Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of …
Applications of Seaweeds in Food and Nutrition provides an overview on the cultural, biological and engineering dimensions relating to seaweed as a food. With the need for …
Introduction to Food Engineering, Sixth Edition brings a much more in-depth and didactic presentation of classic food engineering topics, such as the relationship of engineering …
Distilled Spirits is the "e;go-to? guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference …
After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field. It outlines the …
Abalone: Biology, Ecology, Aquaculture and Fisheries, Volume 42 in the Developments in Aquaculture and Fisheries Science series, describes the taxonomy of more than 50 abalone …
Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge …
Sustainable Protein Sources: Advances for a Healthier Tomorrow, Second Edition explores alternative proteins, including plant, fungal, algal and insect proteins that can take the …
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including …
Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in …
