Food & Beverage Technology

The aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to fo...

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in t...

The Food and Drug Administration (FDA) has a responsibility for ensuring the safety and proper labeling of more than 80 percent of the U.S. food su...

Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industri...

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy pr...

Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in F...

The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either ferment...

This book presents research on the nutritional properties, post-harvest management and potential health benefits of apricots and peaches. Chapter O...

Sweet potato is a short-cycle, dicotyledonous plant in the morning glory family Convolvulaceae. It is a vegetable crop with roots that are sweet-ta...

Ochratoxin is a kind of secondary metabolite produced by Aspergillus and Penicillium. It mainly contains Ochartoxin A (OTA), Ochratoxin B (OTB), Oc...

The use of natural or naturally-derived antioxidants, instead of synthetic antioxidants, to produce foods with a longer shelf life and a higher deg...

This book provides an assessment of the food industry. It discusses trends and current issues. Chapter One gives an overview of the main microbial ...

This book aims to report on the status of one of the most important phycocolloids in the food industry (E407 - carrageenan). The natural resources ...

Diverse phytochemical functions on vegetables and fruits are discussed. Each chapter of Volume 5 describes the components and health effects. These...

Interestingly, vegetables and fruits represent different medicinal effects for age-related diseases such as hypertension, different types of cancer...

This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book i...

In this book, the authors gather topical research in the study of the production, consumption and health effects of raw milk. Topics discussed in t...

Coffee is among the most widely consumed beverages worldwide. Traditionally, high consumption of coffee has been considered to have negative health...

Food or medicine? That is the question related to our everyday lives. Fruits are an important part of daily nutritional habits and can be recognise...

The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, ...

Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and a...

Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spe...

This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edib...