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Books in Food science and technology

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1-10 of 1309 results in All results

Cheese

  • 5th Edition
  • April 1, 2025
  • Paul L.H. McSweeney + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 6 - 5
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 7 - 2
Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

Aquaculture Mycology and Bacteriology

  • 1st Edition
  • March 1, 2025
  • Frederick S.B. Kibenge + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 2 3 5 8 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 2 3 5 9 - 1
Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks). The book takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

Handbook of Food Allergen Detection and Control

  • 2nd Edition
  • March 1, 2025
  • Simon Flanagan
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 1 7 3 3 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 1 6 - 4
Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities. This book provides information on current and emerging technologies for detecting and reducing allergens to improve allergen control overall. Written by experts in the field, it offers a wide scientific perspective on allergens and includes hot topics such as food allergen labeling and consumer perspectives on food allergen labels. Chapters are fully revised to include the latest information in the industry, including practical applications of new methods and control strategies. The book is useful for anyone in the food supply chain.The book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation, and consumer attitudes. Following an introductory chapter by a distinguished expert, Part One covers allergen management throughout the food chain. Part Two details current and emerging methods of allergen detection in food, with Part Three covering methods for reducing and eliminating allergens in food. Finally, Part Four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacturing.

Applied Advanced Technologies in Marine Fish Aquaculture

  • 1st Edition
  • March 1, 2025
  • Daniel Benetti
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 4 2 8 7 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 4 2 9 0 - 2
Applied Advanced Technologies in Marine Fish Aquaculture provides detailed overviews on the most advanced technologies for full-cycle production of marine fish, from hatchery to market. The book describes original technical protocols that were improved over the years to assist the reader in all stages of aquaculture projects development, from inception to operation, at both research and commercial scales.Professor Daniel Benetti conveys here all his extensive and successful experience working with dozens of commercially important marine fish species in several countries throughout the world. He addresses all basic and applied aspects of marine fish aquaculture, presenting the most advanced methods and protocols for all stages of the production cycle, from broodstock reproduction and management to spawning, larval rearing and early developmental stages including nursery and growout methods.Applied Advanced Technologies in Marine Fish Aquaculture is innovative as it takes a practical, applied approach of merging science and technology of tropical and subtropical marine fish aquaculture into a state-of-the-art compendium with detailed guidelines that will serve as seminal reference for students, researchers, managers, investors, consultants, government officers and other professionals working in the field worldwide

Foodborne and Microorganisms

  • 1st Edition
  • Volume 113
  • March 1, 2025
  • Anderson de Souza Sant'Ana
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 8 9 0 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 5 8 - 2
Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

  • 1st Edition
  • March 1, 2025
  • Hadis Rostamabadi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 2 2 8 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 2 2 7 - 6
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers/particles for designing bioactive delivery systems through Electrospinning/Electrospraying. Divided in 4 parts, the chapters cover practical applications, scale-up/industrialization. challenges and new opportunities. Chapters go through electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.

Antimicrobial Food Packaging

  • 2nd Edition
  • February 1, 2025
  • Jorge Barros-Velazquez
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 7 4 7 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 2 9 - 4
Antimicrobial Food Packaging, Second Edition continues to be an essential resource covering all aspects in the development and application of novel antimicrobial films to all types of packaged foods. The book is organized in six parts to include the main backgrounds and frameworks of the topic, types of packaging materials and packaging systems and the migration of packaging elements into food, the most relevant established and emerging technologies for microbial detection in food systems, the development and application of antimicrobial packaging strategies to specific food sectors, and the most promising combinational approaches, also including combinational edible antimicrobial coatings.Useful to a wide audience of researchers, scientists and students, the new edition brings six new chapters that include the latest information on smart packaging, algae biofilms for antimicrobial packaging applications, polylactic acid-tea polyphenol nanofibers, use in antimicrobial packaging, chitosan and proanthocyanidins, chitosan and ε-polylysine bionanocomposite films, citrus essential oils, and also includes dairy products.

Bioactive Polyphenols for Health and Pathology Treatment

  • 1st Edition
  • February 1, 2025
  • Antonio Segura Carretero + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 8 2 1 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 2 2 - 5
Bioactive Polyphenols for Health and Pathology Treatment summarizes the role of polyphenols on physiological function, organs, and disease. Presenting preclinical animal studies and clinical assays, the book explores how herb extracts affect cardiovascular, cognitive, and immunological health and their action on obesity, cancer, digestion, blood pressure, diabetes, mood, and on the skin and eyes. The book begins with the biological properties and pathways of polyphenols, their bioavailability, phytochemistry, and finally, their pharmacological action. The book closes exploring the processing and production of polyphenols within functional foods and as nutraceuticals.Written by a team of experts in the field, the book explores the most up-to-date research on plant polyphenols from different point of views which are appealing for many professionals, academics, nutritionists, and researchers working in this field.

Plant Proteins

  • 1st Edition
  • January 1, 2025
  • Dilek Uzunalioglu + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 7 2 5 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 6 3 6 - 6
Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.

Kombucha

  • 1st Edition
  • January 1, 2025
  • Nuria Elizabeth Rocha-Guzmán + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 2 9 7 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 9 6 - 4
Kombucha, or fermented tea, has become popular in recent years due to its unique taste and health benefits. Kombucha: Technology, Traceability, and Health-Promoting Effects covers both conventional and unconventional sources for the development of kombucha analogues as well as the sensory, functional, and nutritional aspects of kombucha beverages. Topics include process conditions, their escalation and impact on the chemical composition, the biochemistry to produce scoby, and the functionality of the drinks. Regulatory aspects in different countries, as well as myths and realities of kombucha’s bioactivities, are also covered.Kombucha: Technology, Traceability, and Health-Promoting Effects documents the probiotic potential of this popular drink, highlighting the metabiotics, nutribiotics, and pharmabiotics present. This book will serve as a valuable resource for researchers in food science and beverage science, especially those interested in fermentation.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners