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The Sapphire Widow by Dinah Jefferies Read the opening extract of the brand new Dinah Jefferies book before its publication on 05/04/2018

Food & beverage technology books

See below for a selection of the latest books from Food & beverage technology category. Presented with a red border are the Food & beverage technology books that have been lovingly read and reviewed by the experts at Lovereading.

With expert reading recommendations made by people with a passion for books and some unique features Lovereading will help you find great Food & beverage technology books and those from many more genres to read that will keep you inspired and entertained. And it's all free!


Recently Published

Food Safety Chemistry Toxicant Occurrence, Analysis and Mitigation by Liangli L. Yu Food Safety Chemistry Toxicant Occurrence, Analysis and Mitigation

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...
Format: Paperback - Released: 13/04/2018

Improving Food Quality with Novel Food Processing Technologies by Ozlem Tokusoglu Improving Food Quality with Novel Food Processing Technologies

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations...
Format: Paperback - Released: 13/04/2018

Fruit and Cereal Bioactives Sources, Chemistry, and Applications by Ozlem Tokusoglu Fruit and Cereal Bioactives Sources, Chemistry, and Applications

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic,...
Format: Paperback - Released: 13/04/2018

Molecular Techniques in Food Biology Safety, Biotechnology, Authenticity and Traceability by Aly Farag El Sheikha Molecular Techniques in Food Biology Safety, Biotechnology, Authenticity and Traceability

Molecular Techniques in Food Biology: Safety, Biotechnology, Authenticity & Traceability explores all aspects of microbe-food interactions, especially as they pertain to food safety.
Format: Hardback - Released: 11/04/2018

Biopolymers for Food Design by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Biopolymers for Food Design
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Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of...
Format: Paperback - Released: 05/04/2018

Mouthfeel How Texture Makes Taste by Ole Mouritsen, Klavs Styrbaek Mouthfeel How Texture Makes Taste
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Collaborating in the laboratory and the kitchen, Ole G. Mouritsen and Klavs Styrb?k investigate the multiple ways in which food texture influences taste. Combining scientific analysis with creative intuition and a sophisticated knowledge of food preparation, they write a one-of-a-kind...
Format: Paperback - Released: 04/04/2018

Technological Interventions in Dairy Science Innovative Approaches in Processing, Preservation, and Analysis of Milk Products by Rupesh S. (Mother Dairy at Junagadh, Gujarat, India) Chavan Technological Interventions in Dairy Science Innovative Approaches in Processing, Preservation, and Analysis of Milk Products
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This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and...
Format: Hardback - Released: 04/04/2018

Indian Spices The Legacy, Production and Processing of India's Treasured Export by Amit Baran Sharangi Indian Spices The Legacy, Production and Processing of India's Treasured Export

This work comprehensively covers the production, processing and post harvest technology of Indian spices with an added focus on the history and uniqueness of this legendary regional product.
Format: Hardback - Released: 03/04/2018

Food Process Engineering and Quality Assurance by C. O. Mohan Food Process Engineering and Quality Assurance

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific...
Format: Hardback - Released: 03/04/2018

Role of Materials Science in Food Bioengineering by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Role of Materials Science in Food Bioengineering
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The Role of Materials Science in Food Bioengineering, Volume 19 in the Handbook of Food Bioengineering, presents an up-to-date review of the most recent advances in materials science, further demonstrating its broad applications in the food industry and bioengineering. Many...
Format: Paperback - Released: 02/04/2018

Crystallization of Lipids Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals by Kiyotaka Sato Crystallization of Lipids Fundamentals and Applications in Food, Cosmetics, and Pharmaceuticals

An authoritative reference that contains the most up-to-date information knowledge, approaches, and applications of lipid crystals Crystallization of Lipids is a comprehensive resource that offers the most current and emerging knowledge, techniques and applications of lipid crystals.
Format: Hardback - Released: 30/03/2018

Browned Flavors Analysis, Formation, and Physiology by Michael (Associate Professor of Food Chemistry, Technical University of Munich) Granvogl Browned Flavors Analysis, Formation, and Physiology
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This book examines all aspects and applications of the Maillard reaction, including in cocoa, raw and roasted mustard seeds, oats, sugars, potato chips, wheat and rye.
Format: Hardback - Released: 29/03/2018

Principles of Food Sanitation by Norman G. Marriott, Robert B. Gravani, Robert B. Gravani Principles of Food Sanitation
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Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment....
Format: Hardback - Released: 24/03/2018

Coming Soon

Compendium of food additive specifications by Food and Agriculture Organization of the United Nations Compendium of food additive specifications

Offers information on the identity and purity of food additives used directly in foods or in food production. This title intends to identify the food additives that have been subjected to testing for safety, to ensure that the additives are...
Format: Paperback - Released: 24/04/2018

Handbook of Vegetables and Vegetable Processing by Muhammad Siddiq Handbook of Vegetables and Vegetable Processing

Handbook of Vegetables and Vegetable Processing, Second Edition is the most comprehensive guide on vegetable technology for processors, producers, and users of vegetables in food manufacturing. This complete handbook contains 42 chapters across two volumes, contributed by field experts from...
Format: Hardback - Released: 27/04/2018

Food Safety and Preservation Modern Biological Approaches to Improving Consumer Health by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Food Safety and Preservation Modern Biological Approaches to Improving Consumer Health
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Food Safety and Preservation: Modern Biological Approaches to Improving Consumer Health explores the most recent and investigated hot topics in food safety, microbial contamination, food-borne diseases and advanced preservation methods. It brings together the significant, evidence-based scientific progress of various...
Format: Paperback - Released: 27/04/2018

Bioorganic Phase in Natural Food: An Overview by S. Mohana Roopan Bioorganic Phase in Natural Food: An Overview

The focus of this singular work is to discuss the role and importance of bioorganic phase in food products-providing the first major reference source for researchers looking to understand all aspects of the isolation, extraction and application of this major...
Format: Hardback - Released: 29/04/2018

Packaging for Nonthermal Processing of Food by Melvin Pascall Packaging for Nonthermal Processing of Food

A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation...
Format: Hardback - Released: 04/05/2018

Novel Dairy Processing Technologies Techniques, Management, and Energy Conservation by Megh R. Goyal Novel Dairy Processing Technologies Techniques, Management, and Energy Conservation

Milk is nature's perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk...
Format: Hardback - Released: 14/05/2018

Korean Functional Foods Composition, Processing and Health Benefits by Kun-Young (Pusan National University, Busan, South Korea) Park Korean Functional Foods Composition, Processing and Health Benefits
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Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional...
Format: Hardback - Released: 16/05/2018

Technological Interventions in the Processing of Fruits and Vegetables by Rachna (National Institute of Food Technology Entrepreneurship and Management (NIFTEM), Haryana, India) Sehrawat Technological Interventions in the Processing of Fruits and Vegetables
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Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing...
Format: Hardback - Released: 18/05/2018

Plant Food By-Products Industrial Relevance for Food Additives and Nutraceuticals by J. Fernando Ayala-Zavala Plant Food By-Products Industrial Relevance for Food Additives and Nutraceuticals

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look...
Format: Hardback - Released: 18/05/2018

Technologies in Food Processing by Harish Kumar Sharma Technologies in Food Processing

With the unprecedented increase in the world's population, the need for different food processing techniques becomes extremely important. And with the increase in awareness about the quality of the foods, processed products with improved quality and better taste along with...
Format: Hardback - Released: 22/05/2018

Science and Technology of Aroma, Flavor, and Fragrance in Rice by Deepak Kumar (Indian Institute of Technology, West Bengal, India) Verma Science and Technology of Aroma, Flavor, and Fragrance in Rice
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With contributions from a broad range of leading researchers, this book focuses on advances and innovative in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance...
Format: Hardback - Released: 22/05/2018

Fruit Preservation Novel and Conventional Technologies by Amauri Rosenthal Fruit Preservation Novel and Conventional Technologies

This book is a review and discussion of perspectives and trends on the present and potential use of emerging technologies as applied to fruit preservation.
Format: Hardback - Released: 25/05/2018

Food Security Governance in the Arctic-Barents Region by Kamrul Hossain, Dele Raheem, Shaun Cormier Food Security Governance in the Arctic-Barents Region
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Food Security Governance in the Arctic-Barents Region provides a multidisciplinary perspective on the major food security and safety challenges faced in the Arctic region.
Format: Hardback - Released: 27/05/2018

Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector by M. Swainson Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector

Swainson's Handbook of Technical and Quality Management for the Food Manufacturing Sector provides a comprehensive overview of the role of technical and quality managers in the food business and their responsibility in maintaining industry standards. Part One of the book...
Format: Hardback - Released: 01/06/2018

Breeding Sorghum for Diverse End Uses by Aruna (Indian Institute of Millets Research, Rajendranagar, Hyderabad, India) C. Breeding Sorghum for Diverse End Uses
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Breeding Sorghum for Diverse End Uses is a comprehensive overview of all significant global efforts for the genetic improvement of sorghum, a major crop of many semi-arid nations that is suitable for a huge range of uses, from human food,...
Format: Paperback - Released: 01/06/2018

Other books in this genre

Food Processing for Increased Quality and Consumption by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Food Processing for Increased Quality and Consumption
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Food Processing for Increased Quality and Consumption, Volume 18 in the Handbook of Food Bioengineering series, offers an updated perspective on the novel technologies utilized in food processing. This resource highlights their impact on health, industry and food bioengineering, also...
Format: Paperback - Released: 20/03/2018

Analytical Methods for the Assessment of Maillard Reactions in Foods by Rajeev K. Singla, Ashok K. Dubey, Sara M. Ameen, Shana Montalto Analytical Methods for the Assessment of Maillard Reactions in Foods
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This Brief provides an overview of different analytical methods and techniques for the qualitative and quantitative evaluation of Maillard Reactions and their reaction products in foods during processing and storage.
Format: Paperback - Released: 19/03/2018

Gum Arabic Structure, Properties, Application and Economics by Alnadif Gum Arabic Structure, Properties, Application and Economics

Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The...
Format: Paperback - Released: 16/03/2018

Alternative and Replacement Foods by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Alternative and Replacement Foods
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Alternative and Replacement Foods, Volume 17, a volume in the Handbook of Food Bioengineering series, presents the most up-to-date research on synthetic and replacement food components for scientists and researchers. The book helps them understand the significant impact of these...
Format: Paperback - Released: 09/03/2018

Food Law and Regulation for Non-Lawyers A US Perspective by Marc C. Sanchez Food Law and Regulation for Non-Lawyers A US Perspective

Designed and modeled after a six-week introductory food law course taught at Northeastern University, Food Law and Regulation for Non-Lawyers offers a succinct overview of key topics and core concepts for food scientists, quality managers, and others who need to...
Format: Hardback - Released: 08/03/2018

Nanoemulsions Formulation, Applications, and Characterization by Seid Mahdi (Department of Food Materials and Process Design Engineering, Faculty of Food Science and Technology, Univer Jafari Nanoemulsions Formulation, Applications, and Characterization
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Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a...
Format: Paperback - Released: 05/03/2018

Alcoholic Fermentation by Jaspreet Banga Alcoholic Fermentation


Format: Hardback - Released: 28/02/2018

Food Safety The Science of Keeping Food Safe by Ian C. Shaw Food Safety The Science of Keeping Food Safe

Food safety is a multi-faceted subject, using microbiology, chemistry, standards and regulations, and risk management to address issues involving bacterial pathogens, chemical contaminants, natural toxicants, additive safety, allergens, and more. This revised edition has been updated with the latest information...
Format: Paperback - Released: 23/02/2018

Individual Differences in Sensory and Consumer Science Experimentation, Analysis and Interpretation by Tormod (Nofima and University of Copenhagen) Naes, Paula (Senior Research Scientist, Nofima, Norway) Varela, Ingunn (Re Berget Individual Differences in Sensory and Consumer Science Experimentation, Analysis and Interpretation
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Individual Differences in Sensory and Consumer Science: Experimentation, Analysis and Interpretation presents easily readable, state-of-the-art coverage on how to plan and execute experiments that give rise to individual differences, also providing the framework for successful analysis and interpretation of results....
Format: Paperback - Released: 23/02/2018

Principles of Food Chemistry by John M. DeMan, John W. Finley, W. Jeffrey Hurst, Chang Yong Lee Principles of Food Chemistry
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Completely revised, this new edition updates the chemical and physical properties of major food components including water, carbohydrates, proteins, lipids, minerals vitamins and enzymes.
Format: Hardback - Released: 22/02/2018

New Research and Developments of Water-Soluble Vitamins by Eskin New Research and Developments of Water-Soluble Vitamins

New Research and Developments of Water-Soluble Vitamins, Volume 83, provides updated knowledge about nutrients in foods and how to avoid their deficiency, especially for those essential nutrients that should be present in the diet to reduce disease risk and optimize...
Format: Hardback - Released: 20/02/2018

Measurement of Antioxidant Activity and Capacity Recent Trends and Applications by Resat Apak Measurement of Antioxidant Activity and Capacity Recent Trends and Applications

A comprehensive reference for assessing the antioxidant potential of foods and essential techniques for developing healthy food products Measurement of Antioxidant Activity and Capacity offers a much-needed resource for assessing the antioxidant potential of food and includes proven approaches for...
Format: Hardback - Released: 16/02/2018

Food Process Engineering and Technology by Zeki (Technion, Israel Institute of Technology, Haifa) Berk Food Process Engineering and Technology
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Food Process Engineering and Technology, Third Edition combines scientific depth with practical usefulness, creating a tool for graduate students and practicing food engineers, technologists and researchers looking for the latest information on transformation and preservation processes and process control and...
Format: Hardback - Released: 16/02/2018

Foodborne Diseases by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Foodborne Diseases
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Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage...
Format: Paperback - Released: 13/02/2018

Food By-Product Based Functional Food Powders by Ozlem Tokusoglu Food By-Product Based Functional Food Powders

Principle authorship, eOzlem Tokusoglu; also has chapters with contributions by other authors.
Format: Hardback - Released: 12/02/2018

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