Food & Beverage Technology

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnolo...

It has been observed that rapid population expansion has raised the amount of anthropogenic activity, resulting in high levels of pollution in wate...

Phytoconstituents are a valuable source of new lead compounds due to their structural variety.The accelerated rate of human ageing brought about by...

Green chemistry is a vital subject playing a key role in environmental sustainability. Despite its importance, very little has been explored in the...

Enteric pathogenic viruses are a major challenge in public health, as they represent a major concern with a severe global impact to the economy, co...

There is an increased awareness on the relevance of nutraceutical and functional foods as alternatives to harmful synthetic additives used in indus...

This book focuses on quality of produce by addressing its various aspects. By applying a disciplinary perspective, we work toward an integrated vie...

Originally published in 1990, Onions and Allied Crops, is a comprehensive account of the edible allium, examined across three volumes. The collecti...

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

Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for foo...

The local food movement is one of the most active of current civil engagement social movements. This work presents primary evidence from over 900 d...

The global sourcing of ingredients has created complex supply chains, significant management challenges, and additional regulatory compliance requi...

Its been nearly 40 years since the last book on infrared heating for food processing was published, and in the meantime, the field has seen signifi...

Fermentation Microbiology and Biotechnology, 4th Edition explores and illustrates the broad array of metabolic pathways employed for the production...

The changing economic environment for the consumer that is emerging from the wreckage of the financial credit crunch plays directly into the import...

Beer is widely defined as the result of the brewing process which has been refined and improved over centuries. Beer is the drink of the masses it...

The component parts of a manufacturing system are important. Without peripherals and services such as pumps, boilers, power transmission, water tre...

Considered high-priced delicacies or waste material to be tossed away, the use and value of offaledible and inedible animal by-productsdepend entir...

The enzyme market for the fruit and vegetable industry has grown exponentially in recent years, and while many books covering enzymes currently exi...

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a cha...

The mechanical properties of food play an important role during manufacturing, storage, handling, and last but not least, during consumption. For a...

First Published in 1987, this book offers a full insight into the methods of evaluating the sensory capabilities in certain individuals. Carefully ...

Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have tradition...

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obv...

This book describes many different kinds of mutagens that are detected in food, and also discusses various ways to suppress their formation and act...

Diverse in chemical nature, water soluble and lipid soluble vitamins are essential micronutrients that react with specific protein entities and are...

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestio...

Engineering and Food for the 21st Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. I...

The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ...

In the past three decades, great efforts have been made to develop new methods for the extraction of natural molecules. Improved extraction technol...

Like its predecessors, the new and updated edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism is an essential textbook f...

Nanotechnology and biosensors show how nanotechnology is used to create affordable, mass-produced, portable, small-sized nanosensors to directly mo...

Neurodegenerative diseases, including Alzheimers and Parkinsons disease, are a growing problem across the worlds aging population. Oxidative stress...

There are over 24 quality control systems recommended for the control and improvement of quality and process; there are over 30 techniques and buzz...

There is an increasing interest in plants of the Moringa genus used as a source of phytochemicals with biopharmaceutical potential, as a functional...

Large scale cultivation of macrofungi is possible with fermentation, using easily accessible lignocellulosic agricultural residues applying economi...

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in m...

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with a vast repertoire of notes, diagra...

Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceive...

Covers important methods and recent developments in food-aroma analysis. The text discusses the problem-solving capabilities of analytical methods ...

This fascinating work provides state-of-the-art information on phenolic compounds in fruits. Written in a concise format, it covers qualitative asp...

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding...

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and...

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeasts are used in genetic engineering. The book di...

Consumers worldwide are becoming increasingly aware of the significant impacts of food quality, nutrition, and food habits on their health. Demands...

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency...

The proposed book titled as Bioprospection of Coproducts and Agro-industrial Wastes: A Sustainable Biotechnological Approach, seeks to offer the im...

Aquaculture is the farming of aquatic organisms such as fish, crustaceans, mollusks and aquatic plants. It is a rapidly growing industry that plays...