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...

Herbal Bioactives and Food Fortification: Extraction and Formulation

D. Suresh Kumar
September 25, 2015

Recent major shifts in global health care management policy have been instrumental in renewing interest in herbal medicine. However, literature on the development of products from herbs is often scattered and narrow in scope. Herbal Bioactives and Food Fortification: Extraction and Formulation...

Bread and Its Fortification: Nutrition and Health Benefits

Cristina M. Rosell, Joanna Bajerska, Aly F. El Sheikha
September 16, 2015

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow...

Introducing Food Science, Second Edition

Robert L. Shewfelt, Alicia Orta-Ramirez, Andrew D. Clarke
September 14, 2015

Written as an introductory food science textbook that excites students and fosters learning, the first edition of Introducing Food Science broke new ground. With an easy-to-read format and innovative sections such as Looking Back, Remember This!, and Looking Ahead, it quickly became...

Food Policy: Looking Forward from the Past

Janel Obenchain, Arlene Spark
August 26, 2015

Access to safe, adequate, and nutritionally balanced food is a cornerstone of public health. Food Policy: Looking Forward from the Past examines the influences of grassroots movements, the government, and industry on the US food systems. The authors explore the intersection of food and nutrition...

Microfluidic Chip-Capillary Electrophoresis Devices

Ying Sing Fung, Qidan Chen, Fuying Du, Wenpeng Guo, Tongmei Ma, Zhou Nie, Hui Sun, Ruige Wu, Wenfeng Zhao
August 25, 2015

Capillary electrophoresis (CE) and microfluidic chip (MC) devices are relatively mature technologies, but this book demonstrates how they can be integrated into a single, revolutionary device that can provide on-site analysis of samples when laboratory services are unavailable. By introducing the...

Food Emulsions: Principles, Practices, and Techniques, Third Edition

David Julian McClements
August 21, 2015

Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially...

Fermented Milk and Dairy Products

Anil Kumar Puniya
August 18, 2015

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information...

Advances in Probiotic Technology

Petra Foerst, Chalat Santivarangkna
August 10, 2015

The future prospects of probiotics lie in the successful application of individual strains with specific beneficial effects on the host. This development implies that not only the most robust strains are selected but also strains with a promising probiotic function with moderate or high sensitivity...

Arsenic Toxicity: Prevention and Treatment

Narayan Chakrabarty
August 05, 2015

The most talked about metalloid in the modern world, arsenic affects the liver, kidney, and lungs; leads to cardiovascular diseases, cancer, and diabetes; and may cause blindness with long-time exposure. With naturally occurring arsenic boosted by mining and other industrial processes contaminating...

Heat Pump Dryers: Theory, Design and Industrial Applications

Odilio Alves-Filho
August 05, 2015

Explore the Social, Technological, and Economic Impact of Heat Pump Drying Heat pump drying is a green technology that aligns with current energy, quality, and environmental concerns, and when compared to conventional drying, delivers similar quality at a lower cost. Heat Pump Dryers: Theory,...

Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi

R. Russell M. Paterson, Nelson Lima
June 24, 2015

A part of the Food Microbiology Series, Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi reveals similarities between fungi present in/on food and water and those that cause human fungal diseases. The book covers food borne mycotoxigenic fungi in depth and examines food...

Genetically Modified Foods: Basics, Applications, and Controversy

Salah E. O. Mahgoub
June 24, 2015

An increasingly hot-button issue, genetically modified (GM) food is considered by some as the best way to feed the world’s growing population, and by others as an experiment gone wrong on the unsuspecting public. Genetically Modified Foods: Basics, Applications, and Controversy details the basics...