Food & Culinary Science

Food Engineering & Processing

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Food Nanotechnology: Principles and Applications

1st Edition

C. Anandharamakrishnan, S. Parthasarathi
February 07, 2019

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food...

Applied Food Science and Engineering with Industrial Applications

1st Edition

Cristóbal Noé Aguilar, Elizabeth Carvajal-Millan
February 01, 2019

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies...

Processing of Fruits and Vegetables: From Farm to Fork

1st Edition

Khursheed A. Khan, Megh R. Goyal
January 30, 2019

This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the...

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
January 27, 2019

This book, Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics, looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for...

Handbook of Food Engineering, Third Edition

3rd Edition

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov
January 23, 2019

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with...

Non-thermal Processing of Foods

1st Edition

O. P. Chauhan
January 09, 2019

This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and...

Computational Fluid Dynamics in Food Processing 2e

2nd Edition

Da-Wen Sun
January 08, 2019

Since many processes in the food industry involve fluid flow and heat and mass transfer, Computational Fluid Dynamics (CFD) provides a powerful early-stage simulation tool for gaining a qualitative and quantitative assessment of the performance of food processing, allowing engineers to test...

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 3: Functional Foods and Nutraceuticals

1st Edition

Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
December 18, 2018

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 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...

Postharvest Extension and Capacity Building for the Developing World

1st Edition

Majeed Mohammed, Vijay Yadav Tokala
December 11, 2018

It is estimated that around 1.3 billion tons per year of food produced for human consumption, which is about one-third of all food produced, is either lost or wasted globally. Reduction of the postharvest losses is being considered as one of the sustainable ways to ensure world food security....

Nanoscience and Nanotechnology in Foods and Beverages

1st Edition

Vellaichamy Chelladurai, Digvir S. Jayas
December 03, 2018

Potential applications of nanotechnology in food industry include: encapsulation and delivery of substances in targeted sites, increasing flavor, introducing antibacterial nanoparticles into food, enhancing shelf life, sensing contamination, improved food storage, tracking, tracing, and brand...

Conferences

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