Food and beverage technology Books

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions. With global inequalities increasing, ingredient costs climbing, and global climate change becoming a major political...

The definitive industry reference on the paper and paperboard packaging sector. Now in a fully revised and updated second edition, this book discusses all the main types of packaging based on paper and paperboard. It considers the raw materials, the...

This volume presents a wide range of new approaches aimed at improving the safety and quality of food products and agricultural commodities. Each chapter provides in-depth information on new and emerging food preservation techniques including those...

As we move further into the 21st Century, sensory and consumer studies continue to develop, playing an important role in food science and industry. These studies are crucial for understanding the relation between food properties on one side and human...

Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.  Citrus Essential Oils:...

A comprehensive reference for the poultry industry?Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and...

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods. It considers the different processing methods used in the...

Food scientists will dig into this robust reference on mushroomsMushrooms as Functional Foods is a compendium of current research on the chemistry and biology, nutritional and medicinal value, and the use of mushrooms in the modern functional foods...

This comprehensive reference consolidates current information on the antioxidant properties of wheat, their beneficial effects, the mechanisms involved, factors affecting availability/bioavailability, and the methods used to measure them. It discusses...

The prebiotic concept works on the basis that many potentially health-promoting microorganisms are already present in humans. Prebiotics are non-digestible food ingredients that stimulate activity in targeted microorganisms, to improve the health of the...

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with...

FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title. Advances in food processing continue to take place as food scientists and food engineers adapt to...

The principles of lean manufacturing ? increasing efficiency, reducing waste, lowering costs and improving control ? may be applied to any industry. However, the food industry is unique, and creates unique demands. The political, social and economic...

In this fully updated second edition, expert dieticians Sue Baic and Nigel Denby provide no-nonsense advice, equipping you with all the information you need to make informed decisions about your diet. The book acts as a sound reference...

The authors of The Perfect Meal examine all of the elements that contribute to the diner s experience of a meal (primarily at a restaurant) and investigate how each of the diner s senses contributes to their overall multisensory experience. The principal...

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science. The book includes chapters on legislation, functionality of ingredients, processing plants and equipment, manufacturing best...

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than...

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need...

As modern palates get progressively more adventurous, sake is having its moment. But as beloved as the beverage is in its native Japan, it's frequently misunderstood in the rest of the world. Author Jeff Cioletti, a certified international Kikisake-shi-a...

Seventy-five percent of processed foods on supermarket shelves-from soda to soup, crackers to condiments-contain genetically engineered ingredients. The long-term effects of these foods on human health and ecology are still unknown, and public concern...

Press your own right at home homemade oils for cooking and health.The Complete Guide to Seed and Nut Oils is a comprehensive, beautifully illustrated and photographed, full-color guide to growing, foraging, and pressing nut and seed crops to produce...

It's closing time at the brewery. While the moon rises, the happy crew sings and dances as they wind down for the day. Join them in saying goodnight to the beer-making equipment, brew ingredients, and styles of suds. This humorous parody of a children's...