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...

Functional Foods and Biotechnology

1st Edition

Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
October 10, 2019

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....

Microbiology of Fruits and Vegetables

1st Edition

Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
October 07, 2019

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated...

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

1st Edition

Megh R. Goyal, Subrota Hati
October 04, 2019

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, and...

Flavor Development for Functional Foods and Nutraceuticals

1st Edition

M. Selvamuthukumaran, Yashwant V Pathak
October 01, 2019

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors...

Advances in Vinegar Production

1st Edition

Argyro Bekatorou
September 25, 2019

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a...

Green Extraction and Valorization of By-Products from Food Processing

1st Edition

Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez
September 23, 2019

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the...

The Handbook of Microbiological Media for the Examination of Food

2nd Edition

Ronald M. Atlas
September 23, 2019

Responding to an estimated 14 million cases of food-borne disease that occur every year in the United States alone, the Food and Drug Administration and US Department of Agriculture have begun implementing new regulations and guidance for the microbial testing of foods. Similarly, Europe and other...

Phytochemicals: Aging and Health

1st Edition

Mark S. Meskin, Wayne R. Bidlack, R. Keith Randolph
September 19, 2019

The fastest growing demographic in both developed and developing societies around the world, the elderly bring unique medical and financial health-care burdens. In response to this phenomenon, a large and growing body of research is directed toward the science of healthy aging.  A substantial...

Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

1st Edition

Norman F. Haard, Benjamin K. Simpson
September 19, 2019

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control...

Innovative Technologies in Seafood Processing

1st Edition

Yesim Ozogul
September 17, 2019

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood...

Fruit and Vegetable Quality: An Integrated View

1st Edition

Robert L. Shewfelt, Bernhard Bruckner
September 13, 2019

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and...

Food Applications of Nanotechnology

1st Edition

Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri
September 11, 2019

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase...

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