Food and beverage technology

This edited volume provides a biosemiotic analysis of the ecological relationship between food and medicine.

Internet of things (IoT) is a new type of network that combines communication technology, expanded applications, and physical devices.

This book reviews the application of nanosensors in food and agriculture.

This book outlines the evolution of food traceability matters in the current traditional foods market and particularly with regard to selected historical foods based in Jordan.

This newly designed and enlarged edition offers an up-to-date presentation of biosensor development and modeling from both a chemical and a mathematical point of view.

This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens.

Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods.

In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed.

The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs.

The legislative requirement for cannabis to undergo laboratory testing has followed legalization of medical and recreational use in every U.

Now in its updated second edition, this book describes emerging chiral environmental pollutants and their importance in environmental and human toxicology, as well as enantiomer selective separation and analytical methods.

This book paints a wide canvas of the immense global economic potential of ten most important cash generating crops spread over Asia, Africa and Latin America, namely, Arecanut, Cashew Nut, Coconut, Cinchona, Cocoa, Coffee, Tea, Oil Palm, Rubber and Wattle.

Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical characteristics of the fruits of the Cerrado, as well as their pharmacological effects and use in phytotherapics.

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids.

This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial waste, cow dung, steroid, lignocellulosic residue, biomass, natural gas etc.

This book comes out of the 12th Iberoamerican Congress of Food Engineering, which took place at the University of Algarve in Faro, Portugal in July 2019.

Shellfish is a broad term that covers various aquatic mollusks, crustaceans and echinoderms that are used as food.

Natural compounds obtained from plants represent a tremendous global market due to their use as food additives, cosmetics, in agriculture and in pharmaceuticals.

This book addresses the traditional use of a specific crop legume, grass pea (Lathyrus sativus), as a food product and ingredient for typical food products.

Before the concept of history began, humans undoubtedly acquired life benefits by discovering medicinal and aromatic plants (MAPs) that were food and medicine.

This book includes multi-national research studies (social and natural science research, as well as more directly practical university-based knowledge) about cultural heritage, land, and societal development in varied countries.

Humans everywhere have always been fascinated by octopuses, squid, and cuttlefish, known biologically as cephalopods.

Of the global population of more than 7 billion people, some 800 million do not have enough to eat today.

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (?

Elevated blood concentrations of homocysteine, B vitamins deficiencies and oxidative stress are etiological factors for many human chronic diseases, yet the etiologic relationship of hyperhomocysteinemia to these disorders remains poorly understood.

The book will address selected topics in postharvest pathology aiming at highlighting recent development in the science, technology and control strategies of postharvest diseases to reduce losses and enhance safety of harvested agricultural products.

The structure of a food influences the way it is transformed during processing and digestion.

This reference work provides a comprehensive overview of bioactive compounds found in underutilized vegetables and legumes around the globe.

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including reducing the risk of diabetes, cancer, and cardiovascular diseases.

Employing a social justice framework, this book examines the effects of innovation incentives and policies in agriculture.

The enzymology of milk and other products is of enormous significance for the production and quality of almost every dairy product.

This book reviews the authenticity of certain Street Food specialties from the viewpoint of food chemists.

This book reviews the latest developments concerning the analysis, fate, behaviour and toxicity of pyrethroid insecticides.

This book catalogues the multi-scale impact of agronomy and economy on Cardamom, known as the "e;Queen"e; of spices.

Quality Determinants In Coffee Production presents a comprehensive overview of the main determinants of coffee quality during processing.

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.

This book considers all aspects of black pepper from its growth, as a flowering vine, to how the dried fruit (peppercorn) is used as a spice and traded as a commodity.

Cinnamon is the common name for the spice obtained from the dried inner bark of several species of the genus Cinnamomum in the Lauraceae family.

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Teucrium species are an intersting object of research in the various aspects of science with multiple applications.

There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity.

This book focuses on food security and safety issues in Africa, a continent presently challenged with malnutrition and food insecurity.

This book presents the historical development of Cyclodextrins by scientists who have made outstanding contribution to the field.

This unique and timely text is designed to help food science students learn to perform critical analysis of food processing technology and consider the incorporation of elements that touch on contemporary technological developments in the food sector.

Food powders are an increasingly important aspect of processed food worldwide.

Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs.

The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s and 2000s.

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity.

The fifth edition of the Essential of Food Science text continues its approach of presenting the essential information of food chemistry, food technology, and food preparations while providing a single source of information for the non-major food science student.

This first volume in a two-volume work enhances readers' understanding of antimicrobial resistance mechanisms in selected bacterial species that cause diseases in major food producing animals.