Food and beverage technology

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items.

This new book reports on the emerging and novel technologies for the development of functional foods from plants, providing a comprehensive look into their characterization, validation, and transformation into novel products.

Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant.

Milk is the one food that sustains life and promotes growth in all newborn mammals, including the human infant.

This book extends the analysis of perception of food qualities to the area of multivariate methods.

This book extends the analysis of perception of food qualities to the area of multivariate methods.

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.

This reference text describes the breadmaking process at the molecular level, based on surface and colloidal science and introducing colloidal science with a minimum of theory.

Here is the complete source of information on egg handling, processing, and utilization.

Here is the complete source of information on egg handling, processing, and utilization.

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations.

Covers the fundamentals and the latest advances in computerized automation and process control, control algorithms, and specific applications essential food manufacturing processes and unit operations.

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods.

An in-depth resource addressing the ecology of Clostridium botulinum which affects the degree of food contamination, and its control in various foods.

FROM THE PREFACEThe purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering.

FROM THE PREFACEThe purpose of this laboratory manual is to facilitate the understanding of the most relevant unit operations in food engineering.

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion.

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods.

This book provides detailed illustrated reports on important recent advances in processing of foods including separation, mixing, preservation, and extrusion.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs.

This work presents a comprehensive overview of existing knowledge regarding the influence of freezing, frozen storage and thawing of specific food-stuffs.

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control

Updated versions of papers delivered to a 1988 meeting of food technologists in Dallas, plus a few added chapters, survey the instruments and methodologies available for the instrumental analysis of chemical, physical, and microbiological aspects of food, especially in quality assurance and control

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed.

Now in its third edition, this classic volume characterizes the science and technology of the poultry industry today, defines the breadth and scope of the overall problems in the industry, and points out areas where more research is needed.

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants.

Analyzes how the technology and commercial practices of cultivation affect the nutritive value of certain fish, molluscs, crustacea, and freshwater plants.

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications.

This is the first in-depth presentation in book form of both modified atmosphere and sous vide food preservation and packaging technologies and applications.

Here is an informative guide for the winemaker and connoisseur seeking a better and more basic understanding of what the science associated with winemaking is about!

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins.

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins.

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

This book presents the proceedings of the Tenth Basic Symposium sponsored by the Institute of Food Technologists and the International Union of Food Science and Technology.

This volume addresses the challenges of the short shelf life of fruits and vegetables.

This volume addresses the challenges of the short shelf life of fruits and vegetables.

With the unprecedented increase in the worlds population, the need for different foodprocessing techniques becomes extremely important.

With the unprecedented increase in the worlds population, the need for different foodprocessing techniques becomes extremely important.

This review encompasses one segment of food packaging - foods.

This review encompasses one segment of food packaging - foods.

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research.

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research.

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability.

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability.

This new book, Plant- and Marine- Based Phytochemicals for Human Health: Attributes, Potential, and Use, provides insight with scientific evidence on the use of medicinal plants in the treatment of certain diseases.

This new book, Plant- and Marine- Based Phytochemicals for Human Health: Attributes, Potential, and Use, provides insight with scientific evidence on the use of medicinal plants in the treatment of certain diseases.

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency, and product quality.

Ecological and genetic control of plant resistance to unfavorable environmental influences is being carried out all over the world, and new varieties and hybrids of plants are being created, resulting in rich, new information and innovative new methods of cultivation.

Ecological and genetic control of plant resistance to unfavorable environmental influences is being carried out all over the world, and new varieties and hybrids of plants are being created, resulting in rich, new information and innovative new methods of cultivation.