Food Science & Technology

Tania Lewis offers the first critical account of the impact of digital information, media, and communication technologies on the topic of food. Lew...

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 In recent years Japan's cuisine, or washoku, has been eclipsing that of France as the world's most desirable food. UNESCO recognized...

About the Book Milk and dairy products form a central part of the human diet, as they are rich in nutrients. On the other hand, because of their hi...

About the Book Preventing contamination with problematic chemical compounds in food requires an understanding of how they can enter and pass along ...

Once dubbed "the green fungus among us", "trichoderma reesei" has long been at the centre of research into the biochemistry of enzymes as potential...

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 Biofuels, Bioenergy and Food Security: Technology, Institutions and Policies explores the popular 'Food versus Fuel' debates, discus...

A melting pot of cultures and eating habits, Asia's cuisines are a reflection of the broad diversity of the peoples who inhabit the continent and t...

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 There is currently considerable interest in the possible health risk arising from human exposure to aluminium. This is largely due t...

About the Book This book is the proceedings from a national conference on allergen management. Two leading research bodies, Leatherhead Food Intern...

About the Book Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings to...

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 Are you surprised to know that there are fish genes in some tomatoes? That brazil nut genes in soybeans can result in potentially le...

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...

A humorous attempt at categorising recipes, Indian, Western and Continental, not on the basis of their ingredients or modes of preparation, but acc...

In tandem with food policy, food systems determine the availability, affordability, and nutritional quality of the food supply, which influences th...

While continuing the tradition of expansive coverage, Fundamentals of Food Process Engineering, Fourth Edition, has been updated and revised. The ...

In this Very Short Introduction, Prof Lord John Krebs provides a brief history of human food, from our remote ancestors 3 million years ago to the ...

This book for students, teachers and researchers focuses on the contribution of mass spectrometry to the advancement of nutrition research.

This unique and definitive reference on hormone abuse in food producing animals is for scientists, regulators and consumers.

In Food, John Coveney examines ‘food as … ’ identity, politics, industry, regulation, the environment, justice and gastronomy. He explores how food...

Rheology is the study of material flow and deformation, defining different aspects of food processing and product design. Food rheology affects sev...

The Sensory Evaluation of Dairy Products, Third Edition is for all who seek a book entirely devoted to sensory evaluation of dairy products and mod...

Millets are diverse small-seeded crops which are resilient to climatic stress, pests, and diseases. These can be grown in rainfed conditions with m...

Examine several methods of testing for genetically modified organisms and the reasons behind their strict regulation! Testing of Genetically Modif...

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...

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s l...

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

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and ind...

Following its bestselling predecessor, Dimensions of Food, Eighth Edition, provides beneficial classroom and independent, instructive material for ...

Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engin...

Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engin...

Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engin...

Food science including the processing and preservation aspects is an interdisciplinary subject involving topics from chemistry, microbiology, engin...