Food & Beverage Technology

Given the uncertainties in future food and nutrition security due to climate change compounded with an increasing global population, sustainable de...

This book collates bioactive compounds from the by-products of bulb, flower and fruit vegetables, and it explores vegetable processing by-products ...

Handbook of Vegetable Processing Waste: Chemistry, Processing Technology, and Utilization serves as an essential resource for food scientists, envi...

In this changing world of food processing and handling, efficiency and safety are paramount. Artificial Intelligence in the Food Industry: Enhancin...

Food and Industry 5.0: Transforming the Food System for a Sustainable Future offers a groundbreaking exploration of cutting-edge technologies resha...

Food is a means of life. The way it is produced affects us all. Largely unnoticed by the public, a system of the agricultural and food industry has...

Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspir...

This book explores food accessibility and its relationship to food security in communities representing high populations of college and university ...

When compared to other major fruits, citrus fruits have resistance to pests and diseases, a short growing season and productivity even under harsh ...

This book focuses on the exploitation of whey through the extensive analysis of its molecular composition. Whey can provide various valuable compou...

Plant-Forward Cuisine is a beautifully illustrated book that promotes the environmental and health benefits of a plant-forward diet and will inspir...

Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in miti...

Nine years have passed since the second edition of the Handbook of Aseptic Processing and Packaging was published. Significant changes have taken p...

This book presents Urbal, an approach that applies impact pathway mapping to understand how food system innovations in cities, and their territorie...

There are around 1.5 million fungal species worldwide. Out of these around 14,000 species produce fruiting bodies known as mushrooms, and around 20...

The nuclear factor erythroid 2-related factor 2 (Nrf2) was described as a master regulator of the cellular antioxidant response. Moreover, many cri...

Coriander (Coriandrum sativum L., family Umbelliferae/Apiaceae) is one of the most popular spices globally. Different parts of Coriandrum sativum a...

This book analyses the implementation and challenges of using Geographical Indications in Norway.Adapting the modern and global system of Geographi...

Climate change, increasing population, food-versus-fuel economics, pandemics, etc. pose a threat to food security to unprecedented levels. It has f...

With the growing concern for the environment and the rising price of crude oil, there is increasing demand for non-petroleum-based polymers from re...

Over three editions, this book described the contents of food raw materials and products, the chemistry/biochemistry of food components, as well as...

While the importance of food to health and well-being is clear, the specific ways in which food systems contribute to individual and community heal...

Consumers around the world are becoming increasingly aware of the significant impacts of food consumption on the environment, and demand for more s...

This book gives readers a practical introduction into machine learning and sensing techniques, their design and ultimately specific applications th...

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that conv...

This volume provides an overview of the existing predictive microbiology software tools, describing the main characteristics of use and application...

Nutraceuticals are defined as any food bioactive compounds or supplements which provide health and medicinal benefits, usually in the prevention of...

This book presents an anthology of nutrition articles containing advice, information, and tips for achieving optimal health. Examples of topics cov...

This book presents an anthology of nutrition articles containing advice, information, and tips for achieving optimal health. Examples of topics cov...

Food microbiology has seen enormous growth in the last decade, fueled by the global pandemic with COVID-19 and continued routine outbreaks with tra...

Oxidative stress and neuroinflammation are considered causative factors in various neurological disorders such as Parkinsons and Alzheimers disease...

The safety of agri-food supply chains remains under constant threat from risks such as food adulteration, malicious contamination, microbiological ...

Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, s...

Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems i...

Nanotechnology is increasingly being utilized within the food industry to create innovative products with new or improved properties. This book int...

Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be in...

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start ...

This book begins with the principal subject of biodiversity in agriculture. The onslaught of highly soil extractive chemical farming, euphemistical...

In this exciting update, readers will learn how feeding direct-fed microbials (including eubiotics, postbiotics, prebiotics, and synbiotics) is bec...

This book examines nutraceuticals derived from plant, animal, or microbial sources, and presenting significant opportunities for food scientists an...

Meat is a unique biological material with a central importance in nutrition and health. Advances in Meat Processing Technology merges the expertise...

Optimal distribution of fresh horticultural products entails prolonging their freshness and nutritional quality as long as possible after harvest. ...

An increasing number of people have food allergies or require special diets, and they are dining out more often. As a food service professional, ho...

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food p...