Food & Beverage Technology

Microgreens are the name given to the small, soft, green parts of plants that develop from seedlings and do not bear any real leaves. These microgr...

Improving Health and Nutrition through Functional Foods: Benefits and Applications presents functional foods as a therapeutic approach to disease a...

Following its predecessor, the second edition of Amino Acids: Biochemistry and Nutrition presents exhaustive coverage of amino acids in the nutriti...

Today, bread supplies over half of the caloric intake of the worlds population including a high proportion of the intake of Vitamins B and E. Bread...

The discovery of enzymes as biocatalysts has led to various biotechnological developments. The capability of enzymes to catalyse various chemical r...

In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for al...

In this book, Morland, Lehmann, and Karpyn discuss the critical need for healthy food financing programs as a vehicle to improve food access for al...

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentat...

Postharvest Handling and Diseases of Horticultural Produce describes all the postharvest techniques, handling, pre-cooling, postharvest treatment, ...

Beneficial microbes called probiotics exist naturally in our bodies and play a vital role in our health. Probiotics have been known to produce impo...

According to the global hunger index, South Asia has worldwide highest rate of undernourished people. Such a burden of food insecurity and various ...

Food is adulterated to increase profit or due to negligence. Adulteration can compromise food safety and quality, and harm consumers. This may unde...

Cereals, pulses, roots, and tubers are major food sources worldwide and make a substantial contribution to the intake of carbohydrates, protein, an...

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, s...

Traditional foods can be defined as foods that have been consumed for several generations by a specific community in a particular locality, region ...

This book is a comprehensive and practical day-to-day reference for undergraduate and postgraduate students in the discipline of Food Science and T...

Today, bread supplies over half of the caloric intake of the worlds population including a high proportion of the intake of Vitamins B and E. Bread...

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, s...

Trends in Food Engineering presents a wide vision of food engineering, with an emphasis on topics vital to the food industry today. The first secti...

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also...

The first of two related books that kick off the Food Biotechnology series, Functional Foods and Biotechnology: Sources of Functional Foods and Ing...

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving meta...

This book is an essential manual for professionals and students who wish to deepen their knowledge of food additives that modify the texture of foo...

Soy in South America constitutes one of the most spectacular booms of agro-industrial commodity production in the world. It is the pinnacle of mode...

This book explores the transformation of Brazil and Argentina into two of the worlds largest producers of genetically modified (GM) crops. Systemat...

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start ...

The role of starch, gluten, lipids, water, and other components in bread staling is a subject of continual study using advanced analytical methodol...

A creative artist essential to country clubs, resort hotels, convention centers, and cruise ships, the Garde Manger (GM) is responsible for present...

A reference text for US federal, state, and local environmental health officials concerned with food safety and for their US food industry counterp...

Few laymen are aware that cookbooks devoted solely to the preparation of mushrooms exist. This fact is brought to their attention and a few recipes...

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplem...

Pleasure plays a significant but often neglected role in the creation of consumer wellbeing and the relationship between the food consumption exper...

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulation...

This book brings together information concerning starter culture bacteria in the manufacture of many milk, meat, vegetable, and bakery products. Th...

One of the challenges facing the world is feeding the ever-increasing population, with food security being a growing 21st century problem. This str...

An exploration of new and emerging techniques, processes and applications in the behaviour, crystallization, and polymorphic transformations of fat...

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start ...

The Handbook is composed of two parts, the first volume covering supplements for human usewhile the second volume is devoted to agriculture supplem...

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar...

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of...

The relationship between intellectual property and food affects the production and availability of food by regulating dealings in products, process...

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the...

Its not you, its the food. We have entered a new age of eating. For the first time in human history, most of our calories come from an entirely nov...

In public debates, communication campaigns and public policies, it is increasingly common to attribute to consumers and their agency an ability to ...

There is an increasing need for the food industry to provide information to ensure quality requirements and prevent the food fraud, applying in-sit...

The organic products market is experiencing rapid growth. This surge can be attributed to consumers' perception of organic products as healthier op...

This volume provides a comprehensive introduction to methods and procedures related to the preparation, characterization, and main result interpret...