This book provides comprehensive information on all aspects of consumer affective testing, including principles, application and implementation of consumer affective tests, data collection, statistical analysis, and interpretation of results. New approaches not previously covered in the literature include: 1) methodologies for testing of young children and the elderly and issues related to testing with individuals in these age groups, 2) an in-depth discussion of the development and maintenance of a consumer database, 3) qualitative consumer research methods, 4) simulated supermarket setting tests, and 5) use of mobile laboratory in consumer tests.

Functional and Medicinal Beverages, Volume Eleven, in the Science of Beverages series, discusses one of the fastest growing sectors in the food industry. As the need for research and development increases based on consumer demand, the information in this volume is essential. This reference includes the latest research trends, nutritive and medicinal ingredients, and analytical techniques to identify health beneficial elements. The contents of the book will bring readers up-to-date on the field, thus making it useful for researchers and graduate students in various fields across the food sciences and technology.

Nutrients in Beverages, Volume Twelve, in the Science of Beverages series, introduces the role of nutrients in beverages and provides details into the biological effects of beverage ingredients by presenting their nutritional properties and characterization. This scientific reference covers both the current state-of-the-art and future trends in the beverage industry, and is designed as a comprehensive guide to this area of research. Detailed research information is presented to not only help researchers and students understand the nature of the challenges associated with incorporating nutrients, but to also help strengthen the knowledge transfer between research institutions and industry.

Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. In Integrated Processing Technologies for Food and Agricultural By-Products experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. Integrated Processing Technologies for Food and Agricultural By-Products is a valuable resource for industry professionals, academics, and policy-makers alike.

This book covers the history, botany and agricultural aspects of the crop, summarising the techniques that have been developed to improve harvesting, processing and packaging of olives. Full details are provided relating to the physico-chemical and microbiological aspects of processing of each of the olive types. It will serve as a practical guide to agricultural scientists, food scientists and technologists who are involved in the preparation of table olives.

Nonalcoholic Beverages, Volume Six in The Science of Beverages series, offers a wide-range of knowledge and expertise from research professionals around the world. The book focuses on the research and development of innovative products and new growing trends based on consumer demand for natural drinks that have health benefits. The book discusses the properties and benefits of developing nonalcoholic beverages, their production particularities, associated properties, physiochemical characteristics, and methods to help researchers and students learn about utilized nonalcoholic beverages.

Saving Food: Production, Supply Chain, Food Waste and Food Consumption presents the latest developments on food loss and waste. Emphasis is placed on global issues, the environmental impacts of food consumption and wasted food, wasted nutrients, raising awareness via collaborative networks and actions, the effect of food governance and policy in food losses, promotion of sustainable food consumption, food redistribution, optimizing agricultural practices, the concept of zero waste, food security and sustainable land management, optimizing food supply and cold chains, food safety in supply chain management, non-thermal food processing/preservation technologies, food waste prevention/reduction, food waste valorization and recovery. Intended to be a guide for all segments of the food industry aiming to adapt or further develop zero waste strategies, this book analyzes the problem of food waste from every angle and provides critical information on how to minimize waste.

Handbook of Essential Oils: Science, Technology, and Applications presents the development, use and marketing of essential oils. Exciting new topics include insecticidal applications, but there is a continued focus on the chemistry, pharmacology and biological activities of essential oils. The third edition unveils new chapters including the insect repellent and insecticidal activities of essential oils, the synergistic activity with antibiotics against resistant microorganisms, essential oil applications in agriculture, plant-insect interactions, and pheromones and contaminants in essential oils. Features Presents a wide range of topics including sources, production, analysis, storage, transport, chemistry, aromatherapy, pharmacology, toxicology, metabolism, technology, biotransformation, application, utilization, and trade Includes discussions of biological activity testing, results of antimicrobial and antioxidant tests, and penetration enhancing activities useful in drug delivery Covers up-to-date regulations and legislative procedures, together with the use of essential oils in perfumes, cosmetics, feed, food, beverages, and pharmaceutical industries Unveils new chapters including the insect repellent and insecticidal activities of essential oils, the synergistic activity with antibiotics against resistant microorganisms, essential oil applications in agriculture, plant-insect interactions, and pheromones and contaminants in essential oils The American Botanical Council (ABC) named the second edition as the recipient of the 2016 ABC James A. Duke Excellence in Botanical Literature Award and recognized that essential oils are one of the fastest growing segments of the herbal product market

This monograph contains a survey on the role of chirality in ecotoxicological processes. The focus is on environmental trace analysis. Areas such as toxicology, ecotoxicology, synthetic chemistry, biology, and physics are also covered in detail in order to explain the different properties of enantiomers in environmental samples. This monograph delivers a comprehensive survey for environmental trace analysts, analytical chemists, ecotoxicologists, food scientists and experienced lab workers.

The importance of a complementary approach to animal health is highlighted in this book, with core themes encompassing reviews of traditional veterinary medicine for common diseases afflicting livestock, as well as local practices in different areas of the world. The book includes chapters on ethnoveterinary medicine used to prevent and treat ticks and tick-borne diseases, infectious diseases and parasites. Ethnoveterinary practices in parts of the world which have not been comprehensively reviewed before are highlighted, including Estonia, Belarus and the Maghreb - the north-western tip of Africa. A fascinating account of African ethnoveterinary medicine and traditional husbandry practices is provided by a veteran in the field with a wealth of practical experience in the area. Neglected areas of research involve the relationship of ethnoveterinary medicine with environmental, ethical, cultural and gender aspects, and leading experts explore these issues. The book is intended to provide an informative compilation of current research and future prospects in ethnoveterinary medicine, which hopes to inform and encourage investigations in new directions. Sustainable development requires a concerted effort to combine indigenous knowledge systems with scientific research to improve animal health. This is the case not only in rural areas where access to orthodox veterinary health care may be limited, but also against the backdrop of antibiotic resistance and increased demand for alternative and complementary therapies to enhance the health of both production and companion animals. Students, academics and veterinary professionals will find this book a useful addition to knowledge on present and future aspects of ethnoveterinary research.

Bioactive Food as Dietary Interventions for Arthritis and Inflammatory Diseases, Second Edition is a valuable scientific resource that focuses on the latest advances in bioactive food research and the potential benefit of bioactive food choice on arthritis. Written by experts from around the world, the book presents important information that can help improve the health of those at risk for arthritis and related conditions using food selection as its foundation.

Value-Added Ingredients and Enrichment of Beverages, Volume Fourteen in The Science of Beverages series, takes a multidisciplinary approach in addressing what consumers demand in natural beverages. This in-depth reference covers both natural and unnatural ingredients and explains their impact on consumer health and nutrition. Sweeteners, vitamins, oils and other natural ingredients to improve beverages are included. The book addresses some of the most common enrichments used in the industry, including those with biomedical and nutritional applications. This volume will be useful to anyone in the beverages industry who needs a better understanding of advances in the industry.

This book is based on selected papers from keynote and symposium sessions given at the 16th International Union of Food Science and Technology (IUFoST) World Congress, held in Foz do Iguacu, Brazil August, 2012. The theme of the Congress was the challenges faced by food science in both the developed and developing regions of the world. The symposia featured prominent world-renowned keynote and plenary speakers, young researchers, and the technical sessions covered the whole spectrum of basic and applied food science and technology, including consumer issues and education, diets and health, ethnic foods, and R&D.

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market.

Evaluation Technologies for Food Quality summarizes food quality evaluation technologies, which include sensory evaluation techniques and chemical and physical analysis. In particular, the book introduces many novel micro and nano evaluation techniques, such as atomic force microscopy, scanning electron microscopy, and other nanomaterial-based methods. All topics cover basic principles, procedures, advantages, limitations, recent technology development, and application progress in different types of foods. This book is a valuable resource for scientists in the field of food science, engineering, and professionals in the food industry, as well as for undergraduate and postgraduate students studying food quality evaluation technology.

Handbook of Agricultural and Farm Machinery, Third Edition, is the essential reference for understanding the food industry, from farm machinery, to dairy processing, food storage facilities and the machinery that processes and packages foods. Effective and efficient food delivery systems are built around processes that maximize efforts while minimizing cost and time. This comprehensive reference is for engineers who design and build machinery and processing equipment, shipping containers, and packaging and storage equipment. It includes coverage of microwave vacuum applications in grain processing, cacao processing, fruit and vegetable processing, ohmic heating of meat, facility design, closures for glass containers, double seaming, and more. The book's chapters include an excellent overview of food engineering, but also regulation and safety information, machinery design for the various stages of food production, from tillage, to processing and packaging. Each chapter includes the state-of-the art in technology for each subject and numerous illustrations, tables and references to guide the reader through key concepts.

Biotechnological Progress and Beverage Consumption, Volume 19 in the Science of Beverages series, presents a scientific resource that discusses current and emerging advancements in technologies and novel applications to help researchers understand and apply the latest techniques to improve beverages. This reliable reference explores how beverages have been improved through biotechnology and provides technical information to improve professional development in a competitive market. Topics include a broad range of trends where some of the most advancements have been made, including improvements in bioactive concentration, probiotics, green technologies in fermentation, and in clarification processes.

Hard cider helped build North America, and this ode to the fermented drink sometimes referred to as scrumpy begins with a snapshot of that forgotten history and then goes on to present the most comprehensive guide to tasting and appreciating the diversity of today's rapidly growing cider movement. An overview of how cider is made and a tasting tutorial prepare readers for the heart of the book: Profiles of 100 ciders -- from dessert ciders, spiced ciders, and hopped ciders to perry -- along with 30 recipes for pairing and cooking with cider, plus 30 cider-based cocktails. More than two dozen stories bring to life the men and women who produce some of the hottest craft ciders around -- including 2 Towns Ciderhouse in Oregon, Blackbird Cider Works in New York, and Cidrerie Michel Jodoin in Quebec.

Safety Issues in Beverage Production, Volume 18, in the Science of Beverages series, offers a multidisciplinary approach to the complex issues emerging in the beverage industry. The book is broad in coverage and provides the necessary foundation for a practical understanding of the topics that includes recent scientific industry developments that are explained to improve awareness, educate and create communication. The latest trends in legislation, safety management and novel technologies specific to beverages are discussed. This resource is ideal as a practical reference for scientists, engineers and regulators, but can also be used as a reference for courses.

Processing and Sustainability of Beverages, Volume Two in the Science of Beverages series, is a general reference of the current and future actions for a sustainable beverage industry. This resource takes a unique approach, combining processing with sustainability. Topics of note include waste treatment and management, environmental analysis for a sustainable beverage industry, and modern technologies for beverage processing to reduce contaminants and increase the quality. This book is essential to scientists, researchers and technologists in the beverages field, covering both alcoholic and nonalcoholic beverages.

Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.

Here is a comprehensive summary of new research and advancements in the unique functional and nutraceutical therapeutic and physiochemical aspects of dairy foods. The book explores the specific health benefits of dairy ingredients in nutraceuticals and functional foods as well as delves into production techniques that enhancement their therapeutic value. The first section of the book looks at the physicochemical and technological aspects of milk-derived components, discussing production, extraction and purification, and functional and technological applications of various functional dairy ingredients (such as lactulose, casein and whey protein-derived bioactive peptides). The volume also considers the therapeutic aspects of dairy ingredients, detailing the physiological and health effects of colostrum, oligosaccharides, conjugated linoleic acid, and lactoferrin. The third section focuses on enhancing the functionality of dairy foods by assessing the functional attributes that can be augmented by the addition of nutraceuticals such as probiotics, vitamins, and minerals or by the removal of cholesterol. Functional Dairy Ingredients and Nutraceuticals: Physicochemical, Technological, and Therapeutic Aspects provides an abundance of important research on the use of dairy ingredients in functional foods and nutraceuticals that will be valued by researchers, scientists, students, growers, traders, processors, industries, and others involved with the physicochemical, technological and therapeutic aspects of various nutraceuticals and functional dairy ingredients and their application in food and dairy industry.

In the last few miles above the Cape Cod Canal, visitors to the Cape pass through the towns of Middleboro, Carver, and Wareham. To most, these places will never be more than a roadside sign, but there is life here--of a very particular sort. Beyond the highway are 11,000 acres of bog, and each fall, after the tourists have gone home, men and machines appear to harvest a third of the nation's cranberries, turkey's tablemate. This book looks at the history of this tart and diminutive fruit, the ways it is cultivated, cared for, and consumed. It looks into the lives and livelihoods of those who harvest it--some families have been in the business for five generations. It provides a rich and surprising story of this under-appreciated berry.