Food and beverage technology Books

Food and beverage processing and engineering
Food and beverage safety
Sidebar Sidebar Sidebar
  • A History Of The Canning Industry A History Of The Canning Industry
    Add to Cart The item has been added

    A History Of The Canning Industry

    A comprehensive historical account of the canning industry, from its origins in the early 19th century to the present day. This book covers everything from the technological innovations that revolutionized the canning process to the social and economic...
    $49.00

    Add to Cart The item has been added
  • The Manufacture of Vinegar The Manufacture of Vinegar
    Add to Cart The item has been added

    The Manufacture of Vinegar

    The Manufacture of Vinegar offers a detailed look at the theory and practice of vinegar production, with a focus on the quick process. Written by Charles Mayer Wetherill, a leading expert in the field, this book is an invaluable resource for anyone...
    $59.00

    Add to Cart The item has been added
  • Autoxidation in Food and Biological Systems Autoxidation in Food and Biological Systems
    Add to Cart The item has been added

    Autoxidation in Food and Biological Systems

    The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi­ cal systems. Autoxidation...
    $270.00

    Add to Cart The item has been added
  • Post-Suburban Europe Post-Suburban Europe
    Add to Cart The item has been added

    Post-Suburban Europe

    This book provides a comparative analysis of edge cities in Greece, Spain, Paris, Finland and the UK, offering a theoretical analysis of the edge city and of post-suburban Europe.
    $122.00

    Add to Cart The item has been added
  • Yeast Biotechnology Yeast Biotechnology
    Add to Cart The item has been added

    Yeast Biotechnology

    Biotechnology Biotechnology is is now now established established as as a a major major area area of of technology, technology, concerned concerned with with the' the' application application of of biological biological...
    $442.00

    Add to Cart The item has been added
  • Manuka
    Add to Cart The item has been added

    Manuka

    Not so long ago, in a small island nation in the South Pacific, beekeepers produced a most peculiar honey. It was much darker than the clover honey everyone put on their toast in the morning, and it tasted very different. In fact, the honey was a...
    $35.00

    Add to Cart The item has been added
  • Discrimination Testing in Sensory Evaluation
    Add to Cart The item has been added

    Discrimination Testing in Sensory Evaluation

    Discrimination Testing in Sensory Evaluation Provides a complete and unified approach to discrimination testing in sensory evaluation Sensory evaluation has evolved from simple "taste testing" to a distinct scientific discipline. Today, the application...
    $347.00

    Add to Cart The item has been added
  • Wine Faults and Flaws
    Add to Cart The item has been added

    Wine Faults and Flaws

    2022 Winner of the OIV Award in the Oenology categoryAn essential guide to the faults and flaws that can affect wine Written by the award-winning wine expert, Keith Grainger, this book provides a detailed examination and explanation of the causes and...
    $273.00

    Add to Cart The item has been added
  • Biotechnology of Lactic Acid Bacteria
    Add to Cart The item has been added

    Biotechnology of Lactic Acid Bacteria

    Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study...
    $370.00

    Add to Cart The item has been added
  • Advances in Food Biotechnology
    Add to Cart The item has been added

    Advances in Food Biotechnology

    ADVANCES IN FOOD BIOTECHNOLOGY The application of biotechnology in the food sciences has led to an increase in food production, and enhanced the quality and safety of food. Food biotechnology is a dynamic field, and the continual progress and advances...
    $481.00

    Add to Cart The item has been added
  • Dairy Processing and Quality Assurance
    Add to Cart The item has been added

    Dairy Processing and Quality Assurance

    Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects...
    $434.00

    Add to Cart The item has been added
  • Genetic Modification and Food Quality
    Add to Cart The item has been added

    Genetic Modification and Food Quality

    The development of recombinant DNA methods has changed the face of the food industry over the last 50 years. Crops which have been genetically modified are being cultivated in more and more countries and this process is likely to accelerate as desirable...
    $335.00

    Add to Cart The item has been added
  • Guide to Foodborne Pathogens
    Add to Cart The item has been added

    Guide to Foodborne Pathogens

    Guide to Foodborne Pathogens covers pathogens?bacteria, viruses, and parasites?that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food...
    $395.00

    Add to Cart The item has been added
  • Wine Production and Quality
    Add to Cart The item has been added

    Wine Production and Quality

    Gourmand Award for the No. 1 Best Wine Book in the World for Professionals Since the publication of Wine Production: Vine to Bottle (2005) and Wine Quality: Tasting and Selection (2009), there has been a great deal of change in the wine industry, and...
    $177.00

    Add to Cart The item has been added
  • Food, Fermentation, and Micro-organisms
    Add to Cart The item has been added

    Food, Fermentation, and Micro-organisms

    Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the...
    $260.00

    Add to Cart The item has been added
  • High Temperature Processing of Milk and Milk Products
    Add to Cart The item has been added

    High Temperature Processing of Milk and Milk Products

    This book covers many aspects of thermal processing of milk and milk products with particular focus on UHT processing. It commences with an overview of the major thermal processing technologies: thermisation, pasteurisation, extended-shelf-life (ESL),...
    $407.00

    Add to Cart The item has been added
  • Lipid Synthesis and Manufacture
    Add to Cart The item has been added

    Lipid Synthesis and Manufacture

    This volume has been designed to offer a balanced account of the laboratory synthesis, industrial manufacture and biosynthesis of lipids. Authors describe the synthesis of all the major lipid classes, including new and revised procedures, and there are...
    $524.00

    Add to Cart The item has been added
  • Spectral Properties of Lipids
    Add to Cart The item has been added

    Spectral Properties of Lipids

    This volume provides an authoritative account of the use of a wide range of spectroscopic methods in the analysis of lipids, with an emphasis on topics that are attracting special current attention. Some essential background theory is included within...
    $464.00

    Add to Cart The item has been added
  • Oils and Fats Authentication
    Add to Cart The item has been added

    Oils and Fats Authentication

    Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume provides an overview of the methods relevant to analysis and authentication of oils and fats. All the major oils and...
    $362.00

    Add to Cart The item has been added
  • Oleochemical Manufacture and Applications
    Add to Cart The item has been added

    Oleochemical Manufacture and Applications

    This volume is concerned with the use of over 16 million tonnes of oils and fats by the oleochemical industry worldwide. It provides an overview of oleochemicals at research and professional level, with an emphasis on their industrial production and...
    $526.00

    Add to Cart The item has been added
  • Extrusion Processing Technology
    Add to Cart The item has been added

    Extrusion Processing Technology

    Extrusion is the operation of forming and shaping a molten or dough-like material by forcing it through a restriction, or die. It is applied and used in many batch and continuous processes. However, extrusion processing technology relies more on...
    $368.00

    Add to Cart The item has been added
  • Edible Oil Processing
    Add to Cart The item has been added

    Edible Oil Processing

    Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it...
    $362.00

    Add to Cart The item has been added
  • Chemistry and Technology of Soft Drinks and Fruit Juices
    Add to Cart The item has been added

    Chemistry and Technology of Soft Drinks and Fruit Juices

    Soft drinks and fruit juices are produced in almost every country in the world and their availability is remarkable. From the largest cities to some of the remotest villages, soft drinks are available in a variety of flavours and packaging. Over the last...
    $403.00

    Add to Cart The item has been added
  • Food Flavour Technology
    Add to Cart The item has been added

    Food Flavour Technology

    Food flavour technology is of key importance for the food industry. Increasingly, food products must comply with legal requirements and conform to consumer demands for ?natural? products, but the simple fact is that, if foods do not taste good, they will...
    $416.00

    Add to Cart The item has been added
  • Technology of Cheesemaking
    Add to Cart The item has been added

    Technology of Cheesemaking

    Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technology are...
    $446.00

    Add to Cart The item has been added
  • Glucose Syrups
    Add to Cart The item has been added

    Glucose Syrups

    Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile...
    $427.00

    Add to Cart The item has been added
  • Sensory Evaluation
    Add to Cart The item has been added

    Sensory Evaluation

    This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on...
    $189.00

    Add to Cart The item has been added
  • Gluten-Free Food Science and Technology
    Add to Cart The item has been added

    Gluten-Free Food Science and Technology

    Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of...
    $407.00

    Add to Cart The item has been added
  • Brewing Yeast and Fermentation
    Add to Cart The item has been added

    Brewing Yeast and Fermentation

    Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage...
    $178.00

    Add to Cart The item has been added
  • The Handbook of Organic and Fair Trade Food Marketing
    Add to Cart The item has been added

    The Handbook of Organic and Fair Trade Food Marketing

    The markets for organic and fair trade food are growing rapidly. Although there are some important differences, both seek to address the consumer desire for ?better? food: fair trade because it offers economically disadvantaged producers a better...
    $426.00

    Add to Cart The item has been added
  • Advanced Dairy Science and Technology
    Add to Cart The item has been added

    Advanced Dairy Science and Technology

    This important and comprehensive book covers, in depth, the most important recent advances in dairy technology. Providing core commercially important information for the dairy industry, the editors, both internationally known for their work in this area,...
    $480.00

    Add to Cart The item has been added
  • Structure of Dairy Products
    Add to Cart The item has been added

    Structure of Dairy Products

    Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A. Y. Tamime The Society of Dairy Technology (SDT) has joined with Blackwell Publishing to produce a series of technical dairy-related handbooks providing an invaluable resource...
    $441.00

    Add to Cart The item has been added
  • Plant Secondary Metabolites
    Add to Cart The item has been added

    Plant Secondary Metabolites

    Plant secondary metabolites have been a fertile area of chemical investigation for many years, driving the development of both analytical chemistry and of new synthetic reactions and methodologies. The subject is multi-disciplinary with chemists,...
    $435.00

    Add to Cart The item has been added
  • The Chemistry of Oils and Fats
    Add to Cart The item has been added

    The Chemistry of Oils and Fats

    The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an important part of life for all of us. What are these materials in molecular terms? Where do they come from? What happens...
    $428.00

    Add to Cart The item has been added
  • Aviation Food Safety
    Add to Cart The item has been added

    Aviation Food Safety

    The provision of safe food to airline passengers is now a multi-billion dollar industry worldwide. As the aviation industry continues to grow year on year, so do passenger food service expectations, with increasing demand for wider choice and greater...
    $472.00

    Add to Cart The item has been added
  • Food Supply Chain Management
    Add to Cart The item has been added

    Food Supply Chain Management

    Food Supply Chain Management Edited by Michael A. Bourlakis and Paul W. H. Weightman The food supply chain is a series of links and inter-dependencies, from farms to food consumers' plates, embracing a wide range of disciplines. Food Supply Chain...
    $166.00

    Add to Cart The item has been added
  • Purposely Profitable
    Add to Cart The item has been added

    Purposely Profitable

    Competing and winning in today s competitive marketplace requires a strategy that includes sustainability. Business leaders who embrace it and convey a strong sense of purpose behind their strategy are propelling their organizations into...
    $158.00

    Add to Cart The item has been added
  • How Flavor Works
    Add to Cart The item has been added

    How Flavor Works

    Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore...
    $173.00

    Add to Cart The item has been added
  • Statistical Methods for Food Science
    Add to Cart The item has been added

    Statistical Methods for Food Science

    The recording and analysis of food data are becoming  increasingly sophisticated. Consequently, the food scientist in industry or at study faces the task of using and understanding statistical methods. Statistics is often viewed as a difficult...
    $170.00

    Add to Cart The item has been added
  • Handbook of Fermented Meat and Poultry
    Add to Cart The item has been added

    Handbook of Fermented Meat and Poultry

    Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures...
    $449.00

    Add to Cart The item has been added
  • The Extra-Virgin Olive Oil Handbook
    Add to Cart The item has been added

    The Extra-Virgin Olive Oil Handbook

    According to European legislation, extra virgin is the top grade of olive oils. It has a superior level of health properties and flavour compared to virgin and refined olive oils. Mediterranean countries still produce more than 85% of olive oil globally,...
    $362.00

    Add to Cart The item has been added
  • The 10 Principles of Food Industry Sustainability
    Add to Cart The item has been added

    The 10 Principles of Food Industry Sustainability

    Although the food industry is beginning to make headway with its sustainability initiatives, substantially more progress is needed in order to feed the world?s growing population sustainably. The challenge is that the topic of sustainability can seem...
    $157.00

    Add to Cart The item has been added
  • HACCP
    Add to Cart The item has been added

    HACCP

    Readers of this accessible book ? now in a revised and updated new edition ? are taken on a conceptual journey which passes every milestone and important feature of the HACCP landscape at a pace which is comfortable and productive. The information and...
    $97.00

    Add to Cart The item has been added
  • Olive Oil Sensory Science
    Add to Cart The item has been added

    Olive Oil Sensory Science

    The olive oil market is increasingly international. Levels of consumption and production are growing, particularly in ?new? markets outside the Mediterranean region. New features of product optimization and development are emerging, and along with them...
    $421.00

    Add to Cart The item has been added
  • Food and Drink - Good Manufacturing Practice
    Add to Cart The item has been added

    Food and Drink - Good Manufacturing Practice

    Good Manufacturing Practice (GMP) refers to advice and guidance put in place to outline the aspects of production and testing that can impact the quality and safety of a product. In the case of food and drink, GMP is aimed at ensuring that products are...
    $292.00

    Add to Cart The item has been added
  • The Chemistry of Food Additives and Preservatives
    Add to Cart The item has been added

    The Chemistry of Food Additives and Preservatives

    Chemistry of Food Additives and Preservatives Food additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common...
    $372.00

    Add to Cart The item has been added
Food and beverage technology