Food and beverage technology

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

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food.

This book discusses the various aspects, from production to marketing of turmeric and ginger, the world's two most important and invaluable medicinal spice crops.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life.

Substitution and adulteration in traded herbal raw material are common practice in the herbal industry due to the extinction of required species, deforestation and incorrect taxonomical identification.

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study.

The technology used to ripen bananas is affected by a wide range of factors, including the cultivar, growing conditions, harvesting method, and maturity at which the fruit are harvested and handled.

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.

This edited volume evaluates recent EU quality policy, focusing on the structure, governance, technical specifications and performances - economic, environmental and social - of Food Quality Schemes (FQS) in the European Union and South East Asia.

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods.

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food biopolymers from plant, animal and marine sources.

This work provides comprehensive coverage of the preparation, processing, marketing, safety and nutritional aspects of traditional foods across the globe.

This book primarily focuses on the African Sahel region, shedding new light on the epidemiology, socio-economics, clinical manifestations and control approaches of transboundary animal diseases (TADs) in this specific region.

Food processing is expected to affect content, activity and bioavailability of nutrients; the health-promoting capacity of food products depends on their processing history.

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations.

This book provides an overview of mitigation strategies and positive health effects of Maillard Reaction products in the contexts of food processing and storage.

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry.

This book explores one of the most discussed and investigated novel foods in recent years: edible insects.

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties.

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food.

This book provides an essential overview of trade between Brazil and China, analyzes the regulatory framework for Brazil's foodstuff exportation and China's foodstuff importation, and identifies the main products, market shares, barriers to market access, and e-commerce strategies.

This book presents an exhaustive analysis of the trends in the development and use of natural and synthetic polymer systems aimed at sustainable agricultural production.

Digenetic trematodes constitute a major helminth group that parasitize human and animals and are a major cause of morbidity and mortality.

Did you know that Vanilla was formerly served as aphrodisiac by Cassanova and Madam Pompadour, and Elizabeth I loved its flavor?

This text comprehensively covers novel, innovative technologies used in the food and beverage industries in order to provide safe and healthy foods for consumers.

This book provides in-depth insights into the regulatory frameworks of five countries and the EU concerning the regulation of genome edited plants.

This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in medicine and pharmacy, agriculture, food science and water treatment.

This book reviews recent research and applications of chitin and chitosan, as natural alternatives of fossil fuel products, in green chemistry, energy, biotechnology, bioprinting, medicine, water treatment, agriculture and food science.

This book assesses the current challenges and opportunities for the next generation of agriculture and food science.

This book presents the latest trends and challenges in the development of general engineering and mechanical engineering in the agriculture and horticulture sectors.

This brief discusses the influence of modern food production on dietary patterns and chronic diseases.

This book describes the consequences of an increased demand for food for human consumption for the global food industry.

This is a book about the science behind whisky:  its production, its measurement, and its flavor.

We are in the midst of an unprecedented era of rapid scientific and technological advances that are transforming the way our foods are produced and consumed.

This book provides a global overview of pulse intake and future trends from a variety of perspectives.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils.

This text identifies common mistakes and challenges in food preservation in developing countries, offering solutions which can play a significant role in reducing food waste in these countries.

This book provides a picture of food traceability for all aspects of the food system, recognizing the unique differences, challenges, and "e;states of the industry"e; in different types of food products, as well as the different pressures and opportunities at different points in the supply chain and the research that has already been done.

This book presents the applications of ion-exchange materials in the chemical and food industries.

This text focuses on the many benefits of the use of nanobiotechnology in the food industry.

This book discusses the development of various reliable scanning electrochemical microscopy (SECM) imaging techniques for studying the distribution of biomarkers and nanomaterials in thin and thick animal samples, plant antioxidant (AO) defense systems, as well as human melanoma.

This comprehensive work explores the demand, supply and variable consumer attitude toward a wide variety of unconventional and exotic animal species that are consumed in different parts of the world.

Vitamin E is a well described and established fat-soluble essential micronutrient and as such has to be provided to the human body on a regular basis in order to avoid deficiency and maintain a healthy status.

This comprehensive study of poultry meat safety offers readers the most up-to-date information on food safety concerns in poultry meat production.

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies.

For the first time, this singular and comprehensive text presents a focus on quantitative studies aiming to describe food digestion and the tools that are available for quantification.

Early anthropological evidence for plant use as medicine is 60,000 years old as reported from the Neanderthal grave in Iraq.

This second volume in the Food Policy series focuses on critical nutrition and dietetics studies, offering an innovative and interdisciplinary exploration of the complexities of the food supply and the actors in it through a new critical lens.

This book provides a new approach to the control of food transformation processes, emphasizing the advantage of considering the system as a multivariable one, and taking a holistic approach to the decision-making process in the plant, considering not only the technical but also the economic implications of these decisions.

Therapeutic properties of bamboo have been known since ancient times as a part of several traditional systems of medicine and folk remedies in different parts of the world.