Food & Beverage Technology

Radio Frequency Identification (RFID) is a key technology in the food industry that facilitates real-time visibility of items as they move through ...

High intensity pulsed light (PL) is one of the most appealing non-thermal technologies, due to its short treatment time and its wide range of appli...

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove ...

Author Megan Giller invites fellow chocoholics on a fascinating journey through Americas craft chocolate revolution. Learn what to look for in a cr...

A guide to the use of essential oils in food, including information on their composition, extraction methods, and their antioxidant and antimicrobi...

This comprehensive guide covers all aspects of beer and brewing in Oregon, one of the leading states in the craft brew revolution. Won bronze for a...

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differenti...

Essential Microbiology and Hygiene for Food Professionals is an accessible and practical introduction, providing the basic science relating to micr...

If approved by the Food and Drug Administration (FDA), Atlantic salmon would be the first genetically engineered (GE) animal to be marketed in the ...

Fermented foods are one of the indispensable components of dietary culture in every community in the world. Although there are numerous fermented m...

A hydrocolloid is defined as a colloid system wherein the colloid particles are dispersed in water. A hydrocolloid has colloid particles spread thr...

Sweet potato (Ipomoea batatas L.), the seventh most important food crop after wheat, rice (paddy), maize, potato, barley and cassava, is a staple f...

In the development of food engineering, one of the many challenges is to employ modern tools and knowledge to develop new products and processes. S...

Consumer demand for organic products has widened over the last decade. While new producers have emerged to help meet demand, market participants re...

The aim of this book is to illustrate the big opportunity to transfer computational techniques, well accepted and used in medicinal chemistry to fo...

Within the tropical fruits, the papaya, Carica papaya L. (family Caricaceae Dumort.), is presented as the main representative being cultivated in t...

The Food and Drug Administration (FDA) has a responsibility for ensuring the safety and proper labeling of more than 80 percent of the U.S. food su...

Extraction of one or more components from a complex mixture is a requirement for many operations in the food engineering and biotechnology industri...

In this book, the authors present current research in the study of meat consumption and health. Topics include strategies to improve the healthy pr...

Modern biotechnological approaches have been designed to abate cost efficiencies and enhance productivity. The current book entitled Frontiers in F...

The pepper fruit is commonly consumed as fresh fruit. In addition, the fruit is used in food industry and in manufacture processing, either ferment...