Food and beverage technology Books

This book presents a comprehensive range of research on pulsed electric energy used in food processing, including sections on the fundamentals of electroporation and important techniques for the estimation of electroporation effects in various foods...

This text provides comprehensive coverage of fibers used in food formulations, starting with the understanding of their basic chemical structure and how they are present and organized in the cell wall structure, their physicochemical and functional...

This book focuses on recent advances in our understanding of wild edible mycorrhizal fungi, truffle and mushrooms and their cultivation. In addition to providing fresh insights into various topics, e.g. taxonomy, ecology, cultivation and environmental...

This book aims to provide an overview of the challenges and available technologies to improve rice and provide a response to the challenge posed by increasing world population and the resultant food shortages. Nutritional aspects of rice products and...

Infants and children are regularly fed with processed foods, yet despite their importance in human development, these foods are rarely studied. This important book provides an exhaustive analysis of key technologies in the development...

This publication offers a systemic analysis of sustainability in the food system, taking as its framework the Sustainable Development Goals of the 2030 Agenda of the United Nations. Targeted chapters from experts in the field cover main challenges...

The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this...

Within the context of the Convention on Biological Diversity (CBD), the Cartagena Protocol on Biosafety (CPB) was established as an implementing agreement. The CPB is an international agreement establishing the rights of recipient countries to be...

The Process Analytical Technology (PAT) initiative aims to move from a paradigm of 'testing quality in' to 'building quality in by design'. It can be defined as the optimal application of process analytical technologies, feedback process control...

Food research (and funding) is becoming more and more focused on health. While researchers and product developers have made great strides in food engineering, there needs to be increased focus on what happens when the food is actually digested. How is...

to the Animal Models Volumes This and several other volumes in the Neuromethods series will describe a number of animal models of neu- psychiatric disorders. Because of increasing public concern over the ethical treatment of...

Considering the ability of food processing companies to consistently manu­ facture safe foods with uniform quality over the past 20 or 30 years without these new tools and new systems, one might expect that quality control...

The purpose of this book will be to demonstrate 1) the newly developed method of using reactive functionalized materials in agriculture to solve the economic and public health problems associated with using conventional agrochemicals; and 2) new...

The goal of this book is to show how to build and manage a food safety department that is tasked with ensuring food safety within a food retail business. The experiences of the author as the head of Food and Product Safety at Chick-fil-A will be used as...

With increasing energy prices and the drive to reduce CO2 emissions, food industries are challenged to find new technologies in order to reduce energy consumption, to meet legal requirements on emissions, product/process safety and control, and for cost...

Patent literature has always been a mine of information, but until recently, it was difficult to access. Now, with the Internet, access to all patent documents is almost instantaneous and free. However, interpreting the technical information provided by...

A number of food engineering operations, in which heat is not used as a preserving factor, have been employed and are applied for preparation (cleaning, sorting, etc.), conversion (milling, agglomeration, etc.) or preservation (irradiation, high pressure...

''A wealth of information...these two volumes will be immensely valuable to anyone having to deal with this difficult group of compounds.'' ---Biochemical Systematics and Ecology, from a review of Saponins Used in...

The technical papers included in this book are based on the presentations made by the invited speakers of First Thero-American Conference on Food Engineering that was held at Universidade Estadual de Campinas, Sao Paulo,...

Historically, nutrient deficiencies have been of greater concern than dietary excess. However, along with the realization that deaths due to certain diseases are more prevalent in affluent countries came the conclusion that...

The objective of this book is to introduce, organize, and document the scientific, technical and practical aspects involved with the man­ ufacture, storage, distribution and marketing of minimally pro­ cessed refrigerated (MPR)...

This is the first comprehensive reference on pecan technology, and discusses the many factors that influence pecan quality. It presents extensive information on variety, cultural conditions, mechanization, processing, storage,...

Headspace gas analysis is an analytical technique that has been successfully applied to food flavors for over 20 years but has experienced a resurgence of interest and innovation in recent years. In its truest form, headspace...

Hurdle Technologies: Combination Treatments for Food Stability, Safety and Quality is the first work on hurdle technology in which all aspects, the possibilities and limitations of hurdle technology, are comprehensively...

Food Freezing: Today and Tomorrow represents the contributions of the invited speakers to an advanced study seminar held by the Institute for Applied Biology of the University of York during April 1990. The main objective of...

Based on an EU workshop at the end of 2005, the book discusses risk and our food supply. The introductory chapter will discuss all aspects of risk and how it applies to food, from risk classification to risk management...

During the course of the last two decades, the health effects of tea and its catechins have been docmnented in nmnerous scientific studies and the scientific basis of these effects has been elaborated. Professor Kuroda and Dr...

Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme...

Looking Back to Shape the Future.- Why the Focus on Culture?.- A Systems-Based Approach to Food Safety.- Creating Food Safety Performance Expectations.- Educating and Training to Influence Behavior.- Communicating Food Safety Effectively.- Developing...

This book provides detailed discussions on nanosensors, nanoparticles in food formulations, and strategies for shelf life enhancement. It is an indispensable resource for students, researchers, and scientists seeking to deepen their understanding of...

This book provides an authoritative source of information on the relationship between food processing technologies and food allergens with a greater variety of studied allergens including peanuts, tree nuts, cow's milk, eggs, sesame, lupine, soy, wheat...

Emerging Contaminants in Food and Food Products discusses issues around the emerging contaminants in food products. Different types of contaminants, such as biological, chemical, organic, inorganic and microbial contaminants in foods, ways of detecting...

Despite the critical role of sensory science in ensuring food quality and safety, there needs to be more comprehensive educational resources that cover the breadth and depth of this field. Current literature often focuses on isolated aspects, leaving...

As the global population continues to grow, the depletion of Earth's resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and...

In the field of global agricultural development, the unequal recognition and acknowledgment of women's indispensable role in shaping the sector has become a pressing concern. While women have long been the backbone of agricultural progress, their...

In a world where sustainable development is becoming increasingly urgent, the agricultural sector emerges as a key player. Sustainable farming practices are essential for ensuring food security and environmental preservation. However, achieving...

The way we produce and consume food is facing an unprecedented crisis. As the global population expands, strain is put on our food systems and resources. The agriculture industry is struggling to meet demands of the current population, and the impact of...

The book presents a novel, interdisciplinary approach to describe the role of advanced research and engineering in contemporary poultry science and poultry production. Each chapter of the book is written by acknowledged experts in a range of disciplines...

What happens when you head to the grocery store, and everything is sold out?Have you ever had the realization that your money can't buy you something that isn't for sale?Are you wondering how you are going to feed your family?Do you know how to secure a...

Federal regulatory agencies have embraced Hazard Analysis Critical Control Point (HACCP) as the most effective method to offer farm-to-table food safety and quality in the United States-but it is important to look beyond HACCP. The ASQ Certified Food...

This collection summarises recent research on genetic and environmental factors affecting the development of quality traits in poultry meat and their implications for breeding, husbandry and postharvest processing.

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is...

Conversations With Food offers readers an array of essays revealing the power of food (and its absence) to transform relationships between the human and non-human realms; to define national, colonial, and postcolonial cultures; to help instantiate race,...

The USDA Manual of Canning, Preserving, Fermenting, and Pickling Vegetables, Fruits, and MeatsThis deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and recipe...

New and exciting biological functions are still being discovered for vitamin A derivatives, including the vast number of physiological activities of retinoids. In Retinoids: Methods and Protocols, expert researchers in the field present the most recent...

Das Buch ""Zeitschrift Fur Nahrungsmittel-Untersuchung Und Hygiene V3-4: 1889-1890 (1889)"" von Hans Heger ist eine Sammlung von Artikeln und Forschungsberichten, die sich mit der Untersuchung und Hygiene von Lebensmitteln befassen. Die Zeitschrift...