Food and beverage 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.

Comprehensive and international in content, Dietary anticarcinogens and antimutagens: Chemical and biological aspects includes topics as diverse as the health benefits of tea, wine and beer, through the prevention of various cancers, to the development of effective communication for healthy eating.

Most of the information regarding veterinary residues is scattered throughout a multitude of scientific journals aimed at specialists.

Cyanobacteria, or blue-green algae, commonly occur in a variety of water types throughout the world.

This work reviews the current status of research and commercial developments in the field of biosensors used for food analysis.

As consumer demand for high quality products grows, the quality of our food is increasingly under the spotlight.

The highly versatile nature of magnetic resonance techniques in dealing with problems arising in many areas in food science is demonstrated in this book.

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

Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products.

Freeze-drying is an important preservation technique for heat-sensitive pharmaceuticals and foods.

When things go wrong in the bakery, the pressures of production do not allow time for research into the solution.

Advances in technologies for the extraction and modification of valuable milk components have opened up new opportunities for the food and nutraceutical industries.

When bacteria attach to and colonise the surfaces of food processing equipment and foods products themselves, there is a risk that biofilms may form.

How do I select the right intense sweetener for my product?

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The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods.

Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are popular with consumers.

The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses.

Effective control of pathogens continues to be of great importance to the food industry.

Oral diseases can have a significant impact on self esteem and quality of life, are widespread and may be expensive to treat.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

The 13th edition of A complete course in canning is ready for distribution for those interested in the canning, glass packing, and aseptic processing industries.

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product.

A complete guide to the tomato industry, including over 50 full colour photos on tomato diseases and other vital elements.

This title is a How to do it and why to do it educational and reference guide.

This compilation focuses on the events of growing, processing, quality control, color, as well as freezing, canning, chip, and dried production.

This work is a definitive list of food abbreviations, terms, terminologies and acronyms compiled and edited by Wilbur A.

This book was written to summarize some of the fundamentals to be considered in the food processing and technology area.

Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector.

Hydrocolloids are among the most widely used ingredients in the food industry.

Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application.

The rise in the incidence of health problems such as reproductive disorders and testicular and breast cancer has been linked by some to endocrine disrupting chemicals in the environment.

The meal is the key eating occasion, yet professionals and researchers frequently focus on single food products, rather than the combinations of foods and the context in which they are consumed.

Shellfish are a very popular and nutritious food source worldwide and their consumption has risen dramatically.

The world's ageing population is increasing and food professionals will have to address the needs of older generations more closely in the future.

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.

Global aquaculture production has grown rapidly over the last 50 years.

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

The Swiss wine industry is waking up to a new challenge: to raise the competitiveness of its wines, which has been eroded by the general strength of the country's currency during the first half of the 1990s and is becoming ever more evident as the liberalisation of the country's trade regime is taking hold.

This is the first book to cover in a comprehensive way, the conduct and structure of the international sugar industry from cultivation right through to end use.

In recent years the international tea industry has changed dramatically with the closure of the London Terminal Auction in 1998 in favour of auctions at source in both Africa and Asia, and the evolution of a wide range of value added products.

For a food product to be a success in the marketplace it must be stable throughout its shelf-life.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.

Consumers demand quality milk with a reasonable shelf-life, a requirement that can be met more successfully by the milk industry through use of improved processes and technologies.

Producing products of reliable quality is vitally important to the food and beverage industry.

Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing.

Experts from around the world present changes in the global marketplace and developments in research methodologies underpinning new product development (NPD) in this essential collection.