Food & Culinary Science

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Lipids: Nutrition and Health

Lipids: Nutrition and Health

Claude Leray

November 05, 2014

Lipids (fats and oils) are essential cellular components in animals, plants, and bacteria, and they play an important role in human nutrition. This book presents a detailed account of the nutritional aspects of all types of lipid—fatty acids, triacylglycerols, phospholipids, sphingolipids, sterols,...

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun

October 28, 2014

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

A Chef's Guide to Gelling, Thickening, and Emulsifying Agents

Alicia Foundation

October 24, 2014

The use of food texturizing agents, such as gels, thickeners, and emulsifiers, has been steadily increasing in the culinary industry. Understanding how to use these texturizing agents is important for chefs of all levels, from professionals to culinary students and amateur cooks. This new work from...

Cocoa and Coffee Fermentations

Cocoa and Coffee Fermentations

Rosane F. Schwan, Graham H. Fleet

October 09, 2014

Cocoa and coffee beans are some of the most traded agricultural commodities on international markets. Combined, they provide raw materials for a global industry valued in excess of $250 billion. Despite this, few people know that microorganisms and microbial fermentation play key roles in their...

Analyzing Sensory Data with R

Analyzing Sensory Data with R

Sebastien Le, Thierry Worch

October 09, 2014

Choose the Proper Statistical Method for Your Sensory Data Issue Analyzing Sensory Data with R gives you the foundation to analyze and interpret sensory data. The book helps you find the most appropriate statistical method to tackle your sensory data issue. Covering quantitative, qualitative,...

Microbial Food Safety and Preservation Techniques

Microbial Food Safety and Preservation Techniques

V Ravishankar Rai, Jamuna A. Bai

September 26, 2014

In recent years, rapid strides have been made in the fields of microbiological aspects of food safety and quality, predictive microbiology and microbial risk assessment, microbiological aspects of food preservation, and novel preservation techniques. Written by the experts and pioneers involved in...

Cooking as a Chemical Reaction: Culinary Science with Experiments

Cooking as a Chemical Reaction: Culinary Science with Experiments

Z. Sibel Ozilgen

September 18, 2014

Written at the undergraduate level, Cooking as a Chemical Reaction: Culinary Science with Experiments provides experiments geared for students in culinary arts, nutrition, dietetics, food science and technology, and gastronomy programs. It is intended for students with limited scientific background...

Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution

Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution

Raymond C. Valentine, David L. Valentine

September 18, 2014

More than 7 billion people inhabit the earth and all of them are subject to aging. This book is aimed at persons interested in a molecular explanation of how our cells age. Human Longevity: Omega-3 Fatty Acids, Bioenergetics, Molecular Biology, and Evolution is built on the proposition that we age...

Seafood Science: Advances in Chemistry, Technology and Applications

Seafood Science: Advances in Chemistry, Technology and Applications

Se-Kwon Kim

September 16, 2014

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health...

The Billionaire's Chef: Cooking for the Rich and Famished

The Billionaire's Chef: Cooking for the Rich and Famished

Neal Salisbury

September 03, 2014

A Wonka-Like Journey into an Ultra Private World of Decadence and Excess From cooking for Martha Stewart, Sean “Puff Daddy” Combs, and Jerry Seinfeld to more than 20 of the world’s most reclusive billionaires, Chef Neal Sheldon Salisbury has been serving the world's power elite for more than 15...

Local Food Environments: Food Access in America

Local Food Environments: Food Access in America

Kimberly B. Morland

September 02, 2014

Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable...

Clinical Aspects of Functional Foods and Nutraceuticals

Clinical Aspects of Functional Foods and Nutraceuticals

Dilip Ghosh, Debasis Bagchi, Tetsuya Konishi

August 29, 2014

In the last three decades, revolutionary achievements have taken place in nutraceutical and functional food research including the introduction of a number of cutting-edge dietary supplements supported by human clinical trials and strong patents. Novel manufacturing technologies including unique...

CRC Press exhibits every year at more than 100 professional and cademic conferences held across the world. At these events, you will have the chance to meet the authors and to get to know the CRC Press staff. You can also take advantage of special discounts for convention attendees. Visit us at the following conventions throughout the year.

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