Food & Culinary Science

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Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide

Meng Wai Woo
October 28, 2016

Bridging the gap in understanding between the spray drying industry and the numerical modeler on spray drying, Computational Fluid Dynamics Simulation of Spray Dryers: An Engineer’s Guide shows how to numerically capture important physical phenomena within a spray drying process using the CFD...

Pharmaceuticals to Nutraceuticals: A Shift in Disease Prevention

Dilip Ghosh, R. B. Smarta
October 21, 2016

Recently, there has been a fundamental shift in the global health and wellness industry from disease treatment to preventing chronic diseases. The use of nutraceuticals and functional foods in prevention efforts could lead to a decreased dependency on drugs. The pharmaceutical industry recognizes...

Nanotechnology in Nutraceuticals: Production to Consumption

Shampa Sen, Yashwant Pathak
October 18, 2016

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of...

Sustainable Food and Beverage Industries: Assessments and Methodologies

Gabriela Ionescu
October 04, 2016

This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply chains; the dairy industry; the meat industry; the coffee...

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
September 27, 2016

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life....

Mediterranean Foods: Composition and Processing

Rui M. S. da Cruz, Maria M. C. Vieira
September 26, 2016

The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from...

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Leo M.L. Nollet
September 12, 2016

The marine environment covers 70% of the earth’s surface and accounts for 98% of the potentially habitable space. The bioactives from marine microorganisms include antibiotic compounds, polysaccharides, inhibitors, enzymes, peptides, and pigments. These are used in various fields of biology that...

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
September 07, 2016

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American...

Advances in Technologies for Producing Food-relevant Polyphenols

Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas, Jose Ricardo Perez-Correa
September 01, 2016

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential...

The Glycemic Index: Applications in Practice

Elena Philippou
August 25, 2016

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. Although GI was first used in diet therapy for diabetes, research evidence has accumulated...

Edible Films and Coatings: Fundamentals and Applications

Maria Pilar Montero Garcia, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas
August 24, 2016

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as...

Innovative Processing Technologies for Foods with Bioactive Compounds

Jorge J. Moreno
August 12, 2016

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food...