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...

Emerging Technologies for Shelf-Life Enhancement of Fruits

1st Edition

Forthcoming

Basharat Nabi Dar, Shabir Ahmad Mir
December 15, 2019

Focusing on new technological interventions involved in the postharvest management of fruits, this volume looks at the research on new and emerging techniques to maintain the quality of fruits from farm to table. The volume looks at the factors that contribute to shortening shelf life and...

Handbook of Nutraceuticals and Functional Foods

3rd Edition

Robert E.C. Wildman, Richard S. Bruno
December 09, 2019

This handbook compiles information on novel ingredients and functional food products from leading authors in their respective areas of expertise. It provides an evidence-based and authoritative review of the prophylactic properties exerted by food components, foods, and dietary patterns. It...

Fermented Food Products

1st Edition

A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
December 09, 2019

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced...

The Regulation of Dietary Supplements: A Historical Analysis

1st Edition

Stephen J. Pintauro
December 09, 2019

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold,...

Phytochemicals from Medicinal Plants: Scope, Applications, and Potential Health Claims

1st Edition

Hafiz Ansar Rasul Suleria, Megh R. Goyal, Masood Sadiq Butt
December 05, 2019

Phytochemicals from Medicinal Plants: Scope, Applications and Potential Health Claims explores the importance of medicinal plants and their potential benefits for human health. This book looks at bioactive compounds from medicinal plants, the health benefits of bioactive compounds, the applications...

Food Aroma Evolution: During Food Processing, Cooking, and Aging

1st Edition

Matteo Bordiga, Leo M.L. Nollet
December 02, 2019

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the...

The Welfare of Cattle

1st Edition

Terry Engle, Donald J. Klingborg, DVM, Bernard E. Rollin
November 25, 2019

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...

Postharvest Pathology of Fresh Horticultural Produce

1st Edition

Lluís Palou, Joseph L. Smilanick
November 14, 2019

Optimal distribution of fresh horticultural products entails prolonging their freshness and nutritional quality as long as possible after harvest. A major limitation to their marketing is decay after harvest, which is caused primarily by fungal pathogens. Postharvest Pathology of Fresh...

Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications

1st Edition

Sheeba Varghese Gupta, Yashwant V Pathak
November 11, 2019

Dietary supplements and nutraceuticals such as Vitamin A and D, Omega-3 and probiotics are used as part of the cancer treatment as complimenting the main therapy. Several Nutraceuticals have shown to boost the immune responses, while emerging clinical studies and other research suggests that some...

Food Packaging: Innovations and Shelf-Life

1st Edition

Rui M. S. da Cruz
November 11, 2019

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food...

Advances in Noninvasive Food Analysis

1st Edition

Muhammad Kashif Iqbal Khan
November 04, 2019

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost...

Technologies for Value Addition in Food Products and Processes

1st Edition

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
November 04, 2019

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food...

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