Food and beverage technology Books

This book discusses the unique role of anthropologists in taking a global, collaborative, and interdisciplinary response to addressing the United Nations' Sustainable Development Goals (SDG) to eliminate global hunger and poverty crises and achieve good...

The book on "Achieving Zero Hunger" contains proficient lectures from international and national experts of repute in the field of agriculture and allied sectors, learned dignitaries from FAO, Ministry of Health & Family Welfare, UNISCAP, ICRIER,...

In 1991, the J. Maki Winery at French Creek Ridge Vineyards in Pennsylvania was born. Just ten years later, this humble venture was honored with the most prestigious award in the industry: the gold medal for the world's best champagne in Paris,...

Explores the role of functional food applications in prevention and management of various diseases, including diabetes, obesity, microbial infections, ulcers, mental disorders, cardiac health, bone health, and more. It discusses using bioactive compounds...

Looks at new technologies in food processing technology, covering hurdle technology, ohmic heating, edible coatings, and electromagnetics and allied applications. Also discusses unit operations in the food industry, novel methods of food quality...

Discusses the immune-boosting properties of nutraceuticals and functional foods toward human health, exploring dietary antioxidants, vitamins, minerals, edible microalgae, herbs, phytonutrients, omega 3-fatty acids, and probiotics of herbs and vegetables...

Discusses food byproducts as value-added renewable sources using biotechnologies that avoid hazardous chemicals. It explores the value-added properties of food wastes and looks at waste byproducts of various crops, their health-benefiting bioactive...

This book contains some path-breaking studies in the fields of food and agriculture. While understanding the long-term perspectives of the topics, the book makes an effort in highlighting their impact as a modern tool for the growth of this discipline...

Nutrition deals with studying the interaction of nutrients and their effect on growth and maintenance of the body. Food safety is the branch of science that deals with the effective handling, preparation, and preservation of food and health is the...

Control of American Foulbrood is a book written by Everett Franklin Phillips in 1920. The book is a comprehensive guide to the control and prevention of American Foulbrood, a bacterial disease that affects honeybees. The book covers the symptoms,...

Discover the intricate relationship between food and human culture with The Significance of Food: Exploring Food Preferences, Emotions, Relationships, Identity, Health, Society, Environment, and the Future. From the impact of food on our emotions to its...

This new volume shares a plethora of valuable information on the recent advances in packaging and storage technologies used for quality preservation of fresh fruits and vegetables.

This volume provides up-to-date and detailed scientific information on recent developments and new approaches in food microbiology, focusing on microbial food pathogens. The volume presents the fundamental aspects of food and microorganisms, and also...

Food science is the science dedicated to the study of food and its characteristics. Nutrition is the science that exemplifies the interaction of nutrients and other substances in food. The aim of this book is to present researches that have transformed...

Brewing in New Hampshire explores the fascinating history of the state's beer and ale brewing industry from Colonial days, when it was home and tavern based, to today's modern breweries. The book's many unusual and rare illustrations document the state's...

The world population is expected to increase exponentially within the next decade, which means that the food demand will increase and so will waste production. There is a need for effective food waste management as wasted food leads to overutilization of...

Lipids are biomolecules that constitute a significant amount of biomass in the earth, and plant lipids are rapidly growing in interest due to their roles in improving food technology, medicine, nutrition, and biotechnology. With recent advances in...

Current research on health, nutrition, and preventative care will always be in demand. As the battles against ailments such as diabetes and heart disease continue, medical professionals are seeking to create a healthier society through nutrition and...

The process of food production and distribution has grown into a global corporate system in recent years. This has caused significant impacts on sustainability on an international scale, particularly for developing nations. Establishing Food Security and...

Handbook of Food Fortification and Health: From Concepts to Public Health Applications Volume 2 represents a multidisciplinary approach to food fortification. This book aims to disseminate important material pertaining to the fortification of foods from...

Ayurveda is widely considered to be one of the oldest health care traditions still in practice today. Originating in India over 3,000 years ago, it is now increasingly recognized and practiced globally including in many European countries and the United...

Within the last few years, knowledge about vitamins has increased dramatically, resulting in improved understanding of human requirements for many vitamins. This new edition of a bestseller presents comprehensive summaries that analyze the chemical,...

Embark on a journey through the ages with 'Timeless Pickling and Fermenting: Culinary Skills for the Survivalist,' a comprehensive guide that transcends time to bring you the art and science of preserving food through traditional methods. In an era where...

Many brewers and craft beer drinkers have dreams of working at or owning a brewery. Chemists and Biologists are a very natural fit in the brewing industry given their training, background and interests in exploring the world around them. This book...

The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second...

Completely up-to-date and organized for easy use, this one-of-a-kind reference integrates basic concepts with hands-on techniques for food dehydration. It discusses a wide range of scientific and technical information, from the...

Animal Biotechnology for the Enhancement of Meat Quality.- Transgenic Farm Animals.- Genetic Control of Meat Quality Traits.- DNA-Based Traceability of Meat.- Biotechnology of Starter Cultures for Meat Fermentation.- Molecular Methods for Identification...

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask...

Soyer's Paperbag Cookery is a cookbook written by Nicolas Soyer and originally published in 1911. The book is a comprehensive guide to cooking with paper bags, a technique that was popular at the time. Soyer, a renowned chef and inventor, provides...

""The Analysis And Adulteration Of Foods, Part 1: Tea, Coffee, Cocoa, Sugar, Etc."" is a book written by James Bell and first published in 1881. The book is a comprehensive guide to the analysis and adulteration of various foods, including tea, coffee,...

The Rabbit Fancier is a comprehensive guide to the breeding, rearing, feeding, and general management of rabbits. Written by Caleb N. Bement in 1856, the book provides detailed instructions on how to select and pair rabbits for breeding, care for...

One of the major knowledge challenges in the domain of Resilient and Sustainable Food Systems refers to the integration of perspectives on consumption, patterns that support public health, inclusive value chains, and environmentally sustainable food...

WORK IS IN FRENCHThis book is a reproduction of a work published before 1920 and is part of a collection of books reprinted and edited by Hachette Livre, in the framework of a partnership with the National Library of France, providing the opportunity to...

This book describes how nutrition is related to health, including risk of chronic disease. Provides basic information about individual nutrient of high importance along with the latest recommended dietary allowances (RDAs) and dietary guidelines. Focuses...

Genetic engineering is radically changing our food--at great risk to human health and the environment. Why are scientists genetically altering foods? Are they safe? Why aren't genetically engineered foods labeled as such? Ken Roseboro addresses these and...

Food science is the discipline concerned with the study of food. It can be defined as a subject where other disciplines like biology, engineering, physical sciences, biochemistry, chemistry and microbiology are used in order to get a detailed...

Food can be contaminated during the processes of production, packaging, transportation, etc. Food safety is concerned with such practices in order to avoid food-borne illnesses. This includes food hygiene, pesticide residue, food labeling, food...

The scientific discipline which deals with the handling, preparation and storage of food is known as food safety. The primary focus of this discipline is to prevent the occurrence and spread of food-borne illnesses. Food can be contaminated in several...

The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly linked to its production, is known as food science. It makes use of biological and physical sciences as well as engineering to study the...

Food processing is a process that transforms agricultural products into food or one kind of food to other forms. Grinding grain to make raw flour, home cooking to complex industrial methods that are used to make convenience food are some of the forms...