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...

Methods of Analysis for Functional Foods and Nutraceuticals, Third Edition

3rd Edition

W. Jeffrey Hurst
January 15, 2019

The third edition of this book has seven new chapters. Six of these expand the coverage of polyphenolic compounds, both major and minor, with the seventh addressing the analysis of probiotics, the first book to do so. The book also includes specialty information such as the use of residues from...

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...

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
December 18, 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...

Fingerprinting Techniques in Food Authentication and Traceability

1st Edition

K. S. Siddiqi, Leo M.L. Nollet
October 24, 2018

There is an increasing interest by consumers for high-quality food products with a clear geographical origin. With these products in demand, suitable analytical techniques are needed for the quality control. Current analytical approaches are mass spectrometry techniques, spectroscopic techniques,...

Testing and Analysis of GMO-containing Foods and Feed

1st Edition

Salah E. O. Mahgoub, Leo M.L. Nollet
October 24, 2018

An increasing number of genetically modified organisms (GMOs) continues to be produced every day. In response to the concerns raised by the development of GMOs and their incorporation in foods and feed, guidelines and regulations to govern and control the use of GMOs and their products have been...

More Cooking Innovations: Novel Hydrocolloids for Special Dishes

1st Edition

Amos Nussinovitch, Madoka Hirashima
October 08, 2018

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids...

Technologies in Food Processing

1st Edition

Harish Kumar Sharma, Parmjit S. Panesar
August 13, 2018

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important...

Meat Quality: Genetic and Environmental Factors

1st Edition

Wieslaw Przybylski, PhD, David Hopkins, PhD
July 31, 2018

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...

Revival: CRC Handbook of Oligosaccharides (1990): Volume II

1st Edition

Andras Liptak, Zoltan Szurmai, Janos Harangi, Péter Fügedi
July 31, 2018

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject...until now. Volume 1: Disaccharides presents synthetic carbohydrate chemistry, lists the syntheses,...

Korean Functional Foods: Composition, Processing and Health Benefits

1st Edition

Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park
May 08, 2018

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the...

Fruit and Cereal Bioactives: Sources, Chemistry, and Applications

1st Edition

Özlem Tokuşoğlu, Clifford A Hall III
April 18, 2018

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant...

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

1st Edition

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun
April 16, 2018

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

Conferences

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