Food & Beverage Technology

This monograph discusses systematic knowledge related to the science and technology of sustainable food resources. The book is written principally ...

What happens when a modern-day penchant aligns with artisanal tradition? Revival. Any chocolate enthusiast will know that the enjoyment of dark cho...

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...