Food & Culinary Science

Food Chemistry

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Novel Postharvest Treatments of Fresh Produce

1st Edition

Featured

Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Microbiology for Food and Health: Technological Developments and Advances

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav, Balaram Mohapatra, Alaa Kareem Niamah
January 10, 2020

This book, Microbiology for Food and Health: Technological Developments and Advances, highlights the innovative microbiological approaches and advances made in the field of microbial food industries. The volume covers the most recent progress in the field of dairy and food microbiology, emphasizing...

Fermented Food Products

1st Edition

A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
December 09, 2019

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced...

Food Aroma Evolution: During Food Processing, Cooking, and Aging

1st Edition

Matteo Bordiga, Leo M.L. Nollet
December 02, 2019

Of the five senses, smell is the most direct and food aromas are the key drivers of our flavor experience. They are crucial for the synergy of food and drinks. Up to 80% of what we call taste is actually aroma. Food Aroma Evolution: During Food Processing, Cooking, and Aging focuses on the...

Advances in Noninvasive Food Analysis

1st Edition

Muhammad Kashif Iqbal Khan
November 04, 2019

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost...

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...

Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality

1st Edition

Norman F. Haard, Benjamin K. Simpson
September 19, 2019

"Reviews specific enzymes and enzyme groups studied in recent years, delves into the relationship between enzymes and seafood quality, covers the application of enzymes as seafood processing aids, and focuses on the recovery of useful enzymes as by-products from seafood waste. Details the control...

Toxicity Of Pure Foods

1st Edition

E. M. Boyd
August 27, 2019

First Published in 1973, this book offers a full, comprehensive guide into the toxicology of certain foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of toxicology, and other practitioners in their...

Food Hydrocolloids

1st Edition

Martin Glicksman
August 27, 2019

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields....

Food Hydrocolloids

1st Edition

Martin Glicksman
August 27, 2019

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields....

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima
June 28, 2019

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as...

A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi
June 26, 2019

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday...

Cooking as a Chemical Reaction: Culinary Science with Experiments

2nd Edition

Z. Sibel Ozilgen
June 24, 2019

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with...

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