Food & Culinary Science

Food Engineering & Processing

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Innovative Food Science and Emerging Technologies

Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal
August 15, 2018

This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing in conjunction with human nutrition, diet, and health as well as the ever-growing...

Technologies in Food Processing

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...

Science and Technology of Aroma, Flavor, and Fragrance in Rice

Deepak Kumar Verma, Prem Prakash Srivastav
August 07, 2018

With contributions from a broad range of leading researchers, this book focuses on advances and innovations in rice aroma, flavor, and fragrance research. Science and Technology of Aroma, Flavor, and Fragrance in Rice is specially designed to present an abundance of recent research, advances, and...

Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017

Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
August 01, 2018

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks...

Enzymes in Food and Beverage Processing

Muthusamy Chandrasekaran
July 31, 2018

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts...

Research Methodology in Food Sciences: Integrated Theory and Practice

C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar
July 05, 2018

Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food...

Advances in Postharvest Fruit and Vegetable Technology

Ron B.H. Wills, John Golding
June 28, 2018

Advances in Postharvest Fruit and Vegetable Technology examines how changes in community attitudes and associated pressures on industry are demanding changes in the way technology is used to minimize postharvest loss and maintain product quality. In particular, the book discusses important drivers...

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu, Barry G. Swanson
April 18, 2018

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations ....

Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals

J. Fernando Ayala-Zavala, Gustavo González-Aguilar, Mohammed Wasim Siddiqui
March 23, 2018

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make...

Technological Interventions in the Processing of Fruits and Vegetables

Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul
March 22, 2018

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables...

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

Food Process Engineering and Quality Assurance

C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
February 28, 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...

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