Food and beverage technology

This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research.

Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family.

For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts.

Food and Energy Resources provides an understanding of the influence of energy, land, and water resources on food production.

Marginalizing Access to the Sustainable Food System is a comprehensive analysis of the barriers and opportunities confronting minority communities' ability to access healthy, fresh foods.

Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry.

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry.

Green chemistry is a vital subject playing a key role in environmental sustainability.

Biology and Ecology of Venomous Marine Scorpionfishes examines the diversity, utilization, and ways to safeguard against the world's most dangerous fish species.

Zero - Much to Do About Nothing?

This book is designed to integrate the basic concepts of food safety with current developments and challenges in food safety and authentication.

The ingestion of gluten in the human diet can lead to gastrointestinal disorders such as celiac disease, allergy to wheat and non-celiac gluten sensitivity.

Sustainable Meat Production and Processing presents current solutions to promote industrial sustainability and best practices in meat production, from postharvest to consumption.

Fruits and vegetables, commonly termed as "e;fresh produce"e; are an important component of the human diet, as these provide various beneficial and essential health-related compounds.

This book emphasizes the latest developments and achievements in AI and related technologies with a special focus on food quality.

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.

This book summarizes the current state of knowledge regarding antibiotics and antibiotics resistance genes (ARGs) in the soil environment.

Nuts have been long perceived as a high-fat, high-calorie food, best avoided or consumed in moderation.

Handbook of Functional Beverages and Human Health provides potential applications and new developments in functional beverages, nutraceuticals, and health foods.

A Primer in Financial Data Management describes concepts and methods, considering financial data management, not as a technological challenge, but as a key asset that underpins effective business management.

This book offers a comprehensive overview of bioactive phytochemicals within by-products from leaf, stem, root, and tuber vegetables, and it explores the valorisation of these vegetable cultivation and processing by-products, not only as a source of valuable bioenergy but also for health purposes.

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation.

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published.

"e;As a Journal Editor for over twenty-five years, I have read a lot about the European Union.

Probiotics: Advanced Food and Health Applications presents the functional properties and advanced technological aspects of probiotics for food formulation, nutrition, and health implications.

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products.

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and plasma processing.

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed.

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

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.

Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods.

Diabetes: Oxidative Stress and Dietary Antioxidants bridges the trans-disciplinary divide among diabetologists, endocrinologists, and nutritionists in understanding and treating diabetes.

This brief presents the state of the art on enzymatic synthesis of structured triglycerides and diglycerides, focusing on glycerol as the substrate and covering interesterification of vegetable oils in one and two steps.

Food Phytates takes a new look at phytates, including their potential health benefits.

A Complete Course in Canning and Related Processes, Fourteenth Edition: Fundamental Information on Canning provides readers with a complete course on canning.

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients.

Taking a global viewpoint, this volume addresses issues arising from recent developments in the enduring and topical debates over Genetically Modified Organisms (GMOs) and their relationship to Intellectual Property (IP).

There is an increasing interest by consumers for high-quality food products with a clear geographical origin.

Biosecurity: A Systems Perspective provides an overview of biosecurity as a system of related components, actors, and risks.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

Due to the adverse stress conditions typical of olive cultivation in desert conditions, the olive tree is responding with production of high levels of antioxidant substances.

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality.

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins.

This title includes a number of Open Access chapters.

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey.

First Published in 1982, this three-volume set explores the value of hydrocolloids in food.