Food and beverage technology

Flavor science is continually evolving.

This completely revised and updated second edition showcases the considerable progress that has taken place in this field since 2008.

Despite decades of aggressive pharmaceutical and surgical interventions, coronary artery disease (CAD) remains the number one killer of both men and women in the Western world.

Big Data technologies have the potential to revolutionize the agriculture sector, in particular food safety and quality practices.

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates.

This book examines the implications of the net zero transition for food and farming in the UK and how these can be managed to avoid catastrophic climate change in the crucial decades ahead.

In Ciderology, Gabe Cook, aka 'The Ciderologist,' leading global cider expert, shares his passion for all things cider (and perry!

Reviewing current studies and previously unpublished research from leading laboratories around the world, Unravelling Lipid Metabolism With Microarrays demonstrates the use of microarrays and transcriptomic approaches to clarify the biological function of lipids.

Kosher is a Hebrew term meaning 'fit' or 'proper' and halal is an Arabic word that literally means 'permissible' or 'lawful'.

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful book.

Advances in Food Security and Sustainability, Volume Three, takes a scientific look at the challenges, constraints and solutions necessary to maintain a healthy and accessible food supply in different communities.

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship.

Internet of things (IoT) is a new type of network that combines communication technology, expanded applications, and physical devices.

Stay up to date with the most effective practices in tourism demand forecasting!

This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their measurements.

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world.

Milk and Dairy Foods: Nutirtion, Processing and Healthy Aging focuses on updated knowledge about the effect of milk and dairy foods on healthy aging.

Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.

A unique chance to explore different aspects of place, heritage, and tourismFor many nations around the world, cultural tourism is not only a major industry but also a support for national identity and a means for preserving heritage.

Artificial Neural Networks (ANNs) is a powerful computational tool to mimic the learning process of the mammalian brain.

Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists.

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

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects.

Food scarcity and insecurity is an alarming issue throughout the world.

It is almost 100 years since the Maillard reaction was first described.

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others.

The elucidation of DNA double helix in 1953 and the publication of DNA cloning protocol in 1973 have put wings under the sail of molecular biology, which has since quietly revolutionized many fields of biological science, including food microbiology.

While mathematically sophisticated methods can be used to better understand and improve processes, the nonlinear nature of food processing models can make their dynamic optimization a daunting task.

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds.

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition.

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the groundbreaking new series, Bioprocessing in Food Science, is an essential reference on the modeling, quality, safety, and technologies associated with food processing operations today.

The book covers the taxonomy, diversity, bioactivity, and nanotechnology involved in the study of the genus Phoma.

Consumer expectations are systematically growing, with demands for foods with a number of attributes, which are sometimes difficult for manufacturers to meet.

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science.

Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves.

Es ist das Anliegen des Autors, Technikern, Studenten der Ingenieurwissenschaften ebenso wie Berufspraktikern einen leichten Einstieg in das Thema Wasseraufbereitung zu geben.

This thoroughly revised second edition addresses the full spectrum of cereal grain science, employing agronomic, chemical, and technological perspectives and providing new and expanded treatment of food enrichment techniques, nutritional standards, and product quality evaluation.

In this book, the subject of design and analysis of experiments has been covered in simple language by giving basic concepts of various designs and essential data analysis steps of designed experiments.

This encyclopaedia in three volumes is a veritable mine of authoritative information on diverse aspects of food science as a whole.

Food and agribusiness is one of the fastest changing global markets; change that is driven by technology, developments in manufacturing and supply, and a growing consumer engagement.

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods.

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-situ and on-line technologies for full process control along the food chain.

Highly profitable and an important range of products within the dairy industry worldwide, the economic importance of fermented milks continues to grow.

With changing consumer preferences and a focus on developing resilient food systems, food processing is finding its place in key policies, government interventions, global trade, and the overall food and nutritional security.

Trends in Beverage Packaging, volume 16 in the Science of Beverages series, presents an interdisciplinary approach that provides a complete understanding of packaging theories, technologies and materials.

The first three editions of Fungi and Food Spoilage established, then consolidated, a reputation as the leading book on foodborne fungi.

Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.

Food insecurity and disease are inextricably linked.

This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processors across the world.

Sustainable Biofuels: Opportunities and challenges, a volume in the "e;Applied Biotechnology Reviews series, explores the state-of-the-art in research and applied technology for the conversion of all types of biofuels.