Food & Culinary Science

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Food Packaging Materials: Testing & Quality Assurance

Preeti Singh, Ali Abas Wani, Horst-Christian Langowski
June 14, 2017

This book is arguably the first one focusing on packaging material testing and quality assurance. Food Packaging Materials: Testing & Quality Assurance provides information to help food scientists, polymer chemists, and packaging technologists find practical solutions to packaging defects and...

Industrial Galactomannan Polysaccharides

N. K. Mathur
June 14, 2017

Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how...

Breaded Fried Foods

Parameswarakuma Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
June 14, 2017

Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are...

Starches: Characterization, Properties, and Applications

Andrea Bertolini
June 14, 2017

Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology. Written by an outstanding multidisciplinary team with complementary expertise in both academia and...

Engineering Aspects of Membrane Separation and Application in Food Processing

Robert W. Field, Erika Bekassy-Molnar, Frank Lipnizki, Gyula Vatai
June 13, 2017

During the past two decades, membrane separation processes have become standard. The properties of modern membrane technology make it suitable for applications in the food industry. This book presents the principles and applications of these techniques. The first section of the text covers...

Folate in Health and Disease, Second Edition

Lynn B. Bailey
June 13, 2017

During the fifteen years since the bestselling first edition of Folate in Health and Disease was published, there have been thousands of new research studies related to folate and its role in health and disease. The second edition of the book uniquely bridges the gap between basic science and...

Edible Oils: Extraction, Processing, and Applications

Smain Chemat
June 08, 2017

Global oilseeds industry is expected to expand in the future but would also constitute a platform for a variety of other products from processing waste such as protein meals and aromatic compounds. Edible Oils: Extraction, Processing, and Applications intends to present up to date technologies that...

Top 100 Exotic Food Plants

Ernest Small
June 07, 2017

Many edible plants considered exotic in the Western world are actually quite mainstream in other cultures. While some of these plants are only encountered in ethnic food markets or during travels to foreign lands, many are now finding their way onto supermarket shelves. Top 100 Exotic Food Plants...

Handbook of Drying of Vegetables and Vegetable Products

Min Zhang, Bhesh Bhandari, Zhongxiang Fang
June 07, 2017

This handbook provides a comprehensive overview of the processes and technologies in drying of vegetables and vegetable products. It discusses various technologies such as hot airflow drying, freeze drying, spray drying, solar drying, microwave drying, radio frequency drying, infrared radiation...

Melatonin in the Promotion of Health, Second Edition

Ronald Ross Watson
May 31, 2017

Melatonin is a powerful hormone and antioxidant with numerous effects on the metabolism and the health of humans. Available as a dietary supplement in the United States since 1993, it is one of the most popular over-the-counter alternative remedies available. Comprising contributions from...

Natural Antioxidants: Applications in Foods of Animal Origin

Rituparna Banerjee, Arun K. Verma, Mohammed Wasim Siddiqui
May 30, 2017

In the recent years, considerable research has been carried out evaluating natural substances as antioxidative additives in food products, leading to novel combinations of antioxidants and the development of novel food products. In addition to their antioxidative capacity, these natural additives...

Science and Strategies for Safe Food

Surender S. Ghonkrokta
May 26, 2017

Food system has become complex with globalisation and there are stringent requirements from food business operators. In this respect there is a need to bring together aspects of food security, food safety management, food quality management, food analysis and risk analysis. This book focuses on all...

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