Food & Beverage Technology

In September 2009, a meeting was held in Palm Cove, Australia, which brought together the world experts in the Maillard or 'browning' reaction. Thi...

Dealing with the latest information on polysaccharide gum research, particularly focused on gum Arabic, as discussed at the World Conference on New...

The Clermont-Ferrand-Theix Institut National de la Recherche Agronomique (INRA) was proud to organize the 10th International Conference on the appl...

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture pro...

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the ...

Mass spectrometry has developed into a platform for the assessment of health, sensory, quality and safety aspects of food. Current nutrition resear...

Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, includ...

The use of nanomaterials in food packaging is a rapidly advancing area with massive potential for increasing shelf life and improving the safety of...

This book describes sustainable aquaculture ingredients and additives uncovered in Africa and Asia. It also discusses current aquaculture research ...

This book introduces a comprehensive and sustainable project delivery framework tailored for managing the Water, Energy and Food (WEF) nexus in dev...

This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ide...

This book covers biologically produced toxins, their chemistry, mode of action, and potential therapeutic applications. In the first part of the bo...

Starch is the principal source of stored energy in plants, and its chemical composition varies depending on the botanical source of the starch. Sta...

Nutrition for Sport, Exercise, and Performance offers a clear, practical, and accessible guide to building a comprehensive understanding of sport a...

Caffeine is known to stimulate the central nervous system but what other functions does it have? This book covers the latest scientific knowledge i...

B Vitamins and Folate covers thiamine, riboflavin, pantothenic acid, pyridoxine, biotin, cobalamin and folate. The book begins with an overview cov...

At the end of the Eighties and the beginning of the Nineties there was a climax of tempe research in Europe and Indonesia producing a lot of intere...

Highlighting the potential of process optimization in food technology, Handbook of Food Rheology and Technology covers the principles of rheology...

A fascinating introduction to the complex interplay between humans and their food. Edited by Dr. Esther Schaerer of the renowned Alimentarium food ...

Functional food technology aims to boost consumer well-being by providing health benefits beyond that of fundamental nutrition. Meat and meat produ...

The third edition features a re-organization into multiple sections including:  Mycotoxin Contamination in Feedstuffs for Farm Animals; Mycotoxin C...

A feast for beer geeks and history buffs alike, In the Land of Ninkasi tells the story of the world's first great beer culture. In this authorita...

Much has been written about food allergies in scientific journals and in the lay press, but Food Allergies: Processing Technologies for Allergenici...

Raman spectroscopy has become one of the most important techniques effectively applied to detect specific analytes and microorganisms in food sampl...

Written out of extensive research on vegetable grafting, this book contains current scientific and applied practical knowledge about its various as...

This book discusses advances in postharvest and analytical technology for horticulture crops and challenges to meet future needs. The horticulture ...

As vegetarian and vegan diets have taken hold across the Western world in recent years, the food industry has in turn seen a burgeoning demand for ...

This book provides a comprehensive insight into the growth of nanotechnology in the agri-food industry. Currently, nanotechnology serves as the mos...

A prominent food scientist defends the use of raw milk in traditional artisan cheesemaking. Raw milk cheesecheese made from unpasteurized milkis a...

This book features four peer-reviewed reviews on alternative sources of protein for pigs. The first chapter summarises the nutritional attributes o...

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and mod...

Consumers are demanding healthy, natural food products with no environmental impacts. The use of ingredients of plant origin and the implementation...

This work addresses the multiple possibilities for using cinnamon for applications in food science technology and to help in the complimentary trea...

Milk is considered a complete food, consumed at all stages of life. It is transformed into numerous products, fermented or not, as well as into a v...

This edited book provides an overview of existing and emerging gas chromatography/mass spectrometry (GC/MS) based methods for the authentication an...

Improving Health and Nutrition through Bioactive Compounds: Benefits and Applications presents bioactive compounds and functional foods as a therap...

This book provides a comprehensive examination of the role of Bacillus bacteria in aquaculture, particularly focusing on finfish and shellfish. It ...

This book offers a comprehensive review of the multifaceted role of phytochemicals in promoting human health and combating diseases. The initial ch...

Deeply rooted in indigenous peoples culture and traditions, millets (also called nutricereals are ancestral crops high in nutritional value. As the...

The genus Cordyceps and allied species, such as entomopathogenic fungi, mainly parasitize insects and other arthropods and have been known since an...

This book focuses on the emerging field of food waste-based eco-textiles. Eco-textiles, eco-leathers and bio-skins are now an important category of...