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...