Food and beverage technology Books

This text contains a detailed article on brewing water, with information on purity, contamination, and testing. A book that will be of much worth to both the amateur and experienced brewer alike, this text makes for a handy addition to collections of...

Contained within this antique book is a comprehensive discussion of the history of hops, including information on different uses, methods of cultivation, related equipment, and much more. A veritable treatise on the subject, this text will greatly appeal...

This volume presents the reader with a selection of installations for the production of wine and oil from Israel of the Hellenistic, Roman and Byzantine periods. Many such installations have been found in Israel from earlier periods also but the peak in...

Organic Versus Conventional Farming presents the results of a comparison of the quality of food products and raw materials, such as vegetables, fruits and honey, produced in organic and conventional farming systems.

This book explores the status of chickpea and cowpea in terms of its production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides & their related health benefits.

This book is an essential guide for professionals and researchers in the food industry who seek to stay updated on the latest advancements in food processing and preservation techniques. It explores cutting-edge technologies that can enhance the quality...

This government document is a report from two congressional committees on the storage and transportation of frozen eggs in the United States. It includes information on the supply and demand for frozen eggs, as well as safety and quality concerns.This...

A comprehensive guide to the regulations governing meat inspection in the United States, as established by the Department of Agriculture in 1914. With clear explanations and practical examples, this guide provides an essential resource for anyone...

An essential guide for those who want to learn how to detect food adulteration. This book covers simple methods and techniques that can be used to identify whether or not a food item has been tampered with. Ideal for food inspectors, small business...

Das 'Handbuch der Zuckerfabrikation' ist ein unverzichtbares Nachschlagewerk für Zuckerfabrikanten und Chemiker. Es behandelt alle Aspekte der Zuckergewinnung, vom Anbau und der Ernte der Rohstoffe bis hin zur industriellen Verarbeitung. Der erfahrene...

This comprehensive guide explores the latest techniques and methods for extracting protein from soybeans, including both traditional and modern approaches. With detailed step-by-step instructions and helpful illustrations, this book is an essential...

This invaluable reference work provides a comprehensive overview of the practical preparation, purification, properties, adulteration, and examination of vegetable fats and oils. With detailed information on all aspects of vegetable oil production and...

Methods of Analysis and Laboratory Control of the Great Western Sugar Company is a technical manual that provides a wealth of information on the processes involved in sugar production. The book includes detailed instructions on laboratory procedures and...

This unique book provides a detailed analysis of the principal starches used in food production. The book is illustrated with photo-micrographs, which help to provide a visual understanding of the properties of each starch. The book is a valuable...

This catalog provides a detailed description of the milk condensing process, as well as the types of machinery and equipment used. It includes illustrations and examples of milk condensing plants and factories, making it an essential resource for anyone...

George Stade's Modern Sugar Machinery C provides a detailed analysis of the latest developments in sugar production technology. This comprehensive guide is a must-read for anyone involved in the sugar industry.This work has been selected by scholars as...

This practical guide offers tips and advice for professionals involved in cheese-making. From selecting the right milk to aging your cheese to perfection, this book covers all the key aspects of cheese-making. Whether you're a dairyman, a factoryman or a...

In the past decade, since the first edition was published, the study of cereal protein chemistry has grown and changed. New separation techniques have been introduced while the application of achievements of molecular biology and genetic engineering of...

Providing a thorough introduction to the core areas of food science specified by the Institute of Food Technologists, Introduction to Food Chemistry focuses on principles rather than commodities and balances facts with explanations. The text covers the...

Food properties, whether they concern the physical, thermodynamic, chemical, nutritional or sensory characteristics of foods, play an important role in food processing. In our quest to gain a mechanistic understanding of...

The rapidly growing number of papers and patents on Cyclodextrins and their potential or actual industrial uses raised the idea to organize a Symposium on Cyclodextrins. This Symposium - held in September 1981 in Budapest, with...

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...

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...

When the late Reg Scott wrote the first edition of this book in 1981, his intention was 'to produce a script generally interesting to those readers requiring more information on cheese'. It was not conceived as a book that...

The European Union initially demonstrated its interest in waste in the late 70s with the progamme on Waste Recycling Research and Development. At that time composting was only present as a coordination activity and it was only...

The popularity of the 1973 fifth edition of The Technology of Cake Making has continued in many of the English-speaking countries throughout the world. This sixth edition has been comprehensively revised and brought up to date...

My professional interest in antimicrobial agents and contamination control goes back 50 years to my tour as a microbiologist in a field hospital in Europe during World War II. With no experience and relying solely on a military...

The first edition of Flavor of Meat and Meat Products was described as 'the best compilation of data on meat flavor yet published.' This edition has now been updated and extended to include the latest developments concerning...

As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince,...

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i)...

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...

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...

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...

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...

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...

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...

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...

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...

Since the publication of the first edition of Canada, and Australia have increased teach­ Handbook of Powder Science and Technology, ing, research, and training activities in areas the field of powder science and technology has...

Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats,...

There is little doubt that today's food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are...

This is the third volume of the ISEKI-Food book series. It deals with the main features of utilization of the food industry waste, defined thereby as by-product, and the treatments necessary to discard waste to environmental...

This book, the second volume of the ISEKI-Food book series, discusses the diverse questions raised by odors in the food industry and the closely related Volatile Organic Compounds. Topics range from perception of the issue to...

This book explores the links between food and human cultural and physical evolution. Each chapter begins by summarizing the basic knowledge in the field, discusses recent research results, and confirms or challenges established...