Food & Culinary Science

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Radio-Frequency Heating in Food Processing: Principles and Applications

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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

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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

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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...

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...

Nutritional Freshwater Life

Ramasamy Santhanam
June 12, 2015

Supplying sustenance for millions of the poorest people in the world, freshwater flora and fauna also contribute to overall economic well-being by means of export commodity trade, tourism, and recreation. As sources of high-quality nutrients, freshwater flora and fauna of edible value represent a...

Handbook of Food Analysis, Third Edition - Two Volume Set

Leo M.L. Nollet, Fidel Toldra
June 10, 2015

Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet...

Antioxidants in Health and Disease

Antonis Zampelas, Renata Micha
June 09, 2015

Antioxidants in Health and Disease discusses the effects of dietary antioxidants and antioxidant supplementation in humans. It reviews the latest evidence-based research in the area, principally through prospective cohort studies and randomized controlled trials. The book assesses major dietary...

Advances in Postharvest Fruit and Vegetable Technology

Ron B.H. Wills, John Golding
June 01, 2015

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers...

Nutritional Biochemistry: Current Topics in Nutrition Research

Chad Cox
June 01, 2015

Nutrition is becoming ever more central to our understanding of metabolic processes. Nutritional biochemistry offers insight into the mechanisms by which diet influences human health and disease. This book focuses on five aspects of this complex field of study: nutritional genomics, clinical...

Dietary Supplements in Health Promotion

Taylor C. Wallace
May 15, 2015

The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. Dietary Supplements in Health Promotion presents clear and concise evidence on how dietary supplements may...

Food Insecurity and Public Health

Louise Ivers
May 06, 2015

Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being, food insecurity can result in risky coping strategies, increased expenditures on medical costs or transportation,...

Postharvest Biology and Technology of Horticultural Crops: Principles and Practices for Quality Maintenance

Mohammed Wasim Siddiqui
May 01, 2015

The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the...

Engineering Aspects of Food Emulsification and Homogenization

Marilyn Rayner, Petr Dejmek
April 24, 2015

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

Health Benefits of Fermented Foods and Beverages

Jyoti Prakash Tamang
April 07, 2015

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

Conferences

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