Food & Culinary Science

Food Biotechnology

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Food Technology: Applied Research and Production Techniques

Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria
August 30, 2017

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the...

Developing Technologies in Food Science: Status, Applications, and Challenges

Murlidhar Meghwal, Megh R. Goyal
May 22, 2017

This new volume, the 7th in the Innovations in Agricultural & Biological Engineering book series, focuses on emerging trends, applications and challenges in food science and technology. While food science and technology is not a new field, it is constantly changing due to new technology, new...

Biotechnology in Agriculture and Food Processing: Opportunities and Challenges

Parmjit S. Panesar, Satwinder S. Marwaha
May 16, 2017

An instructive and comprehensive overview of the use of biotechnology in agriculture and food production, Biotechnology in Agriculture and Food Processing: Opportunities and Challenges discusses how biotechnology can improve the quality and productivity of agriculture and food products. It includes...

Fermented Foods, Part II: Technological Interventions

Ramesh C. Ray, Didier Montet
March 21, 2017

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...

Acetic Acid Bacteria: Fundamentals and Food Applications

Ilkin Yucel Sengun
February 23, 2017

This book, written by leading international authorities in the field, covers all the basic and applied aspects of acetic acid bacteria. It describes the importance of acetic acid bacteria in food industry by giving information on the microbiological properties of fermented foods as well as...

Food Engineering: Emerging Issues, Modeling, and Applications

Murlidhar Meghwal, Megh R. Goyal
November 09, 2016

This new volume presents a selection of recent advances and emerging trends in food process engineering from several disciplines. Exploring the key concepts of food engineering, Food Engineering: Emerging Issues, Modeling, and Applications presents the information in four parts: Modeling in food...

Lactic Acid Fermentation of Fruits and Vegetables

Spiros Paramithiotis
October 27, 2016

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which...

Sustainable Food and Beverage Industries: Assessments and Methodologies

Gabriela Ionescu
October 04, 2016

This title includes a number of Open Access chapters. This new compendium volume looks the sustainable food and beverage industry from a variety of perspectives. The chapters included are broken into seven sections, which describe the following topics: an overview of food production and supply...

Fermented Foods of Latin America: From Traditional Knowledge to Innovative Applications

Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov
September 07, 2016

Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American...

Cryogenic Heat Transfer, Second Edition

Randall F. Barron, Gregory F. Nellis
May 23, 2016

Cryogenic Heat Transfer, Second Edition continues to address specific heat transfer problems that occur in the cryogenic temperature range where there are distinct differences from conventional heat transfer problems. This updated version examines the use of computer-aided design in cryogenic...

Fermented Foods, Part I: Biochemistry and Biotechnology

Didier Montet, Ramesh C. Ray
December 22, 2015

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...

Authenticity of Foods of Animal Origin

Ioannis Sotirios Arvanitoyannis
December 18, 2015

Over the last 20-30 years the number of food poisoning incidents has increased considerably and this has had disastrous effects both on consumers and the food industry. Several food industries went bankrupt due to huge amounts of money paid to compensate consumers’ family/relatives. These...

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