Food & Culinary Science

Food Engineering & Processing

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Food Toxicology: Current Advances and Future Challenges

Ashish Sachan, Suzanne Hendrich
December 12, 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...

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu, Barry G. Swanson
November 30, 2017

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 ....

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 25, 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...

Intermittent and Nonstationary Drying Technologies: Principles and Applications

Azharul Karim, Chung-Lim Law
October 24, 2017

The first comprehensive book on intermittent drying, Intermittent and Nonstationary Drying Technologies: Principles and Applications demonstrates the benefits of this process and covers key issues, including technologies, effect of operating parameters, mathematical modelling, energy-efficiency,...

Engineering Aspects of Food Biotechnology

Jose A. Teixeira, Antonio A. Vicente
October 23, 2017

Food biotechnology’s typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported...

Advanced Technologies for Meat Processing, Second Edition

Fidel Toldrá, Leo M. L. Nollet
October 05, 2017

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and...

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
October 03, 2017

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

Thermal and Nonthermal Encapsulation Methods

Magdalini Krokida
October 02, 2017

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected...

Conferences

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