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...

Food Safety and Protection

V Ravishankar Rai, Jamuna A Bai
September 21, 2017

Food Safety and Protection covers various aspects of food safety, security, and protection. It discusses the challenges involved in the prevention and control of foodborne illnesses due to microbial spoilage, contamination, and toxins....

Trends in Food Safety and Protection

V Ravishankar Rai, Jamuna A Bai
September 21, 2017

Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens....

Intermittent and Nonstationary Drying Technologies: Principles and Applications

Azharul Karim, Chung-Lim Law
September 19, 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,...

Phytochemicals in Citrus: Applications in Functional Foods

Xingqian Ye
September 14, 2017

Citrus fruits have long been popular around the world and are a good source of Vitamin C. Citrus also contains many other functional bioactive phytochemicals including triterpenic acids, flavonoids, cerebrosides, amino acids, phenolic acids, mineral constituents, and polysaccharides, which are...

Figs: The Genus Ficus

Ephraim Philip Lansky, Helena Maaria Paavilainen
September 12, 2017

With a history as ancient as any cultivated fruit, many believe the fig has been with us even longer than the pomegranate. The Ficus constitutes one of the largest and hardiest genera of flowering plants featuring as many as 750 species. Although the extraordinary mutualism between figs and their...

Evidence-Based Proactive Nutrition to Slow Cellular Aging

Robert Fried, Lynn Nezin
September 12, 2017

Research studies involving antioxidants, free radicals, and human health are increasingly important global concerns. Free radicals and oxidative stress are responsible for various diseases including cancer, cardiovascular diseases, obesity, and pulmonary dysfunctions....

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
September 05, 2017

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India. Bringing together in one place information on the ethnobotany of the Indo-Gangetic Region and Central India, this volume presents the valuable details of the...

Meat Quality: Genetic and Environmental Factors

Wieslaw Przybylski, PhD, David Hopkins, PhD
September 01, 2017

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book...

Food Technology: Applied Research and Production Techniques

Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria
August 30, 2017

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the...

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage

Ashok Kumar Agrawal, Megh R. Goyal
August 30, 2017

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of...

Ethnobotany of India, Volume 4: Western and Central Himalayas

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
August 29, 2017

Ethnobotany of India: Volume 4: Western and Central Himalayas is the 4th volume of the 5-volume set, an informative book series on the ethnobotanical aspects of India. The books cover different regions, including Volume 1: Eastern Ghats and Deccan Volume 2: Western Ghats and West Coast...

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Quan V. Vuong
August 23, 2017

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural...

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