Food & beverage technology books

The branch of science which is concerned with the physiological and biochemical processes of nutrition is called...  Read More >>

Substances which are added to food items to improve or preserve their flavor, freshness, texture or appearance are...  Read More >>

The metabolic process that produces chemical changes in organic substrates by the action of enzymes is referred...  Read More >>

Any food which is described to have some additional positive effect on health beyond basic nutrition is referred...  Read More >>

Nutritional science is the science that studies the biological process of nutrition. It tries to understand nutrients...  Read More >>

Food engineering is a branch of science which applies the principles of engineering and mathematics to food manufacturing....  Read More >>

The measure of the availability of food to individuals and their ability to access it is referred to as food security....  Read More >>

Food science is a multi-disciplinary field which involves chemistry, microbiology, biochemistry, nutrition and engineering...  Read More >>

The presence of harmful microbes and chemicals in food which can degrade its quality, is referred as food contamination....  Read More >>

The branch of science, which deals with the study of food as well as the fundamental phenomena that are directly...  Read More >>

The sum of all analyzable attributes of a food item such as its sensoric value, suitability value and health value...  Read More >>

Food science is the discipline concerned with the study of food. It can be defined as a subject where other disciplines...  Read More >>

Food chemistry is the study related to the chemical processes and interactions of all biological and non-biological...  Read More >>

The branch of basic and applied sciences which deals with the physical, chemical and biological makeup of food is...  Read More >>

This book provides a comprehensive summary of the latest knowledge regarding functional foods and new therapeutic...  Read More >>

This volume provides standardize analytical processes and techniques used for the analysis of meat and meat products....  Read More >>

This book contains articles on innovative biotechnologies for the production and application of biopolymers and...  Read More >>

< p=""""> This volume delivers a systematic overview of nanotechnology in the development of edible food packaging...  Read More >>

This edited volume explores Campylobacter species, which are some of the most important foodborne pathogens. Above...  Read More >>

Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based...  Read More >>

Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate...  Read More >>

This book outlines the production of chitooligossacharides and their derivatives and discusses their main biological...  Read More >>

This biography of Dr. Denis Parsons Burkitt, after whom the childhood cancer Burkitt's lymphoma was named, and who...  Read More >>

This edited book serves as a vital resource on the contributions of microorganisms to advances in nanotechnology,...  Read More >>

Flavonoids, carotenoids and anthocyanins are probably the best known of these substances due to their antioxidant...  Read More >>