Food and beverage technology Books

Condiciones Cient������ficas: De Los Mataderos I Servicios Anexos En Relaci������n Con La Higiene P������blica (1900) es un libro escrito por Daniel Barros Grez. Este libro se enfoca en la higiene p������blica en relaci������n con los mataderos y...

""The Prickly Pear And Other Cacti As Food For Stock"" is a book written by David Griffiths and published in 1905. The book is a comprehensive guide on how to use prickly pear and other cacti as food for livestock. It provides detailed information on the...

The Milk Trade in New York and Vicinity is a historical non-fiction book written by John Mullaly in 1853. The book explores the milk industry in New York City and the surrounding areas during the mid-19th century. Mullaly provides a detailed account of...

The Microscopical Examination Of Foods And Drugs is a book written by Henry George Greenish and originally published in 1903. This book is a comprehensive guide to the use of the microscope in the examination of various food and drug products. It...

The Compulsory Tuberculin Test On Cattle, published in 1903, is a book written by Ezequiel Ramos Mexia. The book is a comprehensive study of the compulsory tuberculin test that was conducted on cattle during the early 1900s. The book provides a detailed...

Discusses the benefits and technologies of oil extraction from byproducts generated during food processing. It covers the technologies adopted for improving oil production rates to meet oil demand. It discusses non-thermal methods using enzymes,...

This book addresses the health and food science aspects of food intolerances from a technological perspective which is scarcely considered in other books. Valuable data on products and production processes for designing foods for people that have a food...

This book provides in-depth information and a comprehensive discussion on human health benefits of food bioactive compounds and different methods of analysis involved in identification and quantification of food bioactive compounds.

The book highlights the advancements made in chemistry, biochemistry and biosynthesis of bioactive compounds of peppers. Impact of climate change and processing methods on the bioactive compounds and a consequent effect on health promoting constituents...

This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing...

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

Presents classic and recent findings on immunological dysfunctions caused by food allergies-coordinating the most advanced clinical techniques and assessment methods with practical insights for treatment and patient care.

Twelve contributions evaluate the chemistry of trace elements in preparations and their potential bioavailability to the consumer; consider palatability, mineral interactions, and other nutritional factors; discuss trace elements' biology and...

This important book on the culture of the potato presents scientific information for potato growers in an easily accessible format and clear language. Managing the Potato Production System contains all the information needed to harvest a bountiful crop...

The Packaging Development Process: A Guide for Engineers and Project Managers presents the techniques necessary for creating, testing, and launching packaging, in one convenient reference book. It does so by explaining each step of how a packaging...

The first source to collect the latest evidence linking carotenoids to human health and disease, this stimulating reference studies the role of carotenoids in the prevention of chronic disease and reviews breakthrough studies from more than 40 field...

Aflatoxins are responsible for damaging up to 25% of the world's food crops, resulting in large economic losses in developed countries and human and animal disease in under-developed ones. In addition to aflatoxins, the presence of other mycotoxins,...

This book discusses fisheries and aquaculture as crucial contributors to nutritional security and the need for sustainable practices to meet the growing demand.

This book explores the nexus of science, technology and nutrition that shapes the way we produce, consume and experience food. It compiles the latest scientific information on food nutrition, science and technology for a better understanding of each...

In this book, the editors provide a holistic approach to the valorization of different agro-wastes into innovative, economic, sustainable packaging solutions for the food industry. Every chapter includes conventional and novel methods of valorization of...

Biosafety and Biosecurity: Practical Insights and Applications for Low and Medium-Income Countries comprehensively summarizes the state and development of biosafety and biosecurity in developing and developed nations in a comparative analysis, allowing...

This book gives registered dietitian nutritionists (RDNs) a heads up on what to listen for, with educational materials that address the everyday challenges many people, hence many RDNs, face.

The Second Edition of this bestseller brings together basic plant pathology methods published in diverse and often abstract publications. The Second Edition is updated and expanded with numerous new figures, new culture media, and additional methods for...

Consumers look to health professionals for guidance on how to integrate complementary and alternative (CAM) therapies into their lifestyles, yet most health care professionals are trained only in conventional practices. Integrating Therapeutic and...

Specific Issues.- Acrylamide and Human Health.- Nitrates in Food, Health and the Environment.- Endocrine disrupting compounds in olive oil.- Clostridium botulinum and Botulism.- Listeria monocytogenes and Listeriosis.- Historical perspectives.- The Toxic...

Thermal Sterilization Of Food.- Heat Transfer Principles.- Principles Of Thermal Sterilization.- Fundamentals Of Computational Fluid Dynamics.- Thermal Sterilization Of Food In Cans.- Theoretical Analysis Of Thermal Sterilization Of Food In 3-D Pouches.-...

The contributions in this volume were first presented at a symposium organized by the editors and held at the 214th National Meeting of the American Chemical Society in Las Vegas in September, 1997. The symposium was sponsored...

Electroporation in Biological Cell and Tissue: An Overview.- Pulsed-Electric-Fields-Induced Effects in Plant Tissues: Fundamental Aspects and Perspectives of Applications.- Moderate Electrothermal Treatments of Cellular Tissues.- DC Electrical Field...

Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise...

Thermal processing remains one of the most important processes in the food industry. Now in its second edition, Thermal Food Processing: New Technologies and Quality Issues continues to explore the latest developments in the field. Assembling the work of...

One of the main concerns of the food industry is the need for high-quality fresh fruits and fruit products with good sensory quality, long shelf life, and high nutritional value. To meet these demands, new processing technologies are under investigation...

Premature births, musculoskeletal diseases, diabetes mellitus, and psychiatric disorders. Nutrition plays a direct or indirect role in the causes, treatment, and/or management of many chronic disorders and diseases, yet nutritional and dietary...

Das Pumpenventil: Ein Buch f�����r Konstrukteure (1900) von Otto H. Mueller Jr. ist ein technisches Handbuch, das sich mit der Konstruktion von Pumpenventilen befasst. Das Buch bietet eine umfassende Einf�����hrung in die verschiedenen Arten von...

This technical manual provides a detailed analysis of the factors that can influence the composition and quality of butter. With its comprehensive coverage of milk fat chemistry, production technology, and quality control, this book is an invaluable...

Fermentation and Food Safety covers the issues and processes that influence and affect the safety of fermented foods. Beginning with an explanation of fermented foods, basic safety issues, and the HACCP system, this...

Process control is a significant topic for all engineers responsible for industrial processing operations. This book introduces the reader to the range of process control techniques as applied to food and agricultural...

An in-depth appraisal of the key environmental, policy, legislative, and political issues for packaging and packaged products. International experts discuss responses and activities in different parts of the world, exploring...

This volume, the first in a series on the lactic acid bacteria, offers a series of reviews by carefully selected experts drawn from several countries. Although there have been a number of excellent conferences on the lactic...

An Aspen Food Engineering Series Book. This new reference work in the Food Engineering Series covers basic and new information and issues, and new and refined existing technologies in the preservation of fruits and...

The food industry, and those with interest in it, will want this book about the influences on people's eating habits, and how these influences affect behavior -- particularly purchasing behavior. This book analyzes the...

This new edition of a highly successful book retains the emphasis on the practical approach to rancidity in foods which was the hallmark of the previous editions. There has been substantial revision to bring existing...

The approach to teaching the concepts of food processing to the undergrad­ uate food science major has evolved over the past 40 years. In most under­ graduate food science curricula, food processing has been taught on a...

Providing overview, depth, and expertise, Essentials of Functional Foods is the key resource for all involved in the exciting and rapidly growing arena of functional foods. Every important aspect of functional foods and...

An Aspen Food Engineering Series Book. This new edition provides a comprehensive reference on food microstructure, emphasizing its interdisciplinary nature, rooted in the scientific principles of food materials science and...

Now there's a single easy-reading reference to help you plan, implement, and audit a HACCP (Hazard Analysis and Critical Control Point) program. HACCP User's Manual provides comprehensive information on new and existing...