Food and beverage technology

Focusing on the complexity of the food digestion process from oral cavity to intestine, this book looks at the anatomical intricacies of the digestive system, techniques currently used to study food digestibility, the glycemic index and bioavailability of food components.

Baking is a process that has been practiced for centuries, and bakery products range in complexity from the simple ingredients of a plain pastry to the numerous components of a cake.

Health and healing foods have a long history in the Asian cultures.

Food and drink supply chains are complex, continually changing systems, involving many participants.

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins.

This book covers a range of important topics on crop and animal genetics, breeding and genomics, as well as biodiversity and genetic resources conservation and utilization reflecting three thematic sections of working groups of the Biotechnology Society of Nigeria.

Advances in Food and Nutrition Research, Volume 102 provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, along with up-to-date information on food science.

The market is flooded with products posing as elixirs, supplements, functional foods, and olive oil alternatives containing phenols obtained from multiple olive sources.

Key features:The most comprehensive resource available on the biodiversity of algal species, their industrial production processes and their use for human consumption in food, health and varied applications.

Non-Chemical Weed Control is the first book to present an overview of plant crop protection against non-food plants using non-chemical means.

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.

Here is an informative volume on the importance of nutraceuticals and herbal remedies for bone health.

This book argues for the importance of omega-3 fatty acids in our diet.

This book discusses the role of postbiotics in human health.

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

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field.

Probiotic and Prebiotics in Foods: Challenges, Innovations, and Advances reviews recent advances, innovations, and challenges in probiotics/prebiotics in food and beverages.

This Brief provides an overview of commercially successful current applications of high pressure processing (HPP) non-thermal technology.

Food Chemistry is a newer sub-discipline, under Food Science.

Opportunistic Infections: Toxoplasma, Sarcocystis, and Microsporidia will focus on two important Genera of Apicomplexan parasites, Toxoplasma gondii and Sarcocystis species, and the medically important members of the Phylum Microsporida.

In an age of heightened nutritional awareness, assuring healthy human nutrition and improving the economic success of food producers are top priorities for agricultural economies.

Hunger is the world problem Nr 1, overshadowed by an uncontrollable explosion of the human population all over our planet.

Metabolomics is a multidisciplinary science used to understand the ways in which nutrients from food are used in the body and how this can be optimised and targeted at specific nutritional needs.

This is the first volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals, especially those with certain disease conditions.

This book extends the analysis of perception of food qualities to the area of multivariate methods.

A lively introduction to the world of home brewing and a how-to guide that combines theory with best practices-from a former award-winning craft brewer.

Biosurfactants are surface-active biomolecules produced by a wide variety of microorganisms.

Food Science is a highly inter-disciplinary applied science.

This book focuses on probiotics and gut microbiota, as well as their roles in alleviating the toxicity of various environmental pollutants, presenting the latest research findings and explaining advanced research methods and tools.

Nutritional supplement research concerning brain health and neurological disease is becoming an important focus.

Activated carbon has proven itself as a superior adsorbent for hundreds of food, beverage, agricultural, and pharmaceutical processing applications.

Legumes are an important source of proteins, carbohydrates, vitamins, minerals, and dietary fiber.

Advances in Food and Nutrition Research, Volume 93, provides information on nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet.

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

Physiology and Nutrition for Amateur Wrestling is essential reading for amateur wrestlers and their coaches with a desire to learn about physiological training and nutrition for their sport.

The role of nutrition in neoplasia has been of longstanding concern.

Environmental and consumer activists have for a long time blamed pesticides, fertilizers and other aspects of intensive farming for causing environmental degradation and human disease.

Advances in Agricultural Animal Welfare fully explores developments in the key areas of agricultural animal welfare assessment and improvement.

BEER SCHOOL Beer School Bottling Success at the Brooklyn Brewery What do you get when you cross a journalist and a banker?

The determination of food authenticity is a vital component of quality control.

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production of primary and secondary metabolites, as well as biopharmaceuticals.

Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents.

Advances in Food Rheology and Its Applications presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance.

Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein.

Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on maintaining the quality of fruits from farm to table.

This book is an up-to-date reference on some of the major global health issues and the role of nutrition in their prevention and management.

Marine Enzymes Biotechnology: Production and Industrial Applications, Part I, Production of Enzymes provides a huge treasure trove of information on marine organisms.

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties.

Terahertz (THz) technology is an active area of research, but only in recent years has the application of THz waves (T waves) in food and agricultural industries been explored.