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.

There has been a deliberative, but as yet unsuccessful, attempt by scholars and policy makers to articulate a more meaningful idea of Europe, which would enhance the legitimacy of the European Union and provide the basis for a European identity.

There has been a deliberative, but as yet unsuccessful, attempt by scholars and policy makers to articulate a more meaningful idea of Europe, which would enhance the legitimacy of the European Union and provide the basis for a European identity.

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption.

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.

A little known and under-appreciated area in criminology is knowledge about the extent, pattern, and costs of crime committed against agriculture.

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

Written from the expertise of an agricultural engineering background, this exciting new book presents the most useful numerical methods and their complete program listings.

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.

The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing.

The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing.

CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.

CRC Handbook of Food, Drug, and Cosmetic Excipients provides a comprehensive summary of toxicological issues regarding inactive ingredients in pharmaceutical products, cosmetic products, and food additives.

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.

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology.

This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology.

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea

Based on a 1988-89 cooperative project by 15 industrial researchers from Denmark, Iceland, Norway, and the Faeroe Islands, explores how computer vision and image processing can be applied to such aspects of the fishing industry as the quality inspection of fish and fish products for defects; the mea

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years.

With advances in techniques and technology coupled with the growing need to deal withthe problems associated with quality assurance, product development, and food safety,the science of food analysis has developed rapidly in recent years.

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.

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost.

Statistical experimental design is currently used as a quality control technique to achieve product excellence at the lowest overall cost.

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.

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.

Food Texture is the first book to provide a broad overview of texture measurementfrom both the subjective (consumer) and objective (instrument) points of viewand to highlight the relation between objective measures and sensory perceptions.

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

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.

This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type.

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.

This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.

This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing.

This groundbreaking volume presents a comprehensive view of the many concerns of those involved with livestock and meat marketing.

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products.

Addressing both theoretical and practical issues in dairy technology, this work offers coverage of the basic knowledge and scientific advances in the production of milk and milk-based products.

Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.

Covers all aspects of food safety--science, regulation, and labeling requirements--integrating major developments in the fields of toxicology, analytical chemistry, microbiology, hygiene, and nutrition.

"e;"e;Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends.

"e;"e;Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends.