Food & Beverage Technology

A fascinating introduction to the complex interplay between humans and their food. Edited by Dr. Esther Schaerer of the renowned Alimentarium food ...

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat produ...

The third edition features a re-organization into multiple sections including:  Mycotoxin Contamination in Feedstuffs for Farm Animals; Mycotoxin C...

A feast for beer geeks and history buffs alike, In the Land of Ninkasi tells the story of the world's first great beer culture. In this authorita...

Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenici...

Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganisms in food sampl...

Written out of extensive research on vegetable grafting, this book contains current scientific and applied practical knowledge about its various as...

This book discusses advances in postharvest and analytical technology for horticulture crops and challenges to meet future needs. The horticulture ...

As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for ...

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry. Currently, nanotechnology serves as the mos...

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheesecheese made from unpasteurized milkis a...

This book features four peer-reviewed reviews on alternative sources of protein for pigs. The first chapter summarises the nutritional attributes o...

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and mod...

Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation...

This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary trea...

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a v...

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication an...

Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therap...

This book provides a comprehensive examination of the role of Bacillus bacteria in aquaculture, particularly focusing on finfish and shellfish. It ...