Food & Culinary Science

Food Product Development

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Food Technology: Applied Research and Production Techniques

Murlidhar Meghwal, Megh R. Goyal, Mital J. Kaneria
August 30, 2017

In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the...

Engineering Aspects of Food Emulsification and Homogenization

Marilyn Rayner, Petr Dejmek
July 01, 2017

Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

Novel Food Processing: Effects on Rheological and Functional Properties

Jasim Ahmed, Hosahalli S. Ramaswamy, Stefan Kasapis, Joyce I. Boye
June 16, 2017

Rapid expansion of research on the development of novel food processes in the past decade has resulted in novel processes drawn from fields outside the traditional parameters of food processing. Providing a wealth of new knowledge, Novel Food Processing: Effects on Rheological and Functional...

Breaded Fried Foods

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
June 14, 2017

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are...

Handbook of Nutraceuticals Volume II: Scale-Up, Processing and Automation

Yashwant Vishnupant Pathak
May 22, 2017

Due in part to an absence of universally accepted standardization methods, nutraceuticals and functional foods face regulatory ignorance, marketing incompetence and ethical impunity. Even though many researchers believe that there is a connection between nutraceuticals and functional foods and...

Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds

David Julian McClements
January 19, 2017

Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such...

Color in Food: Technological and Psychophysical Aspects

José Luis Caivano, María del Pilar Buera
November 16, 2016

Controlling, measuring, and "designing" the color of food are critical concerns in the food industry, as the appeal of food is chiefly determined visually, with color the most salient visual aspect. In 2010 at the International Color Association Interim Meeting held in Mar del Plata, Argentina, a...

Microbiological Research and Development for the Food Industry

Peter J. Taormina
November 16, 2016

Research and development on microorganisms in food has evolved from a luxury to a necessity for companies competing in the global marketplace. Whether research is conducted internally or externally through contract laboratories and universities, microbial research in foods is crucial to the safety...

Physical Properties of Foods: Novel Measurement Techniques and Applications

Ignacio Arana
October 26, 2016

With higher food quality in increasing demand by consumers, there is continuous pressure on food engineers to meet market needs. One of the critical challenges is to use modern technology and knowledge to develop new processes for improving food quality. Given the global food marketplace, there is...

Juice Processing: Quality, Safety and Value-Added Opportunities

Victor Falguera, Albert Ibarz
October 19, 2016

The ability to provide quality juices that contain proper vitamins and nutritional components strongly depends on the processes fruits undergo during the various stages of industrial manufacturing. New technologies have been developed to help ensure the production of quality juices without...

Flavor, Fragrance, and Odor Analysis, Second Edition

Ray Marsili
October 14, 2016

There are many advantages to stir bar sorptive extraction (SBSE) for isolating and concentrating flavor-active chemicals from foods, including its simplicity and wide application appeal. Written from a practical, problem-solving perspective, the second edition of Flavor, Fragrance, and Odor...

Novel Techniques in Sensory Characterization and Consumer Profiling

Paula Varela, Gastón Ares
October 14, 2016

Sensory characterization is one of the most powerful, sophisticated, and extensively applied tools in sensory science. Descriptive analysis with trained assessors has been traditionally used for sensory characterization. Due to the cost of time and money required for its application, several novel...

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