Food & Culinary Science

Food Additives & Ingredients

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Dietary Fiber and Health

Susan Cho, Nelson Almeida
October 23, 2017

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

Polysaccharides: Natural Fibers in Food and Nutrition

Noureddine Benkeblia
October 23, 2017

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent...

Enzymes in Food and Beverage Processing

Muthusamy Chandrasekaran
October 01, 2017

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts...

Figs: The Genus Ficus

Ephraim Philip Lansky, Helena Maaria Paavilainen
September 12, 2017

With a history as ancient as any cultivated fruit, many believe the fig has been with us even longer than the pomegranate. The Ficus constitutes one of the largest and hardiest genera of flowering plants featuring as many as 750 species. Although the extraordinary mutualism between figs and their...

Flexible Packaging Of Foods

Aaron Brody
July 14, 2017

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements....

Starches: Characterization, Properties, and Applications

Andrea Bertolini
June 14, 2017

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and...

Natural Antioxidants: Applications in Foods of Animal Origin

Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui
May 30, 2017

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives...

Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation

Yashwant Vishnupant Pathak
May 22, 2017

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

Color in Food: Technological and Psychophysical Aspects

José Luis Caivano, María del Pilar Buera
November 16, 2016

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a...

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Grzegorz Bartosz
November 16, 2016

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food. Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties...

Fermentation: Effects on Food Properties

Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski
November 16, 2016

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food...

Fermentation Processes Engineering in the Food Industry

Carlos Ricardo Soccol, Ashok Pandey, Christian Larroche
October 27, 2016

With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in...

Conferences

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