Food & Beverage Technology

Food nanotechnology is an expanding field. This expansion is based on the advent of new technologies for nanostructure characterization, visualizat...

This volume provides protocols on food waste conversion through the use of novel food processing. Chapters guide readers through tools on the food ...

This book offers a practical guide to the most pressing ethical issues faced by those working in food manufacturing and associated industries. Earl...

This book is the first to bring together essential information on the application of ozone in food processing, providing an insight into the curren...

In nature, microorganisms are generally found attached to surfaces as biofilms such as dust, insects, plants, animals and rocks, rather than suspen...

Part of the IFT Press series, this book reviews the myriad published information on bioactive components derived from marine foods, enabling resear...

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by lea...

The internet is rife with biased and unsubstantiated claims from the organic industry, and the treatment of issues such as food safety and quality ...

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption o...

Part of the new IFST Advances in Food Science Series, Seafood Processing: Technology, Quality and Safety covers the whole range of current processe...

Carotenoids were first studied as natural pigments, then as precursors of vitamin A, and then as bioactive compounds against chronic diseases. Thes...

Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehi...

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised ...

Milk is natures most complete food, and dairy products are considered to be the most nutritious foods of all. The traditional view of the role of m...

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition o...

Part I: Fundamentals of ultrasound This part will cover the main basic principles of ultrasound generation and propagation and those phenomena rela...

Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the in...

Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alterna...

Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology identifies those ingredients that promote weight lo...

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information ...

Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioacti...

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of h...

Because pesticide residues can carry risks for humans, animals, and the environment, it is important to be able to detect and identify them at trac...