Food & Culinary Science

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Fennema’s Food Chemistry, Fifth Edition


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


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...

Novel Postharvest Treatments of Fresh Produce


Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

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 by novel techniques, emphasizing the...

State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

Murlidhar Meghwal, Megh R. Goyal
March 15, 2018

There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good...

Advances in Postharvest Technologies of Vegetable Crops

Bijendra Singh, Sudhir Singh
March 15, 2018

This book, Advances in Postharvest Technologies of Vegetable Crops, presents a selection of innovative postharvest management practices for vegetables. It covers technologies in harvesting, handling, and storage of vegetables, including strategies for low-temperature storage of vegetables, active...

Food Process Engineering and Quality Assurance

C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
March 01, 2018

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 background of various food...

Food By-Product Based Functional Food Powders

Özlem Tokuşoğlu
February 26, 2018

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be...

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

Rupesh S. Chavan, Megh R. Goyal
February 22, 2018

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 techniques to...

Natural Substances for Cancer Prevention

Jun-Ping Xu
February 21, 2018

Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to...

Nanotechnology Applications in the Food Industry

V Ravishankar Rai, Jamuna A Bai
February 20, 2018

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the...

Phenolic Compounds in Food: Characterization and Analysis

Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 16, 2018

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases....

Strawberries: Production, Postharvest Management and Protection

Radha Mohan Sharma, Rakesh Yamdagni, A K Dubey, Vikramaditya Pandey
February 15, 2018

Strawberry is an excellent crop for nutritional, food and economic security worldwide, in general, and for those countries where growers show reluctance to grow other perennial fruits due to small size of holdings, in particular. With the introduction of soil less culture, this fruit can be grown...

Measuring Elemental Impurities in Pharmaceuticals: A Practical Guide

Robert Thomas
February 02, 2018

Recent regulations on heavy metal testing have required the pharmaceutical industry to monitor a suite of elemental impurities in pharmaceutical raw materials, drug products and dietary supplements. These new directives s are described in the new United States Pharmacopeia (USP) Chapters <232>...

Therapeutic and Nutritional Uses of Algae

Leonel Pereira
February 01, 2018

Algae have been used since ancient times as food, fodder, fertilizer and as source of medicine. Nowadays seaweeds represent an unlimited source of the raw materials used in pharmaceutical, food industries, medicine and cosmetics. They are nutritionally valuable as fresh or dried vegetables, or as...