Food and beverage technology

This book provides a comprehensive overview of almond growing from a scientific and horticultural perspective, covering botany, production, processing and industrial uses.

This interdisciplinary textbook provides the reader with vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers.

The world's best-selling annual wine guide.

The world's most trusted annual wine guide.

The world's best-selling annual wine guide.

****Black Hardcover Edition* The new book from BrewDogRelease your inner beer geek.

The world's best-selling annual wine guideHugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.

The Jim Beam Bourbon Cookbook contains more than 70 delicious, easy-to-make recipes, all using the world's no.

BrewDog's first beer book is a brilliant intro to the world of craft beer.

Back cover: A dram of fine scotch can transport us to Scotland Highlands or Lowlands, coast or island from anywhere in the world.

This reference book covers traditional and recent technologies in the disinfestation of stored foods.

In a world where privatisation and capitalism dominate the global economy, the essays in this book ask how to make socially responsive communication, design and art that counters the role of the food industry as a machine of consumption.

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.

Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water.

Betaine is widely distributed in plants and animals and has a role as an osmolyte and as a cofactor in methylation in liver metabolism.

Nanotechnologies in Food provides an overview of the products and applications of nanotechnologies in agri-food and related sectors.

Arsenic is a naturally occurring element and, as such, it is present in the environment and in our food and drink.

Traditional thermal and freezing processing techniques have been effective in maintaining a safe high quality food supply.

Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products.

Over the last 150 years, the Public Analyst profession has hidden its light under a bushel, with the notable exception of Fredrick Accum, one of the first Public Analysts who published the names and addresses of food adulterers, this group of chemists has quietly protected the public from food fraud and adulteration.

During the last two decades, the use of NMR spectroscopy for the characterization and analysis of food materials has flourished, and this trend continues to increase today.

It is believed that beer has been produced, in some form, for thousands of years - the ancient Egyptians being one civilization with a knowledge of the fermentation process.

Food Scientists have been teaching the subject in the same way for the past fifty years.

Food safety is important and consumers have a right to expect that those who supply the food that they buy have taken every care to manufacture products that will do them no harm.

The Mesoamerican population who lived near the indigenous cultivation sites of the "e;Chocolate Tree"e; (Theobromo cacao) had a multitude of documented applications of chocolate as medicine, ranging from alleviating fatigue to preventing heart ailments to treating snakebite.

Following on from their previous volume on Chocolate as Medicine, Philip K.

Fluorine is best known for its role in the prevention of cavities and in improving oral and bone health however equally there are millions of people around the world suffering from dental fluorosis due to chronic exposure to high levels of fluoride in drinking water.

Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality?

Although toxic in large doses, selenium is an essential trace mineral in the animal diet and in some plants.

Calcium's importance in health and disease is clear when listing its multiple roles in the body, which include building strong bones and teeth, vascular calcification, muscle function, hormonal regulation and maintaining a normal heartbeat.

The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems.

The first book to cover this fast developing field, Masked Mycotoxins in Food will provide a full overview of the issues relating to the toxicology of masked mycotoxins present in food products.

Carnosine and anserine are two common histidine-derived dipeptides, also known as imidazole dipeptides, found in muscle and brain tissues of animals.

Magnetic Resonance has become an established technique to improve the understanding of food systems.

Following on from their previous volume on Chocolate as Medicine, Philip K.

Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.

Biosensors are increasingly being used to replace traditional methods of analyte detection in the food industry.

Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture.

The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006.

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential.

Emerging Technologies for Promoting Food Security: Overcoming the World Food Crisis discusses rising energy prices, increased biofuel use, water scarcity, and the rising world population, all factors that directly affect worldwide food security.

Modifying Food Texture, Volume 2: Sensory Analysis, Consumer Requirements and Preferences explores texture as an important aspect of consumer food acceptance and preference, specifically addressing the food textural needs of infants, the elderly, and dysphagia patients.

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as an important aspect of consumer food acceptance and preference, and the fact that specific consumer groups, including infants, the elderly, and dysphagia patients require texture-modified foods.

Foodborne Parasites in the Food Supply Web: Occurrence and Control provides an overview of the occurrence, transmission, and control of parasites in the food chain, including an introduction to the topic from the perspectives of various issues surrounding foodborne parasites.

Brewing Microbiology discusses the microbes that are essential to successful beer production and processing, and the ways they can pose hazards in terms of spoilage and sensory quality.

Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

Computational modeling is an important tool for understanding and improving food processing and manufacturing.

Food Protection and Security: Preventing and Mitigating Intentional and Unintentional Contamination of Food and Beverage presents the latest information on our need to protect our food supply from accidental contamination, economically motivated adulteration, and contamination with intent to harm (bioterrorism or agro-terrorism).

Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods.