Food & Culinary Science

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Legume Based Fermented Foods

N.R. Reddy
April 16, 2018

This book provides a comprehensive review of published data on the production of various legume-based fermented foods and critically examines their nutritional quality. The book consists of 14 chapters where the preparation, composition, nutritional quality, and food safety of individual...

Antioxidant Nutraceuticals: Preventive and Healthcare Applications

Chuanhai Cao, Sarvadaman Pathak, Kiran Patil
March 29, 2018

This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural...

Microbial Cell Factories

Deepansh Sharma, Baljeet Singh Saharan
March 29, 2018

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation...

Lycopene and Tomatoes in Human Nutrition and Health

A. Venketeshwer Rao, Gwen L. Young, Leticia G. Rao
March 27, 2018

Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therapeutic agent for preventing several human diseases. Since the publication of the previous book on...

Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals

J. Fernando Ayala-Zavala, Gustavo González-Aguilar, Mohammed Wasim Siddiqui
March 23, 2018

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make...

Technological Interventions in the Processing of Fruits and Vegetables

Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul
March 22, 2018

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables...

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

Food Process Engineering and Quality Assurance

C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
February 28, 2018

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food...

Food By-Product Based Functional Food Powders

Özlem Tokuşoğlu
February 26, 2018

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be...

Natural Substances for Cancer Prevention

Jun-Ping Xu
February 22, 2018

Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to...

Technological Interventions in Dairy Science: Innovative Approaches in Processing, Preservation, and Analysis of Milk Products

Rupesh S. Chavan, Megh R. Goyal
February 16, 2018

This volume covers a selection of important novel technological interventions in dairy science, from the physical properties of milk and other milk products to nonthermal processing of milk. It also discusses safety methods in dairy science, which includes cleaning-in-place and techniques to...

Nanotechnology Applications in the Food Industry

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...

Conferences

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