Food and beverage technology

The first of four seasonal e-shorts from London-based nutritional therapist Amelia Freer.

A tasty trip down memory lane, perfect for crisp fanatics.

A sumptuous collection of mouth-watering recipes, heart-warming anecdotes and vibrant photography that bring the warmth of Italy to your kitchen table.

"e;Provides good perspective on the scientific approach to cooking while reflecting the interests and passions of each essay's author.

Most people can't get through the day without a hit of caffeine.

Nutritional Management of Renal Disease, Fourth Edition, offers in-depth reviews of the metabolic and nutritional disorders prevalent in patients with renal disease and serves as an in-depth reference source concerning nutrition and kidney disease.

Present Knowledge in Nutrition: Basic Nutrition and Metabolism, Eleventh Edition, provides an accessible, referenced source on the most current information in the broad field of nutrition.

Wheat science has undergone countless new developments since the previous edition was published.

From the best selling authors of Food Combining for Health and Food Combining For Vegetarians and with a foreword by Doris Grant - the Food Combining for Health Cookbook is the definitive recipe collection and nutrition guide for food combiners.

The complexity of food chemistry makes it a challenging subject for students studying in a food science course.

Applications of High Resolution Mass Spectrometry: Food Safety and Pesticide Residue Analysis is the first book to offer complete coverage of all aspects of high resolution mass spectrometry (HRMS) used for the analysis of pesticide residue in food.

Science and Technology of Fruit Wine Production includes introductory chapters on the production of wine from fruits other than grapes, including their composition, chemistry, role, quality of raw material, medicinal values, quality factors, bioreactor technology, production, optimization, standardization, preservation, and evaluation of different wines, specialty wines, and brandies.

Foods and Dietary Supplements in the Prevention and Treatment of Disease in Older Adults focuses on the ways in which food and dietary supplements affect the major health problems of aging adults.

This Gem guides you through the range of spirits and the most popular liqueurs and fortified wines.

Protein Byproducts: Transformation from Environmental Burden into Value-Added Products deals with the added value of proteinaceous waste byproducts, discussing in detail the different sources of protein-rich byproducts, their extraction, recovery, and characterization.

Key issues for pregnant and breastfeeding women.

This practical guide is intended for all actors in the sector who work with large camelids, whether in breeding, technical advice or veterinary care.

A modern day household gem, giving a lifetime of stylish, beautiful, good tasting food and most of all making the most of food's usefulness.

The award-winning million copy seller, now available as an ebook.

There are few spirits that command such dedication, interest and affection as whisky.

Like Nigel Slater's multi-award-winning food memoir 'Toast', this is a celebration of the glory, humour, eccentricities and embarrassments that are the British at Table.

Italy's tumultuous history can be traced through its food.

Andrew Whitley, organic baker and founder of The Village Bakery, reveals the secrets behind making good, nutritious bread at home.

All foods are either acid- or alkaline-forming and the body's health and beauty is entirely affected by choosing the right balance.

Non-equilibrium States and Glass Transitions in Foods: Processing Effects and Product Specific Implications presents the tactics needed to understand and control non-equilibrium states and glass transitions in food, an essential element in maintaining the shelf-life and quality of foods.

Processing and Impact on Antioxidants in Beverages presents information key to understanding how antioxidants change during production of beverages, how production options can be used to enhance antioxidant benefit, and how to determine the production process that will result in the optimum antioxidant benefit while retaining consumer acceptability.

In genetically susceptible individuals, the ingestion of gluten and related proteins triggers an immune-mediated enteropathy known as celiac disease (CD).

Tasty and smooth, just like innocent's smoothies, these recipes have been especially selected for small peopleinnocent is the UK and Europe's favourite smoothie brand.

A quirky guide to counting the calories as they come off, through ways you may never have considered possibleExactly how long would you have to kiss in order to burn off a bottle of beer?

Food Lipids: Sources, Health Implications, and Future Trends presents specific and updated details related to human health and emerging technologies to obtain valuable lipids and lipid analysis of food products.

The ingredients, cooks, techniques and tools that have shaped our love of food.

For too long Britain has failed to celebrate its culinary heritage.

Award-winning investigative food journalist, Joanne Blythman turns her attention to the current hot topic - the state of British food.

Global Legislation for Food Contact Materials, Second Edition, provides the latest regulatory updates, advances and developments on the main materials used for food contact in terms of the global legislation in place to ensure their safe and effective use.

The Nutrition Labeling and Education Act of 1990 (NLEA) changed the existing regulatory framework for food labeling requirements that was shared among federal, state, and local levels of government.

In developing countries, traditional fermentation serves many purposes.

This lively book examines recent trends in animal product consumption and diet; reviews industry efforts, policies, and programs aimed at improving the nutritional attributes of animal products; and offers suggestions for further research.

For nearly a century, scientific advances have fueled progress in U.

This book provides an overview of antimicrobial resistance (AMR), including its underlying causes, mechanisms, global ramifications, and the potential of probiotics as a viable approach in combating AMR.

This book provides an excellent platform for understanding the chemical processes involved in food transformation.

Finding natural substances is worthwhile in food preservation.

This book is intended to serve as an introduction to the pests of stored foodstuffs of all types on a worldwide basis, and as a broad reference text.

At the end of the 20th century, a tremendous progress was made in biotechnology in its widest sense.

This book illustrates the major trends in applied microbiology research with immediate or potential industrial applications.

An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshineIn this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.