Food & Beverage Technology

Ellagic acid is a powerful bioactive polyphenolic compound showing a wide range of biological activities and potential beneficial effects on human ...

Capsaicin, and several related compounds, are called capsaicinoids and are produced as secondary metabolites by chili peppers. Capsaicin is an alka...

Ultrasound is regarded as an emerging and promising technology in industrial food processing. In recent years, several applications of ultrasound i...

This book introduces the chemistry and properties of six essential nutrients contained in foods, including water, carbohydrates, lipids, proteins, ...

An understanding of food demand and food trends across countries and the ability to predict potential shifts in demand for different food products ...

In this book, the authors study the production methods, functional properties and food sources of soy protein. Topics discussed include the rheolog...

Specifically targeted at the food industry, this state-of-the-art text/reference combines all the principal methods of statistical quality and proc...

This book examines three harvests of virgin olive oils (VOOs) from the Mediterranean basin which were analysed by 1H-NMR and 13C and 2H isotope rat...

Olive oil is an important component in the food system in most European markets. Moreover, its consumption is gaining interest among consumers, par...

Curcumin is a natural product found in the rhizome of Curcuma longa. Ongoing research and clinical trials prove this natural phenolic compound to p...

In complex microbial ecosystems constituted by a mixture of different species and strains, interactions will occur between individual micro-organis...

Food fraud, or the act of defrauding buyers of food or ingredients for economic gain -- whether they be consumers or food manufacturers, retailers,...

Olive oil is considered to be such a crucial component of the so-called Mediterranean Diet'''' that, since 2010, it has been inscribed in UNESCO'''...