Food & Culinary Science

Food Engineering & Processing

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State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

Murlidhar Meghwal, Megh R. Goyal
March 15, 2018

There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good...

Food Process Engineering and Quality Assurance

C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
March 01, 2018

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food...

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

Rupesh S. Chavan, Megh R. Goyal
February 22, 2018

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to...

Nanotechnology Applications in the Food Industry

V Ravishankar Rai, Jamuna A Bai
February 20, 2018

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the...

Food Toxicology: Current Advances and Future Challenges

Ashish Sachan, Suzanne Hendrich
December 13, 2017

This volume covers a selection of important research in the multifaceted field of food toxicology. With more than seven billion people in the world today and counting, advances in food toxicology have a direct bearing on food safety issues that are of concern to all humanity for the foreseeable...

Quality and Preservation of Fruits

N. A. Michael Eskin
December 13, 2017

This book discusses the agronomic factors affecting the quality of major fruits grown in North America, as well as the storage and processing of these crops. Quality factors discussed include appearance, texture, flavor, and nutritional quality. Fruits covered include oranges, grapefruit, lemons,...

Food Biopreservatives of Microbial Origin

Bibek Ray
December 13, 2017

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antimicrobial metabolites of safe, food-grade bacteria (used in food fermentation) can be utilized as food preservatives. The authors discuss why biopreservation of food is important, identify the foods...

Food Biofortification Technologies

Agnieszka Saeid
November 27, 2017

Fortification of food with valuable compounds is promising mean of increasing intakes of nutrients and minimizing risk of its deficiency in the population. The book presents state of the art in the field of novel method of fortification and the agricultural treatments....

Engineering Interventions in Agricultural Processing

Megh R. Goyal, Deepak Kumar Verma
November 10, 2017

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological...

Engineering Interventions in Foods and Plants

Deepak Kumar Verma, Megh R. Goyal
October 30, 2017

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging...

Trends in Fish Processing Technologies

Daniela Borda, Anca I. Nicolau, Peter Raspor
October 26, 2017

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish...

High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva
October 24, 2017

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure...