Food and beverage technology

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.

Composite materials are formed when the combination of separate materials acquire new properties distinct from its components.

This book explores a specific ecosystem in depth, in order to weave a story built on place and history.

Plants produce chemicals as part of their normal metabolic activities.

This book presents the concept of food sharing from a European perspective, and provides a concise analysis of its safety implications and the chemical properties of recovered foods.

Rice is a vitally important staple food for almost half of the world's population.

This third edition of this text is organized into seven sections that address the educational needs of dietitians around the world who seek current information about nutritional management of chronic kidney disease (CKD).

This foodborne disease outbreak prevention manual is the first of its kind for the retail food service industry.

This extensive and singular work focuses on current applications of nanotechnology in food systems.

Given the at times confusing new information concerning the human microbiome released over the last few years, this book seeks to put the research field into perspective for non-specialists.

This book addresses the use and management of chemicals in the food and beverage industry.

 Food Safety Engineering is the first reference work to provide up-to-date coverage of the advanced technologies and strategies for the engineering of safe foods.

This book reviews recent research and applications, developments, research trends, methods and issues related to the applications of industrial hemp for fundamental research and technology.

World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources.

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition.

This book covers nanotechnology based approaches for improving the therapeutic efficacy of natural products.

This edited book comprises of eight chapters dealing on various aspects of pharmaceutical technology for delivery of natural products.

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.

Food manufacturing generates an incredibly high volume of wastewater.

This book presents a comprehensive review of renewable energy-based sustainable drying techniques for developing countries.

Starch is one of the most important natural and biodegradable polymers on Earth.

This book focuses on polyphenols in the Mediterranean diet, providing a detailed overview of their chemical structure, extraction and analysis methods, and their role in the diet and in flavor.

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods and biomass feedstocks.

This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour.

This book gathers the latest advances, innovations, and applications in the field of innovative biosystems engineering for sustainable agriculture, forestry and food production.

This book discusses a major issue in the food contact materials industry: non-intentionally added substances (NIAS), and their impact on PET-bottled water.

This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages.

This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation.

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional properties, their impact on the digestive process and their role and preventive action against various chronic diseases including colon cancer.

This book presents exotic fruit processing as a way to obtaining traditional and innovative fruit products by means of various food processing technologies.

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied.

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

This book discusses the role of food and the human nutrition-behavior interface.

This book focuses on the use of food gases in the food industry, their different applications and their role in food processing, packaging and transportation.

Aimed at students, researchers, nutritionists, and developers in food technology, this research text addresses the nascent field of metabiotics.

Wheat Quality for Improving Processing and Human Health brings together an international group of leading wheat scientists to outline highly relevant and diverse aspects and the latest advances in understanding of the world's most consumed cereal.

Wine has been around for thousands of years, grape growing and wine production is worldwide, and recipes are prolific.

The importance of a complementary approach to animal health is highlighted in this book, with core themes encompassing reviews of traditional veterinary medicine for common diseases afflicting livestock, as well as local practices in different areas of the world.

Nanotechnology progresses its concerts and suitability by improving its effectiveness, security and also reducing the impact and risk.

Wild fruits play an important role in mitigating hunger in the developing world.

The harvesting, processing and consumption of edible insects is one of the main keys to the sustainability of food chains on the African continent.

This encyclopedia scientifically describes 121 vegetable oils and fats.

This Reference Work provides a comprehensive overview of bioactive compounds found in underutilized fruits and nuts around the world and it elucidates their pharmacological, biological and health effects.

This book is one of three volumes expanding upon content found in Mycotoxins in Foodstuffs, Second Edition, and focuses on milk and milk products, and meat.