Food & Culinary Science

Food Biotechnology

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Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Christobal N. Aguilar
October 25, 2019

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and...

Food Bioactives: Functionality and Applications in Human Health

1st Edition

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
October 25, 2019

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the...

Functional Foods and Biotechnology

1st Edition

Kalidas Shetty, Gopinadhan Paliyath, Anthony Pometto, Robert E. Levin
October 10, 2019

World-wide there are more overweight and obese people (1 billion) than there are malnourished (0.8 billion). Today the challenge lies not just in meeting basic nutritional needs, but providing additional protective ingredients to help prevent the major chronic diseases associated with obesity....

Flavor Development for Functional Foods and Nutraceuticals

1st Edition

M. Selvamuthukumaran, Yashwant V Pathak
October 01, 2019

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the crucial role added flavors play in any nutraceutical product. It describes the various extraction techniques that are being adopted for manufacturing flavors...

Green Extraction and Valorization of By-Products from Food Processing

1st Edition

Francisco J. Barba, Elena Rosello Soto, Mladen Brncic, Jose Manuel Lorenzo Rodriquez
September 23, 2019

Generating of agricultural wastes and by-products during the production, processing and consumption of agricultural commodities is unavoidable and over the last decades, an increased public interest has been shown in the challenge of food wastage. Apart from its significant quantities, the...

Technology for Wine and Beer Production from Ipomoea batatas

1st Edition

Sandeep Kumar Panda
August 23, 2019

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of...

Advances in Processing Technologies for Bio-based Nanosystems in Food

1st Edition

Óscar L. Ramos, Ricardo N. Pereira, Miguel A. Cerqueria, José A. Teixeira, António A. Vicente
August 09, 2019

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent...

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

1st Edition

Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
August 07, 2019

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations,...

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

1st Edition

Monica Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
May 23, 2019

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking...

Lactic Acid Bacteria: Microbiological and Functional Aspects

5th Edition

Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright
April 05, 2019

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised,...

Handbook of Research on Food Science and Technology: 3 Volume Set

1st Edition

Monica Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
December 28, 2018

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking...

Innovative Food Science and Emerging Technologies

1st Edition

Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal
October 02, 2018

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing...

Conferences

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