Food and beverage technology

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.

Quality Control in the Food Industry, Volume 2 focuses on 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, packaging, storage, and distribution.

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

Biochemistry and Physiology of Nutrition, Volume II focuses on the processes, methods, and studies on nutrition.

Analysis of Foods and Beverages: Modern Techniques covers the principles and practical applications of selected analytical methodologies in the field of food and beverages.

Comparative Nutrition of Man and Domestic Animals, Volume I discusses practical phases in the evaluation of the nutrient requirements of man and his domesticated animals and the factors that modify these quanta.

Tropical Foods: Chemistry and Nutrition, Volume 2 contains the proceedings of an International Conference on Tropical Foods: Chemistry and Nutrition, held in Honolulu, Hawaii, on March 28-30, 1979.

Protein and Amino Acid Nutrition describes the state of knowledge concerning the nutrition of proteins and amino acids.

Fish as Food, Volume I: Production, Biochemistry, and Microbiology discusses progress in the field of fish research.

Fish as Food, Volume II: Nutrition, Sanitation, and Utilization summarizes the public health aspects of fish, including fish handling and processing.

Qualitative Analysis of Flavor and Fragrance Volatiles by Glass Capillary Gas Chromatography deals with the application of glass capillary gas chromatography to qualitative analysis of flavor and fragrance volatiles.

Tropical Fruit Processing focuses on the improved food preservations methods of tropical fruits for lesser developed and developed countries.

This Second Edition of Sensory Evaluation Practices provides the background and understanding necessary to make informed decisions about managing a sensory evaluation program, designing tests, and interpreting and reporting results.

An extensive revision of the 1985 first edition, this volume combines the biochemistry and functionality of all food components.

This textbook presents the scientific basis for understanding the nature of food and the principles of experimental methodology as applied to food.

The Second Edition of this popular textbook has benefited from several years of exposure to both teachers and students.

This is an updated version of the popular First Edition and includes additional chapters on food and waste management, raw materials, and refrigerated foods.

This book contains all the factual, technical, and resource information anyone would need to successfully market and establish a food manufacturing business.

Introduction to Food Engineering deals with the engineering concepts in food processing employing a unit operations approach.

Drawing together literature from a myriad of sources, this book focuses on the texture and viscosity of food as well as the techniques for measuring these properties.

FROM THE PREFACE: Fortunately, chemistry--the root of all life processes--is becoming better understood and more accessible.

Nutritional Toxicology, Volume II, discusses the various interactions between nutritional phenomena and toxicologic processes.

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch.

***"e;Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head.

The essential handbook for the advanced brewer from America's #1 expert on homebrewing The Homebrewer's Companion is for brewers who have read The Complete Joy of Hombrewing and discovered the fun and rewards of brewing their own beer and are now ready for more in-depth information.

From trading recipes with the bad boys of American beer to drinking Czech-Mex cerveza in Tijuana and hanging out in the beer gardens of Africa, Charlie Papazian has seen, and tasted, it all.

America's master home brewer shows you how to make the best beers on the world.

An indispensable follow-up to his classic Complete Book of Mixed Drinks, Anthony Dias Blue presents The Complete Book of Spirits, a comprehensive collection of history, lore, and tasting tips, along with recipes for select cocktails.

For most people giving up the day job and moving to a beautiful area of France and living off the vines is an impossible but delicious dream.

Food was once the providence of celebrated chefs and critical connoisseurs.

The cow.

A little Coco Chanel, a lot Carrie Bradshaw, with a dash of Maureen Dowda hip, hilarious collection of mini-profiles in shopping and romantic courage.

Mix Drinks Like A Pro Now you can with this indispensable handbook, the most thorough'and thoroughly accessible'bartending guide ever created for both professional and home use.

'Sprinkled with humour and warmth' Cathy Bramley'Hilariously funny .

Shortlisted for the Andre Simon Food & Drink Book AwardAn intoxicating interconnected history of booze and medicine, from one of the world's foremost cocktail writers.

This beautifully presented Little Book is an excellent introduction to the world of rum.

This beautifully presented Little Book is an excellent introduction to the world of craft beer including the major UK, US, and European microbreweries.

Niomi Smart's passion is healthy food and her most popular YouTube video series, What I Eat in a Day, inspires a global audience of millions to look, live and feel better.

Since opening the hugely popular Pear Cafe nine years ago, Elly Pear has been on a quest for good food and new ideas.

A call to action to prevent a brain health crisis - does for diet what Why We Sleep does for sleep 'I cannot recommend this book enough' - Dr Rupy Aujla, author of The Doctor's KitchenWe often talk about how our diets affect our fitness - but we don't discuss how they affect the hungriest organ in the body, the brain.

The Complete Book of Pressure Cooking is the ultimate guide on how to make the most of your pressure cooker - from which ingredients work best to how to transform your favourite but time consuming dishes into easy, effort free fare, to so you can create new, nutritious meals speedily and with no fuss.