Food and beverage technology Books

Recently, there has been notable growth in interest in ancient Latin American crops, such as chia, amaranth, quinoa, and Andean lupin. This book reports research related to the use of these crops as sources of bioactive compounds (proteins, hydrolysates,...

The book reviews developments in the field of authenticity of foods of plant origin, examines concepts such as traceability, how they are applied to support claims, and legislative practices in some major economies. It offers an easy-to-follow reference...

This book describes in detail the chemical characteristics of health-promoting components of soybeans and soybean products, their impacts on human health, and emerging technologies about soybean processing and new products.

The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

This book presents up-to-date information on alternative proteins from non-meat sources and examine their nutritional and functional roles as food and ingredients The sources and processing options for alternative proteins and their impact on the final...

This book focuses on the application of Nanotechnology in nutraceuticals and food industries to improve the overall quality of life. It also addresses some important applications of nanonutraceuticals in the treatment of different diseases such as...

Anthocyanins, water soluble pigments that exhibit such colors like purple, red, blue depending upon the pH value, are antioxidants known for alleviating several lifestyle diseases. This book describes anthocyanins sourced from various tropical fruits,...

Mycotoxin contamination in food and feed causes acute and chronic mycotoxicosis and others health issues. This book presents all the major mycotoxins, sources of production, chemistry and biosynthesis, occurrence in food, effect on agriculture, effect on...

The proposed book titled as "Bioprospection of Co-products and Agro-industrial Wastes: A Sustainable Biotechnological Approach", seeks to offer the importance of the recycling, reuse of food residue, byproducts of fruits and agri-wastes to the academic...

Marine animals and their body constituents have been in use by mankind for nutrition and medical applications centuries ago. This book contains some well known and lesser known compounds from some important marine animals those have been consumed by man...

This book explores the potential link between the consumption of highly processed foods and the deterioration of cognitive function. The book begins by establishing an understanding of cognitive function and how it is impacted at a physiological level by...

Looks at organic agriculture and the impact from the COVID-19 pandemic and how to transform organic agriculture into processed foods to meet rising demand. It touches on international policies, intellectual property rights, the global organic...

The Coca-Cola Trail is a journey for anyone interested in discovering the history and growth of the world's most recognized product. The trail will take readers to the places in America that tell the story - places where you can see, touch, and remember...

2012 Reprint. Exact facsimile of the original editions, not reproduced with Optical Recognition Software. This book comprises seven pamphlets originally published as a consumer service of the United States Department of Agriculture. Covers all aspects...

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved...

This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological...

This book is a critical review of phytoremediation, its effects on food products and the risks posed by this cost-effective technology in food safety. It shows how different plants are suited for phytoremediation, explains the role of toxicants in the...

A comprehensive volume that explores various aspects of biofortification, including prospective decision-making, nutrient biofortification, antinutrient reduction, and omics technology application.

This book discusses the transformation of milk into high-quality products. Emphasizing the principles of physical, chemical, enzymatic, and microbial transformation, this second edition features expanded coverage of the properties of milk, a new section...

CONTENTS - PREFACE - I. MILK AND MILK PRODUCTS - II. CACAO, CHOCOLATE PRODUCTS, COFFEE, AND TEA - III. CANNED FRUITS, VEGETABLES, SOUPS, AND DRIED FRUIT - IV. FOUNTAIN SUPPLIES, CRUSHED FRUITS, FLAVOR COMPOUNDS, FOOD COLORS, BEVERAGE PREPARATIONS - V...

In the complicated trap of present day dietary decisions, handled food sources have turned into an omnipresent presence, filling general store retires and tracking down their direction onto our plates with disturbing consistency. As our reliance on these...

Grundlegende, leicht verständliche Einführung in das Modelling der Fermentationskinetik mit praktischen Lernhilfen.

Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The...

This book covers innovations  in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for...

This text provides an important overview of the contributions of edible insects to ecological sustainability, livelihoods, nutrition and health, food culture and food systems around the world. While insect farming for both food and feed is rapidly...

This title includes a number of Open Access chapters. Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease. This...

A large amount of research effort goes into assessing the health benefits of a plant-based diet, resulting from human desire to consume a more sustainable diet that is less destructive of the earth's natural resources. In addition, a growing number of...

This book presents the theory and methodology used in the design of dies for extruded food and feed products. It is relevant to all types of extruded human foods and animal feeds. In addition to presenting the theory and principles underpinning die...

Forschungsarbeit aus dem Jahr 2019 im Fachbereich Chemie - Lebensmittelchemie, , Sprache: Deutsch, Abstract: The objective of this study is to determine if the discarded desiccant silica gel can be potential agent in prolonging the shelf life of lakatan...

The use of nanotechnologies in the food-packaging area has opened up a number of possibilities derived from the inherent characteristics of nanoadditives, which can either improve relevant properties of neat polymers (such as barrier or mechanical...

This book is one of three volumes that are an expansion of Mycotoxins in Foodstuffs, Second Edition, and it focuses on cocoa, coffee, fruits and fruit products, medicinal plants, nuts, spices, and wine. In addition all foodstuffs of plant origin except...

Gastronomic tourism has made remarkable progress within the past decade in both academia and within its own sector. However, many industries have suffered from the COVID-19 pandemic, and food tourism businesses had to take unique precautions for the...

Globalization and industrialization have caused serious changes to the food and services markets, which have led to an increase in the consumption of fast food in the daily diet. Annually, the number of fast-food restaurants increases and volumes of the...

This textbook provides both the theoretical and concrete foundations needed to fully develop, implement, and manage a Food Fraud Prevention Strategy. The scope of focus includes all types of fraud (from adulterant-substances to stolen goods to...

Among the major challenges facing society today, seeking renewable alternatives to petroleum-based fuels and manufactured goods is critically important to reducing society's dependency on petroleum and tackling environmental issues associated with...

This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods. It offers numerous recipes of traditional foods from across the world, with some chapters providing detailed...

Winemaking as a form of food preseIVation is as old as civilization. Wine has been an integral component of people's daily diet since its discovery and has also played an important role in the development of society, reli­...

This book reflects the work of wine marketing experts as expressed in their presentations to the annual three-week Wine Marketing Short Course at the University of California, Davis. The course was initially organized in...

Dieses Buch mit dem Titel ""Die Conservirung Der Nahrungs Und Genussmittel"" wurde im Jahr 1884 von Christian Heinzerling verfasst. Es handelt sich um eine umfassende Anleitung zur Konservierung von Lebensmitteln und Genussmitteln. Das Buch enth�����lt...

The book reviews the use of ion exchange resins and synthetic adsorbents in food industries such as sugar (sucrose), monosaccharides (glucose, fructose, tagatose), polyols, oligosaccharides such as inulin, synthetic sweeteners such as sucralose, fruit...

The uses of nanotechnologies continue to rise exponentially. Due to their multifaceted nature, nanomaterials have a vast amount of potential uses in various scientific professions. Professionals in sectors including agriculture, nutrition, and healthcare...

This book is a clear and comprehensive guide to the core concepts of synbiotic foods, and associated technological advancements and applications across food groups.

Contents - 1. Bacteria - Form; Structure; Chemical composition; Physiology; Classification - 2. True fungi - Moulds; Yeasts; Morphology; Principal groups; Biological characteristics - 3. Control of spoilage micro-organisms - Refrigeration; Gas...

CONTENTS - 1. REQUIREMENTS FOR FOOD OF THE UNITED STATES; FOOD, DRUG, AND COSMETIC ACT - 2. GENERAL METHODS - Moisture; Ash; Nitrogen and Crude Protein; Fat; Crude Fibre; Calcium; Phosphate-H; "Filth" Test - 3. GENERAL METHODS - Trace Elements;...

En el mundo complejo de hoy, donde las complicaciones, los excesos, las desigualdades, los sistemas establecidos, las políticas económicas, sociales y los métodos de exclusión en el planeta nos exigen ser muy creativos...

In the capricious domain of Fizzington, where foam and charm meet up, "Bubble Tales: Soft drink Stories Shimmering Class" unfurls its effervescent account. At the core of this bubbly story is Seltzarella, an energetic soft drink sprite with an endless...