanotechnology in the Agri-Food Industry, Volume 8, provides the latest information on the increasing demand for robust, rapid, inexpensive, and safe alternative technologies that monitor, test, and detect harmful or potentially dangerous foods.

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.

Nutritional oncology is an increasingly active interdisciplinary field where cancer is investigated as both a systemic and local disease originating with the changes in the genome and progressing through a multi-step process which may be influenced at many points in its natural history by nutritional factors that could impact the prevention of cancer, the quality of life of cancer patients, and the risk of cancer recurrence in the rapidly increasing population of cancer survivors.

The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production.

Many brewers and craft beer drinkers have dreams of working at or owning a brewery.

Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspire readers with a range of exciting recipes.

The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact.

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food.

This new volume focuses on the technology of bioactive compounds and nutraceuticals from fruit and vegetable sources, from cereal grain sources, and from cereal processing by-products.

Sie wollen erleben und verstehen, wie der Barkeeper mit der Präzision eines Wissenschaftlers und der Kreativität eines Künstlers aus vielen einzelnen Zutaten einen unvergesslichen Drink mixt?

Food manufacturing generates an incredibly high volume of wastewater.