Food & beverage technology books

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This book contributes to blockchain applications in food supply chain management from both theoretical and practical...  Read More >>

Drying is a predominant unit process found in biotechnology, ceramic, chemical, agricultural, mineral processing,...  Read More >>

This book presents a universal picture of the impact of climate change on food production, diversity, and concerns...  Read More >>

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This book identifies and describes the proper protocols to recover valuable ingredients from waste, thereby creating...  Read More >>

The topics covered include overview on bio-waste and their management, different types of food waste (i.e., agricultural,...  Read More >>

Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients...  Read More >>

Drying is a predominant unit process found in biotechnology, ceramic, chemical, agricultural, mineral processing,...  Read More >>

Approaching the theme from diverse disciplinary and methodological angles, contributors probe the potential role...  Read More >>

This book offers a practical and accessible guide to understanding sport and exercise nutrition. This edition includes...  Read More >>

This book offers a practical and accessible guide to understanding sport and exercise nutrition. This edition includes...  Read More >>

This book gives registered dietitian nutritionists (RDNs) a heads up on what to listen for, with educational materials...  Read More >>

This book is an indispensable resource for understanding and nourishing your gut to improve your overall health...  Read More >>

Increase in consumer awareness of nutritional habits has placed automatic food analysis in the spotlight in recent...  Read More >>

This book gives registered dietitian nutritionists (RDNs) a heads up on what to listen for, with educational materials...  Read More >>

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Sweetened Concentrated Milk Products: Science, Technology, and Engineering provides the most updated and comprehensive...  Read More >>

Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information...  Read More >>

An introduction to the burgeoning field of food studies Popular and intellectual interest in food is on the rise....  Read More >>

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Incorporating new ingredients with traditional products is an important strategy for the food industry to reformulate...  Read More >>

In his highly anticipated follow-up to the James Beard Award-winning Buttermilk Graffiti, Edward Lee examines his...  Read More >>