Food and beverage technology

Lactose is the major disaccharide present in milk.

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits.

This book  provides in-depth knowledge on the use of various bioactive compounds obtained from natural sources as therapeutics and healthcare solutions.

Jaboticaba Berry (Plinia spp.

Microplastics are tiny plastic particles measuring less than 5 millimeters.

The third edition features a re-organization into multiple sections including:  Mycotoxin Contamination in Feedstuffs for Farm Animals; Mycotoxin Contamination in Feedstuffs for Pets; Further Mycotoxins and Microbial Metabolites in Feedstuffs; Tables of Mycotoxins in Feedstuffs; Feedstuffs for Farm Animals and their Mycotoxins; Feedstuffs for Pets and their Mycotoxins; Mycotoxin Contamination of Feedstuffs in Conventional and Organic Farming; and Geographical Occurrence of Mycotoxins in Feedstuffs.

This book  provides in-depth knowledge on the use of various bioactive compounds obtained from natural sources as therapeutics and healthcare solutions.

The third edition features a re-organization into multiple sections including:  Mycotoxin Contamination in Feedstuffs for Farm Animals; Mycotoxin Contamination in Feedstuffs for Pets; Further Mycotoxins and Microbial Metabolites in Feedstuffs; Tables of Mycotoxins in Feedstuffs; Feedstuffs for Farm Animals and their Mycotoxins; Feedstuffs for Pets and their Mycotoxins; Mycotoxin Contamination of Feedstuffs in Conventional and Organic Farming; and Geographical Occurrence of Mycotoxins in Feedstuffs.

Jaboticaba Berry (Plinia spp.

The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products.

Arsenic is a naturally occurring element and, as such, it is present in the environment and in our food and drink.

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation.

In a rapidly evolving world, the integration of food processing and bioprocessing technologies has become essential to meet the demands of sustainable food production, resource optimization, and environmental conservation.

This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities.

This volume provides an overview of the current state of the art in agricultural and industrial mycology.

Natural wine is a captivating and rapidly evolving phenomenon in the world of viticulture and winemaking.

This book presents plant proteins as sustainable and healthy substitutes for animal proteins, highlighting innovations, challenges, and opportunities.

Natural wine is a captivating and rapidly evolving phenomenon in the world of viticulture and winemaking.

This volume provides an overview of the current state of the art in agricultural and industrial mycology.

Betaine is widely distributed in plants and animals and has a role as an osmolyte and as a cofactor in methylation in liver metabolism.

Calcium's importance in health and disease is clear when listing its multiple roles in the body, which include building strong bones and teeth, vascular calcification, muscle function, hormonal regulation and maintaining a normal heartbeat.

Pasta is a conventional Italian product made from durum wheat semolina and characterized by high protein content, firm shape and texture.

Biosensors are increasingly being used to replace traditional methods of analyte detection in the food industry.

Bioactive compounds obtained from natural sources has proven to possess various therapeutic potentials.

This work compiles the impact of aquaculture in addressing the pressing challenges of global food security and nutritional deficits.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

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.

Fermentation-based processing advanced with global food systems as humanity started to organize the domestication of agriculture from plant and animal sources.

Meat products are a rich source of essential nutrients, including high-quality proteins, B-complex vitamins and minerals.

This textbook offers a comprehensive and practical guide to oenology, detailing the scientific principles and techniques essential for producing various types of wines.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

Increased consumer awareness of the health benefits of foods has led food manufacturers to increasingly focus on the functional ingredients.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists and industry professionals to develop innovative foods or food components that address future human wellness and well-being requirements.

This Volume 1 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research.

This Volume 1 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research.

Meliponini, the stingless bees of the tropics, process and store honey, pollen and plant resins to maintain their colonies.

This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.

This contributed book, as a part of a series of CERES publications, contributes to the scientific debate about the interlinkages between climate change, environment, and food systems.

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of food products.

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region or country.

This book highlights microbial products and their applications in the health sector.

This book highlights the science underlying honey, which is central to an understanding of conventional medicine or ingredients of food used mostly in all societies and it is attracting increasing interest among food scientists and professionals worldwide.

Though fluorescence is a long-established analytical method, it has only recently gained prominence as a valuable tool in food technology.

Plant-based therapies are in tune with nature and have relatively little or no side effects.

This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in developing economies.

Carotenoids are one of the most important groups of bioactive compounds in nature.

Carotenoids are one of the most important groups of bioactive compounds in nature.

The book deals with the regulation of GMOs within the context of multiple principles and interests, including food security, sustainable development, and biodiversity.