Food and beverage technology Books

This volume details state-of-the art instrumental and sensory wine testing procedures for a broad range of wine applications, focusing on instrumental, sensory, gas chromatography-olfactometry. Chapters detail introductions to their respective...

This volume details methods for reproducible procedures for food packaging.  Chapters are divided into three parts covering chemicals and apparatuses, recommended procedures, reproducibility, and remarks and tips to troubleshoot pitfalls...

This volume details state-of- the art methods on sustainable food extractions. Chapters guide readers on traditional and novel extraction techniques, as well as exploring diverse sources of bioactive compounds. Additionally, chapters provide a holistic...

This volume details the most up-to-date methods and protocols on how to manufacture functional meat products. Chapters guide researchers through functional meat products, probiotics, prebiotics, analytical methods, innovative fat reduction techniques,...

This volume details well-established protocols and procedures being used by laboratories and the industry to study Predictive Microbiology in Foods. Chapters guide readers through methods to design and collect data to generate predictive models, the...

This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food manufacturing processes,  sustainability, new food products, food waste minimization, re-valorization...

This volume details methods using classical apparatus and mechanisms to study enology and winemaking. Chapters guide readers through protocols on titration, distillation, spectrophotometry, advanced methods applying High-Performance Liquid Chromatography...

This volume details a wide range of consumer research methods from different disciplines with an application to food and beverages. Each chapter is written by well-known researchers in the field that guides the reader on a specific method in applied...

This volume aims to introduce procedures related to measuring the process parameters involved in emerging food processing technologies, the approaches to measure the process efficiency, and basic guidelines for operating related systems. Chapters are...

This volume details protocols on mass spectrometry and associated techniques. Chapters guide readers through micro- and macronutrients analysis, mass spectrometry-related methodologies, direct insertion, matrix-assisted laser desorption ionization...

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail...

This volume offers a comprehensive collection of experimental approaches to study Solanum tuberosum (potato). Chapters are divided into five sections covering a general overview of potato, the research fields of  molecular biology, omics...

This volume combines well-established state-of-the-art techniques and innovative technologies in the field of emotions and applying them to food and sensory sciences. Chapter guide readers through explicit measures of emotions, protocols enabling the...

This volume provides methods on procedures for assessing the biosafety aspects of probiotics. Chapters are divided into five parts detailing in vitro biosafety assessment, biogenic amine production, D-lactic acid production, toxin...

This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental...

This volume details methods and procedures used to detect and enumerate bacteria in food. Chapters guide readers through food and beverage matrices, techniques used to enumerate bacteria, mixed bacterial strains (naturally present or inoculated), yeast,...

This updated book explores a wide repertoire of tools and approaches that have been created, modified, and applied to the study of L. monocytogenes, forming the basis of our understanding of the bacterium today. Many of these key experimental techniques...

This book provides invaluable information to researchers interested in the food industry. The book deals extensively with the analysis and cost of ready-to-serve foods. Gephart provides readers with a comprehensive guide to every stage of the food...

Dramatic cultural changes have occurred in the areas of food, nutri­ tion, and health in the United States. Today, the clarion call is for fitness with "trim-muscular" in and "skinny-pale" out. The "me generation" has turned...

Reprint of Winery Utilities: Planning, Design and Operation. This is the first reference to integrate the basic planning, design and operational function of the many support systems that make a winery operate successfully...

Environmental issues are of increasing concern to the food industry, as consumers and legislators have forced manufacturers to become more aware of the environmental consequences of their operations. The second edition of...

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identification and prevention of...

This book describes all the most common food analytical procedures in a clear and logical way. A simple, but thorough, grounding in the subject is ensured by easy-to-follow discussions of the theory behind the methods. ...

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor­ mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on...

Fundamentals of Cheese Science provides comprehensive coverage of the scientific aspects of cheese, emphasizing fundamental principles. The book's 23 chapters cover the chemistry and microbiology of milk for cheesemaking,...

Contents - Acknowledgements - Foreword - Illustrations -Chapter 1. About this book - Chapter 2. The handling of fish at sea - Chapter 3. The handling and distribution of fish on land - Chapter 4. The smoking of fish - Chapter 5. Salt curing - Chapter 6...

This easy-to-follow guide is a step by step workbook intended to enhance students' understanding of complicated concepts in food engineering. It also gives them hands-on practice in solving food engineering problems. The book...

This book provides a fundamental understanding of physical properties of foods. It is the first textbook in this area and combines engineering concepts and physical chemistry. Basic definitions and principles of physical...

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, and fiber, as well as vitamin E and B. The Handbook of Cereals, Pulses, Roots, and Tubers: Functionality,...

The food and beverage industry is vital to the global economy, but in a society increasingly concerned with sustainable development, it is facing new challenges. This book explores corporate sustainability management in the food and beverage industry,...

This volume (the 14th of a series of 19) contains 21 letters written between August 1701 and March 1704. At least half of these letters were addressed to Fellows of the Royal Society in London. Every volume in the series contains the texts in the...

This collection reviews the wide range of research on preventing microbial contamination of fresh fruit and vegetables, from understanding key pathogens to ways of detecting and preventing contamination across the supply chain.

This book unravels the recent studies in the field of food science and nutrition. Food science is the study of food, its deterioration, processing, and its production and consumption pattern. It uses the methods of engineering to analyze food. Similarly,...

Food engineering studies the nature of food and processes related to the production of food. It helps in the development of new processed food products and new techniques of manufacturing these products. Some of the disciplines related to this subject...

The process of converting raw materials into edible items is known as food processing. These processes can be chemical or physical in nature. Some of the popular techniques of food processing include pasteurization, mining, preservation, liquefaction...

Food science studies the nature, processing, and composition of food. The process of food processing is related to principles of food chemistry, food microbiology, food preservation, molecular gastronomy, etc. Food science helps in the effectual...

Proteins are chains of amino acids and molecules which are connected by peptide bonds. Proteins that are found in milk and associated dairy products are called milk proteins. Milk contains all the nine essential amino acids required by the human body. It...

Food processing is a value addition process which transforms any raw product of dairy, agriculture, animal husbandry, meat, fishing or poultry. The finished product has commercial value and is suitable for human or animal consumption. Food processing can...

Food security can be understood as a measure to make food available and accessible to human beings. It involves physical, social, and economic access to sufficient, safe, and healthy food to all the people while meeting their food preferences and...

The availability of food that is nourishing, diverse and balanced to sustain the food consumption of individuals is known as food security. It is concerned with the accessibility that individuals have to nutritious food to fulfil their dietary needs to...

The branch of biology which deals with the microorganisms responsible for inhibiting, creating and contaminating food is called food microbiology. It focuses on the microbes and pathogens responsible for food spoilage, diseases, and production of...

A large number of diseases have been identified which are caused due to the consumption of foods contaminated with viruses, bacteria and other parasites. Such contaminations can occur at any stage of food delivery. Some common pathogens responsible for...

Food packages are used to enclose food products to protect it from getting damaged, contaminated and spoiled during transportation, storage and sale. These are designed in such a manner that they do not have any adverse impact on food. Labels on food...

The science of interpreting the relationship of nutrients of food with growth, reproduction, health, maintenance and disease of an organism is known as nutrition. The field also studies the processes of assimilation, excretion, biosynthesis, ingestion...

Eyton�������s Herd Book of Hereford Cattle V8 (1872) is a comprehensive record of the pedigrees and breeding history of Hereford cattle. The book is authored by T. Duckham and is the eighth volume in the series. It contains detailed information about the...

Gas And Flame: In Modern Warfare is a book written by Samuel James Manson Auld in 1918. The book is a comprehensive study of the use of gas and flame in modern warfare, particularly during World War I. It covers the history of chemical warfare, the...