Food & Beverage Technology

Progress in understanding the biology of Aspergillus has greatly improved with the new techniques in genome sequencing and the developed molecular ...

Proanthocyanidins (PACs), present in a wide variety of food products and beverages, are the second most abundant class of phenolic compounds in our...

This book discusses critical findings about the significance of Stevia rebaudiana, a natural calorie free sweetener and ways to incorporate it in o...

Sugar beet is one of two the most important industrial cultures for sugar production. Sugar beet is an effective bioindicator plant used for bioass...

In the last ten years the ready meals market has had considerable growth with an average of 4.0% in value and 3.0% in volume per year. Several fact...

Cassava is the most important of the root crops in the tropics and ranks fourth after rice, sugarcane and maize as a source of calorie for human ne...

Milling is the machining process of using rotary cutters to remove material from a workpiece. It covers a wide variety of different operations and ...

Milk is an excellent food source for humans and bacteria alike. At room temperature, milk undergoes natural souring caused by lactic acid produced ...

Honey has a long and interesting history. Since Biblical times and before, it has been known to have beneficial health effects, and it is still wid...

An edible film is defined as a thin layer, which can be consumed, coated on a food or placed as a barrier between the food and the surrounding envi...

In this book, the authors present topical research in the study of the cultivation, varieties and nutritional uses of peas. Topics discussed in thi...

Consumers increasingly seek information on food labels to help them make healthy food choices, and they rely on federal agencies to ensure that suc...

The importance of fats for humans, animals and plants lies in their high content of energy. In addition, fats allow humans and animals to consume f...

This book compiles research biographical sketches and research summaries from a number of different focuses in the important field of food science.

In this book, the authors present current research in the study of the quality, safety characteristics and health implications of processed foods. ...

Citrus is the most widely produced fruit in the world and it is grown in more than 80 countries. Due to its varied and wide chemical composition as...

In recent years, there has been a growing trend in the consumption of functional foods. Functional foods are those that when consumed regularly pro...

Pectins are biopolymers with multiple applications because of their structural diversity and complexity. Although pectins from different sources ha...

This book focuses on two kinds of emulsifiers. In the first chapter, surfactant and antioxidant properties of fatty acid esters synthesised through...

Gluten is a complex structural protein, constituted by a particular composition of amino acids present in wheat. In this book, the authors address ...

Wheat and related grasses such as barley, rye, amaranth and quinoa have always been important for foods in Europe, the Levant and the western part ...

This book is a continuation of the book Agriculture and Food Science Researcher Biographical Sketches and Research Summaries which compiles biograp...

Milk is a natural, colloidal system in which fat is found in the interior of small, spherical droplets, formerly known as fat globules. The chemica...