Food & Culinary Science

Food Additives & Ingredients

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Revival: Flexible Packaging Of Foods (1970)

1st Edition

Aaron Brody
December 31, 2018

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....

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

1st Edition

Amos Nussinovitch, Madoka Hirashima
October 08, 2018

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...

Enzymes in Food and Beverage Processing

1st Edition

Muthusamy Chandrasekaran
July 31, 2018

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...

Flavors for Nutraceutical and Functional Foods

1st Edition

M. Selvamuthukumaran, Yashwant Pathak
July 31, 2018

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different...

Smoke in Food Processing

1st Edition

Joseph A. Maga
April 16, 2018

Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and...

Legume Based Fermented Foods

1st Edition

N.R. Reddy
April 16, 2018

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual...

Food By-Product Based Functional Food Powders

1st Edition

Özlem Tokuşoğlu
February 26, 2018

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be...

Phenolic Compounds in Food: Characterization and Analysis

1st Edition

Leo M.L. Nollet, Janet Alejandra Gutierrez-Uribe
February 13, 2018

Phenolic compounds, one of the most widely distributed groups of secondary metabolites in plants, have received a lot of attention in the last few years since the consumption of vegetables and beverages with a high level of such compounds may reduce risks of the development of several diseases....

Cassava in Food, Feed and Industry

1st Edition

C. Balagopalan
December 18, 2017

Cassava (Manihot esculenta Crantz) is the staple food of more than 300 million people in the world. Though cassava is utilized in a variety of ways, scientific books of any category written on the postharvest aspects of cassava are relatively few. The effect of this paucity was strikingly felt...

Use Of Fungi As Food: Volume 1

1st Edition

William D Gray
December 13, 2017

The present work is an attempt to bring together in some sort of organized form all such information that would link mycology (other than the involvement of fungi in food spoilage) to the food industry. It may be justly criticized for its brevity and, in some instances, will probably be criticized...

Spices: Leafy Spices

1st Edition

V. Prakash
December 13, 2017

Leafy Spices discusses the botany, cultivation, harvesting and processing, chemical composition, processing methods, varietal differences and end uses for the leaves and essential oils of leafy spices. The book emphasizes botany and cultivation, identifies which seasons are best for harvesting to...

Handbook of Naturally Occurring Food Toxicants

1st Edition

Miloslav Rechcigl
December 08, 2017

In the last decade an increased concern has been voiced against various environmental hazards, particularly chemicals that may cause harm to humans or animals. Numerous studies which have dealt with this subject invariably have focused on chemical contaminants of some component of a food chain. In...

Conferences

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