Food and beverage technology

Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing.

Bacterial Fish Diseases: Environmental and Economic Constraints will be useful for researchers and academics who need to understand the nature and consequences of bacteria-related disease in fishes.

Advances in Food and Nutrition Research, Volume 99 highlights new advances in the field, with this updated volume presenting interesting chapters on a variety of topics, including Personalizing bakery products using 3D food printing, Dietary fiber in bakery products: source, processing, and function, The realm of plant proteins with focus on their application in developing new bakery products, Guiding the formulation of baked goods for the elderly population through food oral processing: challenges and opportunities, Gluten free bakery products: Ingredients and processes, Enhancing health benefits of bakery products using phytochemicals, Sugar, salt and fat reduction of bakery products, and more.

Improving Sustainable Practices in Viticulture and Enology provides an up-to-date view on the major issues concerning the sustainability of the wine supply chain.

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact of recent food industry advances on the nutritional value, functional properties, applications, bioavailability, and bioaccessibility of food components.

Probiotics for Human Nutrition in Health and Disease provides a comprehensive resource of information on traditional and emerging health concepts and the development and application evolution of probiotics and their role in prevention and treatment of human metabolic disorders and illnesses.

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field.

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field.

Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.

Enzymes in Food Processing describes the properties and practical applications of enzymes in food processing.

Enzymes in Food Processing, Second Edition provides an understanding of the action of enzymes and the changes in enzyme technology.

Iron Fortification of Foods discusses in detail the problems encountered with different iron sources in staple foods, beverages, condiments, and salt, as well as provides a "e;how to approach toward solving these problems in both developed and developing countries.

Food Standards and Definitions in the United States: A Guidebook reviews significant progress in food standards and food research in the United States.

Anthocyanins as Food Colors aims to assemble scattered information on anthocyanins pertinent to food coloration.

Food and Energy Resources provides an understanding of the influence of energy, land, and water resources on food production.

Microbiological Quality of Foods contains the proceedings of a conference held in Franconia, New Hampshire, on August 27-29, 1962.

Warmed-Over Flavor of Meat discusses related problems and issues on warmed-over flavor (WOF) of meat that contributes to a decrease in sale, meat consumption, and production expansion.

Maize: Recent Progress in Chemistry and Technology covers the proceedings of a symposium on the progress in chemistry and technology of maize.

Biochemistry of Foods attempts to emphasize the importance of biochemistry in the rapidly developing field of food science, and to provide a deeper understanding of those chemical changes occurring in foods.

Water Activity and Food explores the role of water activity in the water relations of microorganisms and in food processing, packaging, and storage.

Liquid Chromatographic Analysis of Food and Beverages, Volume 1 contains the proceedings of a Symposium on the Analysis of Foods and Beverages by HPLC, organized by the Flavor Subdivision of American Chemical Society and held in Honolulu, Hawaii, on April 1-6, 1979.

Plant Pigments, Flavors and Textures: The Chemistry and Biochemistry of Selected Compounds focuses on the chemistry and biochemistry of compounds responsible for the pigments, flavors, and textures of some fruits and vegetables.

Introduction to Food Science and Technology focuses on the importance of food science and food technology to humans.

Sensory Evaluation Practices examines the principles and practices of sensory evaluation.

Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries.

Liquid Chromatographic Analysis of Food and Beverages, Volume 2 focuses on the role and utilization of reversed-phase separation techniques in the food, agricultural, biochemical, biomedical, and clinical area.

Chemistry of Foods and Beverages: Recent Developments is a compilation of selected papers from two conferences.

Handbook of Food Isotherms: Water Sorption Parameters for Food and Food Components is the first English handbook entirely devoted to water vapor sorption data of foods and food components.

Food Irradiation focuses on the fundamental aspects and applications of food irradiation.

Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied.

The Analysis and Control of Less Desirable Flavors in Foods and Beverages contains the proceedings of a symposium held in August 1980 at the Second Chemical Congress of the North American Continent under the auspices of the Agricultural and Food Chemistry Division of American Chemical Society.

Nutritional Status: Assessment and Application, Volume III provides information pertinent to human nutrition, including maternal, infant, childhood, and geriatric nutrition.

The Microbiolology of Poultry Meat Products presents scientific knowledge on poultry meat and its products and covers various disciplines required in the determination of poultry meat microbiology.

Quality Control in the Food Industry, Volume 1 focuses on the general aspects of quality control in the food industry, emphasizing the controllable factors that affect the quality of the finished product, including the selection of raw materials, processing methods, packaging, storage, and distribution.

Analysis of Foods and Beverages Headspace Techniques covers the proceedings of a symposium on the analysis of foods and beverages by headspace techniques.

The Quality of Foods and Beverages, Volume II: Chemistry and Technology contains the proceedings of the second International Flavor Conference held in Athens, Greece, on July 20-24, 1980.

Malnutrition and the Eye discusses the nutritional influences on vision structure and function.

Flavor of Foods and Beverages Chemistry and Technology covers the proceedings of an international conference sponsored by the Agricultural and Food Chemistry Division of the American Chemical Society held in Athens, Greece on June 27-29, 1978.

Trace Elements in Human and Animal Nutrition focuses on trace elements and their nutritional significance to humans and domestic animals.

Newer Methods of Nutritional Biochemistry: With Applications and Interpretations, Volume III presents the pressing problems in emergency feeding of populations in developing areas of the world with emphasis on the need for simple procedures to assess utilization of dietary proteins.

Methods in Food Analysis Applied to Food Products deals with the principles and the acquired tools of food analysis, emphasizing fruit and vegetable products.

Functional Properties of Food Components reviews the roles and functions of specific components in foods.

Instrumental Analysis of Food: Recent Progress, Volume 2 provides an instrumental analysis of beverages.

Nutrition, Volume 1: Micronutrients and Nutrient Elements discusses the metabolism, requirements, and manifestations of deficiency of the individual nutrients.

Nutrition, Volume II: Vitamins, Nutrient Requirements, and Food Selection focuses on the requirement, metabolism, and manifestations of deficiency of the individual nutrients.

Aflatoxin: Scientific Background, Control, and Implications discusses general problems posed by mycotoxin contamination in foods and feeds.

Fish as Food, Volume III: Processing: Part I presents wise fish utilization and efficient processing.

New Protein Foods, Volume 1: Technology Part A deals with protein methodologies in transforming protein sources into better or more useful sources.

Toxic Constituents of Plant Foodstuffs focuses on toxic substances in foods of plant origin, including protease inhibitors, hemagglutinins, goitrogens, cyanogens, saponins, gossypol, lathyrogens, and allergens.

Food Engineering: Principles and Selected Applications explores the principles of food engineering that are needed for resolving problems of food processing and preservation.