Food and beverage technology

This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.

Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention.

The Maillard reaction was originally studied due to its importance in foods.

Lipids have a variety of functions in the human body which have increasingly been under the spotlight in recent years.

The application of high pressures to serve scientific ends is an ever-growing area of research.

This work contains the proceedings of a conference on gums and stabilisers for the food industry.

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.

This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry.

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food.

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation.

Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art.

This is a compilation of papers presented at the 1997 Flavours and Fragrances conference.

The tenth volume of "e;Gums and Stabilisers for the Food Industry"e; provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.

This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium.

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications.

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet.

Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating.

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

Cyanobacteria, or blue-green algae, commonly occur in a variety of water types throughout the world.

This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis.

As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight.

The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book.

Food and drink supply chains are complex, continually changing systems, involving many participants.

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products.

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods.

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form.

How do I select the right intense sweetener for my product?

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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods.

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers.

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses.

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product.

A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements.

This title is a How to do it and why to do it educational and reference guide.

This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production.

This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A.

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area.

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector.

Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application.