Food & Beverage Technology

This book will cover recent and advanced concepts in nanobiotechnology, with deep focus on their applications and commercialization.Expanding Nanob...

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply. However, increasing ener...

Edited and authored by world experts, this book covers the newest areas of research into cheese manufacture and engineering, as well as the latest ...

Non-communicable diseases, such as cardiovascular disease, cancer, diabetes, obesity, and hypertension, represent the cause of 60% of all deaths ar...

This multi-authored book is edited by an expert in the field and includes chapters from international contributors. It is fully cross disciplinary ...

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...