This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.

The book addresses the gap that exists in sustainable value chain development in the context of developing and emerging economies in meeting the sustainable development goals. The book adopts a holistic approach and discusses significant aspects of the topic such as challenges, opportunities, best practices, technology and innovation, business models, and policy formulation. The chapters focus on all the existing and potential actors in the value chain. Comprising invited chapters from leading researchers, policymakers, practitioners, and academicians working on this topic, this edited book is useful for scientists, researchers, students, research scholars, and practitioners as it builds the latest interdisciplinary knowledge in the area. An important aspect of the book is the case studies of already ongoing projects from various emerging economies around the world. Contributions are divided into four sections-sustainable food systems and circular economy: tackling resource use, efficiency, food loss, and waste problems; technology and innovation for food value chain development; toward responsible food consumption; linking small farmers to markets: markets, institutions, and trade. Significantly, the book is organized in the context of Sustainable Development Goals and has direct relevance and linkages with SDG 1 (poverty alleviation), SDG 2 (zero hunger), SDG 3 (good health and well-being), SDG 4 (quality education), SDG 5 (gender equality), SDG 12 (responsible consumption and production), SDG 13 (climate action), and SDG 17 (partnerships).

Baijiu and Huangjiu are the mainstream alcoholic drinks in China because of their long history and abundant cultural components. With a history of over 7000 years, Huangjiu is one of the three ancient alcoholic beverages in the world along with grape wine and beer. Baijiu, one of the earliest distilled spirits, takes its place in the top six distilled spirits in the world by enjoying a history of over 2000 years.This popular science book introduces the concept, history, culture, brewing techniques, flavor types and characteristics of Baijiu and Huangjiu with vivid illustrations. In addition, stories of famous people and alcohol brands, as well as the health factors of Baijiu and Huangjiu are described in detail in this book. Written by an expert team led by Professor Baoguo Sun, an Academician of the Chinese Academy of Engineering, the content also covers the research findings of Baijiu and Huangjiu. Both informative and interesting, this book will provide readers with a comprehensive and objective overview of Chinese alcohols.

Global Perspectives on Astaxanthin: From Industrial Production to Food, Health, and Pharmaceutical Applications explores the range of practical applications for this molecule, focusing on nutraceutical, pharmaceutical and cosmeceutical products, along with food and feed. This volume brings together the most relevant research, background and future thinking on astaxanthin, focusing on its health benefits. Chapters cover phytopharmaceuticals, industrial production, feeds, downstream processing, regulations, products, color, pigment, cosmetics, bioactive compounds, relationships to other carotenoids, and skin care. The detailed information on its production, processing, utilization and future applications will be of particular use to academic and industry researchers in pharmaceutical sciences, pharmacology and nutrition.

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet.

The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application of processing techniques would be lost. Obviously we need to know how to process fatty oils, but we also need to know how best to use them once they have been processed. This second edition of "Edible Oil Processing" presents a valuable overview of the technology and applications behind the subject. It covers the latest technologies which address new environmental and nutritional requirements as well as the current state of world edible oil markets.

This book is intended for food scientists and technologists who use oils and fats in food formulations, as well as chemists and technologists working in edible oils and fats processing.

Preparation of Phytopharmaceuticals for the Management of Disorders: The Development of Nutraceuticals and Traditional Medicine presents comprehensive coverage and recent advances surrounding phytopharmaceuticals, nutraceuticals and traditional and alternative systems of medicines. Sections cover the concepts of phytopharmaceuticals, their history, and current highlights in phytomedicine. Also included are classifications of crude drugs, herbal remedies and toxicity, traditional and alternative systems of medicine, nanotechnology applications, and herbal cosmeticology. Final sections cover applications of microbiology and biotechnology in drug discovery. This book provides key information for everyone interested in drug discovery, including medicinal chemists, nutritionists, biochemists, toxicologists, drug developers and health care professionals. Students, professors and researchers working in the area of pharmaceutical sciences and beyond will also find the book useful.

The nutrition of an individual during gestation and the first two years of life-the first 1,000 days-sets the stage for lifelong health. Nutrition quality and quantity in this period can influence the risk of developing diseases that constitute today's epidemics. Early-life nutrition can program the body's tissues, organ structure and function, and metabolic and immunologic responses. These factors impact growth, development and cognition, and the risk of cardiovascular diseases, allergies and obesity. The first part of Early Nutrition and Long-Term Health examines the mechanisms by which early nutrition affects the risk of developing these conditions. The second part of this book reviews specific non-communicable diseases (NCDs) associated with early nutrition. The third part discusses the effects of nutritional programming from fetal life to toddlerhood. Prevention of over- or undernutrition in early life, rather than dietary, behavioral or therapeutic interventions in later life, is likely to have a greater return on society's investment in coping with the modern epidemic of NCDs.

"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.

*The latest important information for food scientists and nutritionists *Peer-reviewed articles by a panel of respected scientists *The go-to series since 1948

"Advances in Food and Nutrition Research" recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences.
*The latest important information for food scientists and nutritionists
*Peer-reviewed articles by a panel of respected scientists
*The go-to series since 1948

A selected compilation of writings by IUFoST organization supporters, Global Themes in Food Science and Technology were those identified as representing the most important and relevant subjects facing food scientists and technologists today. Chosen by an international editorial board, these subjects offer insights into current research and developments and were selected to stimulate additional interest and work in these key areas.
The International Union of Food Science and Technology (IUFoST) is a country-membership organization is the sole global food science and technology organization. It is a voluntary, non-profit association of national food science organizations linking the world's best food scientists and technologists. The goals of their work include the international exchange of scientific and technical information, support of international food science and technology progress, the stimulation of appropriate education and training in these areas, and the fostering of professionalism and professional organization within the food science and technology community.
*The latest insights into the topics of greatest concern to today's food science and technology professionals
*Written by an international group of academic and professional peers, based on select presentations at IUFoST meeting

Waterborne Pathogens: Detection Methods and Applications, Second Edition, gives an overview of advanced and emerging technologies in the detection of a range of waterborne pathogens. In addition, the book presents existing methodologies, highlights where improvements can be made, includes applications, and touches on the ways in which new technologies can be applied in water management. Finally, the book addresses issues of sample preparation (from sampling, to concentration and enrichment), a key stage in any detection protocol.

New scientific discoveries, technologies and techniques often find their way into the space and equipment of domestic and professional kitchens. Using approaches based on anthropology, archaeology and history, Cooking Technology reveals the impact these and the associated broader socio-cultural, political and economic changes have on everyday culinary practices, explaining why people transform - or, indeed, refuse to change - their kitchens and food habits. Focusing on Mexico and Latin America, the authors look at poor, rural households as well as the kitchens of the well-to-do and professional chefs. Topics range from state subsidies for traditional ingredients, to the promotion of fusion foods, and the meaning of kitchens and cooking in different localities, as a result of people taking their cooking technologies and ingredients with them to recreate their kitchens abroad. What emerges is an image of Latin American kitchens as places where 'traditional' and 'modern' culinary values are constantly being renegotiated. The thirteen chapters feature case studies of areas in Mexico, the American-Mexican border, Cuba, Guatemala, Costa Rica, Venezuela, Colombia, Peru, and Brazil. With contributions from an international range of leading experts, Cooking Technology fills an important gap in the literature and provides an excellent introduction to the topic for students and researchers working in food studies, anthropology, history, and Latin American studies.