Food Science & Technology

About the Book Wild Plants, Mushrooms and Nuts: Functional Properties and Food Applications is a compendium of current and novel research on the ch...

About the Book Your guide to the best of the "lights." Finding low-fat and fat-free brand-name foods that taste good doesn't have to be a guessing ...

About the Book A comprehensive treatment for implementing Statistical Process Control (SPC) in the food industry This book provides managers, engin...

About the Book Competing and winning in today�s competitive marketplace requires a strategy that includes sustainability. Business leaders who embr...

Many books on sustainability have been written in the last decade, most of them dealing with agricultural systems, communities, and general busines...

Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements...

About the Book A wide-ranging exploration of the science and practice of food frying Frying is one of the world's most popular methods of food prep...

About the Book Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth bill...

About the Book The latest updated edition of the market-leading guide to Good Manufacturing Practice (GMP) in the food and drink industry This all-...

About the Book Researchers and practitioners in food science and technology routinely face several challenges, related to sparseness and heterogene...

About the Book Der erste Leitfaden zu den Funktionen, Strukturen und Anwendungen nat�rlicher Hydrokolloide. Heutzutage liegt der Nachdruck auf e...

Finite Element Analysis and Computational Fluid Dynamics have been introduced in modelling and simulation of drying and storage systems, these tech...

About the Book Increasing fiber consumption can address, and even reverse the progression of pre-diabetes and other associated non-communicable dis...

About the Book Thought about canning and preserving your own food? Maybe you haven't given it a try because you believed it would be too involved. ...

About the Book First impressions count, and nothing makes a better first impression on dinner guests than those delectable little nibbles that you ...

About the Book Traditional French brasseries serve robust food with maximum flavour and minimum fuss. The authors present the best recipes from the...

About the Book To the layman, adhesion is a simple matter of how well two different materials stick together, and adhesion measurements provide som...

About the Book Walking into a kitchen that's filled with cooking aromas is a delightful and comforting experience. Yet, between work, chores, famil...

About the Book When people make dinner, they reach for the same favorite ingredients again and again. Then they hit the wall. How can they make sta...

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases....

The past few years have witnessed an upsurge in incidences relating to food safety issues, which are all attributed to different factors. Today, wi...

Food webs have now been addressed in empirical and theoretical research for more than 50 years. Yet, even elementary foundational issues are still ...