Food and beverage technology

This is the highly anticipated third edition of a book written by the Working Party on Culture Media of the International Committee on Food Microbiology and Hygiene.

Introducing the principles, practice and applications of mass spectrometric techniques in the study of natural substances in foods, this book conveys the depth and breadth of modern mass spectrometry in relation to food analysis.

The scope of applications of magnetic resonance to food science continues to expand.

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

Magnetic resonance has long demonstrated its tremendous versatility in many areas of science.

The latest volume in the successful Special Publication Series captures the most recent research findings in the field of food hydrocolloids.

The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth.

The quality and safety of the food we eat attracts a great deal of publicity and is high on the list of public concerns.

Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads.

How does the nose know what it smells?

Food may be nutritious, visually appealing and easy to prepare but if it does not possess desirable flavors, it will not be consumed.

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems.

Food scientists aim to control the taste and texture of existing food products and to formulate new structures of high quality using novel combinations of ingredients and processing methods.

In the rapidly developing field of analysis it is important to be aware of the newest methods within available techniques.

This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food.

Since its inception in the early 1980s, capillary electrophoresis (CE) offers a great deal of flexibility as a modern analytical technique, and has found applications within many fields of analysis, particularly pharmaceutical science and biochemistry.

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process.

For centuries, beer has been a favourite drink throughout the world.

During the past decade, the importance of amorphous water-soluble substances has been increasingly recognised within the food and pharmaceutical industries.

A History of Beer and Brewing provides a comprehensive account of the history of beer.

"e;Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition,"e; looks at the biochemistry of long chain fatty acids and their importance to health, well-being and the reduction of inflammation in the body to help control age related diseases.

The Missing Ingredient is about what makes good food, and the first book to consider the intrinsic yet often forgotten role of time in creating the flavours and textures we love.

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

Raspberry production and consumption is increasing steadily worldwide, and the potential health benefits of the fruit are becoming more widely known.

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment.

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.

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

Consumer acceptance of food is highly dependent on flavour.

Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing.

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect.

New product development is vital for the future of the food industry.

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal.

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

Consumers are advised to increase fruit and vegetable consumption, but the health effects of increased intake are not fully understood.

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products.

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully.

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades.

Consumer acceptance is the key to successful food products.

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

This volume concentrates on research information on the beneficial effects of nitrates and their fate in the environment.

This volume covers the developments in pesticide usage, with particular emphasis on the regulations that safeguard users, consumers and the environment.

Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future.

Dairy products have a prominent position in the development of functional foods.

Yeasts play a crucial role in the sensory quality of a wide range of foods.

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important.

This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals.

Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials.

This collection of papers are devoted to a single chemical reaction, The Maillard reaction.

The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing.