Food and beverage technology

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment.

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.

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically.

Understanding of the scientific basis of quality attributes in meat is becoming more advanced, providing more effective approaches to the control of meat eating and technological quality.

Global aquaculture production has grown rapidly over the last 50 years.

The key requirements for chilled food products are good quality and microbiological safety at the point of consumption.

The Swiss wine industry is waking up to a new challenge: to raise the competitiveness of its wines, which has been eroded by the general strength of the country's currency during the first half of the 1990s and is becoming ever more evident as the liberalisation of the country's trade regime is taking hold.

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use.

For a food product to be a success in the marketplace it must be stable throughout its shelf-life.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.

Producing products of reliable quality is vitally important to the food and beverage industry.

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing.

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Flavour is key to the acceptance of cheese products among consumers and is therefore a critical issue for professionals in the dairy industry.

Concerns have grown that consumption levels of salt are well above those needed for nutritional purposes and that this can lead to adverse effects on health, in particular cardiovascular disease.

Predicting the growth and behaviour of microorganisms in food has long been an aim in food microbiology research.

Grain is one of the world's most important staple commodities and one of the most hotly contested.

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

Red meat, poultry and eggs are, or have been, major global causes of foodborne disease in humans and are also prone to microbiological growth and spoilage.

In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy.

Controlling allergens in food is a matter of increasing importance for the food industry, especially in light of recent legislation.

Food and beverages can be very aggressive chemical milieu and may interact strongly with materials that they touch.

Despite declining stocks, a major portion of the harvest of fish and marine invertebrates is discarded or used for the production of low value fish meal and fish oil.

The public health impact of foodborne disease in both the developed and developing world is high.

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction.

Brewing continues to be one of the most competitive and innovative sectors in the food and drink industry.

There has long been a need for a comprehensive one-volume reference on the main types of processed meat products and their methods of manufacture.

Woodhead Publishing in Food Science, Technology and Nutrition'.

Oils and fats have a major impact on the nutritional and sensory quality of many foods.

The study of food and nutrition covers many disciplines, ranging from agriculture, biology, physics and chemistry to food technology, nutrition and medicine.

A sweet taste is often a critical component in a consumer's sensory evaluation of a food product.

Lawrie's Meat Science has established itself as a standard work for both students and professionals in the meat industry.

The introduction of the Chorleywood Bread Process was a watershed in baking.

The first part of the book reviews the way flavour is detected and measured.

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens.

In the light of recent legislation and a number of food safety incidents, traceability of food products back from the consumer to the very beginning of the supply chain has never been so important.

As health problems such as obesity, heart disease and diabetes increase in many developed and developing countries, the food industry has come under mounting pressure to improve the nutritional quality of its products.

The global obesity epidemic is arguably the most serious health issue facing the food industry today.

Fresh fruit and vegetables have been identified as a significant source of pathogens and chemical contaminants.

The safety of poultry meat and eggs continues to be a major concern for consumers.

Pathogens respond dynamically to their environment.

With such advantages as more rapid heating and preservation of sensory and nutritional quality, microwave processing has proved a versatile technology.

Since the first book published by Woodhead on the global sugar business (The international sugar trade) was released in 1996, the world sugar market has undergone fundamental change.

Infamous creators of the Sex Bomb and Baby Googoo - The Icecreamists are passionate about ice cream and the business of sin.

'Martini is made with gin.

Whatever would we do without cocktails?

Over 128 pages of 60 stunning designs from Britain's champion latte artist.