Food & beverage technology books

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Cinnamon: Nutrition, Consumption and Health first explores the benefits of cinnamon and its components on metabolic...  Read More >>

Preparation of Phytopharmaceuticals for the Management of Disorders: The Development of Nutraceuticals and Traditional...  Read More >>

Saffron explores the properties, metabolism and health effects of saffron ingredients, along with processing issues...  Read More >>

With Keto Diet After 50 You'll Take your Extra Pounds off Quickly, Safely, and Permanently! The older you...  Read More >>

The food industry is now entering a transition age, as scientific advancements and technological innovations restructure...  Read More >>

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"Kefir is a type of fermented, acidic, slightly alcoholic drink with a creamy consistency, resulting from the fermentation...  Read More >>

Principles of Food Science demonstrates how the laws of science are at work in producing, processing, preparing,...  Read More >>

This book provides the information on different aspects related to dairy. The information in this book will be of...  Read More >>

Age range 9 to 14 Get ready to play (and learn!) with your food!  Read More >>

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Oilseeds offer a plethora of opportunities for the food and feed industry, thanks to their high oil and protein...  Read More >>

From traditional Arab foods to traditional Indian, European, African, Australian and Native American foods, Traditional...  Read More >>

to Bedside to Bedside  Read More >>

Food powders are an increasingly important aspect of processed food worldwide. Essential factors such as ease of...  Read More >>

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This book introduces readers to both seed treatment and seedling pretreatments, taking into account various factors...  Read More >>

Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in...  Read More >>

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Bamboo Shoot: Superfood for Nutrition, Health and Medicine details health-promoting bioactive compounds found in...  Read More >>

This book summarizes the types, contents, analytical methods, formation mechanisms and control strategies for hazardous...  Read More >>

Substitution and adulteration in traded herbal raw material are common practice in the herbal industry due to the...  Read More >>

The enjoyment of products is closely related to the senses, and in the case of food - taste, aroma and texture....  Read More >>

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food...  Read More >>