Food and beverage technology Books

Focusing on food, herbals, and their chemical constituents, this book discusses how they contribute to health through control of metabolism, primarily as they relate to chronic disease development and treatment. Each chapter provides a comprehensive...

Black Pepper is the first monograph on this important and most widely used spice. This volume includes chapters on all aspects of the crops' botany; crop improvement, agronomy, chemistry, post-harvest technology, processing, diseases, insect pests,...

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals,...

The level of quality that food maintains as it travels down the production-to-consumption path is largely determined by the chemical, biochemical, physical, and microbiological changes that take place during its processing and storage. Authored by an...

This groundbreaking book provides a balanced and organized discussion of the interactions of food science and biotechnology at the molecular and industrial levels. Carefully selected and reviewed contributions stress the aspects of modern bioprocessing,...

Sugar consumption is suspected to play an important role in the pathogenesis of diabetes, cardiovascular disorders, fatty liver disease, and some forms of cancers. Dietary sugars-fructose in particular-also have a potential role in obesity and metabolic...

To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial...

This book considers the ability and capacity of the food supply system in Australia to provide food security for the ever-increasing domestic and international population in the face of growing challenges in production, resource supply and failures...

Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no...

This book will review the current status of the agriculture and agri-food sector in regard to green processing and provide strategies that can be used by the sector to enhance the use of environmentally-friendly technologies...

This book presents a comprehensive, integrated view of quality in frozen foods. It addresses quality from a number of perspectives: technological (mechanical and cryogenic methods of freezing); categorical (classification of...

The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium...

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and ...

Food and raw material for its production was generally produced via the traditional agriculture. On the other hand, novel chemicals were manufactured in the laboratory or extracted from plant and animal sources. However, as the...

A major challenge for the meat and seafood industries continues to be that of pro­ ducing high-quality, wholesome products. Consumers' demand for reduced-fat, low-fat, and fat-free meats (red meat, poultry, and seafood) with...

Aquaculture is rapidly becoming a major source of fish protein used to meet the nutritional needs of humans. As the aquaculture industry grows, exposure of farmed fish to environmental contaminants, and the need for chemical...

Insects associated with raw grain and processed food cause qualitative and quantitative losses. Preventing these losses caused by stored-product insects is essential from the farmer's field to the consumer's table. While...

1. Introduction and Overview.- Part I. Nutrients and Skin.- 2. Vitamin A and the Skin.- 3. The Relevance of the Cutaneous Vitamin D Endocrine System for Skin Physiology and Treatment of Skin Diseases.- 4. Photoprotection of the Skin with Vitamin C and E:...

Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the...

The International Conference on Food Engineering is held every four years and draws global participation. ICEF 10 will be held in April 2008 in Chile with the theme of food engineering at interfaces. This will not be a typical...

This volume will explore the epidemiology and the basic mechanisms of each of these prenatal phenomena, in an attempt to explain the role of the prenatal environment in promoting postnatal weight gain. This information will contribute to resolving the...

Beads made from Egyptian faience have been excavated from grave deposits (c. 4000-3100 BC), together with beads of glazed steatite (a soft rock) and of se- precious stones such as turquoise, carnelian, quartz, and lapis lazuli. Information on these and...

Historically, scientific and educational books from studies within California, the concepts can be classified into three categories: those developed will be generally useful to enolo­ providing concepts and principles, those...

""Spraying Crops: Why, When, and How"" is a comprehensive guide to the practice of crop spraying, written by Clarence Moores Weed and first published in 1903. The book covers a wide range of topics related to crop spraying, including the reasons why it...

Watts' Dictionary of Chemistry Volume 4, Part 1 is a comprehensive reference book on chemistry written by Henry Watts and originally published in 1894. This volume covers topics related to organic chemistry, including the chemical properties and...

Globally, natural medicine has been considered as an important alternative to modern allopathic medicine. Although natural medicines are popular in society, only limited medicinal herbs have been scientifically evaluated for their potential in medical...

Ambient mass spectrometry-that is the use of mass spec but in the atmospheric environment-has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings...

The Oliver Plow Book: A Treatise On Plows And Plowing is a book written by Charles Allen Bacon and first published in 1920. The book is a comprehensive guide to plows and plowing, with a particular focus on the Oliver plow. It covers the history of...

Specimen Hydrodynamicum De Resistentia Corporum In Fluidis Motorum, No. III: Symbolum (1752) est liber auctore Adamo, Jacobo. In hoc libro, auctor tractat de resistentia corporum in fluidis motorum, praecipue aqua. Symbolum tertium est in serie librorum...

This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens. Chapters guide the reader through bacterial pathogen detection and quantification in food, molecular,...

 This volume provides food researchers with advanced destructive and non-destructive techniques for measuring the chemical composition, functional bioactivities physicochemical changes, and explaining the functional mechanisms for facilitating the...

This detailed volume provides a comprehensive collection of methods and protocols in food allergy and food allergens studies. The selected protocols explore the study of food allergens, from recombinant production, purification procedures, IgE and T cell...

This volume details preparations, separations, identification, analysis of postbiotics types and mechanism, uses of postbiotics in health, pharma, aquacultures, and the food industry. Divided into five sections chapters provide methods on antimicrobials,...

This book contains information on plant-based nutrients and phytochemicals in vegetable crops that are commonly consumed. The information generated by researchers using modern methods of biochemical analysis and results, mostly validated using cell line...

This book draws on world-wide experiences and valuable lessons to highlight community-ecosystem interactions and the role of traditional knowledge in sustaining biocultural resources through community-based adaptations. The book targets different...

The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and...

A well-known writer and speaker in forums all over the world, a list of Dr. Swaminathan's writings and speeches goes to over 50 . This book collects together some of his more recent observations, edited for publication. It is evident from the range of...

The book provides facts of fruits and their role in curing of diseases with cell line or animal studies and their pharmacological evidence would help the readers to understand the subject in greater depth. It provides information on the subject and will...

Contributions from 80 world-renowned authorities representing a broad international background lend Fungal Biotechnology in Agricultural, Food, and Environmental Applicationsfirst-class information on the biotechnological potential of entomopathogenic...

Focusing exclusively on postharvest vegetable studies, this book covers advances in biochemistry, plant physiology, and molecular physiology to maximize vegetable quality. The book reviews the principles of harvest and storage; factors affecting...

"Provides a wide range of information on the composition, utilization, and evaluation of colorants and pigments in food, pharmaceuticals, and cosmetic products. Tabulates key data for food, drug, and cosmetic colorants by Color Index Numbers. Thoroughly...

In the recent years there is an explosion of scientific information generated throughout the world using well designed clinical research on traditional therapeutic food practices. This book on Functional foods and nutrition is a sincere effort of the...

This book is intended to serve a nutritional dictionary, a quick reference book for dieticians and layman as well as for professionals. Its purpose is to provide basic information on nutritional status of various fruits and vegetables available round the...

The fish, highly nutritious, as first class animal protein and balanced food with essential amino acids in correct proportions for human and animal lives, deteriorates very fast after its death being cold-blooded animal. Their availability is not the...

Today everyone is interested to know about the role of fats and oils in human nutrition, health and disease. A great deal of research has been carried out on this important class of nutrients in the last few years. It has become an interesting and...

Identification of commercially viable technology is very important for the success of any enterprise. To catalyze the process of technology transfer, author of this book conducted more than 200 seminars, conferences, training and demonstration programs...

The book covers various aspects of dairying and milk products such as dairy farm establishment, management, production and utilisation of various dairy products. Information has been included on various aspects of dairy farming starting with selection...

This book depicts the marketing scenario of the food processing industries. The whole work is divided into eleven chapters which throws light into the various aspects of the food processing industries stretching of the food processing industries...