Food & Culinary Science

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  • Food and Culinary Science

    Food Science and Culinary Arts explore two different aspects of food production and product development. Our food science books address the traditional food science subdisciplines of microbiology, chemistry, food safety, food engineering, food packaging, ingredients and functional foods and nutraceuticals while the culinary arts books focus on the science behind the culinary transformations. This collection helps you use science to innovate as well as technical books that help you understand the nature of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public.

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Radio-Frequency Heating in Food Processing: Principles and Applications

Radio-Frequency Heating in Food Processing: Principles and Applications

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George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

December 4, 2014

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating h...

Improving Food Quality with Novel Food Processing Technologies

Improving Food Quality with Novel Food Processing Technologies

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Özlem Tokuşoğlu, Barry G. Swanson

December 1, 2014

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 . Improvin...

Food Engineering Handbook, Two Volume Set

Food Engineering Handbook, Two Volume Set

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Theodoros Varzakas, Constantina Tzia

December 12, 2014

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approa...

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism, Second Edition

Carolyn D. Berdanier, Lynnette A. Berdanier

February 12, 2015

Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates...

Beneficial Microbes in Fermented and Functional Foods

Beneficial Microbes in Fermented and Functional Foods

Ravishankar Rai V, Jamuna A. Bai

December 17, 2014

This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of...

Plant Sanitation for Food Processing and Food Service, Second Edition

Plant Sanitation for Food Processing and Food Service, Second Edition

Y. H. Hui

December 16, 2014

Comprehensive and accessible, this book presents fundamental principles and applications that are essential for food production and food service safety. It provides basic, practical information on the daily operations in a food processing plant and reviews some of the industry's most recent...

Dairy Microbiology: A Practical Approach

Dairy Microbiology: A Practical Approach

Photis Papademas

December 16, 2014

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

Nutritional Marine Life

Nutritional Marine Life

Ramasamy Santhanam

December 15, 2014

The nutritional benefits of marine flora and fauna are well known. Fish and crustaceans provide high-quality sources of amino acids—nutritionally important proteins found in only small amounts in cereals and grains. Nutrients and minerals in seafood can improve brain development and reproduction...

Food Engineering Handbook, Two Volume Set

Food Engineering Handbook, Two Volume Set

Theodoros Varzakas, Constantina Tzia

December 12, 2014

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on...

Experimental Design and Process Optimization

Experimental Design and Process Optimization

Maria Isabel Rodrigues, Antonio Francisco Iemma

December 11, 2014

Experimental Design and Process Optimization delves deep into the design of experiments (DOE). The book includes Central Composite Rotational Design (CCRD), fractional factorial, and Plackett and Burman designs as a means to solve challenges in research and development as well as a tool for the...

Indigenous Fermented Foods of Southeast Asia

Indigenous Fermented Foods of Southeast Asia

J. David Owens

December 10, 2014

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented Foods Fermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production...

Dietary Sugars and Health

Dietary Sugars and Health

Michael I. Goran, Luc Tappy, Kim-Anne Lê

December 10, 2014

Sugar consumption is suspected to play an important role in the pathogenesis of diabetes, cardiovascular disorders, fatty liver disease, and some forms of cancers. Dietary sugars—fructose in particular—also have a potential role in obesity and metabolic diseases. Dietary Sugars and Health presents...

Radio-Frequency Heating in Food Processing: Principles and Applications

Radio-Frequency Heating in Food Processing: Principles and Applications

George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang

December 04, 2014

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating...

Differential Scanning Calorimetry: Applications in Fat and Oil Technology

Differential Scanning Calorimetry: Applications in Fat and Oil Technology

Emma Chiavaro

December 02, 2014

Differential Scanning Calorimetry: Applications in Fat and Oil Technology provides a complete summary of the scientific literature about differential scanning calorimetry (DSC), a well-known thermo-analytical technique that currently has a large set of applications covering several aspects of lipid...

Food Engineering Handbook: Food Engineering Fundamentals

Food Engineering Handbook: Food Engineering Fundamentals

Theodoros Varzakas, Constantina Tzia

December 02, 2014

Food Engineering Handbook: Food Engineering Fundamentals provides a stimulating and up-to-date review of food engineering phenomena. Combining theory with a practical, hands-on approach, this book covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat...

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