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The Treatment by C. L. Taylor Read the opening extract of the brand new C. L. Taylor book before its publication on 19/10/2017

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 and Protection by Ravishankar Rai V. Food Safety and Protection

Food Safety and Protection focuses on the safety, quality and security aspects of food. Multidisciplinary topics range from microbial risks in food products, food-borne infectious diseases, food allergenicity and food safety, food safety in organic foods, trends and risks associated...
Format: Hardback - Released: 25/09/2017

Advanced Technologies for Meat Processing, Second Edition by Fidel Toldra Advanced Technologies for Meat Processing, Second Edition

Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy...
Format: Hardback - Released: 15/09/2017

Case Studies in the Traditional Food Sector A Volume in the Consumer Science and Strategic Marketing Series by Alessio (Associate Professor in Agricultural Economics, University of Macerata, Macerata, Italy) Cavicchi Case Studies in the Traditional Food Sector A Volume in the Consumer Science and Strategic Marketing Series
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Consumer Science and Strategic Marketing: Case Studies in the Traditional Food Sector aims to close the gap between academic researchers and industry professionals through real world scenarios and field-based research. The book explores how consumer and sensory science has been...
Format: Paperback - Released: 15/09/2017

Biopackaging by Martin Alberto (Universidad Nacional de San Luis Argentina) Masuelli Biopackaging

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf...
Format: Hardback - Released: 15/09/2017

Post-Fermentation and -Distillation Technology Stabilization, Aging, and Spoilage by Matteo, Ph.D. Bordiga Post-Fermentation and -Distillation Technology Stabilization, Aging, and Spoilage
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While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post-process aspects of stabilization, aging, and spoilage. This book is dedicated to the post-fermentation and distillation technology applied to wine,...
Format: Hardback - Released: 15/09/2017

Stevia Research Insights by Erick Lyons Stevia Research Insights


Format: Paperback - Released: 10/09/2017

Strategies for Obtaining Healthier Foods by Jose Manuel Lorenzo Rodriguez Strategies for Obtaining Healthier Foods


Format: Hardback - Released: 10/09/2017

Phytochemicals in Citrus Applications in Functional Foods by Xingqian Ye Phytochemicals in Citrus Applications in Functional Foods

Citrus fruits have long been popular around the world and are a good source of Vitamin C. Citrus also contains many other functional bioactive phytochemicals including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are...
Format: Hardback - Released: 06/09/2017

Spectroscopic Methods in Food Analysis by Leo M. L. Nollet Spectroscopic Methods in Food Analysis

Given the complexity of food products, most instrumental techniques employed for quality and authenticity evaluation are time demanding, expensive and involve a lot of manual labor. Therefore, there has been an increasing interest in simpler, faster and reliable methods for...
Format: Hardback - Released: 05/09/2017

Food Safety & Consumption Assessment, Practices & Current Issues by Kurt D. Morton Food Safety & Consumption Assessment, Practices & Current Issues


Format: Paperback - Released: 01/09/2017

Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms by Anderson Sant'Ana, Vibeke Orlien, Mohamed Koubaa, Francisco Barba Innovative Technologies for Food Preservation Inactivation of Spoilage and Pathogenic Microorganisms
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Innovative Technologies for Food Preservation: Inactivation of Spoilage and Pathogenic Microorganisms covers the latest advances in non-thermal processing, including mechanical processes (such as high pressure processing, high pressure homogenization, high hydrodynamic pressure processing, pressurized fluids); electromagnetic technologies (like pulsed electric...
Format: Paperback - Released: 01/09/2017

Hazard Analysis and Risk Based Preventive Controls Building a (Better) Food Safety Plan by Patricia A. (President, PA Wester Consulting, FL, USA) Wester Hazard Analysis and Risk Based Preventive Controls Building a (Better) Food Safety Plan
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Hazard Analysis and Risk Based Preventive Controls: Building a (Better) Food Safety Plan is directed to those food safety professionals charged with ensuring or assisting with FSMA's preventative controls (PC) implementation and compliance in their routine job duties. The target...
Format: Hardback - Released: 01/09/2017

Soy Protein Properties, Health Effects & Research Advances by Rakesh Kumar Soy Protein Properties, Health Effects & Research Advances


Format: Hardback - Released: 01/09/2017

Meat & Meat Processing by Derrick B. McCarthy Meat & Meat Processing


Format: Hardback - Released: 01/09/2017

Knowledge, Technology & Applications of Quinoa (Chenopodium Quinoa) in the Food Industry by Qian Lu, Yaqiang He Knowledge, Technology & Applications of Quinoa (Chenopodium Quinoa) in the Food Industry
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Format: Hardback - Released: 01/09/2017

Coming Soon

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: 30/09/2017

Applications of Chitan and Chitosan by Mattheus F. A. Goosen Applications of Chitan and Chitosan

The main driving force behind the development of new applications for chitin and its derivative chitosan lies with the fact that these polysaccharides represent a renewable source of natural biodegradable polymers. Since chitin is the second most abundant natural polymer,...
Format: Hardback - Released: 30/09/2017

Technological Interventions in Dairy Science Innovative Approaches in Processing, Preservation, and Analysis of Milk Products by Rupesh S. Chavan Technological Interventions in Dairy Science Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

This new volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to non-thermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place...
Format: Hardback - Released: 30/09/2017

Food Microstructure and Its Relationship with Quality and Stability by Sakamon (Associate Professor, Department of Food Engineering, King Mongkut's University of Technology Thonburi (KMU Devahastin Food Microstructure and Its Relationship with Quality and Stability
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Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters...
Format: Hardback - Released: 01/10/2017

Trends in Food Safety and Protection by Ravishankar Rai V. Trends in Food Safety and Protection

This forward looking book explores the trends in application of novel food safety and protection techniques, including next generation sequencing, biosensors, and the versatility and challenges in the design of nanobiosensors for food security. The book addresses topics from Molecular...
Format: Hardback - Released: 02/10/2017

Chemistry and Technology of Honey Production by Ettore Baglio Chemistry and Technology of Honey Production

This Brief explains and discusses honey and its production from a chemical perspective. It outlines why honey is a special and unique food, being produced by bees from the nectar of plants or from secretions of living parts of plants....
Format: Paperback - Released: 04/10/2017

Confectionery Science and Technology by Richard W. Hartel, Joachim H. Von Elbe, Randy Hofberger Confectionery Science and Technology
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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients.
Format: Hardback - Released: 05/10/2017

Microbiology in Dairy Processing Challenges and Opportunities by Palmiro Poltronieri Microbiology in Dairy Processing Challenges and Opportunities

An authoritative guide to microbiological solutions to common challenges encountered in the industrial processing of milk and the production of milk products Microbiology in Dairy Processing offers a comprehensive introduction to the most current knowledge and research in dairy technologies...
Format: Hardback - Released: 06/10/2017

Accelerating New Food Product Design and Development by Jacqueline H. Beckley Accelerating New Food Product Design and Development

Written primarily for directors and managers of food design and development, food scientists, technologists, and product developers, this book explains all the necessary information in order to help meet the increasing demands for innovation in an industry that is providing...
Format: Hardback - Released: 06/10/2017

Global Cheesemaking Technology Cheese Quality and Characteristics by Photis Papademas Global Cheesemaking Technology Cheese Quality and Characteristics

Global Cheesemaking Technology: Cheese Quality and Characteristics reviews cheesemaking practices, and describes cheeses and the processes from which they are manufactured.
Format: Hardback - Released: 13/10/2017

Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects The Scientific Inheritance of the EU Project PlantLIBRA by Patrizia Restani Food Supplements Containing Botanicals: Benefits, Side Effects and Regulatory Aspects The Scientific Inheritance of the EU Project PlantLIBRA

This book provides a detailed analysis of the scientific, technical and regulatory aspects of plant food supplements designed for integration into the normal diet. Each contributor is involved in the European Plant LIBRA project, and the chapters summarize the results...
Format: Hardback - Released: 14/10/2017

Sensory Panel Management A Practical Handbook for Recruitment, Training and Performance by Lauren (Independent Sensory Scientist and Sensory Science Consultant, UK) Rogers Sensory Panel Management A Practical Handbook for Recruitment, Training and Performance
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Sensory Panel Management: A Practical Handbook for Recruitment, Training and Performance reviews both the theoretical and practical, from recruitment and training, to creating the best team and dealing with panelists' issues. As an ex-Chairman of Campden BRI's Sensory and Consumer...
Format: Paperback - Released: 15/10/2017

Food Ethics Education by Rui Costa Food Ethics Education

The book is divided in 3 sections, each containing several chapters: Section 1 includes chapters that identify and discuss several ethical issues along the food chain, with particular detail of issues in the food industry and in consumer behavior;
Format: Hardback - Released: 15/10/2017

Therapeutic Foods by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Therapeutic Foods
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Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat...
Format: Paperback - Released: 16/10/2017

French Patisserie Master Recipes and Techniques from the Ferrandi School of Culinary Arts by Ecole Ferrandi, Rina Nurra French Patisserie Master Recipes and Techniques from the Ferrandi School of Culinary Arts
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Format: Hardback - Released: 17/10/2017

Other books in this genre

Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods by Richard Podolak, Darryl G. Black Control of Salmonella and Other Bacterial Pathogens in Low-Moisture Foods
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-Manipulation of the water content of foods is a classical method for food preservation and has been used by people for centuries. Salting, curing, drying, and the addition of sugars are examples of several traditional preservation methods. Of particular interest...
Format: Hardback - Released: 25/08/2017

Olives and Olive Oil as Functional Foods Bioactivity, Chemistry and Processing by Apostolos Paul Kiritsakis Olives and Olive Oil as Functional Foods Bioactivity, Chemistry and Processing

The only single-source reference on the science of olives and olive oil nutrition and health benefits Olives and Olive Oil as Functional Foods is the first comprehensive reference on the science of olives and olive oil.
Format: Hardback - Released: 21/08/2017

Advances in Food Diagnostics by Fidel Toldra Advances in Food Diagnostics

Still the most up-to-date, comprehensive, and authoritative book on food diagnostics available Featuring seven entirely new chapters, the second edition of this critically acclaimed guide has been extensively revised and updated.
Format: Hardback - Released: 21/08/2017

Food Microbiology Laboratory for the Food Science Student A Practical Approach by Cangliang Shen, Yifan Zhang Food Microbiology Laboratory for the Food Science Student A Practical Approach
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This book is designed to give students an understanding of the role of microorganisms in food processing and preservation; the relation of microorganisms to food spoilage, foodborne illness, and intoxication; general food processing and quality control; the role of microorganisms...
Format: Paperback - Released: 21/08/2017

Microbial Production of Food Ingredients and Additives by Alexandru Mihai (Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu Microbial Production of Food Ingredients and Additives
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Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food,...
Format: Paperback - Released: 15/08/2017

Nutrigenomics and Nutraceuticals Clinical Relevance and Disease Prevention by Yashwant Pathak Nutrigenomics and Nutraceuticals Clinical Relevance and Disease Prevention

The evidence is becoming stronger for a direct link between increased genome/epigenome damage and increased risk for adverse health outcomes. It is clear micronutrients are critical as cofactors for many cellular functions such as DNA repair enzymes or DNA oxidation....
Format: Hardback - Released: 15/08/2017

Analysis of Food Toxins and Toxicants by Yiu-Chung Wong Analysis of Food Toxins and Toxicants

Analysis of Food Toxins and Toxicants consists of five sections, providing up-to-date descriptions of the analytical approaches used to detect a range of food toxins. Part I reviews the recent developments in analytical technology including sample pre-treatment and food additives.
Format: Hardback - Released: 14/08/2017

Lactoferrin Natural - Multifunctional - Antimicrobial by Narian Naidu Lactoferrin Natural - Multifunctional - Antimicrobial

Illnesses resulting from foodborne pathogens occur at least 6 million times each year and cause an estimated 9,000 deaths. For decades, food microbiologists have developed various effective methods of food protection. However, the constant development of multi-facet food processing technologies...
Format: Hardback - Released: 02/08/2017

Practical Sanitation in the Food Industry by Ian S. Maddox Practical Sanitation in the Food Industry

This book provides a clear, practical approach to sanitation in the food industry. The content ranges from the principles of microbial growth, through descriptions of cleaning chemicals, to the management of Hazard Analysis Critical Control Point (HACCP) systems. It will...
Format: Hardback - Released: 02/08/2017

The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition by Connie M. Weaver The Food Chemistry Laboratory A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition

A popular book in its first edition, The Food Chemistry Laboratory: A Manual for Experimental Foods, Dietetics, and Food Scientists, Second Edition continues to provide students with practical knowledge of the fundamentals of designing, executing, and reporting the results of...
Format: Hardback - Released: 02/08/2017

Food Microbiology Laboratory by Lynne McLandsborough Food Microbiology Laboratory

In order to truly understand food microbiology, it is necessary to have some experience in a laboratory. Food Microbiology Laboratory presents 18 well-tested, student-proven, and thoroughly outlined experiments for use in a one-semester introductory food microbiology course. Based on lab...
Format: Hardback - Released: 02/08/2017

Fatty Acids Chemistry, Synthesis, and Applications by Moghis U. (Chemical Technology and Manufacturing, Jina Pharmaceuticals Inc., Libertyville, IL, USA) Ahmad Fatty Acids Chemistry, Synthesis, and Applications
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Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and...
Format: Paperback - Released: 01/08/2017

Sustained Energy for Enhanced Human Functions and Activity by Debasis (Department of Pharmacological and Pharmaceutical Sciences, University of Houston College of Pharmacy, TX, USA) Bagchi Sustained Energy for Enhanced Human Functions and Activity
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Sustained Energy for Enhanced Human Functions and Activity addresses the basic mechanistic aspects of energy metabolisms, the chemistry, biochemistry and pharmacology of a variety of botanical ingredients, micronutrients, antioxidants, amino acids, selected complexes, and other nutracueticals which have demonstrated a...
Format: Hardback - Released: 01/08/2017

Incorporating Cultures' Role in the Food and Agricultural Sciences by Florence V. (Associate Professor of Entomology, Department of Plant Sciences and Plant Pathology, Montana State Univers Dunkel Incorporating Cultures' Role in the Food and Agricultural Sciences
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Incorporating Cultures' Role in the Food and Agricultural Sciences addresses the practical needs of the professors, administrators and students who often face challenges of working together with Indigenous peoples with whom they have no prior experience. Missed communication, failed projects...
Format: Paperback - Released: 01/08/2017

Introducing Food Science, Second Edition by Robert L. Shewfelt Introducing Food Science, Second Edition

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it...
Format: Hardback - Released: 27/07/2017

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