Food & Beverage Technology

One of the greatest challenges facing food product developers today is that of preserving aroma and flavor stability over time without comprising q...

This text is based on the invited presentations at the XIII Ibero-American Congress of Food Engineering (CIBIA XIII) which was held in Medellín, Co...

In recent years, the use of renewable raw materials and natural biopolymers has increased significantly to overcome the issues associated with envi...

This book highlights microbial products and their applications in the health sector. The chapters introduce novel advancements and applications in ...

This book is arguably the first one focusing on packaging material testing and quality assurance. Food Packaging Materials: Testing & Quality A...

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the wor...

In a world where sustainable development is becoming increasingly urgent, the agricultural sector emerges as a key player. Sustainable farming prac...

This updated volume presents experimentation-based approaches to lactic acid bacteria (LAB) research. Split into three parts, the book explores tec...

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, min...

In a world where sustainable development is becoming increasingly urgent, the agricultural sector emerges as a key player. Sustainable farming prac...

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based micro...

Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and...