Food & Culinary Science

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Heat and Mass Transfer: A Biological Context, Second Edition

Ashim K. Datta
January 17, 2017

This substantially revised text represents a broader based biological engineering title. It includes medicine and other applications that are desired in curricula supported by the American Society of Agricultural and Biological Engineers, as well as many bioengineering departments in both U.S. and...

Food Biotechnology

S.C. Bhatia
January 17, 2017

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to...

Vitamin B12: Advances and Insights

Rima Obeid
January 11, 2017

Cobalamin (vitamin B12) was discovered in the first half of the 20th century. Vast amount of information on the role of the vitamins in human health and disease became available. Cobalamin science was, however, based on theoretical concepts that have been accepted without further proof of facts and...

Plant Secondary Metabolites, Three-Volume Set

Mohammed Wasim Siddiqui, Kamlesh Prasad, Vasudha Bansal
December 21, 2016

Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food...

Plant Secondary Metabolites, Volume One: Biological and Therapeutic Significance

Mohammed Wasim Siddiqui, Kamlesh Prasad
December 21, 2016

This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are present in different natural food groups. The book showcases the applications of herbal-based food...

Plant Secondary Metabolites, Volume Two: Stimulation, Extraction, and Utilization

Mohammed Wasim Siddiqui, Vasudha Bansal, Kamlesh Prasad
December 21, 2016

This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off...

Plant Secondary Metabolites, Volume Three: Their Roles in Stress Eco-physiology

Mohammed Wasim Siddiqui, Vasudha Bansal
December 16, 2016

This third book in the three-volume Plant Secondary Metabolites examines the relationship between environmental stress and the physiology of plants, leading to stimulation of secondary metabolites. Various stressors are discussed, including plant and soil interfaces, changing climate elements,...

Carbohydrates in Food, Third Edition

Ann-Charlotte Eliasson
December 13, 2016

Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in...

Food Process Engineering: Emerging Trends in Research and Their Applications

Murlidhar Meghwal, Megh R. Goyal
December 05, 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...

Food as Medicine: Functional Food Plants of Africa

Maurice M. Iwu
December 01, 2016

This comprehensive book documents African plants used for functional and medicinal foods. It contains more than 60 detailed monographs of African foods, describing foods with various characteristics such as prebiotic, probiotic, satiety, immune modulation, stress-reduction, sports performance,...

Food Toxicology

Debasis Bagchi, Anand Swaroop
December 01, 2016

Food toxicology studies how natural or synthetic poisons and toxicants in diverse food products cause harmful, detrimental, or adverse side effects in living organisms. Food toxicology is an important consideration as food supply chain is becoming more multinational in origin, and any contamination...

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...

Conferences

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