Food & Beverage Technology

Ce volume contient les normes du Codex pour le lait, le lait en poudre, le lait concentre, la creme, le beurre, les fromages et toutes sortes de pr...

Las normas del Codex para la leche y productos lácteos juntos con textos afines como el Código de Practicas de Higiene para la Leche y los Producto...

The present document compiles the scientific information collected by the experts for the Joint FAO/IOC/WHO ad hoc Expert Consultation on biotoxins...

Alors que la plupart des organisations ont investi massivement dans l'analyse de la sécurité alimentaire et de la recherche, nombreux sont ceux ont...

Whether you know it or not, you become a chemist any time you step into a kitchen. As you cook, you oversee intricate chemical transformations that...

An estimated 50% of the food produced worldwide is wasted. If the entire world had the same voracious appetite as Europeans, it would take three pl...

The average American today consumes some 150 pounds of sugars, plus substantial amounts of artificial sweeteners, each year. How this came to be an...

Fermented and Distilled Alcoholic Beverages: A Technological, Chemical and Sensory Overview. Distilled Beverages presents relevant material regardi...

This book provides industry insights and fresh ideas for the advancement of the most vital global industry - food. Drawing on their industry and ac...

Recycled Cooking Oil: Processing and Uses reviews the production of polyhydroxyalkanoates (PHA), polyamides (PAs), polyurethanes (PUs) and epoxies,...

This books opens with a review of the latest advances in edible film composition, including the use of macromolecules in the structural matrix, bio...

The present book titled Coriander: Dietary Sources, Properties and Health Benefits consists of valuable information about the coriander plant. The ...