Food and beverage technology Books

oCompilation and evaluation of the newest applications of chromatography for food science and technologyoEnumeration of chromatographic methods and critical discussion of resultsThis book presents a unique collection of up-to-date chromatographic methods...

""The American Printer, A Manual Of Typography: Containing Complete Instructions For Beginners"" is a book written by Thomas Mackellar and published in 1866. The book is a comprehensive guide to typography, providing detailed instructions for beginners...

Report On The Present State Of Agriculture Of Scotland (1878) is a comprehensive study of the agricultural industry in Scotland during the late 19th century. The book was written by the Highland and Agricultural Society, a group of experts in the field...

""Etudes Sur La Defense Des Etats Et Sur La Fortification V3 (1863)"" est un livre �����crit par Alexis Brialmont. Il s'agit d'un ouvrage consacr����� ������ l'�����tude de la d�����fense des �����tats et de la fortification. Le livre est divis����� en...

Even though disaster losses frequently occur in rural and agricultural areas, a substantial number of the prevailing disaster research has focused on urban areas, often failing to notice rural populations, communities, and rural development as a whole...

This book is focused on the production, cultivation, processing, composition, nutritional value, value addition, health implications, limitations and safety of nutricereals with an emphasis on their functional significance. With changing food habits...

This edited collection summarizes diverse types of anticancer activities of compounds derived from some well-known spices, describing the anticancer mechanisms behind their action and highlighting molecular targets and cellular signaling pathways.

This book focuses on sustainable agro and food technologies for the northeast region of India and provides holistic insights into relevant and contextual scientific and technical advances in the agro-food sector. Agriculture is an important livelihood...

This book provides all the aspects of microbes for food additives, and a detailed description of their different categories. The chapters provide a step-by-step overview of microbial food additives as enzymes, antioxidants, stabilizers, emulsifiers,...

This book describes the various techniques for nondestructive quality assessment of fruits and vegetables. It covers the methods, measurements, operation principles, procedures, data analysis, and applications for implementing these techniques.The book...

This book is first part of the 3 volume set focusing on basic and advanced methods for using microbiology as an entrepreneurial venture. This book deals with the concept of entrepreneurship skills for production, cost-benefit analysis and marketing...

The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates,...

This book compiles updated information about the role and health benefits of various bioactives in food. Different chapters are contributed by academicians, food scientists, technologists, and medical practitioners. The book addresses both theoretical...

This is the first book to explore the science underlying the Jerusalem artichoke, which is also known as Helianthus tuberosus L. and it is attracting increasing interest among food scientists and professionals worldwide. Due to a wide perspective for the...

This book is a collection of research focusing on the anthropological aspects of how food is made in modern society from both global and local perspectives. Modern food consumed in any society is created in a variety of natural and cultural environments...

This book presents fundamental and practical information on food chemistry. Using 2-D barcodes, it illustrates the specific reactions and potential transformation mechanisms of food constituents during various manufacturing and storage...

Millets are small-grained, annual, warm weather cereal. The millets offer both nutritional and livelihood security of human population and fodder security of diverse livestock population in dryland region of India. Millets are highly nutritious, they are...

This book focuses on the preparation and characterisation of polyvinyl alcohol (PVA)/ halloysite nanotube (HNT) bionanocomposite films with different HNT contents for potential use in food packaging. It examines the effect of material composition and...

This book compiles the latest applications of the cutting-edge gene editing tool CRISPR/Cas in the area of crop improvement. It begins with an introduction to the technique and its application in crop plants. Next, it gives an updated overview of...

This book compiles the latest research on food-derived opioid peptides, particularly those derived from milk. It describes in detail the structure, classification and, more importantly, physiological functions of these peptides. Presenting an interesting...

This book focuses on the nutrients and nutraceuticals that promote active and healthy ageing - recently defined by the WHO as the process of development and maintenance of functional capacity that allows well-being at an advanced stage of life. There has...

This book describes the reaction rate profiles of the β-galactosidase-catalyzed conversion of lactose on the inner surface of a hollow fiber membrane, which is employed as an enzymatic reactor system. The reaction rate profiles were obtained by solving...

This book provides an overview of the lastest developments in biobased materials and their applications in food packaging. Written by experts in their respective research domain, its thirteen chapters discuss in detail fundamental knowledge on bio based...

This thesis studies the impact of food processing on the stability and antioxidant capacity of anthocyanins in aqueous and real food systems. It investigates the effects of temperature and pH on the stability and antioxidant capacity of anthocyanins in...

In "Pickling and Fermentation for Preppers: Nourishment for Challenging Times," embark on a journey to rediscover age-old culinary techniques that not only infuse flavor but also offer a reliable means of food preservation. As uncertainties loom and...

P V Tarrant The European Camunity is the second largest producer of pigneat in the world, slaughtering 129 million pigs in 1983. Pig prcxluction in the EC is an efficient industry. Further growth will depend heavily on...

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications. The papers proposed reflect the diversity of the application fields. New microbial developments have...

The aim of this book is to help create new feedstuffs for poultry and farm animals from the agro-industry and to mobilize the neglected waste as a feedstuff to lower the price of animal products such as eggs, white and red...

Coffee Biotechnology and Quality is a comprehensive volume containing 45 specialised chapters by internationally recognised experts. The book aims to provide a guide for those wishing to learn about recent advances in coffee...

A comprehensive review of current knowledge of the deep-water fishes of the North Atlantic and their exploitation. Individual countries and research institutions have carried out their own investigations and surveys in the...

E.S.R. techniques which are mature from a fundamental point of view. now constitute a routine investigation tool in chemistry as well as in biophysics in order to study and to follow the behaviour of radical species. Among the...

This book has been written for those whose interests bridge food processing and physicochemical aspects of radiation. It is not intended to be a comprehensive review of publications concerning foods and radiations. Instead, it...

"Adhesion and Friction: Microscopic Concepts" was the theme of the third workshop on interface phenomena organized jointly by the surface science groups at Dalhousie University and the University of Maine. The first two...

In July, 1988, more than 300 scientists from 29 different countries gathered at Tiibingen, W. Germany, in order to spend 4 days discussing their favourite trace element, selenium. This meeting continued the good tradition of...

The Karl Fischer titration is used in many different ways following its publication in 1935 and further applications are continually being explored. At the present time we are experiencing another phase of expansion, as shown...

Die Qualitätsanforderungen des aufgeklärten Verbrauchers an die von ihm verzehrten Lebensmittel steigen ständig. Die Lebensmittelindustrie kommt diesen Ansprüchen ihrer Kunden durch immer ausgefeiltere technologische ...

What drives a scientist to edit a book on a speci c scienti c subject such as chiral mechanisms in separation methods? Until December 2005, the journal Analytical Chemistry of the American Chemical Society (Washington, DC) had...

Thin-layer chromatography (TLC) is widely used particularly for pharmaceutical and food analysis. While there are a number of books on the qualitative identification of chemical substances by TLC, the unique focus here is on...

Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg...

The quality of food is such a live issue at the moment that this title is an essential tool for researchers in a variety of disciplines. It provides a review of the key features of trace elements in soils, plants and the food...

The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized - and here is the second, updated edition. Their application in analytical, synthetic and biotechnology processes as...

The Springer Handbook of Enzymes provides concise data on some 5,000 enzymes sufficiently well characterized - and here is the second, updated edition. Their application in analytical, synthetic and biotechnology processes as...

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