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...

Food Traceability and Authenticity: Analytical Techniques

Didier Montet, Ramesh C. Ray
October 15, 2017

Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced analytical tools is not available. Nevertheless, the determination of geographical origin is a requirement of the traceability system for the import...

Advanced Technologies for Meat Processing, Second Edition

Fidel Toldrá, Leo M. L. Nollet
October 05, 2017

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...

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
October 05, 2017

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India. Bringing together in one place information on the ethnobotany of the Indo-Gangetic Region and Central India, this volume presents the valuable details of the...

Functional Carbohydrates: Development, Characterization, and Biomanufacture

Jian Chen, Yang Zhu, Song Liu
October 04, 2017

This book covers several major functional carbohydrates widely used in food and other applications. It presents technical details of bio-manufacture, providing direct assistance to researchers and engineers who are interested in applying and producing these carbohydrates....

Nutrigenomics and Nutraceuticals: Clinical Relevance and Disease Prevention

Yashwant V. Pathak, Ali M. Ardekani
October 04, 2017

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. The field of Nutrigenomics has...

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
October 03, 2017

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

Thermal and Nonthermal Encapsulation Methods

Magdalini Krokida
October 02, 2017

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected...

Enzymes in Food and Beverage Processing

Muthusamy Chandrasekaran
October 01, 2017

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts...

Valorization of Wine Making By-Products

Matteo Bordiga, PhD
October 01, 2017

An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward...

Bear Cookin': The Original Guide to Bear Comfort Foods

Pj Gray, Stanley Hunter
September 30, 2017

Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husky, hairy gay men—and their admirers—the book presents convenient and satisfying recipes...

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu, Barry G. Swanson
September 30, 2017

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations ....

Dietary Fiber and Health

Susan Cho, Nelson Almeida
September 30, 2017

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

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