Food and beverage technology

As mankind gave up the nomadic hunter gatherer life and became farmers, they were largely self sufficient.

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures.

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena.

This new volume highlights a selection of novel applications for food processing, food preservation, and food decontamination methods.

Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology.

Ethnobotany of India: Volume 3: North-East India and Andaman and Nicobar Islands is the third of a five-volume set of Ethnobotany of India.

Indispensable for food, chemical, mechanical, and packaging engineers, Handbook of Farm, Dairy, and Food Machinery covers in one comprehensive volume fundamental food engineering principles in the design of food industry machinery.

Structured Foods is an important reference that discusses the recent research trends on structural development in various foods.

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world.

The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched.

This book addresses the relationship between religion, climate change, and food security in Africa.

This book describes the structure, function and nutritional values of iron-, zinc-, selenium- and calcium-containing proteins, exploring key mineral-containing proteins like phytoferritin and lactoferrin, as well as a host of zinc- and selenium-containing proteins.

Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganisms in food samples.

This book compiles the latest applications of the cutting-edge gene editing tool CRISPR/Cas in the area of crop improvement.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems.

This book is for use in introductory courses in colleges of agriculture and in other applications requiring a problematic approach to agriculture.

The purpose of this monograph is to present readers with a comprehensive and cutting edge description of neurochemical effects of diet (beneficial and harmful effects) in normal human brain and to discuss how present day diet promotes pathogenesis of stroke, AD, PD, and depression in a manner that is useful not only to students and teachers but also to researchers, dietitians, nutritionists and physicians.

A first of its kind, the Seafood Regulatory Compliance Manual is a comprehensive work that comprises the myriad of governmental requirements and guidelines applicable to all aspects of seafood from harvest to the marketplace.

Flour and Breads and Their Fortification in Health and Disease Prevention, Second Edition, presents the healthful benefits of flours and flour products and guides the reader on how to identify opportunities for improving health through the use of flour and fortified flour products.

The Mesoamerican population who lived near the indigenous cultivation sites of the "e;Chocolate Tree"e; (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite.

Artificial Neural Networks (ANNs) is a powerful computational tool to mimic the learning process of the mammalian brain.

Pineapple is the third most important tropical fruit in the world, with production occurring throughout the tropics.

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.

Food manufacturing generates an incredibly high volume of wastewater.

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

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication.

The main purpose of this book is to give food technologists in industry and students in training a comprehensive review of research findings by Australian workers in government, university and industrial laboratories from 1900 to 1990.

This Brief provides a comprehensive overview of NMR spectroscopy, covering techniques such as 1H, 13C, and 31P NMR, which are reliable tools to determine lipid oxidation level, to identify oxidation products, and to elucidate oxidation mechanism.

Recent nationwide recalls of spinach due to E.

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

The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism.

This book is targeted at all those involved with seasonings and flavourings in the food industry and has relevant appeal for technical, purchasing, development, production and marketing staff in seasoning and ingredient companies as well as food manufacturers.

Genetically modified plants are currently causing controversy worldwide; a great deal has been written about their supposed environmental effects.

This book contains the proceedings of the Eleventh Annual Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

This fascinating book tells the story of how television became popular in the United States following the medium's debut at the 1939 New York World's Fair.

The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties.

This comprehensive and unique text presents a full overview of downstream processing useful for those new to the concept as well as professionals with experience in the area.

Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of espresso coffee.

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing.

As was the case with Charles Ross's Packaging of Pharmaceuticals published by the UK Institute of Packaging in 1975 it is assumed that the reader of this book already has a broad understanding of the basics of packaging.

HANDBOOK OF FRUITS AND FRUIT PROCESSING SECOND EDITION Fruits are botanically diverse, perishable, seasonal, and predominantly regional in production.

Examine China's impact on the world tourism market!

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter.

Here is an in-depth and informative introduction to dietary fibers and food supplements, elaborating on their uses and benefits in the prevention and treatment of such health issues and diseases as diabetes, obesity, coronary heart disease, colorectal and other types of cancer, and gut health.

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide.

In order to successfully produce food products with maximum quality, each stage of processing must be well-designed.

Nature offers us spices, which are a significant part of healthy and nutritious foods.