Food & Beverage Technology

This two-volume set features selected articles from the Fifth Edition of Wiley's prestigious Kirk-Othmer Encyclopedia of Chemical Technology. This ...

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continu...

****Black Hardcover Edition* The new book from BrewDogRelease your inner beer geek. BrewDog wrote the ultimate book for beer virgins. Now they have...

Eating is a multisensory experience, yet chefs and scientists have only recently begun to deconstruct food's components, setting the stage for scie...

We live in a world of major disruption, where the individual and the collective stand in opposition against the backdrop of globalization, digital ...

FOOD CHEMISTRY A unique book detailing the impact of food adulteration, food toxicity and packaging on our nutritional balance, as well as presenti...

Pour la majorité des Canadiens, le nom de la famille Molson fait partie de l'essence même du Canada. Depuis 1786, année où John Molson fonda sa pre...

The new seventh edition of the industry bible of oils and fats processing, extensively revised, expanded, and updated. Bailey's Industrial Oil and ...

Note-by-Note Cooking is a landmark in the annals of gastronomy, liberating cooks from the constraints of traditional ingredients and methods throug...

Functional Foods Presenting cutting-edge information on new and emerging food engineering processes, Functional Foods, the second volume in the gr...

Polyphenols Understand polyphenols and their benefits with this comprehensive overview Polyphenols are a group of beneficial compounds—including ph...

Understand the future of food packaging with this timely guide Food packaging is a vital part of the food industry. It contributes to food safety a...

Oils and fats are almost ubiquitous in food processing – whether naturally occurring in foods or added as ingredients for functional benefits and, ...

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely top...

Tasty, convenient, and cheap, instant noodles are one of the most remarkable industrial foods ever. Consumed around the world by millions, they app...

Mayonnaise "takes" when a series of liquids form a semisolid consistency. Eggs, a liquid, become solid as they are heated, whereas, under the same ...

***"Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over li...

NANOTECHNOLOGY IN FUNCTIONAL FOODS The broad applicability of bioactive delivery systems for improving food quality, safety, and human health will ...