Food & Culinary Science

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Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan
June 13, 2019

The importance and value of foods from marine sources is ever-increasing, especially as the availability of arable land decreases due to climate change, increasing populations and urbanization, and other factors. This book looks at the importance of marine foods and their secondary metabolites for...

Strawberries: Production, Postharvest Management and Protection

1st Edition

R M Sharma, Rakesh Yamdagni, A K Dubey, Vikramaditya Pandey
June 12, 2019

This book provides unparalleled integration of fundamentals and most advanced management to make this strawberry crop highly remunerative besides enhancing per capita availability of fruit even in the non-traditional regions of the world....

Handbook of Nonmedical Applications of Liposomes: Theory and Basic Sciences

1st Edition

Danilo D. Lasic, Yechezkel Barenholz
June 12, 2019

First published in 1996, liposomes have become an important model in fundamental biomembrane research, including biophysical, biochemical, and cell biological studies of membranes and cell function. They are thoroughly studied in several applications, such as drug delivery systems in medical...

Ultraviolet Light in Food Technology: Principles and Applications

2nd Edition

Tatiana Koutchma
June 06, 2019

UV light is one of a number of emerging non-thermal food processing technologies that can be used in a broad range of applications producing food products with longer shelf-life, more safe, and with higher nutritional quality. The new edition of Ultraviolet Light in Food Technology: Principles and...

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

1st Edition

Monica Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
May 23, 2019

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking...

Processing of Fruits and Vegetables: From Farm to Fork

1st Edition

Khursheed Alam Khan, Megh R. Goyal, Abhimannyu A Kalne
May 14, 2019

This volume looks at new and established processing technologies for fruits and vegetables, taking into consideration the physical and biochemical properties of fruits and vegetables and their products, the challenges of the processing industry, the effect of processing on nutritional content,...

Fenaroli’s Handbook of Flavor Ingredients: Volume 2

3rd Edition

George A. Burdock
May 07, 2019

First published in 1995: This edition of Fenaroli's Handbook of Flavor Ingredients brings together regulatory citations, FEMA numbers, Substance names and common synonyms, specifications (such as the GRAS classification by FEMA), natural sources, and permitted use levels in food into a convenient...

Micronutrients in Health and Disease, Second Edition

2nd Edition

Kedar N. Prasad
April 19, 2019

Increased oxidative stress due to the production of excessive amounts of free radicals along with the effects of chronic inflammation plays a major role in the initiation and progression of most chronic diseases. In addition, increased release of glutamate plays a central role in the pathogenesis...

Lactic Acid Bacteria: Microbiological and Functional Aspects

5th Edition

Gabriel Vinderola, Arthur Ouwehand, Seppo Salminen, Atte von Wright
April 05, 2019

Through four editions, Lactic Acid Bacteria: Microbiological and Functional Aspects, has provided readers with information on the how’s and why’s lactic acid-producing fermentation improves the storability, palatability, and nutritive value of perishable foods. Thoroughly updated and fully revised,...

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...

Analysis of Pesticides in Food and Environmental Samples, Second Edition

2nd Edition

Jose L. Tadeo
March 15, 2019

This book provides a critical overview of analytical methods used for the determination of pesticide residues and other contaminants in food and environmental samples by modern instrumental analysis. It contains up-to-date material including recent trends in sample preparation, general methods used...

Conferences

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