Food and beverage technology Books

Yogurt is the quickest and simplest of all the fermented foods you can make at home -- or it SHOULD be. More recent methods tend to complicate the process or make it less efficient. "Smart Yogurt" strips away unnecessary steps and identifies the most...

Rediscover the foundational techniques of bread making with "C.r. Bonne's Instructions On Yeast And Ferments." This historical treatise delves into the art and science of yeast and fermentation, offering insights into methods that have shaped culinary...

This book maps the concepts that capture changing alimentary practices, starting from the impact of migration on contemporary Europe. Our relationship with food, the members of our community with whom we share our meals, and the fertile earth,...

Rather than presenting a lot of information about the field, Concepts in Cereal Chemistry stimulates critical thinking by emphasizing the important concepts related to the science. Written by distinguished researcher and teacher Dr. Finlay MacRitchie,...

New discoveries in molecular biology, analytical chemistry, and biochemistry have led to the development of new tools that are likely to revolutionize the study of food. In this volume, a panel of contributors examine metabolomics, metagenomics,...

The establishment of fruit juice companies in the 20th century marked the beginning of the widespread use of citrus fruits. Around 18% of the total citrus fruit production in the world is used industrially, primarily for the manufacture of juice. Citrus...

This book assesses one of the great global challenges of our time: how to reform food systems so they are more sustainable but still able to produce the food we need. It reviews the pros and cons of reformist, progressive and radical solutions and how we...

Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by...

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are...

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity...

Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing...

For many policy makers, urban managers, water experts, technicians or activists, ethical perspectives in water management are not important or do not bring any added value.A debate seems to be locked between those stressing mainly the right of access to...

Dive into the groundbreaking world of food safety and quality control with "Biosensing's Biotechnological Boon: Applying Biosensors In Food Safety and Quality Control." This comprehensive volume illuminates the revolutionary impact of biosensors on the...

Rediscover the economic potential of growing Ribes cultivars in the United States and Canada! Currants, Gooseberries, and Jostaberries: A Guide for Growers, Marketers, and Researchers in North America explores the biology and history of growing these...

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation...

The rise and rationalization of the industrial phosphates industry have gone hand in hand with the development and maturation of technologies to purify phosphoric acid. In the 1960s and 70s, driven by the exponential sales growth of the detergent-builder...

An essential part of diverse marine ecosystems, seafood organisms are especially vulnerable to changes in their natural habitats that affect their reproductive abilities, growth rate, and mutual inter- and intra-species interactions. Environmental...

Latin-American Seeds: Agronomic, Processing and Health Aspects summarizes the recent research on Latin-American crops regarding agronomic and botanical characteristics, composition, structure, use, production, technology, and impact on human health.

Health-Promoting Food Ingredients in Food Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste...

Perishable products such as fruits and vegetables account for the largest proportion of food loss due to their short shelf life, especially in the absence of proper storage facilities, which requires sustainable, universal and convenient preservation...

From a natural science viewpoint, this informative book takes on challenging and important topics impacting food researchers, regulators, producers, healthcare providers, educators, and consumers.

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne...

Image Analysis of Food Microstructure offers a condensed guide to the most common procedures and techniques by which quantitative microstructural information about food can be obtained from images. The images are selected from a broad range of food...

In the past ten years electronics and computer technologies have significantly pushed forward the progress of automation in the food industry. The application of these technologies to automation for food engineering will produce more nutritious, better...

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food...

Developments in the understanding of food protein structure, behaviour and applications continue apace. Many of these have, in the past decade, been reported and evaluated in the series 'Developments in Food Pro­ teins' ,...

The progress that has been made over the last decade in the preparation, development, processing, and marketing of food has to a large extent been made possible by innovations and developments in the ways that thermo­ plastics,...

The desirability, indeed the necessity, for standardization of methods for the examination of foods for contaminant and spoilage mycoflora has been apparent for some time. The concept of a specialist workshop to address this...

The objective of this book is to organize and document the technical, analytical, and practical aspects of present-day apple processing. No collected works have been published on processed apple products for more than thirty...

Conventional food safety and quality research have traditionally dealt with the whole organism or food product, either plant or animal, or with the microorganisms that associate with these food-producing plants and ani­ mals at...

The purpose of this book is to present an account of several different studies of the relationship of food additives to child behavior and learn­ ing problems. Because the outcome of these studies has deep, personal interest...

I. Microorganisms and Food Contamination.- Emerging and Reemerging Foodborne Pathogens.- Clinical Presentations and Pathogenicity of Foodborne Diseases by Bacteria.- Microbiology Terms Applied to Food Safety.- Methods of Identification of Bacterial...

Whenever I step into an aeroplane I cannot avoid considering the risks associated with flying. Thoughts of mechanical failure, pilot error and ter­ rorist action fill my mind. I try to reassure myself with statistics which tell...

Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne illnesses. The manual is based on epidemiologic principles and investigative techniques that...

Grape and Wine Microorganisms.- Yeasts.- Lactic Acid Bacteria.- Acetic Acid Bacteria.- Molds and Other Microorganisms.- Vinification and Winery Processing.- Managing Microbial Growth.- Microbial Ecology During Vinification.- Harvest and Pre-Fermentation...

Sanitation and the Food Industry.- The Relationship of Biosecurity to Sanitation.- The Relationship of Microorganisms to Sanitation.- The Relationship of Allergens to Sanitation.- Food Contamination Sources.- Personal Hygiene and Sanitary Food Handling.-...

""An Inquiry Into The Plans, Progress, And Policy Of The American Mining Companies"" is a book written by Benjamin Disraeli in 1825. In this book, Disraeli examines the mining industry in America at the time, focusing on the plans, progress, and policies...

An Elementary Manual of Radiotelegraphy and Radiotelephony: For Students and Operators is a book written by John Ambrose Fleming in 1908. The book is aimed at beginners who are interested in learning about radiotelegraphy and radiotelephony. The book...

This book is notable for its coverage of the entire range of food safety economics issues from "farm to table", including consumer issues, production supply chain coordination, and international trade. It is the first to...

El libro ""Concurso Internacional De Aparatos Anticriptogamicos E Insecticidas De Conegliano (1886)"" escrito por Rafael Roig y Torres, es una recopilaci������n de informaci������n sobre el concurso internacional celebrado en Conegliano en 1886. Este...