Food and beverage technology

Isoflavones remain the subject of many scientific studies most of which reveal them to have some health benefits.

Food additives have played and still play an essential role in the food industry.

Caffeine is known to stimulate the central nervous system but what other functions does it have?

B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate.

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on "e;New developments in Acacia Gums Research and Products"e;, this book covers the production, identification, classification and application of these important carbohydrate polymers.

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the applications of Magnetic Resonance in Food Science to celebrate its 10th anniversary.

As the world's population continues to grow so does the demand for food, and in consequence the amount of material left over from food production.

There are many challenges and problems in food science and magnetic resonance methods may be used to provide answers and deepen both fundamental and practical knowledge.

Dietary sugars are known to have medical implications for humans from causing dental caries to obesity.

The new seventh edition of Micro-Facts has been fully reviewed and updated to incorporate changes in the technical literature.

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction.

Hazard Analysis and Critical Control Point (HACCP) is a systematic method to identify, evaluate and control food safety hazards.

This book is the Proceedings of the 12th International Flavor Conference, 4th George Charalambous Memorial Symposium, held May 25-29, 2009 in Skiathos, Greece.

This multi-authored book is edited by an expert in the field and includes chapters from international contributors.

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food.

This Proceedings Volume provides an overview of current research and development presented at the Total Food 2009 International Conference in Norwich, April 2009.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

This book is the proceedings from a national conference on allergen management.

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection.

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment.

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture.

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease.

Superheated steam drying (SSD) has long been recognized for several major advantages it offers over other convective dryers, including high energy efficiency by utilization of energy in the exhaust steam, higher product quality due to the absence of oxygen, and avoidance of fire and explosion hazards.

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research.

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging.

Animal flesh consumed as food is labelled 'meat'; it refers mainly to skeletal muscle and associated fat, but it may also refer to organs.

Fish and seafood are prime sources of animal protein.

The term magnetic resonance covers a wide range of techniques, spectroscopy, relaxation and imaging.

Food processing has moved on from being a craft to a modern technology.

The prevalence of food allergy is increasing and consumers are now more aware of allergy and intolerance than ever, with retailers launching special ranges of foods suitable for people with particular allergies, and allergy featuring regularly in the media.

Milk and dairy products form a central part of the human diet, as they are rich in nutrients.

Food additives are the cause of a great deal of discussion and suspicion.

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years.

Ever wondered why bread rises?

Magnetic Resonance in Food Science is an authoritative summary of state-of the-art research contributions from the world's leading scientists.

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science.

Someone once said that 'wine is a mixture of chemistry, biology and psychology'.

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years.

Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process.

Trace element analysis has a key role to play in quality control of food and diet.

This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources.

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams.

The ongoing progress of science has shown that it is important for analytical scientists to determine not only the presence of particular elements, but also their species.

Starch, in its many forms, provides an essential food energy source for the world's human population.

The detection of harmful chemicals and microbial pathogens in food and water destined for consumers is of paramount importance the world over and it is vital that new techniques and discoveries are widely disseminated.

Fit-for-purpose is a phrase familiar to all users of analytical data, who need to be assured that data provided by laboratories is both appropriate and of the required quality.

Micro-Facts has proved to be a useful ready reference for practising food microbiologists and others concerned with ensuring the microbiological safety of foods.