Food & Culinary Science

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Fennema’s Food Chemistry, Fifth Edition

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Srinivasan Damodaran, Kirk L. Parkin
March 6, 2017

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific ...

Laboratory Models for Foodborne Infections

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Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...

Edible Oils: Extraction, Processing, and Applications

Smain Chemat
June 16, 2017

This book presents a wealth of knowledge about advanced processing techniques of edible oils. Such innovation includes the introduction of green recovery techniques substituting heavy use of petroleum solvents, which typically simplify manipulation and work-up, use less solvent and energy, and...

Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang
June 16, 2017

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vatai
June 15, 2017

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers...

Food Packaging Materials: Testing & Quality Assurance

Preeti Singh, Ali Abas Wani, Horst-Christian Langowski
June 15, 2017

This book is arguably the first one focusing on packaging material testing and quality assurance. It provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and to develop innovative packaging materials for food...

Natural Antioxidants: Applications in Foods of Animal Origin

Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui
May 31, 2017

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives...

Science and Strategies for Safe Food

Surender S. Ghonkrokta
May 26, 2017

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all...

Biosensors in Food Processing, Safety, and Quality Control

Mehmet Mutlu
May 22, 2017

This book details the latest developments in sensing technology and its applications in the food industry, profiling the improvements achieved in recent years for better food quality, safety, processing, and control. Topics discussed include the use of biosensors for the assessment of natural...

Developing Technologies in Food Science: Status, Applications, and Challenges

Murlidhar Meghwal, Megh R. Goyal
May 22, 2017

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new...

Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation

Yashwant Vishnupant Pathak
May 22, 2017

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

Safety Analysis of Foods of Animal Origin

Leo M.L. Nollet, Fidel Toldra
May 22, 2017

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead...

Advances in Food Biochemistry

Fatih Yildiz
May 22, 2017

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical...

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Parmjit S. Panesar, Satwinder S. Marwaha
May 16, 2017

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...

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