Food and beverage technology

Wild plants have been used by humans as an important source of nutrition since ancient times.

An indispensable and timely guide, Risk is the authority for assessing threats to your health and safety.

New York Times Bestseller Named 22 Essential Cookbooks for Every Kitchen by SeriousEats.

In this provocative and lively addition to his acclaimed writings on food, Warren Belasco takes a sweeping look at a little-explored yet timely topic: humanity's deep-rooted anxiety about the future of food.

The organic products market is experiencing rapid growth.

Scotland's diverse landscapes, extensive coastline and mix of cultural and historic influences are reflected in its rich food and drink heritage.

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N.

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.

Drying and Valorisation of Food Processing Waste is a comprehensive guide that delves into the crucial role of advanced drying technologies in mitigating the issue of food waste.

The first all-in-one reference for the beet-sugar industry Beet-Sugar Handbook is a practical and concise reference for technologists, chemists, farmers, and research personnel involved with the beet-sugar industry.

BEER SCHOOL Beer School Bottling Success at the Brooklyn Brewery What do you get when you cross a journalist and a banker?

Emphasizing effective, state-of-the art methodology and written by recognized experts in the field, the Handbook of Food Analytical Chemistry is an indispensable reference for food scientists and technologists to enable successful analysis.

As with the beginning of the twentieth century, when food safety standards and the therapeutic benefits of certain foods and supplements first caught the public s attention, the dawn of the twenty-first century finds a great social priority placed on the science of food safety.

Throughout the world, milk and milk products are indispensable components of the food chain.

Over the last few years the technologies employed in the production of dry pasta and semolina have changed dramatically.

The book will provide an overview of the important issues in food safety, which shows no sign of diminishing as a topic of huge concern from industry to consumer.

Dietary fibre technology is a sophisticated component of the food industry.

Human illness attributed to foodborne pathogenic microorganisms has been prominent in the mass media in recent years.

Structure of Dairy Products SOCIETY OF DAIRY TECHNOLOGY SERIES Edited by A.

Fluidization is a technique that enables solid particles to take on some of the properties of a fluid.

In Hydrocolloids in Food Processing, a group of the most experienced and impartial experts explains what stabilizers should be used and how they should be used, food product by food product.

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables.

Modified Atmosphere Packaging for Fresh-cut Fruits and Vegetables provides comprehensive coverage of all aspects of modern MAP technologies for fresh-cut fruits and vegetables.

The food industry has utilized automated control systems for over a quarter of a century.

The food industry has utilized automated control systems for over a quarter of a century.

A very broad range of professionals are using immunoassay technology daily to analyze genetically engineered (GE) crops and related areas, and many of these professionals are completely new to this technology.

A very broad range of professionals are using immunoassay technology daily to analyze genetically engineered (GE) crops and related areas, and many of these professionals are completely new to this technology.

The main approaches to the investigation of food microbiology in the laboratory are expertly presented in this, the third edition of the highly practical and well-established manual.

This book presents the modern applications of hyphenated techniques in the analysis and study of the chemistry of grape, wine, and grape-derivative products.

Awareness of food safety and its economic significance has never been higher after public alarm following the BSE crisis and the Foot-and-Mouth outbreak.

While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future.

Consultant and long-time Food and Drug Administration (FDA) food labeling expert James Summers answers the many questions surrounding FDA food labeling regulations and compliance in Food Labeling Compliance Review.

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book.

This important and comprehensive book covers, in depth, the most important recent advances in dairy technology.

Drawing together the work of a wide range of experts, this extremely important book provides a clear, practical account of the salient features of foodborne pathogenic microorganisms and of the particular risks that they pose to vulnerable groups of the population in hospitals, nursing and residential homes, nurseries, and in the community at large.

Building on the success of the first edition, Brewing Yeast Fermentation Performance, Second edition considers the importance of yeast quality on fermentation performance and the means by which process control may therefore be achieved.

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods.

In Asian Noodles: Science, Technology and Processing, international experts review the current knowledge and offer comprehensive cutting-edge coverage on Asian noodles unmatchable in any publication.

HANDBOOK of Fruit and Vegetable Flavors A global PERSPECTIVE on the latest SCIENCE, TECHNOLOGY, and APPLICATIONS The demand for new flavors continues to rise.

Commercially used for food flavorings, toiletry products, cosmetics, and perfumes, among others, citrus essential oil has recently been applied physiologically, like for chemoprevention against cancer and in aromatherapy.

A concise, up-to-date overview of the applications of mass spectrometry To be able to estimate the potentiality of grapes and how it may be transferred into wine is key to grasping enological chemistry.

A guide to using molecular biology and immunological methods for the analysis of food Many of the analytical problems that food chemists face in the lab cannot be solved by chemistry alone, and so analytical chemists are turning to molecular biology and immunology for alternative approaches.

A comprehensive reference for the poultry industry Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing.

A comprehensive reference for the poultry industry Volume 1 describes everything from husbandry up to preservation With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing.

Process-Induced Food Toxicants combines the analytical, health, and risk management issues relating to all of the currently known processing-induced toxins that may be present in common foods.

There are 71 chapters in the book and authors from Australia, Brazil, Canada, China, Hong Kong, Japan, Mexico, Taiwan and the United States.

The authors skillfully present different approaches to the same problem and even different ways to look at the same type of data.

Dry-cured meat products, such as dry-cured ham and dry-fermented sausages, constitute one of the most representative traditional foods that have been produced and consumed throughout history by a diversity of cultures and in different areas of the world.

Open dating plays a vital role in the distribution of the food products from the farm or place of manufacturing to the consumer's home.