Food & Culinary Science

Food Additives & Ingredients

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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...

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...

Alternative Sweeteners, Fourth Edition

Lyn O'Brien-Nabors
October 26, 2016

Sweeteners are forever in the news. Whether it’s information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new,...

Sweeteners: Nutritional Aspects, Applications, and Production Technology

Theodoros Varzakas, Athanasios Labropoulos, Stylianos Anestis
October 19, 2016

Sweeteners: Nutritional Aspects, Applications, and Production Technology explores all essential aspects of sugar-based, natural non-sugar-based, and artificial sweeteners. The book begins with an overview presenting general effects, safety, and nutrition. Next, the contributors discuss sweeteners...

Nanotechnology in Nutraceuticals: Production to Consumption

Shampa Sen, Yashwant Pathak
October 18, 2016

While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of...

Edible Coatings and Films to Improve Food Quality, Second Edition

Elizabeth A. Baldwin, Robert Hagenmaier, Jinhe Bai
October 17, 2016

Since the publication of the first edition of this text, ever-increasing coatings research has led to many developments in the field. Updated and completely revised with the latest discoveries, Edible Coatings and Films to Improve Food Quality, Second Edition is a critical resource for all those...

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