Food and beverage technology Books

 This book discusses different aspects of contamination in Indian food products. Particular attention is given to the presence and analytical detection of detrimental substances such as pesticides, mycotoxins and other biologically-produced toxins,...

This comprehensive volume focuses on anti-inflammatory nutraceuticals and their role in various chronic diseases. Food and Drug Administration (FDA) approved drugs such as steroids, non-steroidal anti-inflammatory drugs (NSAIDS), statins and metformin...

Chapter1: Spices in India and beyond: The origin, history, tradition and culture.- Chapter2: Legacy of Indian Spices -Its production and processing.- Chapter3: Why spices are so unique?.- Chapter4: The promising spices of North East India:...

Proteomics, like other post-genomics tools, has been growing at a rapid pace and has important applications in numerous fields of science. While its use in animal and veterinary sciences is still limited, there have been considerable advances in this...

The third edition of this book exposes the reader to a wide array of engineering principles and their application to agriculture. It presents an array of more or less independent topics to facilitate daily assessments or quizzes, and aims to enhance the...

The globalization and commercialization of the food system has unintentionally led to the introduction of new foodborne parasites in countries worldwide. Fortunately, advances in detection and control are providing the basis for a better understanding of...

This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of...

This work presents up-to-date information on chemical, pharmacological, clinical studies and historical uses of common dietary Chinese herbs. Authored by native experts in the field, the reader is introduced to each herb with a...

This book draws on an eight-year study carried out in the DOCG Prosecco area of Italy, a wine region known worldwide. It is unique in the sense that it is based on one of the most comprehensive investigations into terroir zoning ever performed in Italy...

Oxidative stress plays a prominent role in the development of numerous human diseases associated with animal-based protein, high-carbohydrate diets and excessive fat consumption. Obesity represents the main risk factor for chronic diseases such as...

As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for plant-based substitutes, known as analogues. Consumers are hungry for a product that aligns with their...

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication and fraud detection in all major food groups and beverages.Split in four parts, the book opens with a...

The book discusses the best international practices in digital agriculture. The book aims to form systemic scientific and methodological support and develop comprehensive applied solutions to unlock the potential of sustainable development of digital...

This book contributes to blockchain applications in food supply chain management from both theoretical and practical perspectives. By using the case study research method, it empirically investigates why and how food companies implement blockchain...

This book compiles a diverse and interdisciplinary range of scientific literature, laboratory developments, industrial implications and future prospects covering Entomophagy in 3D food printing to fight against hunger and nutritional...

This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology...

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years,...

Increase in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent years. However, food-logging is cumbersome and requires sufficient knowledge of the food item consumed. Additionally, keeping track of...

This book explores the potential of men's veganism to contest unsustainable anthropocentric masculinities. Examining what it means to be a vegan man and connections between men, masculinities and veganism, it addresses exploitative human-animal...

This edited book provides the first comprehensive overview on conventional and emerging processing technologies for the extraction and purification of proteins and/or peptides from plant sources with a special focus on subsequent product development.The...

This book creates a multidisciplinary forum of discussion on Ficus carica with particular emphasis on its horticulture, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality,...

This book covers all aspects related to climate change and agriculture. The book discusses Global Climate Models (GCMs), Coupled Model Intercomparison Project (CMIP) and application of strategic management tool that includes RCP (Representative...

Spices can be classified as major spices, like Black pepper, Cardamom, Turmeric, Ginger etc, and minor spices and condiments, and tree spices. This book will discuss exclusively minor spices and condiments.Spices constitute a very important group of...

Bambara groundnut (Vigna subterranea) is a crop native to the Bambara tribe of Mali and is grown as a subsistence crop in Africa. Recent advances in research, however, have brought the crop to the forefront of the sustainable agriculture movement.The...

This book presents comprehensive coverage on the importance of good nutrition in the treatment and management of obesity, cancer and diabetes. Naturally occurring bioactive compounds are ubiquitous in most dietary plants available to humans and provide...

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores...

This book addresses the basic understanding of food contaminants and their sources, followed by the techniques to measure food safety and quality.  It is divided into four parts: Part A - sources of contaminants in foods, their associated health...

This book reviews the application of nanosensors in food and agriculture. Nanotechnology has the potential to become transformative technology that will impact almost all sectors. Tools like nanosensors, which detect specific molecular interactions, can...

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic acids), methylxantines and capsaicinoids. Some of these compounds have also other properties important for human health. For example,...

This edited book discusses various processes of feedstocks bioconversion such as bioconversion of food waste, human manure, industrial waste, beverage waste, kitchen waste, organic waste, fruit and vegetable, poultry waste, solid waste, agro-industrial...

In the past, food waste has been used to produce biogas and biofuels, fertilizers, and animal feed. Using it as a feedstock for innovative biorefineries is not only an ethical issue but also a smart application of the circular economy. This book...

This book provides a comprehensive examination of the role of gut microbiome/microflora in nutrition, metabolism, disease prevention and health issues, including farm animal health and food value, and human gastrointestinal health and immunity...

This extensive and singular work focuses on current applications of nanotechnology in food systems. The functionality and applicability of food-related nanotechnology is covered in depth, presenting a view on the food processing, packaging,storage and...

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond basic nutrition. As such products have surged in popularity in recent years, it is crucial that researchers and...

This work highlights a new research area driven by a material science approach to dairy fats and dairy fat-rich products where innovative dairy products and ingredients can be tailor-made.  Cutting edge topics such as tribology of dairy fats and...

This collection reviews the range of principles and standards that have been developed and the ways to optimise their contribution to achieving safe, sustainable and socially responsible agricultural production.

Discusses essential elements of food process engineering and innovations that are changing the food industry. Covers modern methods for engineering processing along with food safety and quality controls. Focuses on chemical features of food products,...

Provides an overview of non-thermal food processing technologies that can preserve food color and appearance. It covers the application of emerging technologies on the color profile of different food products. Discusses the impact of emerging...

Covers importance of nutraceuticals and their function in human health. Provides information on the nutraceutical potential of herbal drugs, the ayurvedic system of medicine, and nutraceutical properties of various medicinal herbs. Details the role of...

Nature converts molecules into edible structures, most of which are then transformed into products in factories and kitchens. Tasty food structures enter our mouths and different sensations invade our bodies. By the time these structures reach our cells,...

This book covers factors affecting meat quality from the growth of animals to the final product. This comprehensive book covers key topics such as animal welfare, nutrition, pre-slaughter handling, slaughter technology, breeding strategies, and the...

The postharvest handling of fresh fruits and vegetables plays a critical role in facilitating a continuous supply of high-quality fresh produce to the consumer. Many new technologies developed and refined in recent years continue to make possible an...

This book covers the basic and applied aspects of bioreactors, collecting and collating the information on bioreactors found scattered in the literature as reviews, research papers and book chapters. It covers what is involved in designing a bioreactor,...

Mycotoxins are increasingly attracting attention at thegovernmental, public and academic level worldwide, due to more frequent and serious contaminations of food and feedstuffs, which pose a serious threat to human health and animal production...

This book is a collection of selected papers that were presented at the First International Conference of the Asia-Pacific Society for Agricultural and Food Ethics (APSAFE 2013), which was held at Chulalongkorn University from November 28 - 30, 2013. The...

The book addresses the gap that exists in sustainable value chain development in the context of developing and emerging economies in meeting the sustainable development goals. The book adopts a holistic approach and discusses significant aspects of the...

This book highlights important aspects of food biotechnology. It is very thoughtfully divided into five sections. The first section introduces the readers to food biotechnology and discusses functional foods, use of plant and animal biotechnology in...