Food & Culinary Science

Food Engineering & Processing

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Advances in Noninvasive Food Analysis

1st Edition

Muhammad Kashif Iqbal Khan
November 04, 2019

To ensure food quality and safety food, professionals need a knowledge of food composition and characteristics. The analysis of food product is required for quality management throughout the developmental process including the raw materials and ingredients, but food analysis adds processing cost...

Technologies for Value Addition in Food Products and Processes

1st Edition

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
November 04, 2019

The new volume looks at some important emerging food processing technologies in light of the demand for functional food products and high-value and nutritionally rich products. Technologies for Value Addition in Food Products and Processes covers a selection of important recent developments in food...

Advances in Food Bioproducts and Bioprocessing Technologies

1st Edition

Monica Lizeth Chavez-Gonzalez, Nagamani Balagurusamy, Cristobal N. Aguilar
October 25, 2019

The book explores and exploits the synergy and boundary between biotechnology, bioprocessing and food engineering. Divided into three parts, Advances in Food Bioproducts and Bioprocessing Technologies includes contributions that deal with new developments in procedures, bioproducts, and...

Food Bioactives: Functionality and Applications in Human Health

1st Edition

Sankar Chandra Deka, Dibyakanta Seth, Nishant Rachayya Swami Hulle
October 25, 2019

This valuable volume addresses the growing consumer demand for novel functional food products and for high-value, nutritionally rich products by focusing on the sources and applications of bioactives from food. The chapters in the book describe functional properties and discuss applications of the...

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...