Food & beverage technology books

First Published in 1981, this two-volume set explores the extrusion of foods. Carefully compiled and filled with...  Read More >>

First published in 1983: This handbook provides an overview of different biological agents and important toxins...  Read More >>

This book presents the theory behind extrusion technology, as used for food and feed products, in a way which can...  Read More >>

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

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

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

Written specifically for use in the educational program of the production division of Seagram Distillers Corporation,...  Read More >>

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

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

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

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

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

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

This book talks about various ways of conserving the ecosystem for fish and various sustainable ways of fish processing...  Read More >>

Aimed at students, researchers, nutritionists, and developers in food technology, this research text addresses the...  Read More >>

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

Este libro se desarrolló durante un período de más de veinte años, durante los cuales los autores llevaron a cabo...  Read More >>

This publication reports on the 2019 Joint Meeting of the Food and Agriculture Organization of the United Nations...  Read More >>

This report reviews risk assessment tools for V. parahaemolyticus and V. vulnificus in oysters and different bivalve...  Read More >>

How did people exist and resist in their daily lives under Soviet control in the Cold War period? Shkodrova's monograph...  Read More >>

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

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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 >>