Food and beverage technology Books

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration...

This is the first volume in a 2-volume compendium that is the go-to source for both research- and practice-oriented information on the importance of branched chain amino acids in maintaining the nutritional status and overall health of individuals,...

The metabolic and health effects of both nutritive and non-nutritive sweeteners are controversial, and subjects of intense scientific debate.  These potential effects span not only important scientific questions, but are also...

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods from across the world. The volume is divided into four sections that address different key topics in the area of...

to the Animal Models Volumes This and several other volumes in the Neuromethods series will describe a number of animal models of neuropsychiatric disorders. Because of increasing public concern over the ethical treatment of...

The seafood processing industry produces a large amount of by-products that usually consist of bioactive materials such as proteins, enzymes, fatty acids, and biopolymers. These by-products are often underutilized or wasted,...

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein...

​​​​​​​​​​​This book addresses the impacts of current and future reproductive technologies on our world food production and provides a significant contribution to the importance of research in the area of reproductive ...

This book offers a current approach linking the theory and practice of fruit drying, summarizing various techniques, their advantages and limitations, the industrial applications, and simple design methods.

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food...

A groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread...

This book explains how today's single sample research will generate thousands of data points, which are loaded into sophisticated statistical analysis algorithms to establish what stimuli are responsible for flavor.

The Republic of Korea (ROK) is projected by 2030 to have the longest living population compared to any nation on earth. A girl born in the ROK in 2030 will live up to 90.8 years on average. What are the reasons for this improvement in longevity?Among...

Nanotechnology has revolutionized agriculture and food technology, improving the shelf life of foods through interventions of nanomaterials in the packaging. Smart materials, biosensors, nanobiosenors, packaging materials, nanocarbon dots, and...

Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the...

Climate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment. Intelligent mitigation strategies to minimise climate change impacts can result in advanced, novel...

The book focuses on contemporary research on tourism, gastronomy, and tourist destinations presented at the 3rd Tourism Gastronomy and Destination International Conference (TGDIC 2021). It serves as a platform for knowledge and experience sharing and...

Bioenhancements of cereal and dairy compositions can play an important role in healthy diets. The latest addition to the new Food Biotechnology and Engineering series, Bioenhancement and Fortification of Foods for a Healthy Diet covers the technological...

An Oleoresin represents the true essence of spices enriched with volatile and non-volatile essential oil and resinous fractions. The oleoresin represents the wholesome flavor of the spice, a cumulative effect of the sensation of smell and taste...

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout...

This book contains the proceedings of the fourth International Conference on Tropical Animal Production for Food Security (ITAPS) exploring Technological Innovations in Tropical Livestock Development for Environmental Sustainability and Food Security.

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods...

Craving hush puppies but you live in Boston? Need a peanut butter fix that Skippy won't satisfy? Search no further than Food Finds, the celebrated guide to America's diverse and delicious bounty of regional foods and specialty products. Fully updated and...

As we age, our physiology changes. Also, we tend to place less emphasis on proper nutrition. The more elderly we grow, the less resistant we become to major diseases such as cancer and heart disease. This state of affairs renders the elderly more...

In the past decade, many scientific studies were conducted on pomegranates, revealing that pomegranate fruit, flowers, bark, and leaves contain bioactive phytochemicals that are antimicrobial, reduce blood pressure, and act against diseases such as...

Although strides have been made to quantitatively explore micro-level structural changes during food processing using advanced technologies, there is currently no comprehensive book that details these developments. Therefore, the research community and...

Lists of the most popular or delicious dishes in the world always include Thai food. Sriracha sauce has gone from a dipping sauce made in a small town in Thailand to become a recognizable flavor in cuisine worldwide. With a reputation of being hot and...

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing,...

Primer on Risk Analysis: Decision Making Under Uncertainty, Second Edition lays out the tasks of risk analysis in a straightforward, conceptual manner, tackling the question, "What is risk analysis?" Distilling the common principles of many risk dialects...

Dies And Die Making is a comprehensive guide to the manufacturing of dies, written by James Lewis Lucas and originally published in 1897. The book covers all aspects of die making, from the basics of design and construction to the intricacies of tooling...

""Cultivation and Preparation of Coffee"" is a book written by Gabriel Gomez in 1894. The book provides a comprehensive guide to the cultivation and preparation of coffee. It covers the history and origin of coffee, the different varieties of coffee...

This book will be of immense value to the scientific community involved in teaching, research and extension activities related to strategies for achieving Rainbow Revolution for enhancing farmers' income, food, and nutrition security.

This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for...

Animal products are good source of disposable income for many small farmers in developing countries. In fact, livestock are often the most important cash crop in many small holder mixed farming systems. Livestock ownership currently supports and sustains...

This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating wealth in society. It provides food industry personnel, scientists, food engineers, research scholars, and students with strategies for...

Risk assessment has been extensively developed in several scientific fields, such as environmental science, economics, and civil engineering, among others. In the aftermath of the SPS and GATT agreements on the use of risk analysis framework in food...

First Published in 1987, this book offers a full insight into the methods of evaluating the sensory capabilities in certain individuals. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful...

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water.

Diabetes occurs at such an alarming rate that it can be described as a global epidemic. Following its predecessor, Nutrition and Diabetes: Pathophysiology and Management, Second Edition, is a comprehensive resource that describes various factors that...

The Practical Toolmaker and Designer is a comprehensive guide to designing tools and fixtures for machine tools and metal working machinery. Written by Herbert S. Wilson and originally published in 1898, this treatise covers a wide range of topics...

This book covers various facets of entrepreneurial opportunities in processing sector. The editors have made an exhaustive effort to provide information on various entrepreneurial opportunities in food processing sector. This book clarifies most of the...

Presenting a novel view of the quantitative modeling of microbial growth and inactivation patterns in food, water, and biosystems, Advanced Quantitative Microbiology for Foods and Biosystems: Models for Predicting Growth and Inactivation describes new...

"Offers comprehensive coverage of the latest toxicological, technological, and nutritional developments in both natural and synthetic antioxidants used in the food industry. Explores the sources of antioxidants, antioxidant classification, synergism,...

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken place in several aseptic processing and packaging areas. These include aseptic filling of plant-based...

This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their...

Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty...

A UN report presented to the UN Human Rights Council in 2017 recognized that, "although pesticide use has been correlated with a rise in food production, it has had catastrophic impacts" on human health and the environment. The report acknowledged that...