Food & beverage technology books

Traditional Mediterranean fruits (i.e., be grapes, oranges, apples, pears, peaches, cherries, plums, figs, melons,...  Read More >>

Several enzymatic methods for the synthesis of such carbohydrates have been discovered and developed in the recent...  Read More >>

This book discusses the various aspects of sustainable packaging edibles in food industry. As a world foreseeing...  Read More >>

Owing to their cost and availability, phenolipids find applications in niche sectors such as cosmetics and pharmaceutics...  Read More >>

This newly designed and enlarged edition offers an up-to-date presentation of biosensor development and modeling...  Read More >>

Bioactive natural compounds have gained attention in recent years due to their potential health benefits, including...  Read More >>

Upton Sinclair's crusading novel of social protest led to changes in legislation in the US. It tells the story...  Read More >>

Ensuring Global Food Safety: Exploring Global Harmonization, Second Edition, examines the policies and practices...  Read More >>

Processed Cheese Science and Technology: Ingredients, Manufacture, Functionality, Quality, and Regulations details...  Read More >>

The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews...  Read More >>

This open access book will contribute to a more nuanced debate around seed system resilience that goes beyond the...  Read More >>

Food biopolymers: Structural, functional and nutraceutical properties provides valuable coverage of all major food...  Read More >>

This book highlights the approaches for achieving trans-disciplinary research integration for “semi-arid dryland...  Read More >>

Fruits of the Brazilian Cerrado: Composition and Functional Benefits describes the nutritional, chemical and physical...  Read More >>

This book brings together unique experiences of India, China and Israel in overcoming economic, social, and natural...  Read More >>

Natural gums are polysaccharides consisting of multiple sugar units linked together via glycosidic linkages. Most...  Read More >>

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive...  Read More >>

This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants,...  Read More >>

This book provides insights on innovative strategies to build resilient food systems in the wake of challenges posed...  Read More >>

Most bioactive compounds have antioxidant activity, particularly tocochromanols, phenolics (flavonoids and phenolic...  Read More >>

Valuable progress has been made in food packaging over the past two decades, reflecting advancements in process...  Read More >>

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Rural Crime Prevention: Theory, Tactics and Techniques critically analyses, challenges, considers and assesses a...  Read More >>

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture,...  Read More >>