Food and beverage technology

Gas chromatography is widely used in applications involving food analysis.

The food supply chain needs to reassure consumers and businesses about the safety and standards of food.

How does the nose know what it smells?

For centuries, beer has been a favourite drink throughout the world.

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.

Often described as 'nature's perfect food', perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns.

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants.

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging.

Since the publication of the first edition in 2014, the whisky industry has continued to change.

Tomato is one of the most widespread horticultural species in the world.

So long as you have food in your mouth, you have solved all questions for the time being.

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists.

Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it?

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

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.

There are significant challenges in food analysis, problems with food contamination and authentication, and a worldwide need to ensure food safety.

Tomato is one of the most widespread horticultural species in the world.

The most useful properties of food, i.

The food supply chain needs to reassure consumers and businesses about the safety and standards of food.

Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value.

Gas chromatography is widely used in applications involving food analysis.

Legumes have high potential for improving the nutritional quality of foods, but limited data on their bioactive compounds exists.

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits.

The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides.

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components.

Coffee is one of the most popular drinks in the world but what are the health advantages or disadvantages from consuming it?

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply.

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper.

Often described as 'nature's perfect food', perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns.

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.

Mass spectrometric techniques have developed over recent years to offer ever increasing solutions to solving problems in food processing and packaging.

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components.

Interest in anthocyanins has increased in the past few years, due to their potential health-promoting properties as dietary antioxidants.

Despite the growing interest in olive oil, most people know very little about what it is or how it is made.

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors.

The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides.

Providing an updated summary of the application of different types of sensors for the analysis of food safety and quality, this book discusses the core principles, current research status, challenges and successful examples for each technology.

Food preservation by irradiation is gaining recognition as a technology that is more environmentally benign than other current processes such as post-harvest chemical fumigation, it has less impact on thermally sensitive compounds than thermal decontamination technologies such as hot water or steam, and the technology is more accessible and cheaper.

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems.

The Science of Chocolate leads the reader to an understanding of the complete chocolate making process and includes the ways in which basic science plays a vital role in its manufacture, testing and consumption.

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

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.

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.

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly.

This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry.

This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.