Food & Culinary Science

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Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making

Georgina Calderon-Dominguez, Gustavo F. Gutierrez-Lopez, Keshavan Niranjan
September 19, 2016

Advances in Heat Transfer Unit Operations: Baking and Freezing in Bread Making explains the latest understanding of heat transfer phenomena involved in the baking and freezing of bread and describes the most recent advanced techniques used to produce higher quality bread with a longer shelf life....

Mediterranean Foods: Composition and Processing

Rui M. S. da Cruz, Maria M. C. Vieira
September 16, 2016

The Mediterranean region is well known around the world for its rich culinary history. While most books tend to only focus on the nutritional, culinary, and/or health aspects of Mediterranean cuisine, this book presents a more scientific approach and discusses the composition of specific foods from...

Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Leo M.L. Nollet
September 12, 2016

The marine environment covers 70% of the earth’s surface and accounts for 98% of the potentially habitable space. The bioactives from marine microorganisms include antibiotic compounds, polysaccharides, inhibitors, enzymes, peptides, and pigments. These are used in various fields of biology that...

Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety

Sunil Pareek
September 09, 2016

Because they meet the needs of today’s consumers, fresh-cut plant products are currently one of the hottest commodities in the food market of industrialized countries. However, fresh-cut produce deteriorates faster than the correspondent intact produce. The main purpose of Fresh-Cut Fruits and...

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
September 07, 2016

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American...

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
September 02, 2016

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which...

Advances in Technologies for Producing Food-relevant Polyphenols

Jose Cuevas Valenzuela, Jose Rodrigo Vergara-Salinas, Jose Ricardo Perez-Correa
September 01, 2016

The growing concern for human wellbeing has generated an increase in the demand for polyphenols, secondary plant metabolites that exhibit different bioactive properties. This increasing demand is mainly due to the current applications in the food industry where polyphenols are considered essential...

The Glycemic Index: Applications in Practice

Elena Philippou
August 25, 2016

In 1981, David Jenkins, Thomas Wolever, and colleagues introduced the concept of the glycemic index (GI) to differentiate carbohydrates based on the rate of blood glucose rise following their consumption. Although GI was first used in diet therapy for diabetes, research evidence has accumulated...

Edible Films and Coatings: Fundamentals and Applications

Maria Pilar Montero Garcia, M. Carmen Gómez-Guillén, M. Elvira López-Caballero, Gustavo V. Barbosa-Cánovas
August 24, 2016

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as...

Innovative Processing Technologies for Foods with Bioactive Compounds

Jorge J. Moreno
August 12, 2016

Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food...

Green Coffee Bean Extract in Human Health

Debasis Bagchi, Hiroyoshi Moriyama, Anand Swaroop
August 12, 2016

The role of green coffee bean (GCB) in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome, including weight management, hypertension, diabetes, and neuroprotection. GCB extract contains a novel antioxidant known as chlorogenic...

Fermented Meat Products: Health Aspects

Nevijo Zdolec
August 02, 2016

This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad...