Food & Beverage Technology

The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to redu...

Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of th...

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of su...

Widely acclaimed as the Cheese Queen, Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal ...

Is the future of food looking bleak or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates w...

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a ra...

There is a growing demand for cocoa. However, cultivation is dependent on ageing trees with low yields and increasing vulnerability to disease. The...

This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food. Drawing on their industry and ac...

Methods for identification and measurement of existing and newly discovered contaminants are required, especially those that are cheap, simple and ...

Nutraceuticals is a broad umbrella term used to describe any product derived from food sources with extra health benefits in addition to the basic ...

Praise for the First Edition Winemaking these days is a complicated process that cannot always be understood intuitively. Fortunately Jamie Goode...

Ingredients of Change explores modern Bulgaria's foodways from the Ottoman era to the present, outlining how Bulgarians domesticated and adapted di...

We became the chief guinea pigs for the British Gut Project where we discovered that despite us having 100% the same DNA our guts have only 40% the...

The ultimate guide to Scotch whisky. Why does Scotch whisky taste as it does? Where do the flavours come from? How might they have changed over the...

This book deals with the theme of biotechnological intervention towards the food value chain. Chapters are based on papers submitted to BIOSPECTRUM...

 An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine In this follow-up book to A Natur...