Food & Culinary Science

Per Page:

Radio-Frequency Heating in Food Processing: Principles and Applications


George B. Awuah, Hosahalli S. Ramaswamy, Juming Tang
December 4, 2014

Radio-Frequency Heating in Food Processing: Principles and Applications covers the fundamentals of radio-frequency (RF) heating and the use of RF-heating technologies in modern food processing, preservation, and related industries. Focusing on industrial and lab-scale applications where RF heating h...

Improving Food Quality with Novel Food Processing Technologies


Özlem Tokuşoğlu, Barry G. Swanson
December 1, 2014

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations . Improvin...

Food Engineering Handbook, Two Volume Set


Theodoros Varzakas, Constantina Tzia
December 12, 2014

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approa...

Postharvest Ripening Physiology of Crops

Sunil Pareek
February 03, 2016

Postharvest Ripening Physiology of Crops is a comprehensive interdisciplinary reference source for the various aspects of fruit ripening and postharvest behavior. It focuses on the postharvest physiology, biochemistry, and molecular biology of ripening and provides an overview of fruits and...

Edible Seaweeds of the World

Leonel Pereira
January 22, 2016

Seaweed is used in many countries for very different purposes - directly as food, especially in sushi, as a source of phycocolloids, extraction of compounds with antiviral, antibacterial or antitumor activity and as biofertilizers. About four million tons of seaweed are harvested annually worldwide...

Foodborne Pathogens and Food Safety

Md. Latiful Bari, Dike O. Ukuku
December 22, 2015

Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other...

Indigenous Fermented Foods of South Asia

V.K. Joshi
December 18, 2015

Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth. The book discusses numerous topics...

Authenticity of Foods of Animal Origin

Ioannis Sotirios Arvanitoyannis
December 18, 2015

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These...

Food Microbiology: In Human Health and Disease

Nancy Khardori
December 18, 2015

A broad overview of foodborne infectious diseases, this book covers recent outbreaks, highlighting the food sources and pathogens involved. It also examines foodborne infectious diseases in travelers that are not commonly seen in the United States, outbreak investigation, sources and vehicles of...

The Maillard Reaction Reconsidered: Cooking and Eating for Health

Jack N. Losso
December 02, 2015

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The...

Handbook of Vegetable Preservation and Processing, Second Edition

Y. H. Hui, E. Özgül Evranuz
November 24, 2015

The second edition of a bestseller, Handbook of Vegetable Preservation and Processing compiles the latest developments and advances in the science and technology of processing and preservation of vegetables and vegetable products. It includes coverage of topics not found in similar books, such as...

Flow Injection Analysis of Food Additives

Claudia Ruiz-Capillas, Leo M. L. Nollet
November 24, 2015

Flow Injection Analysis of Food Additives gives you the tools you need to analyze food and beverage additives using FIA. This sets it apart from other books that simply focus on the theoretical basis and principles of FIA or on the design of equipment, instrumentation, manifold, and setting...

Sensory Evaluation Techniques, Fifth Edition

Gail Vance Civille, B. Thomas Carr
November 23, 2015

This new edition of a bestseller covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. Like its predecessors, Sensory Evaluation Techniques, Fifth Edition gives a clear and concise...

Handbook of Food Processing, Two Volume Set

Theodoros Varzakas, Constantina Tzia
November 09, 2015

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging...

Handbook of Essential Oils: Science, Technology, and Applications, Second Edition

K. Husnu Can Baser, Gerhard Buchbauer
October 27, 2015

The second edition of Handbook of Essential Oils: Science, Technology, and Applications provides a much-needed compilation of information related to the development, use, and marketing of essential oils. It focuses particularly on the chemistry, pharmacology, and biological activities of essential...