Food & Culinary Science

Food Chemistry

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Fennema’s Food Chemistry, Fifth Edition

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Srinivasan Damodaran, Kirk L. Parkin
March 6, 2017

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific ...

Meat Quality: Genetic and Environmental Factors

Wieslaw Przybylski, PhD, David Hopkins, PhD
September 01, 2017

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book...

Utilisation of Bioactive Compounds from Agricultural and Food Production Waste

Quan V. Vuong
August 23, 2017

The large quantity of waste generated from agricultural and food production remains a great challenge and an opportunity for the food industry. As there are numerous risks associated with waste for humans, animals and the environment, billions of dollars are spent on the treatment of agricultural...

Multiresidue Methods for the Analysis of Pesticide Residues in Food

Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba
July 28, 2017

Pesticide residues can persist for some time and can be harmful to human health, wildlife and the global environment. Determination of such residues helps to keep the production sustainability and to design policies to protect endangered ecosystems. This book presents the key features of pesticide...

Food Forensics: Stable Isotopes as a Guide to Authenticity and Origin

James F. Carter, Lesley A. Chesson
July 13, 2017

Food forensics is a multi-disciplinary science involving advanced analytical techniques, plant and animal metabolism, and sophisticated data interpretation tools. This book explains how plants, and in turn animals eating those plants, assimilate stable isotopes and trace elements from their...

Engineering Aspects of Food Emulsification and Homogenization

Marilyn Rayner, Petr Dejmek
July 01, 2017

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

Novel Food Processing: Effects on Rheological and Functional Properties

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
June 16, 2017

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional...

Industrial Galactomannan Polysaccharides

N. K. Mathur
June 14, 2017

Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how...

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...

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...

Safety Analysis of Foods of Animal Origin

Leo M.L. Nollet, Fidel Toldra
May 22, 2017

We cannot control how every chef, packer, and food handler might safeguard or compromise the purity of our food, but thanks to the tools developed through physics and nanotech and the scientific rigor of modern chemistry, food industry and government safety regulators should never need to plead...

Advances in Food Biochemistry

Fatih Yildiz
May 22, 2017

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical...

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