General

Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage...

Because science and technology have opened new avenues for vintners, our taste in wine has grown ever more diverse. Wine is now the subject of careful chemistry and global demand. Paul Lukacs recounts the journey of wine through history-how wine acquired...

Join authors Dick Cantwell and Peter Bouckaert as they tell the story of the marriage between wood and beer from Roman times through medieval Europe to modern craft brewing. Cooperage is a long and venerable craft and here the authors give a description...

Applied Malting and Brewing Science The landmark guide to malting and brewing science is available in English for the first time Humans have been producing fermented beverages for at least ten thousand years. Chief among them is beer, which has arguably...

This book is a practical guide to sensory evaluation methods and techniques in the food, cosmetic and household product industries. It explains the suitability of different testing methods for different situations and offers step-by-step instructions on...

When asking the question what is wine? there are various ways to answer. Wine is extolled as a food, a social lubricant, an antimicrobial and antioxidant, and a product of immense economic significance. But there is more to it than that. When did humans...

Edible Oils Analysis: Trends In Infrared Spectroscopy and Other Analytical Methods provides the fundamentals of infrared spectroscopy and the latest research on its applications in edible oils and honey analysis. The book is organized into two...

Brewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from malting sorghum to producing beer is addressed, as well as the fundamentals...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788479787271Author CameanImprint Diaz de SantosPublisher Diaz de Santos

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9788471149138Author Jose Ramon Hermida BunFormat PaperbackImprint MundiprensaPublisher Mundiprensa

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9798886979794Author Daniele de Almeida PaulaFormat HardbackPage Count 204Imprint Nova Science Publishers IncPublisher Nova Science Publishers Inc

This book provides a comprehensive overview of the use of nanotechnology in food preservation, food packaging, and the development of novel preservation methods. The chapters focus on applications of nanotechnology in active food packaging, modified...

Sparkling Beverages: Champagne and Beyond offers a complete overview of the physicochemical processes at work in a sparkling beverage. In order to achieve effervescence in a glass of champagne, precise knowledge fluid dynamics and CO2 solubility are...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997738Author Zvi CohenFormat PaperbackPage Count 516Imprint AOCSPublisher AOCSWeight(grams) 700g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997882Author Dimitrios BoskouFormat HardbackPage Count 282Imprint AOCSPublisher AOCSWeight(grams) 590g

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781630670412Author Dimitrios BoskouFormat HardbackPage Count 422Imprint AOCSPublisher AOCSWeight(grams) 720g

Food Sustainability and the Media: Linking Awareness, Knowledge and Action is the first book to explore the roles that the media plays in raising awareness, spurring action, and increasing understanding about food security and global sustainability...

Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and...

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...

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...

This is the complete interactive instruction book, easily followed, yet technically complete for the advanced food manager, by a proven expert in the field. This book was written with a total focus on the food industry, designed for the food industry and...

Postharvest Handling, Third Edition takes a global perspective in offering a system of measuring, monitoring, and managing produce processing to improve food quality, minimize food waste, reduce risks and uncertainties, and maximize time and resources...

Product development is the lifeblood of the food industry, from refining an established product range to developing completely new products. It is, however, a process fraught with risk that often ends in failure. So what then are the keys to making the...

Guide to Food Safety and Quality during Transportation, Controls, Standards and Practice, Second Edition provides a solid foundation outlining logistics and delivery control solutions to protect the food transportation industry. Since its first...

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or...

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food...

This compilation brings to the surface technologies that have emerged over the years, making an impact on the industry and the finished product. "The changes in unit operations have produced a switch from hand labor to automation", states Gould. This...

Probiotics, Prebiotics, and Synbiotics: Bioactive Foods in Health Promotion reviews and presents new hypotheses and conclusions on the effects of different bioactive components of probiotics, prebiotics, and synbiotics to prevent disease and improve the...

Crystallization and Crystallizers, part of the Industrial Equipment for Chemical Engineering set, defines how to perform the selection and calculation of equipment needed in the basic operations of process engineering, offering reliable and simple...

Bioactive Seaweed Substances for Functional Food Applications: Natural Ingredients for Healthy Diets presents various types of bioactive seaweed substances and introduces their applications in functional food products. Presenting summaries of the...

Apologies but we at Booksplease don't have a full description for this book.Book InformationISBN 9781893997929Author Michael D. EricksonFormat HardbackPage Count 464Imprint AOCSPublisher AOCSWeight(grams) 860g

This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved.About the AuthorDuncan Manley is an internationally-renowned consultant to the...

The physical and chemical properties of food products have central roles in biotechnology and the pharmaceutical and food industries. Understanding these properties is essential for engineers and scientists to tackle the numerous issues in food...

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource...

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...

Gut Microbiota: Interactive Effects on Nutrition and Health focuses on the fascinating intestinal microbiome as it relates to nutrition. The book covers the core science in the microbiome field and draws links between the microbiome and nutrition in...

This book deals in detail with all aspects of hop growing, hop cone handling, drying, storage and processing into hop products and preparations, and with their utilization in the brewing industry. Particular attention is given to theoretical and...

Handbook of Coffee Processing By-Products: Sustainable Applications presents alternative and sustainable solutions for coffee processing by-products and specifies their industrial potential, both as a source for the recovery of bioactive compounds and...

Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided...

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 novel...