Food & Culinary Science

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Fennema's Food Chemistry

5th 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

1st Edition

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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...

Novel Postharvest Treatments of Fresh Produce

1st Edition

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Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Temperate Horticulture for Sustainable Development and Environment: Ecological Aspects

1st Edition

Larissa I. Weisfeld, Anatoly I. Opalko, Sarra A. Bekuzarova
September 19, 2018

Ecological and genetic control of plant resistance to unfavorable environmental influences is being carried out all over the world, and new varieties and hybrids of plants are being created, resulting in rich, new information and innovative new methods of cultivation. This new volume, Temperate...

Strawberries: Production, Postharvest Management and Protection

1st Edition

Radha Mohan Sharma, Rakesh Yamdagni, A K Dubey, Vikramaditya Pandey
September 15, 2018

Strawberry is an excellent crop for nutritional, food and economic security worldwide, in general, and for those countries where growers show reluctance to grow other perennial fruits due to small size of holdings, in particular. With the introduction of soil less culture, this fruit can be grown...

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav
September 06, 2018

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the...

Handbook of Halal Food Production

1st Edition

Mian N. Riaz, Muhammad M. Chaudry
September 04, 2018

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim...

Intelligent Control in Drying

1st Edition

Alex Martynenko, Andreas Bück
September 04, 2018

Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and...

State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

1st Edition

Murlidhar Meghwal, Megh R. Goyal
August 22, 2018

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good...

Innovative Food Science and Emerging Technologies

1st Edition

Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal
August 15, 2018

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing...

Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future

1st Edition

Anjali Priyadarshini, Prerna Pandey
August 15, 2018

This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of...

Science and Technology of Aroma, Flavor, and Fragrance in Rice

1st Edition

Deepak Kumar Verma, Prem Prakash Srivastav
August 14, 2018

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and...

Technologies in Food Processing

1st Edition

Harish Kumar Sharma, Parmjit S. Panesar
August 13, 2018

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important...

Seafood Safety and Quality

1st Edition

Md. Latiful Bari, Koji Yamazaki
August 13, 2018

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants...

Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017

1st Edition

Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
August 01, 2018

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks...

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