Food & Culinary Science

PUBLISHED


Viewing: 1 - 10 of 717
Published:
September 26, 2014
Editor(s):
V Ravishankar Rai, Jamuna A. Bai
The book explores the advances in food safety and food quality control. It covers the hazards posed by the food-borne pathogens, their detection using advanced molecular techniques and nanotechnology, microbiological risk assessment of raw, fresh produce, ready to eat (RTE), minimally processed and 
Published:
September 18, 2014
Author(s):
Z. Sibel Ozilgen
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 
Published:
September 18, 2014
Author(s):
Raymond C. Valentine, David L. Valentine
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 
Published:
September 16, 2014
Editor(s):
Se-Kwon Kim
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 
Published:
September 03, 2014
Author(s):
Neal Salisbury
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 
Published:
September 02, 2014
Editor(s):
Kimberly B. Morland
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 
Published:
August 29, 2014
Editor(s):
Dilip Ghosh, Debasis Bagchi, Tetsuya Konishi
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 
Published:
August 21, 2014
Editor(s):
Ramesh C. Ray, Montet Didier
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and 
Published:
August 12, 2014
Author(s):
David Julian McClements
Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such 
Published:
July 29, 2014
Author(s):
Linhai Wu, Dian Zhu
  China is the world’s top agricultural producer according to a World Trade Organization 2010 report, but a growing number of alarming safety issues has put the world’s top manufacturer of food on the defensive. Food Safety in China: A Comprehensive Review chronicles China’s current food 

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