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...

Engineering Interventions in Agricultural Processing

Megh R. Goyal, Deepak Kumar Verma
November 16, 2017

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological...

Dietary AGEs and Their Role in Health and Disease

Jaime Uribarri
November 03, 2017

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications,...

Engineering Interventions in Foods and Plants

Deepak Kumar Verma, Megh R. Goyal
October 30, 2017

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging...

Handbook of Brewing, Third Edition

Graham G. Stewart, Anne Anstruther, Inge Russell
October 27, 2017

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing, Third Edition, as it has for two previous editions, provides the essential information for those who are involved or interested in the brewing industry. The book...

Trends in Fish Processing Technologies

Daniela Borda, Anca I. Nicolau, Peter Raspor
October 26, 2017

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish...

High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva
October 25, 2017

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure...

Food Biotechnology

S.C. Bhatia
October 24, 2017

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to...

Intermittent and Nonstationary Drying Technologies: Principles and Applications

Azharul Karim, Chung-Lim Law
October 24, 2017

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency,...

Biopackaging

Martin Alberto Masuelli
October 23, 2017

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and...

Dietary Fiber and Health

Susan Cho, Nelson Almeida
October 23, 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...

Engineering Aspects of Food Biotechnology

Jose A. Teixeira, Antonio A. Vicente
October 23, 2017

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported...

Managing Food Safety Risks in the Agri-Food Industries

Jan Mei Soon, Richard Baines
October 23, 2017

Modern farming practices involve more stakeholders in the supply chain, presenting issues of storage, transportation, and distribution prior to reaching the consumer. This increasing complexity in food production chains creates more points for introducing microorganism contamination of crops,...

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