Food and beverage technology

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.

This concise text on biologically active substances of the food, pharmaceutical and agricultural industries presents data on natural compounds of vegetable and animal origin.

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.

Ind Coope & Samuel Allsopp Breweries: The History Of The Hand charts the fortunes of two Burton upon Trent brewing giants: Samuel Allsopp, founded in the town in 1742 by Benjamin Wilson (Senior) and Ind Coope, who expanded to Burton upon Trent from Romford in 1856.

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

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

In the 21st Century, processing food is no longer a simple or straightforward matter.

In the 21st Century, processing food is no longer a simple or straightforward matter.

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels.

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels.

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.

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts.

This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts.

The global market for seafood products continues to increase year by year.

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.

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

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.

Wine Flavour Chemistry brings together a vast wealth of information describing components of wine, their underlying chemistry and their possible role in the taste, smell and overall perception.

Modern flavours and fragrances are complex formulated products containing blends of aroma compounds with auxiliary materials, enabling desirable flavours or fragrances to be added to a huge range of products.

Thermal processing remains the most important method of food preservation in use today, and the scale of the industry is immense.

This book seeks to address the challenges facing the international seafood industry via a two pronged approach: by offering the latest information on established technologies and introducing new ideas and technologies.

Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses.

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc).

Food has a fundamental position in society, ensuring health, happiness and political stability.