Food & Culinary Science

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Food Process Engineering: Emerging Trends in Research and Their Applications

Murlidhar Meghwal, Megh R. Goyal
December 02, 2016

Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food...

Foodborne Viral Pathogens

Peter A. White, Natalie E. Netzler, Grant S. Hansman
November 28, 2016

Viral transmission through contaminated food and water claims hundreds of thousands of lives every year, particularly affecting children in developing nations. Foodborne viral pathogens are associated with gastroenteritis and hepatitis, causing widespread epidemics that affect all populations and...

Microbial Enzyme Technology in Food Applications

Ramesh C. Ray, Cristina M. Rosell
November 28, 2016

The aim of food processing is to produce food that is palatable and tastes good, extend its shelf-life, increase the variety, and maintain the nutritional and healthcare quality of food. To achieve favorable processing conditions and for the safety of the food to be consumed, use of food grade...

Ethnobotany of India, Volume 1: Eastern Ghats and Deccan

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
November 28, 2016

Ethnobotany of India: Volume 1: Eastern Ghats and Adjacent Deccan, the first of a five-volume set, provides an informative overview of human-plant interrelationships in this southern area of India. The volume looks at the ethnic diversity, ethnobotany, ethnomedicine, ethnoveterinary medicine, and...

Ethnobotany of India, Volume 2: Western Ghats and West Coast of Peninsular India

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
November 28, 2016

This is the second of a five-volume set. This series of volumes on the ethnobotany of different regions of India melds important knowledge in one place. India is one of the most important regions of the old world and has culturally rich and diverse knowledge systems. The expert authors have been...

Food Engineering: Emerging Issues, Modeling, and Applications

Murlidhar Meghwal, Megh R. Goyal
November 09, 2016

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food...

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

Meng Wai Woo
November 02, 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...

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
October 27, 2016

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which...

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....

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