Food and beverage technology Books

This book provides, in a single source, information on the use of methods based on numerical and computational analysis as applied in food science and technology. It explores the use of various numerical/computational techniques for the simulation of...

Unlike other books on emerging food processing technologies that focus on the application to specific food types, this book discusses novel thermal and non-thermal preservation techniques that cater to the emerging consumers' demands for fresh, minimally...

Fifteen years have passed since the 3rd edition of Antimicrobials in Food was published. It was arguably considered the "must-have" reference for those needing information on chemical antimicrobials used in foods. In the years since the last edition, the...

This comprehensive guide to the food industry covers everything from storage and preservation techniques to the production of specific types of food such as dairy products and baked goods. Vulté and Vanderbilt's expertise shines through in the detailed...

Food security is defined as the ability of countries, regions, or households to meet their required levels of food consumption at all times. Food security is an important component of human welfare, and it can act as an...

amounts can produce a deleterious effect on animals. In an attempt to quantify this potential for toxicity and to give sufficient margin for safety, JECFA has introduced an acceptable daily intake (ADI) level for food additives...

While there are many quality assurance books on the market, very few address the application of the concept to the seafood industry. In addition, many of the books that are available take a theoretical approach and there­ fore...

Packaging is an essential feature of modern life. The science and art of packaging is so vast that no single book or even a multivolume work could hope to cover the entire scope of topics, from Artwork to Zipper. This volume...

Every country in the world is concerned with the nutritional status of its population and in utilizing its natural food resources in the most effective way possible. Surveys based on food intakes and food compositional data are...

This book presents discussions on a range of topics including food spoilage and safe preservation, packaging, and sensory aspects. It presents traditional and innovative technologies for enhancing food safety and/or increasing...

This book contains an introductory section that explains the basics of MS and the difference between targeted and un-targeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern...

The book, Clinical Studies in Nutraceuticals and Dietary Supplements, presents extensive information on all the vital aspects and evidence-based studies on nutraceuticals and dietary supplements. The most fascinating part of this book is that the...

The aim of this book is to show the potential of natural hydrocolloids and active agents to develop sustainable edible packaging materials for food preservation. For this, the current and future sources of natural hydrocolloids have been reviewed along...

The rapid growth in processed food industry has led to new challenges and issues. Food is necessary for the survival of humankind and this book aims towards giving an overview of the food industry that runs the supply of food and thereby ensures health...

This book elucidates important advancements and perspectives relating to organic food and agriculture. After nearly three decades of uninterrupted advancement, the global phenomenon of organic food and farming is confronting novel challenges as markets...

The process of organic farming and food quality has been described in detail in this insightful book. Organic farming does not necessarily require farmers to adopt conventional (primitive) techniques of farming. Several farming methodologies that were...

Nutrition and food science has emerged as a significant field of study in the recent times. The demand for food and the need to sustain its quality has fueled the growth of the discipline. This book emphasizes the advancements in food and nutrition...

Mycotoxins are toxic chemicals produced by bacteria bound on crops and can adversely affect the health at each tropic level. This book contains valuable information on the presence of fungi and mycotoxins in various African nations, their effect on...

Substantial information regarding food, quality control and health is provided in this book. Food is an essential necessity for the survival of humankind and this book presents an extensive analysis of food industry that runs the supply of food, its...

This detailed book mainly focuses on food additives and provides valuable information. A food additive is any substance which is neither usually consumed as food nor used as a food ingredient, whether or not it has nutritive value. The main role of food...

Researches show that aflatoxins are responsible for deteriorating around 25% of the world's food crops. This book talks about several topics related to aflatoxin contamination, its measurement & analysis and approaches for prevention & control of...

The characteristics of food that are satisfactory to the consumers are collectively known as food quality. This text describes important scientific avenues for the development and growth of food quality and also offers food scientists with relevant...

The perspectives and challenges related to the field of food production are covered in this book. It talks about food production, manufacturing and certain issues related with its demand and supply in various countries of the world. Due to the prevailing...

This book is based on the various food industrial processes. Nowadays, food industry consumers worldwide are becoming more cautious, knowledgeable and consequently demanding, since food is a basic necessity of every being. The consumers want the...

This book consists of several important topics which will be of interest to food engineering and related professions. Some of the topics discussed within the book include the importance of working in multidisciplinary teams, and the advantages of...

This book discusses essential information regarding the field of food and control engineering. It is a valuable source of reference for understanding the concepts of bioengineering and processing control. It covers important topics like progress in food...

This book provides all the basic and advanced concepts of fruit science. It includes different aspects of food science, such as medical problems associated with the food consumption of some specific types. With the ever growing need of food in order to...

Nowadays, food industry consumers worldwide are becoming more cautious, knowledgeable and consequently demanding, since food is a basic necessity of every being. Consumers want the industries to maintain a food quality at par with the standard set by...

Challenges and progress in the field of aflatoxins are described extensively in this book. It features latest developments in aflatoxins research from epidemiology to molecular genomics and control measures, biocontrol processes, modern analytical...

Safety of food and agricultural products is a topic of essential interest in developing countries. This book talks about the policies dealing with both the latest advancements and growing concerns in the domain of agricultural environment and food safety...

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for students. Instructors will find that this textbook's organization makes it easy to use and very flexible...

This book details the process of pasteurization and its role in making butter from cream skimmed on the farm. The author provides a thorough explanation of the science behind pasteurization and its effects on the quality of butter. Farmers, dairy...

This book explores the process of making sugar from both cane and beets. It provides detailed information on the equipment used and the chemical reactions that take place during the manufacturing of sugar. With clear and concise explanations, this book...

"This book brings together a remarkable number of industrial recipes for all types of confectionery. In its second edition, this book takes over where Skuse's Complete Confectioner left off after a hundred years of providing detailed recipes for the...

CONTENTS -INTRODUCTION - 2. SUGARS AND SYRUPS - 3. ARTIFICIAL AND HIGH-POWER SWEETENING AGENTS 4. ACIDS AND ACIDULATION - 5. WATER AND WATER TREATMENT - 6. FLAVORS AND FLAVORING - 7. SPECIALTY AND FRUIT FLAVORS - 8. EMULSIONS AND SPECIALTIES - 9. COLORS...

This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as...

The student of biological science in his final years as an undergraduate and his first years as a graduate is expected to gain some familiarity with current research at the frontiers of his discipline. New research work is...

An Aspen Food Science Text Series Book. All of the essential information that you have come to rely on in the widely-acclaimed 'Principles of Food Sanitation' by Norman G. Marriott is now available to you in a simplified,...

This Brief describes in three concise chapters one of the newest 'hot topics' under EU Food Law and Policy: the new Regulation (EU) No 2015/2283 from the European Parliament and by the Council, November 25, 2015, on novel foods, applicable from January...

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;...

Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who...

This Brief is devoted to clean drinking water, which is (one of) the most important asset(s) in the food and beverage industry. In the present time of increasing water scarcity in many areas of the world, supply of clean water especially in the...