Food & Beverage Technology

If you read this book and absorb its contents, once you have secured a site and stocked up with the minimum necessary equipment, you will be able t...

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-co...

Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and...

Seafood is one of the most traded commodities worldwide. It is thus imperative that all companies and official control agencies ensure seafood safe...

A follow-up to The Gut Stuff, this is an accessible, easy-to-follow cookbook that offers easy How-Tos so you can add fermented food seamlessly into...

This complete guide to North Americas oldest beverage celebrates hard ciders rich history and its modern makers, as well as its deliciously diverse...

Today, the vegetables and fruits humans ingest daily contain a multitude of compounds; these include polyphenols, dietary fibers, organosulfides, i...

Pomegranate is a natural plant product which has demonstrated a multitude of beneficial health benefits. Current in vitro and in vivo research have...

This book is the first state-of-the-art review that focuses on modelling fungal development in foods, an emerging field in the last decade. The obj...

Although coffee has been one of the World''s most popular drinks for many years, there has been much conflicting evidence in the media about the li...

This book is about the fish we eat, fish that not only sustains us but also provides us with pleasure and well-being. Fish is also a valuable sourc...

This book compiles research summaries from a number of different focuses in the important field of food science.

Bananas are a major staple food for millions of people in the world, especially in tropical regions. In 2006, estimated world production of bananas...

Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible ...

The consumption of phytosterols (plant sterols and/or stanols) can reduce cardiovascular risk by reducing hypercholesterolemia. In addition to redu...

Food products are produced and distributed worldwide, leading to very stringent regulations to guarantee food quality and safety. The authors of th...

Heat treatment is one of the most common practices used to produce safe and shelf stable foods or otherwise stated, to reduce the probability of su...

Widely acclaimed as the Cheese Queen, Ricki Carroll has guided thousands of home cheese makers and inspired the burgeoning popularity of artisanal ...

Is the future of food looking bleak or better than ever? At a time when every day brings news of drought and famine, Amanda Little investigates w...