Food and beverage technology

Woodhead Publishing in Food Science, Technology and Nutrition'.

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.

Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful.

Thousands of organisms fall under the umbrella of fungal species, many with unique properties; some innocuous, some useful and some harmful.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

The physical properties associated with the saturated and trans fats obtained through partial hydrogenation of vegetable oils (PHVOs) provide the solid fat content, melting and textural properties that consumers require in food products like butter, margarines, vegetable creams, spreads, and confectionary fats.

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality.

The use of spectroscopy in food analysis is growing and this informative volume presents the application of advanced spectroscopic techniques in the analysis of food quality.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

The field of antioxidant research has grown rapidly over the last 30 years and shows no sign of slowing down.

Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries.

This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications.

In food product development, as in all new product development, time is money.

Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries.

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.

Presenting an up-to-date review of the state-of-the-art and main applications of omics technologies to current hot topics in food sciences, this book is divided into four convenient sections.

Whether you know it or not, you become a chemist any time you step into a kitchen.

Providing detailed information on key areas of post-harvest technologies, this book is written with small-scale processors and entrepreneurs in food processing, who have no formal training in Food Science or Food Engineering, in mind.

Food additives have played and still play an essential role in the food industry.

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.

Food additives play a vital role in allowing food manufacturers to provide the range of foods that are available in the developed countries of the world.

Providing an introduction to the use of nutrition and health claims, this book explores these claims around the world and the impact of the different legislations on consumers as well as likely developments in the future.

This is the first book for some years that provides a comprehensive overview of food oral processing.

Nutrients can act as signalling molecules to initiate or mediate signalling transduction that regulates cell function and homeostasis.

Nutrients can act as signalling molecules to initiate or mediate signalling transduction that regulates cell function and homeostasis.

Traditionally, dietary fat has been associated with negative effects on human health by consumers due to its high energy density.

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products.

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

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

Sustainable Food System has cutting-edge green & circular Technologies, food Safety & diversity that aims to provide quality and safe foods in an environmentally conscious and sustainable way.

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products.

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry.

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

Bread and leavened bakery products have been essential to human nourishment for millennia.

In the ongoing effort to combat global climate catastrophe, animal agriculture has long been a subject of contention.

There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth.

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth.

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

* Quinoa is an invaluable crop, highlighted by the FAO as one of the world's main crops for future food security* Timely publication The year 2013 has been declared "e;The International Year of the Quinoa"e; (IYQ), recognizing the Andean indigenous peoples, who have maintained, controlled, protected and preserved quinoa as food for present and future generations thanks to their traditional knowledge and practices of living well in harmony with mother earth and nature.

Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly -carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids.

Gac fruit, Momordica cochinchinensis Spreng, is rich in nutrients such as carotenoids (particularly -carotene and lycopene), fatty acids, vitamin E, polyphenol compounds and flavonoids.

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

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

Gels are used in a large variety of commercial and scientific products from drug delivery systems and food science to biomedical sensors.

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and rapid, so that testing may be more frequent within the food supply chain.

The most useful properties of food, i.