Food & Culinary Science

Food Engineering & Processing

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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...

Hyperspectral Imaging Analysis and Applications for Food Quality

1st Edition

N.C. Basantia, Leo M.L. Nollet, Mohammed Kamruzzaman
December 03, 2018

In processing food, hyperspectral imaging, combined with intelligent software, enables digital sorters (or optical sorters) to identify and remove defects and foreign material that are invisible to traditional camera and laser sorters. Hyperspectral Imaging Analysis and Applications for Food...

Drying Technologies for Foods: Fundamentals and Applications

1st Edition

Prabhat K. Nema, Barjinder Pal Kaur, Arun S. Mujumdar
November 26, 2018

Drying is an important unit operation used in industry for processing and preservation of food products. Although a large volume of technical literature is available on drying of foods, it is still challenging for scientists and engineers to improve continuously upon the quality of dried products...

Computational Fluid Dynamics in Food Processing 2e

2nd Edition

Da-Wen Sun
November 15, 2018

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...

Intelligent Control in Drying

1st Edition

Alex Martynenko, Andreas Bück
October 02, 2018

Despite the available general literature in intelligent control, there is a definite lack of knowledge and know-how in practical applications of intelligent control in drying. This book fills that gap. Intelligent Control in Drying serves as an innovative and practical guide for researchers and...

Innovative Food Science and Emerging Technologies

1st Edition

Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal
October 02, 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...

State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues and Specialty Topics

1st Edition

Murlidhar Meghwal, Megh R. Goyal
September 27, 2018

There has been a growing interest in the health benefits derived from fruits and vegetables and the food products based on them. Many foods contain various phytochemicals, flavonoids, fibers, macronutrients and micronutrients, minerals, etc. that are good for health and essential for keeping good...

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

1st Edition

Deepak Kumar Verma, Prem Prakash Srivastav
September 17, 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...

Handbook of Halal Food Production

1st Edition

Mian N. Riaz, Muhammad M. Chaudry
September 04, 2018

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim...

Technologies in Food Processing

1st Edition

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...

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

1st Edition

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

1st Edition

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...

Conferences

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