The spread of Pilsner beer from its inception in 1842 clearly shows the changes wrought by globalization in an age of empire. Its rise was dependent not only on technological innovations and faster supply chains, but also on the increased connectedness of the world and the political and economic structures of empire. Drawing upon a wide range of archival sources from Europe, the Americas, and Sub-Saharan Africa, this study traces the spread of industrial beer brewing in Europe from the late 18th to the early 20th century to show how a single beer style became the global favourite through advances in science, business and imperial power. In highlighting the evolution of consumer tastes through changing hierarchical relationships between the British metropole and colonies, as well as the evolution of business organizations and practices, Globalization in a Glass contributes to ongoing debates about globalization, empire, and trade. It argues that, despite the might and power of the British Empire as a colonizing force, the effects of globalization, imperial trade networks, and colonial migration led to the domination of the most popular Continental European style of beer, the Pilsner, over British-style ales.

Publications in food technology proliferate; however, noticeable by its absence of coverage is the subject of processing and packaging of particulates in foods. Recent years have seen significant advances which will almost certainly result in substitution of existing and conventional retorting. In addition, when com bined with high temperature/short time (HTST) processing, we can expect substantial further growth, reflecting quality and convenience advantages over products processed from yesterday's technologies. The anticipated growth in particulates is driven by both materials and packaging advances and only requires modest marketing of the organoleptic advantages to establish their place on menu options. The directions taken in packaging developments, especially those interfacing with the latest and established methods of processing, are increasingly influ enced by the need to design packaging on a cradle-to-grave basis. Time was when multi-laminated films on board satisfied the total needs of consumers of aseptic products. The problems of recycling combustible, i.e. energy generating mate rials laminated with aluminium foil, are becoming sensitive issues in a world preoccupied with recycling, and are creating openings for alternative and envi ronmentally friendly material combinations. This book brings together advanced technologies in the field, to provide information for professionals with interests in aseptic processing on how to go about selecting a system appropriate to their commercial needs and constraints."

Mass Transfer-Driven Evaporation from Capillary Porous Media offers a comprehensive review of mass transfer-driven drying processes in capillary porous media, including pore-scale and macro-scale experiments and models. It covers kinetics of drying of a single pore, pore-scale experiments and models, macro-scale experiments and models, and understanding of the continuum model from pore-scale studies. The book: Explains the detailed transport processes in porous media during drying. Introduces cutting-edge visualization experiments of drying in porous media. Describes the pore network models of drying in porous media. Discusses the continuum models of drying in porous media based on pore-scale studies. Points out future research opportunities. Aimed at researchers, students and practicing engineers, this work provides vital fundamental and applied information to those working in drying technology, food processes, applied energy, and mechanical and chemical engineering.

Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer, wine, and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are, why they are the way they are and what they contain, but also frames them within the context of historical and societal developments. Discussed chapter topics include introductions to beer, wine, and spirits; the principles behind fermentation and distillation; and overviews of how each beverage class is made. The chapters highlight the unique chemistries that lend beer, wine, and spirits their individuality, as well as the key chemicals that impart their characteristic aroma and flavor profiles. This book goes beyond focused descriptions of individual alcoholic beverages by summarizing their common chemical lineage and illuminating the universal scientific principles that underpin them. It will be of interest to students of physics and chemistry, as well as enthusiasts and connoisseurs of beer, wine, and spirits.

This book puts together all aspects of valorization of vegetable and fruit wastes (VFWs) into different biocommodities and platform chemicals using fermentation and non-fermentation processes. VFWs are a special group of solid waste (biomass) that needs to be characterized to understand the nature of applications as raw materials and to propose an appropriate methodology for bioprocessing into value-added commodities. VFWs provide favorable conditions for the growth of microorganisms, and this opens up great opportunities for their use in fermentation processes. For example, VFWs can be used as a solid support, carbon, and nutrient source in fermentation for the production of a variety of value-added biocommodities such as enzymes, single-cell proteins, bioadsorbents, phenolic bioactive compounds, aroma and flavor compounds, and platform chemicals like lactic acid, bioethanol, and biobutanol. Researchers and academics in the area of environmental science and engineering, chemical engineering, biotechnology, life science, and food science and technology, undergraduate and graduate students, industry professionals, and policymakers will find this publication useful. Bioprocessing of agro-wastes is a recent technology for developing novel bioproducts. This book will also be of interest to the general public as a reference for all those interested in waste management.

John Andreas Widtsoe demonstrates an immense knowledge of soil and farming conditions; much of the advice in this classic manual remains useful and relevant to this day. An excellent collection of knowledge is united in this guidebook, which commences by setting out the concept and core principles of dry farming. Much of the Earth is covered by land which receives only modest rainfall each year; coupled with a lack of an underground water source and/or water rights, many landowners found themselves having to grow crops with dry farming methods. Widtsoe was one such farmer, and his knowledge of the land's properties would prove decisive in his success. The properties and composition of the soil are crucial in deciding what crops to grow, making maximum use of limited water resources in an unirrigated plot by encouraging the soil's water retention, and sowing seeds with methods to maximize germination are all important aspects of running a dry farm.

This book describes the reaction rate profiles of the -galactosidase-catalyzed conversion of lactose on the inner surface of a hollow fiber membrane, which is employed as an enzymatic reactor system. The reaction rate profiles were obtained by solving the mass transfer and kinetics of reaction in a 2-dimensional model of the system. The primary challenge of this research was to develop the kinetic model of the reaction to describe the kinetic behavior as the reaction occurred on the membrane surface. Despite the difficulties, the proposed model can reliably replicate the actual process, as validation procedures have confirmed. The reaction rates obtained analyze the performance of the immobilized enzyme on the membrane surface. Previously, an increase in performance of ' -galactosidase-catalyzed conversion of lactose assisted by ultrafiltration was suggested due to inhibitor removal. However, as the analysis presented here shows, the concentration profile of the substrate on the membrane surface also affects the reaction performance.

Provides benefits of using active packaging based fully on natural components, Shows how to use natural active compounds in antimicrobial, antioxidant and bioactive packaging, Elucidates key points to formulate active edible packaging that really works in the food system, Explores the latest innovations in bio-based active packaging, Expands horizons of our understanding of active packaging research and development.

The emergence of a Halal industry in the past decade in the fields of food, beverages, and services, emphasizes the importance of providing a more complete understanding of Halal products, current Halal developments and other topics of Halal development. This groundbreaking volume provides theoretical and empirical studies on the Halal industry. This book explores critical issues, best practice examples, and draws on a range of international case studies to demonstrate theory in practice of the Halal industry. Emphasizing the Halal industry, the chapters address a number of important issues such as Halal assurance system, Halal product certification, Halal tourism, Human Resources of Halal Certification, supply chain of Halal products, and other related subjects. This book will be of interest to students, scholars, and practitioners who have a deep concern and interest in the Halal industry. It is futuristic with a lot of practical insights for students, faculty members, and practitioners. Since the contributors are from across the globe, it is fascinating to see the global benchmarks.

Live, Die, Buy, Eat. These words represent a chain of events which today is disconnected. In the past few years, controversies around meat have arisen around industrialization and globalization of meat production, often pivoting around health, environmental issues, and animal welfare. Although meat increasingly figures as a problem, most consumers' knowledge of animal husbandry and meat production is more absent than ever. Tracing a historical process of alienation along three distinct axes, the authors show how the animal origin of meat is covered up, rationalized, forgotten, excused, neglected, and denied. How is meat produced today, and where? How do we consume meat, and how have our consumption habits changed? Why have these changes occurred, and what are the social and cultural consequences of these changes? Using Norway as a case study, this book examines the dramatic changes in meat production and consumption over the last 150 years. With a wide range of historical sources, together with interviews and observation at farms, slaughterhouses, and production units, as well as analyses of contemporary texts and digital sources, Live, Die, Buy, Eat explores the transformation of animal husbandry, meat production and consumption, together with its cultural consequences. It will appeal to scholars of anthropology, sociology, cultural studies, geography, and history with an interest in food, agriculture, environment, and culture.

This comprehensive and authoritative book aims to encompass the best and current practices in the field of contemporary food packaging. It covers various aspects of packaging, including challenges and their solutions, innovations, and environmental concerns. Written by experts working in the field, the content is supported by technical/statistical data, practical examples, case studies, and real-life experiences of academicians and professionals working in the area of food packaging. The book covers challenges in food packaging, systems and materials for packaging, packaging design requirements of the food industry, technology machinery and system, printing and graphics, testing and regulatory aspects, advanced and smart packaging, distribution and logistics in a globalized environment, and sustainable and green packaging. This book will be useful for Packaging Technologists, food scientists, material scientists, policy makers, students, and researchers.

The ten chapters of this textbook, written in a simple but scientific language, encompass all the non-thermal treatments in-depth, from basic concepts to technological advances. The book provides complete study material in a single source including such pedagogical features as multiple-choice questions, solved numerical problems, and short questions. The book begins with a general introduction to the evolution of the non-thermal technique for food preservation. The fundamental mechanism of thermal inactivation of microorganisms and enzymes is discussed. In the following chapters, a set of seven non-thermal techniques have been discussed in detail.

Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing wastes

Herbs, Spices, and Medicinal Plants for Human Gastrointestinal Disorders: Health Benefits and Safety presents valuable information for exploring the health claims of plant-based phytochemicals for the treatment and prevention of gastrointestinal disorders. It details the healing benefits of specific spices and herb plant-based remedies, such as garlic, onion, black pepper, aloe vera, Indian gooseberry, chamomile, and dandelion for the treatment of colorectal cancer and hemorrhoids, irritable bowel syndrome, gallstones, celiac disease, peptic ulcers, etc. It also discusses the therapeutic properties of fermented foods and beverages and the healing benefits of lectins in the management of gastrointestinal disorders. The abundance of research presented in this volume will be valuable for researchers, scientists, growers, students, processors, traders, industries, and others in the development of plant-based therapeutics for gastrointestinal diseases.

Starch is one of the main staples in human food, its consumption having both positive and negative aspects. The exploration and exploitation of starches from alternative botanical sources has been increasing recently due to interest in the economic and social development of tropical and sub-tropical regional economies and in support of sustainability. The book reviews existing research on various aspects of starch, including physicochemical, nutritional and functional properties, plus applications in addition to foods. Emphasis is on the various physical and chemical modifications, which are aimed at improving the properties and applicability of starch. Key Features Analyzes the state of the art of the scientific and technological problems associated with starch Describes various applications of starch in foods Provides a broad view on the field of starch and starchy foods

Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in Korea population and why by 2030 they will be the longest living population on the planet. Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits contributing to health and longevity. Discusses relevance of modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity. Provides insights how are large population can advance an integrated holistic food-based approach to longevity and wellness.

Discusses the rationale and basis of food systems, traditions of healthy eating, and healthy aging in Korea population and why by 2030 they will be the longest living population on the planet. Reflects on the role of historical, cultural, and traditional food and dietary concepts of Korea and how they have influenced healthy eating habits contributing to health and longevity. Discusses relevance of modern genetic concepts of nutrigenomics and epigenetics, metabolic concepts such as circulation and food concepts such as fermented and functional foods in advancing healthy food concepts and longevity. Provides insights how are large population can advance an integrated holistic food-based approach to longevity and wellness.

reviews a wide-range of genetically modified (GM) crops, to understand how they are produced, the impacts on the agricultural industry, and the potential for improving food security. examines how food security can be achieved through GM crops. provides an important synthesis of GM crops from their commercial value to the agricultural industry, as well as their potential for improving food security. will be of great interest to students and scholars of agricultural engineering, crop science, food biotechology, food security and those interested in food and agriculture and sustainable development more broadly.

In North America and elsewhere, there is a growing concern by many that they are no longer connected in any meaningful way with the production or processing of the food they consume. Furthermore, many sources portray a negative bias regarding the production, transport, processing, and marketing of today's food.

In "DEMYSTIFYING FOOD FROM FARM TO FORK," author Maurice J. Hladik examines a plethora of issues surrounding the agricultural industry. It answers the questions of what is food, what does farm to market really mean, and whether the food we eat is safe. It also discusses the controversies and socioeconomic concerns surrounding food and the food supply, such as the role of government; farming, environment, and biodiversity; genetically modi ed food; organic foods; the 100-mile diet; weather, climate, and food; and animal and poultry welfare.

Hladik-a descendant of European farmers who settled on farms in Nebraska, Iowa, and Minnesota as early as 1834-not only provides a lively discussion of food controversies, but also shares hundreds of little-known facts about food and farming.

Presents recent research on metabolism and the health effects of polyphenols Consumer interest in the health benefits of many phenolic compounds found in plant foods and derivatives has grown considerably in recent years, giving rise to an increased demand for functional foods. Although preclinical and observational studies have promoted the protective properties of polyphenols for a range of chronic diseases, evidence has shown that most dietary polyphenols have little bioavailability. Once ingested, most of them are metabolized by either the intestinal enzymes or by the gut microbiota and then undergo extensive phase-II metabolism reaching significant concentrations of conjugated metabolites. They remain in the systemic circulation and target systemic tissues where trigger biological effects. The polyphenol-derived metabolites produced in humans are dependent upon the composition of the gut microbiota and the subject genetics. Thus all the metabolites do not show the same biological activity in different individuals. To fully understand the health effects of polyphenols, further clinical investigations are required. Dietary Polyphenols describes the latest findings on the polyphenol metabolism and reviews the current evidence on their health effects and that of their bioavailable metabolites. Emphasizing the importance of interindividual variability and the critical role of gut microbiota, this authoritative volume features contributions from recognized experts in the field, exploring specific families of extractable and non-extractable phenolic compounds that exhibit potential health effects. Topics include structural diversity of polyphenols and distribution in foods, bioavailability and bioaccessibility of phenolics, metabolism, and gastrointestinal absorption of various metabolites and their health effects. This comprehensive volume: Discusses the bioavailability, bioaccessibility, pharmacokinetics studies, and microbial metabolism of different groups of phenolic compounds Examines the interaction between polyphenols and gut microbiota Describes analytical methods for identifying and quantifying polyphenols in foods and biological samples Reviews recent epidemiological and clinical intervention studies showing protective effects of polyphenols Dietary Polyphenols: Metabolism and Health Effects is an important resource for scientists working in the area of dietary polyphenols and health effects, microbiota, and their interaction with other nutritional compounds, and for health professionals, nutritionists, dieticians, and clinical researchers with interest in the role of polyphenols in the prevention and treatment of chronic diseases.

This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods. It presents recent research-oriented work from diverse global perspectives on isolation techniques for nutraceutical components, phytosomes, liposomes, solid dispersions, micelles, self-emulsifying drug delivery systems, microemulsions, solid lipid nanoparticles, polyelectrolyte complexes, oral delivery, polymeric nanoparticles, and more. The book begins with an overview of recent facts and diverse perspectives on the use of nutraceuticals in medicine and proceeds to discuss recent techniques in isolation of nutraceuticals from plants and in solubility enhancement. It looks at innovations and advances in nanoparticles-based nutraceutical delivery, such as in solid lipid nanoparticles (SLNs), fabrication methods of therapeutic nanoparticles, and polymeric nanoparticles-based nutraceutical delivery system. It also discusses vesicular delivery systems and biphasic systems for nutraceutical applications. The book also looks at the challenges in oral delivery and the latest taste-masking techniques.

Provides extensive coverage of agro-industrial by products and their environmental impact Details production of value-added products from agro-industry waste Describes environmental legislation and future strategies Presents multidisciplinary approaches from fundamental to applied ones and addresses biorefinery and circular economy Includes innovative approaches and future strategies for management of agro-industry waste

This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

This book provides knowledge of the basic theory, spectral analysis methods, chemometrics, instrumentation, and applications of near-infrared (NIR) spectroscopy-not as a handbook but rather as a sourcebook of NIR spectroscopy. Thus, some emphasis is placed on the description of basic knowledge that is important in learning and using NIR spectroscopy. The book also deals with applications for a variety of research fields that are very useful for a wide range of readers from graduate students to scientists and engineers in both academia and industry. For readers who are novices in NIR spectroscopy, this book provides a good introduction, and for those who already are familiar with the field it affords an excellent means of strengthening their knowledge about NIR spectroscopy and keeping abreast of recent developments.

Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spices Explores the utilization of spices as culinary use in food