Food and beverage technology

Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth.

The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods.

Make your next beer your best beer with this revised and expanded version of the popular guide to homebrewing.

Go behind the scenes with more than 30 cutting-edge brewers across the globe and see how the magic happens.

The dairy sector continues to be at the forefront of innovation in food processing.

Food byproducts derived from industrial processing is a serious worldwide problem because it generates environmental pollution and results in significant food and economic losses from food waste.

Many aspects of both grape production and winemaking influence wine sensory properties and stability.

Inspired by classic Tarot decks, Tarot of Cocktails lends a mystical twist to 45 delicious drink recipes.

Hundreds of cocktail bitters are on the market, and millions are turning to them to add punch, pizzazz, and complexity to their cocktails and even their cooking.

On average, people cook no more than two dishes from each cookbook they buy.

What makes a restaurant hot?

This book contains a fantastic collection of recipes for the making of delicious fruit and flower wines.

This vintage book contains a complete guide to the history of alcohol in the Far East, with information on popularity, costs, influence, laws, production techniques, and many other related aspects.

This volume contains a comprehensive guide to historical winemaking in Africa, Persia, India, China, Russia, and Turkey.

This charming vintage text provides a brief history into the wines of Germany and Switzerland, and mentions the famous German vineyards Steinberg and Johannesburg, both of which remain of historical significance today.

This fascinating collection of traditional fruit, botanical, and vegetable wine recipes will delight any amateur winemaker or enthusiast, featuring simple instructions that remain of great practical use today.

A classic book on making country wines, beer, mead and metheglin.

This antique guide explains the mashing, cooling, fermentation and distillation processes in the manufacturing of whiskey.

"e;Vine Pruning"e; is a comprehensive guide to maintaining grape vines, looking at why, when, and how it is done.

Food and nutrition security is a major concern for Saudi Arabia and the surrounding regions due to the range of challenges they face.

Its farming and fishing industries yield an impressive harvest of ingredients, so it is no surprise to discover that Sussex also boasts a rich culinary heritage.

Readers may be surprised to learn the real origins of Lancashire hotpot and discover that some of those all-time-favourites like Jelly Babies, Vimto, and Fox's biscuits all have their roots in the county.

Gloucestershire is a large county, rich in food and drink heritage.

Worcestershire is one of the smallest counties in England, but has many claims to fame, not least as the birthplace of Worcestershire sauce.

In the twelfth century the abbots of Burton began to produce beer.

Brewing in Burton upon Trent tells the story of the Brewing Capital of the World.

At the start of the eighteenth century London had almost 200 breweries producing close on 2 million barrels of beer every year, making the mighty metropolis the brewing capital of the world.

The county of Kent holds a unique place in the history of brewing in Great Britain.

Seen together for the first time, this fascinating collection of nearly 200 images illustrates Dorset's rich and varied brewing history.

Beer originated in the Middle East about 8000 BC and took another three-and-a-half millennia to arrive across the Channel in Britain.

Cheshire at one time was an important contributor to the brewing industry, with the epicentre being Warrington.

'Gloucestershire is a poor county for real ale': that was the sad assessment of the county's brewing heritage in the 1976 Good Beer Guide according to the Campaign For Real Ale.

For centuries, Nottingham had a reputation for brewing good ale.

The story of beer and brewing in Britain is a diverse tale.

Before the late nineteenth century ale and beer, brewed from malt, were widely consumed due to the lack of affordable, safe alternatives.

In recent years, there has been a global surge in the production and application of vitamins and pigments in food and pharmaceuticals industries, leading to draw the attention of scientific communities to develop novel strategies to cope with world demand.

As mankind gave up the nomadic hunter gatherer life and became farmers, they were largely self sufficient.

In Ten Cocktails, The Times drinks columnist Alice Lascelles uses ten of her favourite cocktails to distil the stories, recipes and tips she has amassed in more than a decade in pursuit of the mixed drink.

The value of the groceries purchases in the USA is over $500 billion annually, most of which is accounted for by packaged foods.

Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades.

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies.

This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies.

Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers.

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries.

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion.

Fish Canning Handbook Fish Canning Handbook Edited by Les Bratt Canning continues to be an extremely important form of food preservation commercially, and canned fish represents a source of relatively inexpensive, nutritious and healthy food which is stable at ambient temperatures, has long shelf life and in consequence is eminently suitable for worldwide distribution.

In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research.

In recent years, the role of plant secondary metabolites as protective constituents in the human diet has been a growing area of research.

Part of the Society of Dairy Technology Series, this book deals with a commercially significant sector of dairy science.