Food and beverage technology

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

Food packaging performs an essential function, but packaging materials can have a negative impact on the environment.

Recent developments have enabled the production of in-pack processed foods with improved sensory quality as well as new types of heat-preserved products packaged in innovative containers.

Effective water and energy use in food processing is essential, not least for legislative compliance and cost reduction.

It is widely accepted that increased consumption of seafood is important in dealing with growing health problems such as cardiovascular disease.

Consumer acceptance of food is highly dependent on flavour.

Fortified foods and food supplements remain popular with today's health-conscious consumers and the range of bioactives added to food is increasing.

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect.

New product development is vital for the future of the food industry.

Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal.

Pulsed electric field (PEF) food processing is a novel, non-thermal preservation method that has the potential to produce foods with excellent sensory and nutritional quality and shelf-life.

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

The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products.

It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness.

Cheese is a unique food product which requires a significant amount of scientific knowledge to be produced successfully.

Due to increasing consumer demand for safe, high quality, ethical foods, the production and consumption of organic food and produce has increased rapidly over the past two decades.

Consumer acceptance is the key to successful food products.

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation.

This volume concentrates on research information on the beneficial effects of nitrates and their fate in the environment.

This volume covers the developments in pesticide usage, with particular emphasis on the regulations that safeguard users, consumers and the environment.

Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future.

Dairy products have a prominent position in the development of functional foods.

Yeasts play a crucial role in the sensory quality of a wide range of foods.

Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important.

This book is an excellent introduction to the increasingly complex field of nutrition and health for food technologists and health professionals.

Continuing disquiet over the use of animal by-products in livestock nutrition has provided renewed impetus for the greater exploitation of conventional and novel crop plants both as food and as industrial raw materials.

This collection of papers are devoted to a single chemical reaction, The Maillard reaction.

The International Symposium on Plant Polymeric Carbohydrates, which was held as a satellite symposium of the International Carbohydrate Meeting, has become a symposium in its own right, bringing together an number of experts to exchange knowledge.

This book is an invaluable introduction to the physical properties of foods and the physics involved in food processing.

This volume, with contributions from leading international experts, reports on the need to produce high quality food whilst satisfying environmental concerns.

Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention.

The Maillard reaction was originally studied due to its importance in foods.

Lipids have a variety of functions in the human body which have increasingly been under the spotlight in recent years.

The application of high pressures to serve scientific ends is an ever-growing area of research.

This work contains the proceedings of a conference on gums and stabilisers for the food industry.

The book considers fundamental concepts and discusses dispersed food systems such as gels, emulsions and foams and chemical properties of food polymers.

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

This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery.

This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.

This book contains contributions based on the proceedings of two symposia on food contamination held in London in April 1989 and May 1990, both of which were organised jointly by the Environment, Food Chemistry and Toxicology Groups of the Royal Society of Chemistry.

This overview describes ideas and techniques for the study of structure and dynamics of direct relevance to food.

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation.

Food and cancer prevention: Chemical and biological aspects is the first book to be published on this subject and represents the current state-of-the-art.

This is a compilation of papers presented at the 1997 Flavours and Fragrances conference.

The tenth volume of "e;Gums and Stabilisers for the Food Industry"e; provides an up-to-date account of the latest research developments in the characterisation, properties and applications of polysaccharides and proteins used in food.

This volume contains the 86 lectures, posters and workshop presentations made at the 8th Weurman Flavour Research Symposium.

This book provides a detailed guide to white brined cheeses: raw materials, processes, manufacture, equipment and packaging, chemistry, microbiology and sensory specifications.

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.

This book reviews the need for increased training in the food industry in order to bridge the gap between Eastern and Western Europe and the USA.

Advances made in the last two decades have provided increasing insights into the chemical complexity of dietary fibre and this important book reviews the current state of knowledge on the role of fibre in the diet.