Food and beverage technology Books

Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific...

Food Phytates takes a new look at phytates, including their potential health benefits. It includes the latest information on the beneficial heath effects of phytates, the influence of phytates in disease prevention, the potential use of phytate as an...

A Produce Reference Guide to Fruits and Vegetables from Around the World: Nature?s Harvest answers the many questions consumers have about various fruits and vegetables. Providing basic, clear, and understandable information for each produce item, this...

The contributing authors of Understanding the Japanese Food and Agrimarket discuss broad forces that affect markets in Japan and specific situations faced in marketing grain, livestock, and seafood products; fruits; vegetables; and wood products. Many of...

This antique book contains a comprehensive treatise on dairy production, with particular focus on the chemical aspects of the practice. Including information on methods and equipment used in the chemical analysis of milk, cream, and butter, this is a...

This book provides an in-depth explanation and history of the use of chemical antiseptics and preservatives in the preservation of food. Samuel Rideal, a renowned chemist, delves into the chemical properties, effects, and applications of antiseptics...

This authoritative guide provides detailed information on the standards and regulations governing the safety and quality of food products in the United States. Drawing on the expertise of the Department of Agriculture, the book covers a wide range of...

Nontarget Effects of Biological Control is the first book of its kind. The environmental safety of biological control has come under scrutiny due to several areas of concerns: the irreversibility of alien introductions, the...

Innovation in new product development is a key factor in determining the success of a food company yet the area is fraught with risk, with failure rates in excess of 90% being common. Using a series of 12 European cases...

When developing new food products, it is important to understand the major mechanisms of food macromolecule interactions. The first edition of this book provided a useful scientific and theoretical base describing the...

Food Authentication is an issue that has become increasingly important in recent years, due to the drive for more accurate and truthful labeling. This title provides a guide to the techniques available to establish food...

The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. As in past volumes, experts in the field have been chosen...

The purpose of this book is to serve as essential reading for those innovating and marketing food products for children as well as those determined to better understand the children's marketplace in order to ensure that it is...

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch...

Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The...

'There is no higher or lower knowledge, but only one, flowing out of experimen­ tation. ' (Leonardo da Vinci, 1452-1519) Food materials are complex in terms of composition, structure and mechanical properties. In order to...

'Analysis of Food Contaminants' was published in 1984 by Elsevier Applied Science Publishers and 10 years later I was asked to consider producing an updated second edition. Surprisingly little has really changed in a decade in...

Food processing is now the biggest industry in the UK and in many other countries. It is also rapidly changing from what was essentially a craft industry, batch processing relatively small amounts of product, to a very highly...

The first edition of Advances in the Microbiology and Biochemistry of Cheese and Fermented Milk was aimed at the gap in the literature between the many excellent technical texts on the one hand, and the widely scattered...

The advent of sophisticated packaging materials and methods had stimulated the development of complex delivery systems from producer to consumer, resulting in the availability of a wide range of products at an affordable...

In this second edition of Natural Food Colorants two new chapters have been added and we have taken the opportunity to revise all the other chapters. Each of the original authors have brought up to date their individual...

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first...

This book on frozen food, as its title suggests, is written for the food technologist and food scientist in the frozen food industry, which includes both food and equipmentmanufacturers. The information will also be useful for...

Fruit and fruit products, in all their many varieties and variations, are major world commodities and part of the economic life blood of many countries, particularly in the developing world. The perception of the healthy nature...

The food industry, with its diverse range of products (e.g. short shelf-life foods, modified atmosphere packaged products and minimally processed products) is governed by strict food legislation, and microbiological safety has...

The book is essential for food manufacturers using HACCP procedures to ensure quality control. In particular, it offers practical information for production engineers and quality assurance personnel involved in minimizing...

The Lactic Acid Bacteria is planned as a series in a number of volumes, and the interest shown in it appears to justify a cautious optimism that a series comprising at least five volumes will appear in the fullness of time...

Food insecurity and disease are inextricably linked. The chapters in this valuable articles compendium reinforce that message by specifically linking food insecurity to various forms of chronic disease, including HIV/AIDS and obesity, as well as mental...

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often...

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and...

The Sheep Industry in New York State is a book written by Edward Van Alstyne in 1917. The book provides a comprehensive overview of the sheep industry in New York State during the early 20th century. It covers a wide range of topics related to sheep...

The Sheep And Shepherding: Embracing The History, Varieties, Rearing, Feeding, And General Management Of Sheep (1853) is a comprehensive guide to sheep farming written by Matthew Marmaduke Milburn. The book covers the history of sheep farming, the...

Written by an expert in the field of sugar production, this book is an essential resource for anyone involved in the industry. It covers everything from the basics of sugar chemistry to the latest technological innovations, making it a valuable reference...

This authoritative work presents the latest research on the chemical composition and nutritional value of honey produced in the United States. From floral sources to geographic regions, this book offers valuable insights into the complex world of honey...

This informative book provides practical advice on the preservation of fishery products for food, including canning, smoking, and drying. It is an essential resource for anyone involved in the fishing industry or interested in preserving food at home...

This is a technical guide to the process of sugar production. It covers the design and installation of cane mills, multiple effects, vacuum pans, filters, and other cane sugar making machinery. The book includes detailed drawings, diagrams, and...

This book is a collection of various articles and studies on milk pasteurization and related topics by Rowland Godfrey Freeman. Freeman was a prominent dairy scientist in the early 20th century, and these reprints were instrumental in advancing our...

In the quest for accurate and efficient analysis of the diverse area encompassed by functional foods and nutraceuticals, analysts encounter unique challenges. Uncertainty over which compound is responsible for a particular health benefit forces analysts...

This work provides up-to-date information on the various analytical procedures involved in both nutrition labelling and the identification and quantitation of hazardous chemicals in foods. It assesses the relative strengths of traditional and modern...

Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and safety of frozen foods. He outlines basic procedures for optimizing the quality and texture of...