Food & Culinary Science

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Polysaccharides: Natural Fibers in Food and Nutrition

Noureddine Benkeblia
October 23, 2017

This book reviews the evidence supporting the influence of plant fibers on our daily life by either having impacts on our nutrition or improving processed foods for human and animal feeding. By bringing new information and updating existing scientific data, this book will also be a consistent...

Multiresidue Methods for the Analysis of Pesticide Residues in Food

Horacio Heinzen, Leo M.L. Nollet, Amadeo R. Fernandez-Alba
October 18, 2017

Pesticide residues can persist for some time and can be harmful to human health, wildlife and the global environment. Determination of such residues helps to keep the production sustainability and to design policies to protect endangered ecosystems. This book presents the key features of pesticide...

Ethnobotany of India, 5-Volume Set

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
October 18, 2017

This new 5-volume set, Ethnobotany of India, provides an informative overview of human-plant interrelationships in India, focusing on the regional plants and their medicinal properties and uses. Each volume focuses on a different significant region of India, including Volume 1: Eastern Ghats and...

Advanced Technologies for Meat Processing, Second Edition

Fidel Toldrá, Leo M. L. Nollet
October 05, 2017

As with the first edition, the main goal of Advanced Technologies for Meat Processing is to provide the reader with recent developments in new advanced technologies for the full meat- processing chain. This book is written by distinguished international contributors with recognized expertise and...

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India

T. Pullaiah, K. V. Krishnamurthy, Bir Bahadur
October 05, 2017

Ethnobotany of India, Volume 5: The Indo-Gangetic Region and Central India is the fifth of a five-volume set on the ethnobotany of India. Bringing together in one place information on the ethnobotany of the Indo-Gangetic Region and Central India, this volume presents the valuable details of the...

Functional Carbohydrates: Development, Characterization, and Biomanufacture

Jian Chen, Yang Zhu, Song Liu
October 04, 2017

This book covers several major functional carbohydrates widely used in food and other applications. It presents technical details of bio-manufacture, providing direct assistance to researchers and engineers who are interested in applying and producing these carbohydrates....

Nutrigenomics and Nutraceuticals: Clinical Relevance and Disease Prevention

Yashwant V. Pathak, Ali M. Ardekani
October 04, 2017

The evidence is becoming stronger for a direct link between increased genome/epigenome damage and increased risk for adverse health outcomes. It is clear micronutrients are critical as cofactors for many cellular functions such as DNA repair enzymes or DNA oxidation. The field of Nutrigenomics has...

Advances in Meat Processing Technology

Alaa El-Din A. Bekhit
October 03, 2017

This book covers fundamental, recent developments in meat processing, emphasizing the mechanism of action of these technologies and their impact on the final product characteristics and consumer acceptability....

Thermal and Nonthermal Encapsulation Methods

Magdalini Krokida
October 02, 2017

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected...

Enzymes in Food and Beverage Processing

Muthusamy Chandrasekaran
October 01, 2017

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...

Valorization of Wine Making By-Products

Matteo Bordiga, PhD
October 01, 2017

An overview of wine making by-products and their conventional and non-conventional uses, Valorization of Wine Making By-Products gives you a deeper understanding of recovery processes that are a part of the new philosophy of sustainable agriculture. In line with the worldwide movement toward...

Evidence-Based Proactive Nutrition to Slow Cellular Aging

Robert Fried, Lynn Nezin
September 25, 2017

Research studies involving antioxidants, free radicals, and human health are increasingly important global concerns. Free radicals and oxidative stress are responsible for various diseases including cancer, cardiovascular diseases, obesity, and pulmonary dysfunctions....