Food & Culinary Science

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Korean Functional Foods: Composition, Processing and Health Benefits

1st Edition

Kun-Young Park, Dae Young Kwon, Ki Won Lee, Sunmin Park
May 08, 2018

Koreans believe the adage of food as medicine. Therefore, herbs or fruit ingredients such as ginger, cinnamon, adlay, mugwort, pomegranate, and ginseng are used for their therapeutic effects as much as cooking. This book provide information related to Korean functional food. It first describes the...

Improving Food Quality with Novel Food Processing Technologies

1st Edition

Özlem Tokuşoğlu, Barry G. Swanson
April 18, 2018

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations ....

Fruit and Cereal Bioactives: Sources, Chemistry, and Applications

1st Edition

Özlem Tokuşoğlu, Clifford A Hall III
April 18, 2018

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant...

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

1st Edition

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun
April 16, 2018

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

Smoke in Food Processing

1st Edition

Joseph A. Maga
April 16, 2018

Smoking was one of the first forms of food processing, and through the centuries the chemistry of smoke has slowly evolved.It is now known that wood and food composition can significantly influence smoke composition, as well as the resulting textual, sensory, nutritional, antioxidative, and...

Legume Based Fermented Foods

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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

1st Edition

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...

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