Food & Beverage Technology

In 2009, the average life span in Japan was 83 years old (women 86.08, men 79.29), which for women was the longest in the world. This may be partly...

Advances in the wine sector and especially in the phenolic compounds field have been spectacular over the last 20 years. Polyphenols are the second...

This book is intended for use as reference literature suitable for scientists, teachers, students, and others who are interested in leaf sweeteners...

Polyphenols are secondary metabolites of plants. Dietary phenolics are not only classified as human nutrients, but also play important roles in hum...

Xanthan gum is a microbial heteropolysaccharide of high molecular weight produced through fermentation by bacteria of the genus Xanthomonas that ha...

Nowadays there is a world-wide trend for a healthier style of life, which has led to a rising demand of convenient fresh ready to eat fruits. In ...

The pea Pisum sativum are rich in proteins and dietary fiber and contribute considerably to the total dietary protein requirements. Peas are abunda...

This book has the ambition of presenting sustainability issues in a simple way to students in the field of agriculture and the environment. There i...

The National Household Food Acquisition and Purchase Survey (FoodAPS) is the first survey to collect unique and comprehensive data about food purch...

This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and pre...

Since ancient times, enzymes have been used in food processing and in the production of food products. These enzymes have diverse applications rang...

In the last ten years the production and consumption of the safou, the fruit of Dacryodes edulis (Burseracees) have seen a remarkable growth in cen...

This book discusses several topics on food issues, policies, and safety. The topics include legal issues with federal labeling of genetically engin...

Pomegranates are increasingly distributed and consumed worldwide both as fresh fruit or processed products, like juices and food supplements. The p...

Zingiber officinale Roscoe (ginger) has been used in popular medicine since ancient times, being explored for its effects anti-inflammatory, antiem...

Carotenoids, naturally occurring pigments, are exclusively synthesized by plants and micro-organisms. Humans are not able to synthesize carotenoids...

Epidemiologically, nutritious values of vegetables and fruits have been the focus for daily health maintenance and disease prevention. Health phyto...

Palm oil is considered as one of the most traded agricultural commodities in the world. It is conventionally being used for food and dietary applic...

Pulsed Electric Fields (PEF) is a method used in non-thermal food preservation. Chapter One of this book provides inactivation kinetic models for P...

The genus Fusarium are among the most common contaminants of cereals and their products, and many species have acquired additional importance becau...

This book presents topical research from across the globe in the study of the types, production and health issues relating to wine. Topics discusse...

This book reviews research on new developments in all areas of food science and technology. It covers topics such as food safety objectives, risk a...

Phenolic acids (PhAs), including hydroxybenzoic and cinnamic asids and their derivatives, are the products of secondary metabolism in plants and pl...

Gelatine has been the focus of many scientific studies recently published, as it is widely used not only in foods, cosmetics, and pharmaceuticals b...

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. S...

This book examines the effects on health of the consumption of what might be termed three extremely widely-consumed anti-nutrition foods: chocolate...

Recent years have seen a rise in the number of consumers wishing to know more about the journey their food takes from farm to fork. Consumer expect...