Food & Culinary Science

Food Product Development

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Essentials and Applications of Food Engineering

1st Edition

C. Anandharamakrishnan, S. Padma Ishwarya
March 25, 2019

Essentials & Applications of Food Engineering provides a comprehensive understanding of food engineering operations and their practical and industrial utility. It presents pertinent case studies, solved numerical problems, and multiple choice questions in each chapter and serves as a ready...

Fundamentals and Operations in Food Process Engineering

1st Edition

Susanta Kumar Das, Madhusweta Das
March 15, 2019

Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided...

Food Nanotechnology: Principles and Applications

1st Edition

C. Anandharamakrishnan, S. Parthasarathi
January 25, 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...

Handbook of Food Engineering

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...

The Regulation of Dietary Supplements: A Historical Analysis

1st Edition

Stephen J. Pintauro
December 13, 2018

This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold,...

Seafood Safety and Quality

1st Edition

Md. Latiful Bari, Koji Yamazaki
September 17, 2018

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants...

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav
September 06, 2018

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the...

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...

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...

Nanotechnology Applications in the Food Industry

1st Edition

V Ravishankar Rai, Jamuna A Bai
February 14, 2018

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the...

Engineering Interventions in Foods and Plants

1st Edition

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...

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