Food and beverage technology

To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide some indication of the force required to separate them.

FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title.

FOOD PROCESSING Food Processing: Principles and Applications, Second Edition is the fully revised new edition of this best-selling food technology title.

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food Science and Technology, Second Edition is a comprehensive text and reference book designed to cover all the essential elements of food science and technology, including all core aspects of major food science and technology degree programs being taught worldwide.

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases.

Food products have always been designed, but usually not consciously.

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items.

This second edition of Water Activity in Foods furnishes those working within food manufacturing, quality control, and safety with a newly revised guide to water activity and its role in the preservation and processing of food items.

Food products have always been designed, but usually not consciously.

Food-borne diseases, including those via dairy products, have been recognised as major threats to human health.

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases.

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation.

A much-needed guide to in vitro food functionality evaluation principles, processes, and state-of-the-art modeling There are more than a few books devoted to the assessment of food functionality but, until now, there were no comprehensive guides focusing on the increasingly important subject of in vitro food evaluation.

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.

Dairy Processing and Quality Assurance, Second Edition describes the processing and manufacturing stages of market milk and major dairy products, from the receipt of raw materials to the packaging of the products, including the quality assurance aspects.

The determination of food authenticity is a vital component of quality control.

The determination of food authenticity is a vital component of quality control.

Fats are present in some form in the vast majority of processed foods we consume, as well as in many natural products.

Fats are present in some form in the vast majority of processed foods we consume, as well as in many natural products.

The book focuses on the role of advanced materials in the food, water and environmental applications.

The book focuses on the role of advanced materials in the food, water and environmental applications.

Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand

Essentials of Machine Olfaction and Taste This book provides a valuable information source for olfaction and taste which includes a comprehensive and timely overview of the current state of knowledge of use for olfaction and taste machines Presents original, latest research in the field, with an emphasis on the recent development of human interfacing Covers the full range of artificial chemical senses including olfaction and taste, from basic through to advanced level Timely project in that mobile robots, olfactory displays and odour recorders are currently under research, driven by commercial demand

Food texture has evolved to be at the forefront of food formulation and development.

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage?

Discover the science of beer and beer making Ever wondered just how grain and water are transformed into an effervescent, alcoholic beverage?

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding.

Wine chemistry inspires and challenges with its complexity, and while this is intriguing, it can also be a barrier to further understanding.

Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness.

Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness.

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.

Sensory evaluation is a scientific discipline used to evoke, measure, analyse and interpret responses to products perceived through the senses of sight, smell, touch, taste and hearing.

Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis.

Agricultural and Food Electroanalysis offers a comprehensive rationale of electroanalysis, revealing its enormous potential in agricultural food analysis.

GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control.

GRACEY'S MEAT HYGIENE Gracey's Meat Hygiene, 11th edition, is the definitive reference for veterinarians working in meat hygiene control.

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer.

There continues to be strong interest within the food industry in developing new products which offer functional health benefits to the consumer.

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions.

Sustainable Food Processing Food processors face numerous challenges from ever-changing economic, social and environmental conditions.

Knowledge, skill, and art are the three words to remember when working with foods.

Knowledge, skill, and art are the three words to remember when working with foods.

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods.

Milk is a complex substance, and a variety of constituents can be extracted from it for use as ingredients in other foods.

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes.

Encyclopaedia of Brewing provides a comprehensive description and explanation of all terms which relate to the science and technology of beer, allied beverages and the brewing and malting processes.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.

Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods.