Food & Culinary Science

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Regulatory Status Of Direct Food Additives

Thomas E. Furia
November 29, 2017

The primary purpose of this volume is to provide readers with quick summaries of and references to the current U.S. government and other regulations for some of the most frequently employed direct food additives. Indirect additives, such as pesticide residues, packaging adhesives, polymeric...

Preservation Of Food By Ionizing Radiation: Volume III

Peter Josephson
November 29, 2017

Food Scientists the world over should keep abreast of advances in konwledge and techniques in this developing new food process. The place to start is with these three volumes, which are, without question, the most comprehensive and the most authoritative source fo information on the basic science...

Food Biofortification Technologies

Agnieszka Saeid
November 27, 2017

Biofortification, which can be defined as the process of increasing the content/density of essential nutrients and/or its bioavailability of food with valuable compounds, is a promising means of increasing nutrient intakes. Traditional fortification practices in which exogenous nutrients are added...

Anthocyanins in Health and Disease

Taylor C. Wallace, M. Monica Giusti
November 15, 2017

Anthocyanins, polyphenolic compounds abundant in certain foods, are responsible for the orange-red to blue-violet hues evident in many fruits, vegetables, cereal grains, and flowers. Interest in these pigments has intensified due to their potential health-promoting properties as dietary...

Engineering Interventions in Agricultural Processing

Megh R. Goyal, Deepak Kumar Verma
November 10, 2017

Engineering Interventions in Agricultural Processing presents recent advanced research on biological engineering, bioprocessing technologies, and their applications in agricultural food processing, and their applications in agriculture science and agricultural engineering, focusing on biological...

Engineering Interventions in Foods and Plants

Deepak Kumar Verma, Megh R. Goyal
October 30, 2017

With contributions from a broad range of leading professors and scientists, this volume focuses on new areas of processing technologies in foods and plants to help meet the increasing food demand of the rapidly growing populations of the world. The first section of the book is devoted to emerging...

Dietary AGEs and Their Role in Health and Disease

Jaime Uribarri
October 27, 2017

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications,...

Trends in Fish Processing Technologies

Daniela Borda, Anca I. Nicolau, Peter Raspor
October 26, 2017

The high market demand based on consumers’ trust in fish as a healthy and nutritious food resource made fish processing a very dynamic industry, spurring many innovations in processing and packaging methods. Trends in Fish Processing Technologies not only reflects what is currently new in fish...

Food Biotechnology

S.C. Bhatia
October 26, 2017

Today, in the arena of food, the primary goals of food biotechnology are to provide a more abundant, less expensive, and a more nutritious food supply in order to address the needs of our growing global population. Today, food biotechnology utilizes the knowledge of plant science and genetics to...

High Pressure Processing of Fruit and Vegetable Products

Milan Houška, Filipa Vinagre Marques da Silva
October 24, 2017

High pressure processing is a fast-growing food processing technology and opens the door to nearly-fresh products that retain their sensorial and nutritional qualities. High Pressure Processing of Fruit and Vegetable Products reviews and summarizes the latest advances in novel high-pressure...

Biopackaging

Martin Alberto Masuelli
October 23, 2017

This book examines the whole range of modern packaging options. It covers edible packaging based on carbohydrates, proteins, antioxidative and antimicrobial packaging, and the chemistry of food and food packaging, such as plasticization and polymer morphology. Issues related to shelf life and...

Dietary Fiber and Health

Susan Cho, Nelson Almeida
October 23, 2017

Adequate fiber in the diet is essential for maintaining gastrointestinal and cardiovascular health and for weight management and glycemic control. But a majority of people in developed countries fall short of their recommended daily intake. Designed for product developers, nutritionists, dietitians...

Conferences

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