Food & Culinary Science

Food Product Development

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Fermented Food Products

1st Edition

A. Sankaranarayanan, N. Amaresan, D. Dhanasekaran
December 09, 2019

Fermented food play an important proactive role in the human diet. In many developing and under developed countries, fermented food is a cheap source of nutrition. Currently, more than 3500 different fermented foods are consumed by humans throughout the world; many are indigenous and produced...

The Regulation of Dietary Supplements: A Historical Analysis

1st Edition

Stephen J. Pintauro
December 09, 2019

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,...

Food Packaging: Innovations and Shelf-Life

1st Edition

Rui M. S. da Cruz
November 11, 2019

Food Packaging: Innovations and Shelf-life covers recently investigated developments in food packaging and their influence in food quality preservation, shelf-life extension, and simulation techniques. Additionally, the book discusses the environmental impact and sustainable solutions of food...

Engineering Practices for Milk Products: Dairyceuticals, Novel Technologies, and Quality

1st Edition

Megh R. Goyal, Subrota Hati
October 04, 2019

While also addressing the need for more effective processing technologies for increased safety and quantity, the dairy industry needs to address the growing customer demand for new and innovative dairy foods with enhanced nutritional value. This volume looks at new research, technology, 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...

Technology for Wine and Beer Production from Ipomoea batatas

1st Edition

Sandeep Kumar Panda
August 23, 2019

Purple sweet potato (PSP) is a special type of sweet potato with high concentration of anthocyanin pigment in the root. It is rich in starch, sugar, minerals, vitamins and antioxidants like phenolics, β-carotene, and has a strong prospect as substrate for alcoholic fermentation. The low cost of...

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima
June 28, 2019

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as...

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...

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