Food and beverage technology Books

This book details the latest developments in sensing technology and its application in food industry. It explores the opportunities created by the chemical and biosensing technology and improvements performed in recent years for better food quality,...

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with...

This volume of 30 chapters contributed by reputed authors covers:Diversification of livestock and crops.Integration of livestock systems with forestry and crop production. Drought and heat wave tolerant varieties.Strategies for reduction of Green House...

It's not easy to navigate through EU food laws, so this book provides a clear analysis of the relevant EU regulations, making it beneficial to food safety organizations and food industry professionals. Ensuring Food Safety in the European Union provides...

This volume in the Food Preservation Technology Series presents the latest developments in the application of two solid-liquid operations, Osmotic Dehydration (OD) and Vacuum Impregnation (VI), to the food industry. An international group of experts...

Merging coverage of two increasingly popular and quickly growing food trends, Organic Production and Use of Alternative Crops provides an overview of the basic principles of organic agriculture and highlights its multifunctionality with special emphasis...

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level...

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. It discusses nutrition interactions in human and emphasizes research...

Presents the latest research on the analysis, metabolism, function, and physicochemical properties of fiber, fiber concentrates, and bioactive isolates--exploring the effect of fiber on chronic disease, cardiovascular health, cancer, and diabetes...

Analyzes food and biological samples of phytosterols and discusses plant sterol analysis with respect to functional foods. Investigates the safety of phytosterols and phytosterol esters and associated health risks, including potential impact on cancer...

Revised and expanded, this blue-ribbon reference emphasizes the latest developments in the identification, utilization, and analysis of flavonoids for the prevention of disease and maintenance of good health. The book examines the processes involved in...

This volume examines the contributions of proteins to the technological and organoleptic characteristics of food. It provides a solid basis for understanding the principles of food protein functionality and offers information to help develop unique food...

Through the use of molecular and cellular biological techniques, numerous advances have been made in understanding the molecular basis of virulence mechanisms and toxin biosynthesis in organisms that contaminate food and feed. Microbial Foodborne...

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs. It delineates how freezing processes alter the colour, appearance, palatability, nutritional value,...

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as...

The use of dietary vegetables and medicinal herbs to improve health is a phenomenon that is taking society by storm. Herbal products are now a multi-billion dollar business. Even more important, this business is built upon extremely little research data...

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition...

While pharmacists may know that a particular drug is inactive in a given pH environment, they often do not know the pH of common foods. For dietitians the situation is reverse. With contributions from pharmacy, dietetics, and medicine, this book serves...

"... well-written and the content is clearly presented. ... There are plentiful figures and tables, which are effectively labeled and adequately support the content. ...highly recommended for academic and special libraries. ...effectively presents...

The consumption of functional foods has emerged as a major consumer-driven trend, based on the needs of an ever-growing health conscious population that wants to exercise greater control over its health. Focusing on an important sector of this rapidly...

Dietary Proteins and Atherosclerosis provides a thorough review of the role of proteins in the development of atherosclerosis. The author reviews early research connections between dietary fat and cardiovascular disease caused by the build-up of plaque...

Over the past decade, much has been learned about the damaging effects that moderate to severe alcohol use has on tissue nutrient levels and dietary intake. In addition to alcohol's potential to damage every organ in the body, alcohol abuse or heavy use...

The first state-of-the-art review of this dynamic field in a decade, Modeling Microbial Responses in Foods provides the latest information on techniques in mathematical modeling of microbial growth and survival. The comprehensive coverage includes basic...

This second volume of Reviews in Food and Nutrition Toxicity follows on directly from the successes of the first volume published last year. This series disseminates important data pertaining to food and nutrition safety and toxicology that is relevant...

Today, flavor chemists can generate copious amounts of data in a short time with relatively little effort using automated solid phase micro-extraction, Gerstel-Twister® and other extraction techniques in combination with gas chromatographic (GC) analysis...

Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial...

Once again the National Dairy Council has produced the industry reference on the important role of dairy foods in health. Packed with the latest information from the Council's notable scientists, the Handbook of Dairy Foods and Nutrition, Third Edition...

The ability to regulate and manipulate the generation or remodeling of blood vessels is key to the successful treatment of many chronic diseases, both oncological and non-oncological. Several bioactive compounds present in human diets are now known to...

Epidemiological studies indicate that the consumption of natural antioxidants from such plant-derived sources as olive oil produces beneficial health effects. Olive Oil: Minor Constituents and Health provides a balanced understanding of the...

Detailed Review of Nutritional Therapies Used to Combat Elderly Health IssuesThe combination of the aging baby-boomer generation and their increased longevity has been fortunately met with increased research and greater understanding of health promotion...

Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high...

"Chemicals in Our Food: What's Really on Your Plate?" by Kevin B DiBacco is a comprehensive guide to understanding the chemical composition of our food and its impact on our health and the environment. The book begins by introducing readers to the basics...

"A Handbook on Food Packaging" deals with the basic ideas of packaging materials used, different methods of packaging and the technologies used in determining the quality and requirement of packaging materials. This is a compilation of information...

"Effect of Brewing Process on Green Tea's Phytochemicals and Nitrosamine Production" by Sadaf Parvez is a comprehensive study that delves into the impact of different brewing methods on the composition of green tea and the production of nitrosamines.In...

Project Report from the year 2015 in the subject Chemistry - Food Chemistry, grade: A, University of Ibadan, course: Zoology, language: English, abstract: A study was carried out on the assessment of lead in the organs and tissues of domestic chicken...

Discover the fascinating world of genetically modified foods with Genetically Modified Foods: Boon or Bane? by Helena Rodriguez.Delve into the scientific background, explore the applications in agriculture, learn about safety and regulation,...

Increasing scientific evidence suggests that most diseases including cancer are driven by oxidative stress and inflammation, attributed to environmental factors such as diet. This book examines the latest developments on the cancer-preventive effects of...

This book provides extensive scientific information on the properties of tea foods, chemical properties, formulations, and tea as ingredients to develop new health foods. It describes tea food production, chemical and physical properties, sensory...

This book covers various antimicrobials as food preservatives, such as metabolites, natural products, essential oils. There are chapters that focus on the applicability and prospective studies of essential oils, edible biofilms, biodegradable...

Taking a two-track approach, this book presents sustainable technologies and emerging crops that are capable of ensuring nutritional security. The use of novel technologies like, 3D printing, novel drying method, high pressure processing, high voltage...

Biosensors in Food Safety and Quality: Fundamentals and Applications, this book covers various types of sensors and biosensors that can be used for food safety and food quality monitoring but not limited to conventional sensors including temperature...

The aim of Chemometrics and Authenticity of Foods of Plant Origin is to deal with issues related with chemometrics of the most important food products of plant origin such as cereals, nuts, legumes, olives and olive oil, coffee, tea, fruits,etc, using...

This book will also address the recent developments for viral concentration and detection in environmental and food samples and the challenges for the control of environmental and food viruses to reduce microbiological risk for final consumers.

This book provides a comprehensive understanding of the fundamentals of SFD and its food and pharmaceutical applications. The scope of this book comprising 12 chapters has been organized under four major headings: fundamentals of process-stages,...

Adequate intake of fruits has been linked with the reduction in the risk of chronic diseases and maintenance of body weight. This book covers recent research related to the bioactive compounds present in the fruits.

Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the...