Food & Culinary Science

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Advances in Processing Technologies for Bio-based Nanosystems in Food

1st Edition

Óscar L. Ramos, Ricardo N. Pereira, Miguel A. Cerqueria, José A. Teixeira, António A. Vicente
August 09, 2019

Nanotechnology can be used to address challenges faced by the food and bioprocessing industries for developing and implementing improved or novel systems that can produce safer, nutritious, healthier, sustainable, and environmental-friendly food products. This book overviews the most recent...

Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

1st Edition

Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
August 07, 2019

The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in...

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

1st Edition

Monica Lizeth Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar
August 07, 2019

This handbook series 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 at the most recent innovations,...

Natural Medicines: Clinical Efficacy, Safety and Quality

1st Edition

Dilip Ghosh, Pulok K. Mukherjee
August 05, 2019

Globally, natural medicine has been considered as an important alternative to modern allopathic medicine. Although natural medicines are popular in society, only limited medicinal herbs have been scientifically evaluated for their potential in medical treatment. This book connects various aspects...

Human Health Benefits of Plant Bioactive Compounds: Potentials and Prospects

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria
July 22, 2019

Focusing on the importance of functional foods and their secondary metabolites for human health, this volume presents new insights with scientific evidence on the use of functional foods in the treatment of certain diseases. The plants covered and their bioactive compounds are easily accessible and...

Handbook on Spray Drying Applications for Food Industries

1st Edition

M. Selvamuthukumaran
July 17, 2019

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying...

Drying and Roasting of Cocoa and Coffee

1st Edition

Ching Lik Hii, Flávio Meira Borém
July 12, 2019

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the...

Advanced Drying Technologies for Foods

1st Edition

Arun S Mujumdar, Hong-Wei Xiao
June 28, 2019

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles...

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima
June 28, 2019

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as...

A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi
June 26, 2019

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday...

Cooking as a Chemical Reaction: Culinary Science with Experiments

2nd Edition

Z. Sibel Ozilgen
June 24, 2019

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with...

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation

1st Edition

Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria
June 19, 2019

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the...

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