Food and beverage technology

Covers recent research on coffee genetics, physiology and genetic diversity Reviews the latest developments in breeding new varieties Assesses advances in measuring and understanding the chemical composition and nutraceutical properties of coffee

As consumer demand for traditional carbonated drinks falls, the market for beverages with perceived health-promoting properties is growing rapidly.

This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry.

This book provides comprehensive and up-to-date knowledge relating to the morphological, structural, and functional characteristics of tuber starches, particularly in relation to their applications in food and industry.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.

The third edition of this successful title presents current research and commercial uses of controlled atmosphere storage and modified atmosphere packaging of fresh fruit and vegetables to provide a comprehensive and up-to-date overview.

This book provides a comprehensive overview of almond growing from a scientific and horticultural perspective, covering botany, production, processing and industrial uses.

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers.

The world's best-selling annual wine guide.

The world's most trusted annual wine guide.

Winefulness is the new mindfulness.

The world's best-selling annual wine guide.

****Black Hardcover Edition* The new book from BrewDogRelease your inner beer geek.

The world's best-selling annual wine guideHugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.

This book provides an overview of antimicrobial resistance (AMR), including its underlying causes, mechanisms, global ramifications, and the potential of probiotics as a viable approach in combating AMR.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.

Winner of the Andr Simon Drinks Book of the Year Award 2017Winner of the IACP award in Wine, Beer & Spirits 2018A stunning box set, complete with seven vintage maps in a pull-out drawer.

"e;A fresh and authoritative addition to the Bordeaux library.

BrewDog's first beer book is a brilliant intro to the world of craft beer.

Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.

'On Wine-which brings together dozens of "e;articles, reviews, and introductions,"e; from titles as various as Vogue, Decanter, The Sunday Times Wine Club newsletter Wine Times, and the journal you have in your hands, as well as snippets from Johnson's bestselling books-has many moments where the writing transcends the ostensible subject matter.

Back cover: A dram of fine scotch can transport us to Scotland Highlands or Lowlands, coast or island from anywhere in the world.

This the memoir of Gerard Basset, OBE, the greatest wine professional of his generation.

'I get fed up with the number of cookbooks that promise quick and easy meals, those that promise a three-course dinner that can be knocked up in thirty minutes.

This reference book covers traditional and recent technologies in the disinfestation of stored foods.

In a world where privatisation and capitalism dominate the global economy, the essays in this book ask how to make socially responsive communication, design and art that counters the role of the food industry as a machine of consumption.

How did a region, so long notorious for mere quantity, transform itself into one of the world's most exciting vineyards?

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.

Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water.

Betaine is widely distributed in plants and animals and has a role as an osmolyte and as a cofactor in methylation in liver metabolism.

First published in 1984, and now in its 6th edition, this book has become the classic text on food chemistry around the world.

Food Microbiology by Adams and Moss has been a popular textbook since it was first published in 1995.

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors.

Arsenic is a naturally occurring element and, as such, it is present in the environment and in our food and drink.

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply.

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science.

The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops.

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products.

Over the last 150 years, the Public Analyst profession has hidden its light under a bushel, with the notable exception of Fredrick Accum, one of the first Public Analysts who published the names and addresses of food adulterers, this group of chemists has quietly protected the public from food fraud and adulteration.

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today.

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process.

Worldwide - whisky has never been in better shape.

Food Scientists have been teaching the subject in the same way for the past fifty years.

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm.

Ice cream as we recognize it today has been in existence for at least 300 years, though its origins probably go much further back in time.

The Mesoamerican population who lived near the indigenous cultivation sites of the "e;Chocolate Tree"e; (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite.

Following on from their previous volume on Chocolate as Medicine, Philip K.

Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water.

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

Although toxic in large doses, selenium is an essential trace mineral in the animal diet and in some plants.