Food and beverage technology Books

"Fizz To Quench Soft Drink Secrets " is a dazzling investigation into the intriguing universe of sodas, unwinding the mysteries behind the foam that has pleased taste buds for a really long time. This captivating excursion goes past the recognizable...

Would you like a tool in your hands that will give you a thorough understanding of the food truck business?Do you want to know the main mistakes to avoid and immediately succeed in your next business?This is the place you've been looking for.The FOOD...

This collection reviews the wealth of research in understanding consumer food-purchasing behaviour and what this means for farmers, food manufacturers, retailers and policy makers seeking to produce healthier food in a more sustainable way.

Traditional food and bioprocessing technologies are facing challenges due to high expectation from the consumers and producers for better quality and safety, higher process efficiency, and products with novel properties or functionalities. For this...

Principles of Microbiological Troubleshooting in the Industrial Food Processing Environment provides proven approaches and suggestions for finding sources of microbiological contamination of industrially produced products.Industrial food safety...

Opportunistic Infections: Toxoplasma, Sarcocystis, and Microsporidia will focus on two important Genera of Apicomplexan parasites, Toxoplasma gondii and Sarcocystis species, and the medically important members of the Phylum...

Unless a food is grossly contaminated, consumers are unable to detect through sight or smell the presence of low levels of toxic chemicals in their foods. Furthermore, the toxic effects of exposure to low levels of chemicals are often manifested...

Food Virology: Past, Present, and Future.- Human and Animal Viruses in Food (Including Taxonomy of Enteric Viruses).- Molecular Virology of Enteric Viruses (with Emphasis on Caliciviruses).- Methods of Virus Detection in Foods.- Molecular Methods of...

Le livre ""De La Bi�����re: Sa Composition Chimique, Sa Fabrication, Son Emploi Comme Boisson"" �����crit par Johannis Mulder en 1861 est une �����uvre qui se concentre sur la bi�����re. L'auteur y aborde diff�����rents sujets tels que la composition...

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are...

Dieses Buch ist ein umfassender Leitfaden für die Zuckerproduktion aus Rüben. C. G. Schulz behandelt theoretische Grundlagen ebenso wie praktische Erfahrungen und gibt detaillierte Anweisungen für alle Prozessschritte von der Rübenverarbeitung bis zur...

Have you ever wondered about the chemistry behind your favorite ice cream? This book provides a detailed examination of the use of dextrose in commercial ice cream manufacturing. Authors Paul Hubert Tracy and Willard Jason Corbett provide insights into...

The movement of consumers avoiding unnatural genetically modified organisms (GMOs) hidden in foods is growing so swiftly and with such force, it's becoming a revolution. Yet Americans and Canadians have been kept in the dark for so long about...

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide...

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of medicine and other practitioners...

The present book on 'Nutrition in Traditional Therapeutic Foods, Vol. 1' emphasizes the available scientific evidence on the therapeutic role of selected foods in various clinical conditions. As foods with therapeutic importance are innumerable, the...

After food, medicine and spices of vegetable origin gained prime importance in human life. The spices vis--vis condiments undoubtedly got more currency even in historical times. The history of wars, voyages, travelogues, trades, discovery of new world...

The postharvest losses of fruits and vegetables in India vary from 20-30 per cent of the production. If these losses are controlled by using postharvest management and processing technology, the supplies of fresh fruits and vegetables will be increased...

Bakery Science and Cereal Technology is one of the important courses being offered to undergraduate students as a professional elective. Through this course the students shall acquire adequate knowledge of structure, nutrient composition and processing...

This brief addresses important aspects of food additives. Through four chapters, the authors describe the chemistry of food additives, the regulatory classification of additives on a large-scale, the risks involved in using chemicals for food preparation...

This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and...

This Brief reviews thermal processes in the food industry - pasteurization, sterilization, UHT processes, and others. It evaluates the effects on a chemical level and possible failures from a safety viewpoint, and discusses in how far the effects can be...

This Brief provides a snapshot of the continuing debate in the food industry on how to bridge the gap between consumer knowledge of nutrition principles and the nutrition information system currently in place for labelling. Aware Food Choices: Bridging...

Die Anwendung von antibakteriell wirksamen Substanzen in der Veterinärmedizin erfolgt zum einen aus Gründen des Verbraucherschutzes, zum anderen zur Erhaltung der Tiergesundheit. Gleichzeitig führt jeder Einsatz von Antibiotika zur Selektion von bereits...

Pflanzen und Zubereitungen daraus stellen einen wichtigen Teil der ausgewogenen Ernährung dar. Neben einer Verwendung als Obst, Gemüse oder Getreide setzen wir sie beispielsweise als Zutaten in Form von Kräutern oder Gewürzen ein oder genießen sie als...

List of abbreviationsPrefaceIntroductionChapter 1 The World of Carbohydrates Chapter 2 Basic Knowledge of Glycobiology2.1 Monosaccharides           ...

​Forecasts point out an exponential growth in the global population, which raises concerns over the ability of the current agri-food production systems to meet food demand in the long term. Such a prospect has led international organizations and the...

This book explains the role of food-oriented (or 'food-centric') quality system standards in the modern food and beverage industry. It discusses food safety schemes based on the international norm ISO 9001 and the "Hazard Analysis and Critical Control...

This work introduces the concept of reformulation, a relatively new strategy to develop foods with beneficial properties. Food reformulation by definition is the act of re-designing an existing, often popular, processed food product with the primary...

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure what people eat and how people think about food. Food Tech Transitions provides a critical analysis of food technology and its...

This brief discusses the influence of modern food production on dietary patterns and chronic diseases. In four concise chapters the authors explore different aspects of this topical issue. Chapter one highlights the importance of advanced glycation end...

The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also...

This book is devoted to the characterization of Maillard reaction products using mass spectrometry (MS)-based technologies. The Maillard reaction is a well-known non-enzymatic reaction between reducing sugars and proteins, and one of the most important...

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles...

This new volume provides a comprehensive overview of thermal and nonthermal processing of food with new and innovative technologies. Recent innovations in thermal as well as nonthermal technologies, which are specifically applied for potable water and...

The Sensory Evaluation of Dairy Products, Second Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and modern applications of the science. It is an excellent scientific reference for training in dairy product...

Este es un libro de consulta. Tendrás a la mano varias opciones que te serán útiles en la aplicación de las especias tanto para fines curativos como en la preparación de diversos guisos, Te darás cuenta que el uso de las especias no es exótico, puesto...

This volume follows up a seminal meeting, presenting reports on progress made with recommendations made there. The text reports on the development of pilot projects and on the organization of an international organization. All...

This book is intended to serve as an introduction to the pests of stored foodstuffs of all types on a worldwide basis, and as a broad reference text. It is aimed at being complementary to the more detailed and more specific...

This volume details state-of-the-art protocols on manufacturing functional probiotic foods and beverages. Chapters guide readers through processing procedures, probiotic strains, probiotic cheese, probiotic fermented milk, probiotic ice...

This volume illustrates  advanced methods on proteomic procedures in food science and nutrition. Chapters offer a comprehensive view of food proteomics applications, detailing modern instruments and methods of proteomics, impact of protein...

This volumes provides protocols and methodology for understanding starch and its practical applications. Chapters guide readers through starch granule morphology, transmission electron microscope,amylose, amylopectin, chromatographic...

This volume provides protocols on different combinations of contaminates, matrices, and sample preparation. Chapters are divided into two parts, detailing polycyclic aromatic hydrocarbon,dioxins, furans, organochlorie pesticides, toxic elements,...

This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources. Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition,...