Food and beverage technology

Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry.

Originally published in 1991.

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods.

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages.

This book introduces readers to both seed treatment and seedling pretreatments, taking into account various factors such as plant age, growing conditions and climate.

This book reviews a wide-range of genetically modified (GM) crops to understand how they are produced, the impacts on the agricultural industry, and their potential for improving food security.

This comprehensive edited book on microbial prospective discusses the innovative approaches and investigation strategies, as well as provides a broad spectrum of the cutting-edge research on the processing, properties and technological developments of microbial products and their applications.

This translational text offers in-depth reviews of the metabolic and nutritional disorders that are prevalent in patients with renal disease.

If an automobile tire leaks or an electric light switch fails, if we are short- changed at a department store or erroneously billed for phone calls not made, if a plane departure is delayed due to a mechanical failure - these are rather ordinary annoyances which we have come to accept as normal occur- rences.

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

Sustainable food production is a global challenge with respect to climate change and an ever-increasing world population.

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources.

Implementation of robust omics technologies enables integrative and holistic interrogation related to nutrition by labeling biomarkers to empirically assess the dietary intake.

This volume presents the proceedings of the 1st World Congress on Electroporation and Pulsed Electric Fields in Biology, Medicine and Food & Environmental Technologies (WC2015).

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

This 6th edition is thoroughly revised and updated, and now additionally includes all commercially important flavor and fragrance materials that entered the market over the past 10 years.

Food chemical safety remains a serious concern to the food industry.

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

Biosurfactants are surface-active biomolecules produced by a wide variety of microorganisms.

This book deals with the quality and safety of aquatic food.

Given the inherent complexity of food products, most instrumental techniques employed for quality and authenticity evaluation (e.

This book provides an overview of various traditional Middle Eastern food products and beverages and investigates their chemical, microbial and physical profiles.

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.

Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling researchers and product developers to select appropriate functional ingredients for new products.

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food.

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 addresses the shelf life of foods, a key factor in determining how food is distributed and consequently where and when different food products are available for consumption.

Pulses have played a major role in human diet and are considered a rich source of proteins.

This monograph consists of seven chapters that provide unique perspectives concerning issues related to agricultural research.

Kaum ein anderes Lebensmittel steht so als Symbol für Essen und Nahrung wie das Brot.

Microbiological risk assessment (MRA) is one of the most important recent developments in food safety management.

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion.

Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging.

All foods are either acid- or alkaline-forming and the body's health and beauty is entirely affected by choosing the right balance.

The organic products market is experiencing rapid growth.

Processing Foods: Quality Optimization and Process Assessment provides a large body of updated information - helping researchers and industrialists make use of new concepts, technologies and approaches that are at the heart of modern food research.

The need for a further edition of a book is gratifying for contributors and editor alike.

This fascinating work provides state-of-the-art information on phenolic compounds in fruits.

Cardiovascular diseases (CVDs) constitute the major cause of death worldwide, claiming nearly 18 million lives each year.

This book  presents the environmental benefits of nanomaterials in agriculture, water purification and nanomedicine.

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

The Foodborne Disease handbook, Second Edition, Revised and Expanded, could not be appearing at a more auspicious time.

“Dive into the history and culture of juniper spirits in this fun and informative book .

Food irradiation, the use of ionizing radiation to destroy harmful biological organism in food, is a safe, proven process that has many useful applications.

Prüfungen und Kontrollanalysen zur Beurteilung der mikrobiologischen Beschaffenheit von Nahrungsmitteln nehmen in allen Lebensmittelbetrieben eine zentrale Stellung in der Qualitätssicherung ein.

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality.

This book provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles.

The intensification of agriculture and food production in recent years has led to an increase in the production of food co-products and wastes.