Food and beverage processing and engineering Books

Dive into the groundbreaking world of food safety and quality control with "Biosensing's Biotechnological Boon: Applying Biosensors In Food Safety and Quality Control." This comprehensive volume illuminates the revolutionary impact of biosensors on the...

This book is a comprehensive and practical day-to-day reference for students in the discipline of Food Science and Technology. It provides a comprehensive knowledge of the theoretical as well as the applied aspects involved in processing...

Presents the latest research in the control of foodborne pathogens. Emphasizes traditional and emerging techniques as well as current applications for the inactivation of microorganisms to reduce illness and enhance food safety and quality.

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...

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...

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...

The process of transformation of agricultural products into food for consumption is termed as food processing. It is an important aspect of food production. It is necessary for making food edible, enabling preservation, toxin removal, and distribution...

Food processing is the transformation of raw or cooked food into marketable food products that can be stored and consumed. It combines commercial practices such as thermal processing, freezing, etc. and household practices such as pickling, mincing or...

Here is an informative overview of the latest trends of nanotechnology-based packaging in the food industry, a rapidly advancing area with potential for the development of polymer nanocomposites for stronger, lighter, cheaper, more functional, and safer...

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...

Discusses essential elements of food process engineering and innovations that are changing the food industry. Covers modern methods for engineering processing along with food safety and quality controls. Focuses on chemical features of food products,...

Provides an overview of non-thermal food processing technologies that can preserve food color and appearance. It covers the application of emerging technologies on the color profile of different food products. Discusses the impact of emerging...

Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is...

The USDA Manual of Canning, Preserving, Fermenting, and Pickling Vegetables, Fruits, and MeatsThis deluxe unabridged reprint Legacy Edition of The USDA Complete Guide To Home Canning is a richly illustrated and info-packed instruction manual and recipe...

Pulsed Electric Fields (PEF) is one of the nonthermal processing approaches that is receiving considerable attention by scientists, government and the food industry as a potential technique to be fully adopted to process foods at the industrial level...

This book explores the potential link between the consumption of highly processed foods and the deterioration of cognitive function. The book begins by establishing an understanding of cognitive function and how it is impacted at a physiological level by...

In the complicated trap of present day dietary decisions, handled food sources have turned into an omnipresent presence, filling general store retires and tracking down their direction onto our plates with disturbing consistency. As our reliance on these...

The use of nanotechnologies in the food-packaging area has opened up a number of possibilities derived from the inherent characteristics of nanoadditives, which can either improve relevant properties of neat polymers (such as barrier or mechanical...

Globalization and industrialization have caused serious changes to the food and services markets, which have led to an increase in the consumption of fast food in the daily diet. Annually, the number of fast-food restaurants increases and volumes of the...

En el mundo complejo de hoy, donde las complicaciones, los excesos, las desigualdades, los sistemas establecidos, las políticas económicas, sociales y los métodos de exclusión en el planeta nos exigen ser muy creativos...

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration...

Climate change has emerged as the most pressing global challenge of the 21st century and it has a dramatic effect on natural ecosystems and environment. Intelligent mitigation strategies to minimise climate change impacts can result in advanced, novel...

This book discusses the global milk and dairy-food production trends, opportunities, and challenges along with the chemistry and microbiology of milk. The book also includes in-depth discussions of the immunomodulation potential of dairy foods...

"Fizz To Quench Soft Drink Secrets " is a dazzling investigation into the intriguing universe of sodas, unwinding the mysteries behind the foam that has pleased taste buds for a really long time. This captivating excursion goes past the recognizable...

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. This book deals with how food aromas are...

The Handbook of Research on Food Processing and Preservation Technologies is a valuable 5-volume collection that illustrates various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles...

Food processing is a value addition process which transforms any raw product of dairy, agriculture, animal husbandry, meat, fishing or poultry. The finished product has commercial value and is suitable for human or animal consumption. Food processing can...

Food packages are used to enclose food products to protect it from getting damaged, contaminated and spoiled during transportation, storage and sale. These are designed in such a manner that they do not have any adverse impact on food. Labels on food...

Food waste is a far-reaching issue, impacting global food security, economies, and the environment. This book examines the role of advanced drying technologies in addressing food waste and reviews current research, technologies, and methodologies in food...

This book is an informative introduction to the post-harvest technology of horticultural crops, and their conservation and management.