Food & Beverage Technology

This monograph discusses systematic knowledge related to the science and technology of sustainable food resources. The book is written principally ...

What happens when a modern-day penchant aligns with artisanal tradition? Revival. Any chocolate enthusiast will know that the enjoyment of dark cho...

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through ...

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of appli...

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove ...

Author Megan Giller invites fellow chocoholics on a fascinating journey through Americas craft chocolate revolution. Learn what to look for in a cr...

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobi...

This comprehensive guide covers all aspects of beer and brewing in Oregon, one of the leading states in the craft brew revolution. Won bronze for a...

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differenti...

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to micr...

If approved by the Food and Drug Administration (FDA), Atlantic salmon would be the first genetically engineered (GE) animal to be marketed in the ...

Fermented foods are one of the indispensable components of dietary culture in every community in the world. Although there are numerous fermented m...

A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread thr...

Sweet potato (Ipomoea batatas L.), the seventh most important food crop after wheat, rice (paddy), maize, potato, barley and cassava, is a staple f...

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. S...

Consumer demand for organic products has widened over the last decade. While new producers have emerged to help meet demand, market participants re...

The aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to fo...

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in t...

The Food and Drug Administration (FDA) has a responsibility for ensuring the safety and proper labeling of more than 80 percent of the U.S. food su...

Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industri...

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy pr...

Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in F...

The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either ferment...

This book presents research on the nutritional properties, post-harvest management and potential health benefits of apricots and peaches. Chapter O...

Sweet potato is a short-cycle, dicotyledonous plant in the morning glory family Convolvulaceae. It is a vegetable crop with roots that are sweet-ta...

Ochratoxin is a kind of secondary metabolite produced by Aspergillus and Penicillium. It mainly contains Ochartoxin A (OTA), Ochratoxin B (OTB), Oc...

The use of natural or naturally-derived antioxidants, instead of synthetic antioxidants, to produce foods with a longer shelf life and a higher deg...

This book provides an assessment of the food industry. It discusses trends and current issues. Chapter One gives an overview of the main microbial ...

This book aims to report on the status of one of the most important phycocolloids in the food industry (E407 - carrageenan). The natural resources ...

Diverse phytochemical functions on vegetables and fruits are discussed. Each chapter of Volume 5 describes the components and health effects. These...

Interestingly, vegetables and fruits represent different medicinal effects for age-related diseases such as hypertension, different types of cancer...

This is a book related to the developments in winemaking and mainly in wine stabilisation and conservation technologies. The purpose of this book i...

In this book, the authors gather topical research in the study of the production, consumption and health effects of raw milk. Topics discussed in t...

Coffee is among the most widely consumed beverages worldwide. Traditionally, high consumption of coffee has been considered to have negative health...

Food or medicine? That is the question related to our everyday lives. Fruits are an important part of daily nutritional habits and can be recognise...

The determination of olive oil authenticity is currently carried out using techniques that provide data regarding its quality, sensory attributes, ...

Flour: Production, Varieties and Nutrition has been divided into fifteen chapters. The prestigious authors of this volume discuss traditional and a...

Food Packaging and Preservation: Techniques, Applications and Technology begins by presenting recent advances in the liquid chromatography-mass spe...

This book intends to review the current status of the systematic knowledge related to the chemical composition, production and applications of edib...