Food & Culinary Science

PUBLISHED


Viewing: 1 - 10 of 709
Published:
July 11, 2014
Editor(s):
Arun S. Mujumdar
By far the most commonly encountered and energy-intensive unit operation in almost all industrial sectors, industrial drying continues to attract the interest of scientists, researchers, and engineers. The Handbook of Industrial Drying, Fourth Edition not only delivers a comprehensive treatment of 
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Published:
July 09, 2014
Editor(s):
Barbaros Ozer, Gülsün Akdemir-Evrendilek
This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides 
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Published:
June 26, 2014
Editor(s):
Benjamin Toby Wall, Craig Porter
Interest in carnitine and its potential health benefits has surged over the last decade. Carnitine serves a number of biological roles, such as stimulating the oxidation of fat and preventing the accumulation of lactic acid. It is also used as a supplement for weight loss and performance 
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Published:
June 25, 2014
Editor(s):
Noureddine Benkeblia
This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent 
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Published:
June 04, 2014
Editor(s):
Rui M. S. Cruz, Igor Khmelinskii, Margarida Vieira
This book reviews methods of analysis and detection in the area of food science and technology. Each chapter deals with determination/quantification analyses of quality parameters in food, covering topics such as lipids, color, texture, and rheological properties in different food products. The 
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Published:
May 01, 2014
Editor(s):
A. K. Haghi, Elizabeth Carvajal-Millan
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane 
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Published:
April 28, 2014
Editor(s):
Yashwant Vishnupant Pathak, Jayant N. Lokhande
The nutritional and medicinal value of metals, such as zinc, calcium, and iron, has been known in traditional medicine for a long time. Other metals, such as silver and gold, may also have therapeutic and health benefits. Ancient medicines have long incorporated their use in the treatment of 
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Published:
April 24, 2014
Editor(s):
Gian Paolo Rossini
Toxins and Biologically Active Compounds from Microalgae: Volume 2: Biological Effects and Risk Management  is devoted to the effects toxic microalgae and their poisonous products exert on living systems and how they may affect human activities. The most advanced information regarding the 
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Published:
April 23, 2014
Editor(s):
Paula Varela, Gastón Ares
Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel 
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Published:
April 22, 2014
Editor(s):
M.A. Rao, Syed S.H. Rizvi, Ashim K. Datta, Jasim Ahmed
It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved 
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