Food & Culinary Science

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NanoNutraceuticals

1st Edition

Bhupinder Singh
September 17, 2018

This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications....

Seafood Safety and Quality

1st Edition

Md. Latiful Bari, Koji Yamazaki
September 17, 2018

Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants...

Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future

1st Edition

Anjali Priyadarshini, Prerna Pandey
September 13, 2018

This new volume, Biocatalysis and Agricultural Biotechnology: Fundamentals, Advances, and Practices for a Greener Future, looks at the application of a variety of technologies, both fundamental and advanced, that are being used for crop improvement, metabolic engineering, and the development of...

Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

1st Edition

Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav
September 06, 2018

The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the...

Handbook of Halal Food Production

1st Edition

Mian N. Riaz, Muhammad M. Chaudry
September 04, 2018

Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim...

Technologies in Food Processing

1st Edition

Harish Kumar Sharma, Parmjit S. Panesar
August 13, 2018

With the unprecedented increase in the world’s population, the need for different foodprocessing techniques becomes extremely important. And with the increase in awareness of and demand for food quality, processed products with improved quality and better taste that are safe are also important...

Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017

1st Edition

Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
August 01, 2018

FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks...

Meat Quality: Genetic and Environmental Factors

1st Edition

Wieslaw Przybylski, PhD, David Hopkins, PhD
July 31, 2018

One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book...

Enzymes in Food and Beverage Processing

1st Edition

Muthusamy Chandrasekaran
July 31, 2018

Biotechnology, particularly eco-friendly enzyme technologies, has immense potential for the augmentation of diverse food products utilizing vast biodiversity, resolving environmental problems owing to waste disposal from food and beverage industries. In addition to introducing the basic concepts...

Flavors for Nutraceutical and Functional Foods

1st Edition

M. Selvamuthukumaran, Yashwant Pathak
July 31, 2018

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different...

Revival: CRC Handbook of Oligosaccharides (1990): Volume II

1st Edition

Andras Liptak, Zoltan Szurmai, Janos Harangi, Péter Fügedi
July 31, 2018

Chemical synthesis of oligosaccharides is important to organic chemistry because of the critical biological functions of carbohydrates. Unfortunately, no handbook has been published on the subject...until now. Volume 1: Disaccharides presents synthetic carbohydrate chemistry, lists the syntheses,...

Consumer Perception of Food Attributes

1st Edition

Shigeru Matsumoto, Tsunehiro Otsuki
July 09, 2018

Food credence attributes are food features that are difficult to verify even after consumption. Consumers, today, are concerned about many food credence attributes, including animal rights, contamination risk, fair trade practice, genetic modification, geographical origin, and organic farming. For...

Conferences

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