Food & Culinary Science

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Fennema's Food Chemistry

5th Edition

Featured

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

1st Edition

Featured

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...

Novel Postharvest Treatments of Fresh Produce

1st Edition

Featured

Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

The Science and Technology of Chapatti and Other Indian Flatbreads

1st Edition

Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele
April 02, 2020

Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha,...

Dictionary of Carbohydrates

2nd Edition

Peter M. Collins
March 31, 2020

An easy-to-use reference source for all scientists working with carbohydrates, the Dictionary of Carbohydrates with CD-ROM, Second Edition builds on the success of its previous edition by providing a substantially increased number of compounds. The presentation is sharpened by a careful review of...

Functional Foods and Biotechnology, Two Volume Set

1st Edition

Kalidas Shetty, Dipayan Sarkar
March 26, 2020

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume I focuses on the...

Pearl Millet: Properties, Functionality and its Applications

1st Edition

Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu, Suresh Kumar Gahlawat, Maninder Kaur
March 20, 2020

Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are a good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and...

The Welfare of Cattle

1st Edition

Terry Engle, Donald J. Klingborg, DVM, Bernard E. Rollin
March 05, 2020

Contains a selection of White Papers, commissioned to better inform the exploration of cattle welfare. These are prepared by notable experts in their field, to help provide factual context around selected topics that impact cattle welfare and production systems. Covers all aspects of...

Mathematical and Statistical Applications in Food Engineering

1st Edition

Surajbhan Sevda, Anoop Singh
March 03, 2020

Written by experts from all over the world, the book comprises the latest applications of mathematical and models in food engineering and fermentation. It provides the fundamentals on statistical methods to solve standard problems associated with food engineering and fermentation technology....

Lactic Acid Bacteria: A Functional Approach

1st Edition

Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani
February 26, 2020

Lactic acid bacteria (LAB) are a diverse group of bacteria that comprise low GC content Gram-positive cocci or rods that produces lactic acid as the major end product of the fermentation process. Bifidobacterium genera may also be considered as a part of the LAB group for possessing some...

Yogurt: Roles in Nutrition and Impacts on Health

1st Edition

André Marette, Éliane Picard-Deland, Melissa Anne Fernandez
February 25, 2020

Yogurt is a fermented food that has existed for centuries with bioactive properties that have long been thought to be beneficial to health. The first commercial yogurts, sold over a hundred years ago in pharmacies, were recommended to treat digestive disorders. Yogurt: Roles in Nutrition and...

Chitin- and Chitosan-Based Biocomposites for Food Packaging Applications

1st Edition

Jissy Jacob, Sravanthi Loganathan, Sabu Thomas
February 21, 2020

Chitin is one of the most important biopolymers, synthesized by an enormous number of living organisms and is a promising bioactive polymer for food packaging applications due to its functional properties. This book focuses on composition, properties, characterization, and theoretical approach of...

Health Benefits of Nuts and Dried Fruits

1st Edition

Cesarettin Alasalvar, Jordi Salas-Salvado, Emilio Ros, Joan Sabate
February 20, 2020

Nuts and dried fruits are part of our daily diet. They are consumed whole or as ingredients of many food products such as muffins, cereals, chocolates, energy bars, breads, and cookies, among others. Health Benefits of Nuts and Dried Fruits provides a comprehensive overview of the literature on the...

The Role of Phytoconstitutents in Health Care: Biocompounds in Medicinal Plants

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria, Ramasamy Harikrishnan
February 06, 2020

This informative volume provides new insights with scientific evidence on the uses of medicinal plants in the treatment of certain diseases. It reviews various therapies with herbal phytoconstituents for certain types of disorders, modes of action, and pharmacological screening. It focuses on...

Microbiology for Food and Health: Technological Developments and Advances

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav, Balaram Mohapatra, Alaa Kareem Niamah
January 10, 2020

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing...

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