Food & Culinary Science

Food Engineering & Processing

Per Page:
Sort:

Microbiology of Fruits and Vegetables

1st Edition

Gerald M. Sapers, James R. Gorny, Ahmed E. Yousef
October 07, 2019

Fresh and fresh-cut fruits and vegetables have an excellent safety record. However, surveillance data from the U.S. Centers for Disease Control and Prevention and recent foodborne illness outbreaks have demonstrated that the incidence of foodborne illnesses linked to the consumption of contaminated...

Advances in Vinegar Production

1st Edition

Argyro Bekatorou
September 25, 2019

In industrial vinegar production, there are three main types of methods involved; the slow, handcrafted, traditional method ("Orleans" or "French" method), and the rapid submerged and generator methods. The current trend is to fuse traditional techniques with state-of-the-art technologies, and a...

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...

Innovative Technologies in Seafood Processing

1st Edition

Yesim Ozogul
September 17, 2019

While conventional technologies such as chilling and freezing are used to avoid deteriorative processes like autolytic and microbial spoilage of seafood, innovative technologies have also been developed as a response to economic and environmental demands. Innovative Technologies in Seafood...

Fruit and Vegetable Quality: An Integrated View

1st Edition

Robert L. Shewfelt, Bernhard Bruckner
September 13, 2019

Improved quality requires integration across business functions and scientific disciplines. Based on this premise, Fruit and Vegetable Quality: An Integrated View presents 15 unique perspectives on achieving greater quality and guidance for a more integrated approach to postharvest handling and...

Food Applications of Nanotechnology

1st Edition

Gustavo Molina, Inamuddin, Franciele Maria Pelissari, Abdullah Mohamed Asiri
September 11, 2019

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase...

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 3: Functional Foods and Nutraceuticals

1st Edition

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

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in...

Handbook on Spray Drying Applications for Food Industries

1st Edition

M. Selvamuthukumaran
July 17, 2019

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying...

Drying and Roasting of Cocoa and Coffee

1st Edition

Ching Lik Hii, Flávio Meira Borém
July 12, 2019

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the...

Advanced Drying Technologies for Foods

1st Edition

Arun S Mujumdar, Hong-Wei Xiao
June 28, 2019

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles...

Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan
June 13, 2019

The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for...

Conferences

Year: