Food & Culinary Science

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Food and Culinary Science

Food and Culinary Science explores two different aspects of food production and product development. Our food science books address the traditional food science subdisciplines of microbiology, chemistry, food safety, food engineering, food packaging, ingredients, functional foods, and nutraceuticals, while the culinary books focus on the science behind the culinary transformations. This collection helps you use science to innovate and helps you understand the nature of food, the causes of deterioration, the principles of food processing, and the improvement of food for the consuming public.

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Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

Rupesh S. Chavan, Megh R. Goyal
February 16, 2018

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to...

Handbook of Nutrient Requirements of Finfish (1991)

Robert P. Wilson
December 22, 2017

A one-of-a-kind book for researchers interested in finfish nutritionHandbook of Nutrient Requirements of Finfish provides a summary of qualitative and quantitative nutrient requirements for almost all cultured finfish for which a significant amount of nutritional information now exists. Information...

Processing Technologies for Milk and Milk Products: Methods, Applications, and Energy Usage

Ashok Kumar Agrawal, Megh R. Goyal
August 16, 2017

The demand for quality milk products is increasing throughout the world. Food patterns are changing from eating plant protein to animal protein due to increasing incomes around the world, and the production of milk and milk products is expanding with leaps and bounds. This book presents an array of...

Fermented Milk and Dairy Products

Anil Kumar Puniya
August 01, 2017

Increased knowledge of the number, potency, and importance of bioactive compounds in fermented milk and dairy products has spiked their popularity across the globe. And the trend shows no sign of abating any time soon. An all-in-one resource, Fermented Milk and Dairy Products gathers information...

Dairy Engineering: Advanced Technologies and Their Applications

Murlidhar Meghwal, Megh R. Goyal, Rupesh S. Chavan
March 13, 2017

Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,...

Yogurt: Roles in Nutrition and Impacts on Health

André Marette, Éliane Picard-Deland, Melissa Anne Fernandez
February 16, 2017

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...

Dairy Microbiology: A Practical Approach

Photis Papademas
December 16, 2014

The objective of this book is to provide a scientific background to dairy microbiology by re-examining the basic concepts of general food microbiology and the microbiology of raw milk while offering a practical approach to the following aspects: well-known and newfound pathogens that are of major...

Dairy Microbiology and Biochemistry: Recent Developments

Barbaros Ozer, Gülsün Akdemir-Evrendilek
July 09, 2014

This book covers recent developments in types, classifications, and genetic traits of indigenous milk microorganisms and dairy starter cultures. It also discusses biochemical reactions taking place in different dairy products and microorganisms involved in such reactions. The text provides...

Engineering Aspects of Milk and Dairy Products

Jane Selia dos Reis Coimbra, Jose A. Teixeira
November 24, 2009

Expert Insight into the Engineering Aspects of Dairy Products Manufacturing Consumer demand is constantly on the rise for better and more nutritious dairy products, from traditional milk to new, high-value added products like meal-replacement drinks. This changing market preference reinforces the...

Development and Manufacture of Yogurt and Other Functional Dairy Products

Fatih Yildiz
November 24, 2009

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents...

Handbook of Dairy Foods Analysis

Leo M.L. Nollet, Fidel Toldra
November 04, 2009

Dairy foods account for a large portion of the Western diet, but due to the potential diversity of their sources, this food group often poses a challenge for food scientists and their research efforts. Bringing together the foremost minds in dairy research, Handbook of Dairy Foods Analysis compiles...

CRC Press exhibits every year at more than 100 professional and academic conferences held across the world. At these events, you will have the chance to meet the authors and to get to know the CRC Press staff. You can also take advantage of special discounts for convention attendees. Visit us at the following conventions throughout the year.

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