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Elsevier

Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Food Packaging from Plant-Based By-products

    Sustainable Materials and Applications
    • 1st Edition
    • Preetam Sarkar + 3 more
    • English
    Food Packaging from Plant-Based By-products: Sustainable Materials and Applications addresses the growing need for sustainable, eco-friendly packaging solutions derived from agricultural plant by-products. The book benefits its audience by delivering up-to-date scientific knowledge, practical case studies, and strategies to overcome technical challenges in the packaging industry. The book’s extensive table of contents covers extraction methods, characterization techniques, and applications of biopolymers from diverse plant by-products such as mango, grape, citrus, apple, tomato, wheat, rice, and legumes. It also explores advanced topics including nanocomposites, active and intelligent packaging, regulatory frameworks, consumer acceptance, and industrial scale-up processes. Each chapter is authored by experts from multiple countries, ensuring a global perspective on sustainable packaging innovations. Food Packaging from Plant-Based By-products: Sustainable Materials and Applications provides a comprehensive resource for researchers, industry professionals, and policymakers focused on developing innovative food packaging systems that improve food quality and safety while reducing environmental impact. It equips the readers with valuable insights to drive innovation, regulatory compliance, and consumer acceptance of sustainable packaging technologies worldwide.

  • Pectin

    Sources, Technological Properties and Functional Applications
    • 1st Edition
    • F.A. Masoodi + 2 more
    • English
    Pectin: Sources, Technological Properties, and Functional Applications provides a comprehensive overview of pectin, detailing its structure, chemistry, properties, functionality, and diverse applications. The book offers valuable insights into how pectin's intrinsic properties affect its functionality and suitability for various end uses. It also explores the sourcing of pectin from food and agro-industrial sources, with a comparative assessment of conventional and emerging extraction technologies, and emphasis on sustainability through waste valorisation. The book is organized into three sections: Pectin Chemistry and Functionality, Valorisation of Agro-Industrial Waste Streams for Sourcing Pectin, and Functional Applications of Pectin in the Food Industry and Allied Arenas. It serves as a valuable resource for academicians, scientists, researchers, industry professionals, and students in Food Science, Chemistry, Chemical Engineering, Material Science, Pharmaceutical Sciences and related fields. Being particularly relevant to those working with food by-product valorization, hydrocolloids, biopolymers, colloid chemistry, and materials science, the book provides insights into the applications of pectin in food packaging, emulsification, encapsulation, and drug delivery.

  • Fundamentals of 3D Food Printing and Applications

    • 2nd Edition
    • Fernanda C. Godoi + 4 more
    • English
    Fundamentals of 3D Food Printing and Applications, Second Edition offers a broad overview of 3D printing technology applied to food. This new edition outlines emerging 3D food printing technologies and their working mechanisms across a wide range of application areas, including the development of soft foods and confectionary designs. Chapters cover new trends and demands, such as changes in consumer preferences, new regulations, and new applications of 3D printing technology in the food industry. It also explores the use of natural and organic materials as printing materials to address end-user concerns about artificial food.In addition, the book covers the use of automated systems and advanced technologies, such as machine learning and artificial intelligence, to improve efficiency and consistency in 3D food printing. Case studies and best practices from industry professionals who have successfully scaled up their 3D food printing operations are presented throughout. Edited and written by a team of worldwide experts in 3D food printing, this book is the best resource covering the latest developments in 3D printing technology.

  • The Safety Aspects of Food Waste Valorization

    Maintaining Quality Assurance in Resource Recovery
    • 1st Edition
    • Sidonia Martínez Suárez + 1 more
    • English
    The Safety Aspects of Food Waste Valorization: Maintaining Quality Assurance in Resource Recovery highlights the importance of safe food waste practices and strategies to effectively transform waste into valuable resources. Co-edited by two female authors with many global, female contributors represented, the book looks at the environmental consequences of food waste and its impact on human health. It details the risks associated with the use of food waste, analyzes food safety in valorized agri-food by-products, with a focus on mycotoxins, and demonstrates how to minimize safety risks from a variety of industries, including date-palm industrialization, wine, produce, cattle, olive oil and dairy. Finally, the book provides practical business strategies for bioactive ingredients derived from food by-products and details the recovery of food waste from an environmental and economic perspective.

  • Nutritional and Health Aspects of Food in Oceania

    • 1st Edition
    • Diana Bogueva + 1 more
    • English
    Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

  • Adaptogen Science and Wellbeing

    Use in Functional Foods, Dietary Supplements and Nutraceuticals
    • 1st Edition
    • Sreeraj Gopi + 3 more
    • English
    Adaptogen Science and Wellbeing: Use in Functional Foods, Dietary Supplements and Nutraceuticals explores the rich phytochemical constituents of adaptogens and their specific mechanisms of action. This book delves into the numerous phytosterols, vitamins, lignans, alkaloids, and flavonoids present in natural product adaptogens. By understanding these components, readers can appreciate their health benefits, how they enhance nutraceuticals, and how they improve functional food formulations. The book aims to provide a comprehensive overview of these natural substances and their potential applications in promoting overall well-being.The book identifies over 30 species of plants, roots, and fungi, such as sea buckthorn, holy basil, American ginseng, licorice root, maca, cordyceps, ashwagandha, and more. It explains the mechanisms of action and bioavailability of each adaptogen, discussing their immune function and anti-inflammatory benefits, cell energy metabolism for improved vitality, and neurotransmitter regulation for mental well-being. The book concludes with regulatory guidelines, protocols, and challenges for utilizing these natural products in functional foods and nutraceuticals.

  • Food Authentication and Future Challenges

    Ensuring Transparency in the Global Food Supply
    • 1st Edition
    • Shahzad Zafar Iqbal + 1 more
    • English
    Food Authentication and Future Challenges: Ensuring Transparency in the Global Food Supply explores the vital role of verifying food origin, content, and quality to prevent fraud, ensure safety, and meet regulatory standards. As globalization, climate change, and shifting consumer demands increase the complexity of food integrity, this book offers essential insights into current methods and emerging technologies for safeguarding our food supply. The book is divided into clear sections, covering foundational concepts, advanced identification techniques like chromatography, spectroscopy, DNA, and sensor-based methods, as well as specific challenges related to seafood, meat, honey, oils, herbs, and GMOs. It also highlights innovative solutions such as AI, machine learning, NGS, and CRISPR, and discusses key issues like climate impacts, ethical concerns, and policy enforcement. By combining scientific advances with future perspectives, this book provides a comprehensive resource for researchers, industry professionals, and policymakers committed to protecting food integrity in a rapidly changing world.

  • Contemporary Challenges in Food Packaging

    Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations
    • 1st Edition
    • Sukvinder K. Jassi + 1 more
    • English
    Contemporary Challenges in Food Packaging: Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations is an essential resource for academic and industry professionals that explores the complexities of creating innovative, sustainable, safe packaging that attracts consumers within the context of sustainability. This comprehensive text examines the misunderstandings that lead not only consumers but also scientists and industry professionals, to question the necessity and sustainability of packaging materials without fully grasping their essential roles in environmental safety, food preservation, and effective packaging waste management. By highlighting the vital role packaging plays in consumer acceptance, and the circular economy, this book serves as a bridge between academic research and practical application, and gives readers the knowledge to navigate existing challenges in the field. Organized into seven sections,Contemporar... Challenges in Food Packaging: Innovation, Consumer Acceptance, Sustainability, and Regulatory Considerations features 19 chapters that cover everything from the historical evolution of food packaging to the latest innovations in smart packaging technologies. Readers will explore the implications of environmental sustainability, the adaptation to a circular economy model, and the emerging solutions for effective waste management. With contributions from leading experts, the text identifies best practices and innovative strategies that address regulatory requirements, and consumer and industry needs.

  • Food and Diets in Health and Disease

    Decoding the Impact of Food Constituents on Well-Being
    • 1st Edition
    • Anil Kumar Khumra + 1 more
    • English
    Food and Diet in Health and Disease: Decoding the Impact of Food Constituents on Well Being examines the intricate relationship between food constituents and health outcomes, addressing a significant gap in the translation of scientific knowledge into practical dietary guidance. Organized into seven comprehensive sections, the book offers an analysis of macro and micronutrients, non-nutrient compounds, and functional constituents, with a particular focus on their disease-preventative properties. The text further explores the multifaceted roles of complex carbohydrates, proteins, lipids, and phytonutrients in promoting health, while also providing an in-depth analysis of traditional dietary frameworks, such as the Mediterranean and Ayurvedic diets, as mechanisms for disease mitigation. Targeted for food scientists and nutritionists, "Food and Diet in Health and Disease” serves as a resource that synthesizes the latest evidence-based research into actionable dietary strategies. Each chapter addresses prevalent health challenges, including the management of diabetes, obesity, the gut microbiome and mental health, while also considering the implications of food safety and public health policy.

  • Herbals and Their Antioxidant Effects on Human Health

    • 1st Edition
    • Süleyman Kaplan
    • English
    Herbals and their Effects on Human Health provides a comprehensive exploration of the diverse bioactive components found in medicinal plants and their relevance to human health. Divided into three distinct sections, beginning with a thorough examination of bioactive components and their health benefits, readers will discover the intricacies of traditional practices such as Ayurveda, the role of phytotherapy in managing metabolic disorders, and the therapeutic potential of antioxidants in various health contexts, including skin health and cardiovascular disease. The book further enhances its scientific rigor by including light and electron microscopic images that illustrate tissue and organ structures affected by herbal interventions. Subsequent sections focus on bioactive foods, highlighting their therapeutic effects through in-depth discussions on specific herbals and plants such as garlic, curcumin, garcinia kola and blueberries. This section not only examines their protective roles in conditions like chronic inflammation and diabetes but also addresses lesser-known foods and their health-promoting properties. The final section highlights the mechanisms of action of these compounds, examining their impact on biological systems and their neuroprotective effects.Herbals and their Effects on Human Health is an essential resource for food scientists, physicians, biomedical researchers, pharmacologists, and nutritionists seeking to deepen their understanding of how herbal and bioactive components influence health and wellness.

  • Insect Bioactives

    Innovations in Food, Feed, Pharma and Cosmetics
    • 1st Edition
    • Abdalbasit Adam Mariod + 2 more
    • English
    Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics serves as a comprehensive resource for researchers and professionals seeking to harness the power of insects as sustainable bioactive sources and beneficial health and wellness solutions. The book identifies the nutritional and chemical composition of insects, presenting them as versatile ingredients for the development of functional foods, nutraceuticals, animal feed and cosmetics. By examining how edible insects can be reared on agri-food by-products and organic waste, this volume illustrates how feeding strategies can influence their nutritional and bioactive profiles. The text also addresses potential allergenic risks and consumer behavior insights, equipping readers with strategies to promote acceptance of insect-based products in the market.Structured into eight sections, Insect Bioactives: Innovations in Food, Feed, Pharma and Cosmetics covers a wide array of topics essential for understanding insect bioactives. From the foundational overview of insect-based compounds to their applications in functional foods, animal feed, pharmaceuticals, and cosmetics, each section provides insights into the health benefits and technological innovations associated with insect bioactives. The text also discusses regulatory considerations and features case studies that showcase successful applications in various industries.

  • AI and Food Systems

    Transforming Production, Safety, Sustainability and Consumer Experience
    • 1st Edition
    • Diana Bogueva
    • English
    AI in Food Systems: Transforming Production, Safety, Sustainability and Consumer Experience explores the transformative role of Artificial Intelligence (AI) in all aspects of food systems, analyzing its impact on food production, safety, quality, sustainability, and consumer behavior. It examines how AI-driven technologies such as machine learning, deep learning, and predictive analytics are revolutionizing agriculture, food processing, personalized nutrition, and supply chain management. As AI-driven innovations rapidly reshape the food industry, there is an urgent need for a resource that critically examines both opportunities and challenges, including ethical concerns, regulatory frameworks, and public perception. Rather than taking a topic-specific approach into aspects of AI in agriculture or food technology, this book takes a holistic approach, integrating insights from multiple disciplines to address the broader implications of AI on global food security, sustainability, and nutrition. By bridging gaps in current knowledge, AI and Food Systems: Transforming Production, Safety, Sustainability and Consumer Experience serves as a vital reference for academics, industry professionals, policymakers, and consumers, ensuring that AI’s role in food systems is both well-understood and responsibly harnessed for a more efficient, transparent, and equitable food future.

  • Organic Dairy Farming

    • 1st Edition
    • Manuel Gonzalez Ronquillo + 3 more
    • English
    As a result of increasing awareness and concern for animal welfare and the dangers of pesticides and antibiotics used in some farming systems, today's consumers are increasingly reaching for organic products at their local stores. Organic Dairy Farming describes the processes, practices, and international regulations that ultimately classify a dairy product as organic. The book compares organic and conventional dairy farming systems across a variety of dairy animals, covering cows, sheep, goats, buffaloes, and camelids. It considers the differences in breed selection, animal welfare, and product quality between conventional and organic farming systems. Finally, the book demonstrates the added nutritional value in the profile of fatty acids in organic milk and milk products. Organic Dairy Farming is written and edited by experts in dairy science, nutrition, consumer science, and food regulation. This work will help direct future research in organic dairy farming and products, or even aid stakeholders in implementing organic practices on dairy farms.

  • Understanding Mycotoxins

    Toxicity, Detection, Risk Assessment, and Prevention Strategies
    • 1st Edition
    • Vinay B. Raghavendra + 1 more
    • English
    Understanding Mycotoxins: Toxicity, Detection, Risk Assessment, and Prevention Strategies offers an in-depth exploration of their toxicological impact, detection techniques, and strategies for prevention and risk management. It addresses the critical health risks associated with mycotoxin exposure, including acute poisoning, carcinogenicity, and neurotoxicity, emphasizing the importance of accurate detection and effective mitigation measures. The book provides evidence-based insights into the mechanisms of mycotoxin toxicity, emerging threats, and the latest technological advances in analysis and detection. The book is structured into three detailed sections. The first section covers the fundamental aspects of mycotoxins, including their structures, biosynthetic pathways, sources of contamination, and health risks, supported by discussions on sampling, analytical techniques such as chromatography and spectroscopy, and the link between mycotoxins and diseases like cancer and neurological disorders. The second section delves into modern detection methods, highlighting advanced electrochemical sensors, immunoassays, biosensors, and innovative approaches utilizing machine learning, artificial intelligence, and nanotechnology for rapid and accurate identification of mycotoxins in various food matrices. The final section focuses on prevention and risk management, exploring detoxification strategies, mitigation techniques—including physical, chemical, biological, and emerging plasma and nanotechnology-based methods—and the regulatory frameworks that underpin safe food production and handling practices, aiming to reduce exposure and protect vulnerable populations globally.

  • Oil-Encapsulated Powders for Functional Foods

    Preparation and Practice
    • 1st Edition
    • Jian Zhong + 2 more
    • English
    Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice, emphasizing how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. The book provides an in-depth guide for overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices, offering detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies that are essential for creating effective, stable, and appealing functional foods. It covers core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques.With real-world examples spanning formula foods, meat, dairy, and bakery products, this book is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.

  • Bioactive Compounds

    Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability
    • 1st Edition
    • Cristobal Noe Aguilar + 3 more
    • English
    Bioactive Compounds: Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability covers nutrition, food science, and pharmacology, elucidating the intricate dynamics of bioactive compounds and their impacts on human health. This comprehensive volume delineates the crucial differences between bioaccessibility and bioavailability, providing insights into their implications for health outcomes. Readers will explore the behavior of key classes of bioactive compounds, including polyphenols, carotenoids, and peptides, as well as their sources and interactions within the food matrix. The book further examines the essential role of gut microbiota in absorption processes, highlighting how these interactions can influence bioactive compound efficacy in the human body.Sections not only discuss the mechanisms of absorption, distribution, metabolism, and excretion (ADME) of bioactive compounds but also introduce cutting-edge tools and strategies designed to enhance their bioaccessibility and bioavailability.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 123
    • English
    Advances in Food and Nutrition Research provides the latest advances in the role of artificial intelligence in the precision nutrition and development of personalized foods, precision nutrition in autoimmune diseases, the need for vitamin D fortification in tropical regions, the health benefits of bioactive peptides, the factors affecting digestibility and glycemic index of rice, bio-based materials for intelligent sensing of food quality and safety, solid-state fermentation of cereal grains for modulating phenolic compounds, natural additives stabilized with nanoclays and the concomitant mycotoxin contamination in foods, especially on climate-related challenges for food safety.

  • Carryover Toxins in Processed Foods

    Toxicity, Detection and Mitigation
    • 1st Edition
    • Amir M. Mortazavian + 1 more
    • English
    Carryover Toxins in Processed Foods: Toxicity, Detection and Mitigation discusses the chemicals that form during various processing methods such as thermal, fermentation, and irradiation and how to mitigate risks to human health. From novel detection methods to innovative processing techniques, this book defines the chemistry and concepts of carryover toxins, from their classification, toxicity, and production to precursor, reaction, and environmental conditions. Sections also provide information on quality assurance and regulatory aspects and explain analysis methods to determine carryover toxins in food products. Toxicity, occurrence, and sensorial impact for heavy metals, genetically modified organisms, nanomaterials and some seasonings are also discussed.

  • Nutrigenomics for Clinical Medicine and Personalized Healthcare

    • 1st Edition
    • Dhavendra Kumar + 1 more
    • English
    Nutrigenomics for Clinical Medicine and Personalized Healthcare presents an overview of the challenges associated with bringing personalized nutrition to mainstream dietary practices in healthcare. Broken into 18 chapters, the book addresses everything from the fundamental principles of nutrigenetics and nutrigenomics to the role of nutritional factors in various diseases and disorders and the ethical practices surrounding nutritional genomics. Compiled for nutrition researchers, nutritionists, health professionals, and graduate students studying related topics, this is sure to be a welcomed reference.

  • Fermented Foods for Wellness

    Understanding Processes and Biosensors
    • 1st Edition
    • Muhammad Shahzad Aslam + 2 more
    • English
    Fermented Foods for Wellness: Understanding Processes and Biosensors delves into the beneficial impact of fermented foods on reducing chronic inflammation, which is linked to numerous diseases. The book comprehensively explores how fermented foods like miso, kefir, and turmeric can enhance bioavailability and promote an anti-inflammatory response in the body. By examining the role of inflammation in various health conditions such as Inflammatory Bowel Disease and arthritis, the book provides valuable insights into the relationship between diet and health.The second section, titled The Industrial Fermentation Process, discusses how biosensor technology deciphers complex flavor compounds in fermented foods. It highlights sustainable fermentation practices and their transformative impact on various industries. The book underscores the importance of optimizing bioreactors to create ideal conditions for microbial growth, thus paving the way for future product development. By combining scientific research with practical applications, this book serves as an essential guide for understanding the intersection of nutrition, health, and industrial processes.

  • Alcohol-Free Beer

    From Production to Consumer Perception
    • 1st Edition
    • Elisabeth Koussissi + 1 more
    • English
    Alcohol-free Beer: From Production to Consumer Perception covers this unique, emerging market segment. The book begins with introductory content and definitions before covering the production process, with a focus on fermentation methods. Nutritional aspects, flavor, and sensory characteristics of the end product as well as consumer perceptions are also covered. As the first academic book on the market to exclusively cover non-alcoholic and low ABV beer, this book will be particularly useful to researchers interested in alcoholic and non-alcoholic beverages, fermentation, and consumer behavior, especially as it relates to the consumption of alcohol (or lack thereof). Consumers seeking out better mental and physical wellbeing are opting to drink less alcohol, giving rise to this beverage trend. Yet for researchers and industry professionals crafting the product, it can be a challenge to closely replicate the pleasant taste of alcoholic beer. As the market for alcohol-free beer has undergone a unique, global rise in volume of consumption and production during the last decade, this book will be ideal for brewing chemists and beverage industry scientists hoping to create new alcohol-free beverages.

  • The Fundamentals of Customer-Centered Design of Food Products

    A Multisensory Strategy Integrating Emerging Techniques
    • 1st Edition
    • Luis H. Reyes + 3 more
    • English
    The Fundamentals of Customer-Centered Design of Food Products: A Multisensory Strategy for Integrating Emerging Techniques, is a comprehensive guide for students, and food industry professionals, dedicated to creating food and beverage products that truly resonate with today's consumers. This fundamental resource bridges the gap between traditional product-centric development and modern, holistic approaches that focus on the complete sensory and consumer experience. Divided into three sections, the book begins with laying the foundations for understanding customer-centered food product design and understanding the consumer in multisensory food experiences. Section two explores how each sensory modality interacts to influence consumer perception and satisfaction to create products with optimized nutrition and personalized consumer appeal. The book concludes with section three highlighting the technology and innovative tools such as smart sensors, digital tools, and sustainable processes, used to achieve consumer-centered food product design. The authors also discuss how to communicate sensory value in marketing and brand strategies and future perspectives in consumer-centered multi-sensory food design.

  • Novel Technologies for the Processing and Preservation of Muscle Foods

    • 1st Edition
    • Alaa El-Din A. (Aladin) Bekhit + 1 more
    • English
    Novel Technologies for Processing and Preservation of Muscle Foods explores emerging and innovative technologies in the food industry and their role in enhancing the quality, safety, and sustainability of meat, fish, and seafood. Each chapter explores the biochemistry and microbiology underlying these technologies, their applications in the food industry, and the challenges and successes encountered in commercial settings. From improving tenderness and digestibility to developing hypoallergenic and functional foods, the book highlights the transformative potential of cutting-edge methods to meet the evolving demands of consumers and the food industry. Structured to provide a thorough understanding of both theory and practical applications, this book covers a wide range of topics, including the use of robotics and automation in meat processing, the development of biodegradable packaging, and the implications of Industry 4.0 technologies in food production. With contributions from leading experts, Novel Technologies for Processing and Preservation of Muscle Foods not only addresses existing gaps in knowledge but also proposes future directions for research and innovation. This timely resource will serve as a key reference for researchers, students, and professionals interested in the latest advancements in the processing and preservation of meat, fish, and seafood.

  • Olive 4.0

    Digital Transformation and Smart Technologies for Sustainable Olive Farming and Oil Production
    • 1st Edition
    • Najla Trabelsi + 1 more
    • English
    Olive 4.0: Digital Transformation and Smart Technologies for Sustainable Olive Farming and Oil Production explores the revolutionary impact of Industry 4.0 technologies on the traditional olive sector. As olive farming and oil production face increasing pressures from labor shortages, resource constraints, and environmental concerns, this book addresses the urgent need for digital innovation tailored specifically to this industry. By focusing on cutting-edge tools such as the Internet of Things (IoT), Artificial Intelligence (AI), robotics, blockchain, and smart sensors, it highlights how these advances can enhance sustainability, productivity, and quality throughout the entire olive supply chain—from grove management to oil processing and distribution.Whether for smallholders seeking affordable solutions or large producers aiming for automation and traceability, the book delivers science-backed insights that promote eco-friendly practices while improving efficiency and reducing waste. Importantly, it also addresses challenges related to technology accessibility and equitable adoption, ensuring that innovations benefit a broad spectrum of stakeholders and support long-term sustainability goals.

  • Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science

    • 1st Edition
    • Rahul Mehra + 4 more
    • English
    Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is a critical resource for researchers, industry professionals, and academics seeking to stay at the forefront of the evolving food landscape. This comprehensive volume is organized into six sections, beginning with foundational principles in food, nutrition, and culinary science—covering chapters such as Interconnection Between Food, Nutrition, and Culinary Science and Fundamentals of Food Science and Technology. It then progresses by exploring cutting-edge innovations in culinary science, including Molecular Gastronomy and Neuro-Gastronomy, alongside practical insights into food processing advancements like AI and Robotics. The book dedicates significant focus to nutrition and health, highlighting breakthroughs in personalized nutrition, nutrigenomics, and functional foods. The final sections address sustainability, ethical practices, and future horizons, including discussions on food waste reduction, sustainable food systems, and future foods. Innovations and Practice in Advancing Culinary Nutrition and Integrating Food Science is vital for leveraging scientific and technological progress to develop healthier, safer and more sustainable food solutions. By integrating insights from culinary arts, food processing, and nutritional science, it equips professionals with the knowledge to innovate responsibly and address global issues such as food security, safety, and environmental impact. Whether exploring the role of emerging ingredients or the future of personalized diets, this book offers a detailed roadmap to shape the future of food in both academia and industry.

  • Grain Drying, Cooling and Storage

    Theory, Technology, and Applications
    • 1st Edition
    • Werner Muhlbauer + 1 more
    • English
    Grain Drying, Cooling and Storage: Theory, Technology, and Applications is an authoritative and comprehensive handbook addressing the critical postharvest processes of grain drying, handling, storage, and cooling. With global food security increasingly challenged by climate change, energy scarcity, and geopolitical conflicts, efficient and sustainable grain preservation technologies have never been more essential.This book responds to the urgent need for updated, practical knowledge that supports reducing postharvest losses, maintaining grain quality, and optimizing energy use across diverse agricultural systems worldwide. The handbook covers both theoretical foundations and practical applications, integrating the latest research and innovations in drying kinetics, energy-efficient technologies, and quality preservation. It uniquely includes detailed models for single grain and bulk drying, novel optimization strategies, and extensive evaluations of equipment such as conveyors, cleaning machines, burners, furnaces, and various dryer types. Special attention is given to emerging renewable energy solutions and technologies suited for developing countries and smallholder farms, bridging the gap between scientific advances and real-world implementation. The inclusion of grain cooling and comprehensive storage methods further enhances its value as a complete postharvest resource.Grain Drying, Cooling and Storage: Theory, Technology, and Applications empowers engineers, researchers, and industry professionals in the food industry with practical guidelines, technical data, and quality-focused strategies to improve grain handling processes. By combining scientific rigor with hands-on insights, the book aids in maximizing drying efficiency, reducing energy consumption, preserving grain quality, and ensuring food safety. Its global perspective and extensive coverage make it an indispensable reference for anyone involved in grain production, processing, and storage, supporting sustainable agriculture and food security worldwide.

  • Fungal Biodeterioration and Biodegradation

    Insights into Fungal Behaviour, Mechanisms, and Applications
    • 1st Edition
    • Adesh Kumar + 3 more
    • English
    Fungal Biodeterioration and Biodegradation: Insights into Fungal Behaviour, Mechanisms, and Applications offers a comprehensive, interdisciplinary overview of fungi’s dual roles in environmental processes and material deterioration. Fungi are Earth's main recyclers, capable of breaking down complex substances like lignin, plastics, and pollutants. However, they also cause biodeterioration of food, artworks, textiles, and infrastructure, posing challenges across industries and conservation efforts. This book bridges molecular mechanisms with practical applications, providing researchers, conservators, and industry professionals with essential knowledge on how fungi interact with materials, pollutants, and microbial communities. It covers foundational topics such as fungal biology, enzymatic pathways, and colonization processes. The volume explores fungi’s role in degrading natural and synthetic polymers, petroleum products, and environmental contaminants, supported by case studies on cultural heritage preservation, bioremediation, and industrial waste management. Cutting-edge omics, enzyme engineering, and scalable biotech solutions are highlighted, along with future directions in fungal biotechnology and genetic engineering.Fungal Biodeterioration and Biodegradation equips professionals with scientific insights and practical strategies to harness fungi’s power for environmental cleanup, sustainable industry practices, and cultural conservation.

  • Food Bioactives and Their Role in Human Health and Nutrition

    • 1st Edition
    • Sajad Ahmad Wani
    • English
    Food Bioactives and their Role in Human Health and Nutrition, is a comprehensive resource offering an in-depth look at essential bioactive compounds, such as polyphenols, flavonoids, plant sterols, omega-3 fatty acids, and probiotics, highlighting their importance in promoting health and preventing chronic diseases. Readers will gain insights into the chemical structures, sources, and bioavailability of these compounds, along with practical dietary recommendations tailored to address common lifestyle-related health challenges such as obesity, diabetes, and cardiovascular disease. Food Bioactives and their Role in Human Health and Nutrition, also addresses emerging trends and challenges in the field, including personalized nutrition approaches and the integration of functional foods and nutraceuticals. It examines the role of food processing on the stability of bioactives, ensuring that health professionals are equipped with the latest knowledge to optimize nutritional strategies.

  • Lectins in Foods

    Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations
    • 1st Edition
    • Uday Kishore + 2 more
    • English
    Lectins in Foods: Biochemistry, Health and Disease Implications, Nutritional Perspectives and Regulatory Considerations provides evidence-based answers to the conflicting narratives surrounding dietary lectins, empowering food scientists, biochemists, academics, and nutritionists to navigate this complex topic with clarity. The book outlines the molecular structure and function of dietary lectins, offering detailed insights that clearly highlight their mechanisms and interactions with human health. By examining both the positive and negative health implications of lectins, this volume offers guidance on how to mitigate potential health risks while recognizing the beneficial roles these proteins may play in areas such as gut permeability, immune responses, and microbiota balance.In addition, the book discusses practical strategies for reducing harmful lectins in food preparation, enhancing food safety, and fostering the development of innovative products. By highlighting the importance of informed dietary choices and effective public health policies, this comprehensive resource not only addresses the critical aspects of lectins in relation to chronic diseases but also opens avenues for future research and regulatory considerations to advance our understanding of dietary lectins in health and nutrition.

  • High Amylose Cereals

    Impact of Starch Structure and Processing on Nutrition
    • 1st Edition
    • Nese Sreenivasulu + 2 more
    • English
    High Amylose Cereals: Impact of Starch Structure and Processing on Nutrition provides a complete focused reference on resistant starch, its source and its efficient and effective use as part of a healthy diet. Moving the reader from the plant to the product, it guides the reader to greater understanding of the potential for these grains. High amylose starch provides a meaningful amount of dietary fiber through the delivery of starch resistant to digestion. This characteristic provides a mechanism to increase the global consumption of fiber. As high amylose grains are being developed and commercialized, a reference is needed describing the general background, nutritional benefits, underlying trait development, and product development. The scope of this book includes topics ranging from the genetics required for the plant to develop high amylose starch to the nuances of creating finished food products with high amylose grain ingredients, including post-harvest processing technologies, and potential for delivering health benefits to consumers. Edited and contributed by leading experts, the book will be valuable for those seeking to understand the role high amylose cereals can play in the global food supply.

  • Fruit and Vegetable Nutrition

    Practical Applications for Improving Human Health
    • 1st Edition
    • Yang Shan
    • English
    Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health provides insights into the nutritional benefits of fruits and vegetables, their role in human health, and practical applications for functional food innovation. Sections explore how certain fruits and vegetables such as berries, citrus, and nightshades can benefit chronic conditions such as cardiovascular disease, obesity, and diabetes while also linking diet to improved health outcomes. The book also addresses the role of fruits and vegetables and their vital bioactive compounds in the development of functional foods and nutraceuticals, offering insights for professionals who aim to create health-promoting products.In addition, sections discuss how certain processing techniques can retain essential nutrients and improve food product quality and how specific combinations of fruits and vegetables can promote the growth of key gut bacteria, improving health status, inflammation, and the gut microbiome. The book concludes with the role of smart equipment in the fruit and vegetable industry to streamline quality and improve nutritional outcomes and how biosynthesis technology can offer advantages in the production of fruits and vegetables, thus contributing to sustainable practices.

  • Nutritional Treatments for Liver Disease

    The Effects of Food and Plants
    • 1st Edition
    • Erika Ramos-Tovar + 1 more
    • English
    Nutritional Treatments for Liver Disease: The Effects of Food and Plants offers a comprehensive guide to leveraging nutritional science in the prevention and treatment of liver diseases. The book details the cellular and molecular mechanisms through which natural and synthetic nutritional compounds exert protective, anti-inflammatory, antifibrotic, and antiviral effects on the liver. Topics include the epidemiology of liver diseases, malnutrition complications, and the role of key bioactive compounds such as silymarin, curcumin, quercetin, coffee, and various vitamins. Designed for researchers, clinicians, nutritionists, and students, this authoritative resource combines scientific rigor with practical insights to foster advanced understanding and inspire novel therapeutic strategies.Authored by leading research experts in the fields of experimental liver disease, the effects of herbal compounds, and the pathophysiology and pharmacology of liver diseases, the book synthesizes cutting-edge research on the therapeutic efficacy of functional foods, medicinal plants, vitamins, and gut microbiota modulation for hepatic disorders.

  • Recent Advances in Food Enzymes

    Innovations and Applications
    • 1st Edition
    • Vijay Kumar + 3 more
    • English
    Recent Advances in Food Enzymes: Innovations and Applications presents the latest developments in enzyme applications across food science, biotechnology, and biochemistry. This essential resource is designed for researchers and professionals, offering in-depth insights into how food enzymes can optimize processes, enhance product quality, and drive innovation within the food industry. Covering a broad spectrum of topics—from fundamental biochemical concepts and AI-driven enzyme discovery to practical applications in dairy, meat, and beverage production—this book serves as a vital reference for those seeking to leverage enzyme technology for improved efficiency and effectiveness in food product development, nutraceuticals and bioprocessing.In addition to addressing the technical aspects of enzyme application, this book emphasizes sustainability and highlights the role of enzymes in waste management and eco-friendly practices, making it invaluable for sustainability advocates. Case studies, expert insights, and technology advancements equips readers with the knowledge needed to navigate the challenges and opportunities presented by enzyme technologies in today's evolving food landscape.

  • Advanced and Sustainable Biotechnologies from Fungi

    Functional Foods and Nutraceutical Production
    • 1st Edition
    • Pragya Tiwari + 1 more
    • English
    Advanced and Sustainable Biotechnologies from Fungi: Functional Foods and Nutraceutical Production provides insights into existing and emerging fungal biotechnologies, along with advances in high-throughput technologies to enhance the sustainable production of bio-based functional foods and nutraceuticals of fungal origin. Focusing on the emerging, global concern of hunger and malnutrition, this book explains how fungi-based biotechnologies offer prospective solutions to address the global food shortage using functional foods and nutraceuticals. Chapters cover the major portion of novel sources and various biotechnological approaches used for the production of functional foods and nutraceuticals from microorganisms and mushrooms and their applications in the industry. In addition, the book includes the existing and emerging biotechnological trends and approaches in enhanced production of Functional food and Nutraceuticals of fungal origin, such as Omics-guided advances, computational strategies, and biotechnological tools. 3D printed fungal food products, and social, ethical, and regulatory aspects of functional food and nutraceutical products are also discussed. Authored by a team of experts in the field of fungi biotechnology, this book serves as a reference material for food microbiologists, food scientists, and pharmaceutical professionals for the development of new functional foods and nutraceuticals.

  • Sustainable Wine

    Diversity and Quality
    • 1st Edition
    • Valentina Canuti + 1 more
    • English
    Sustainable Wine: Diversity and Quality is a guide to the environmental, technical, and regulatory aspects of sustainable wine production. The book covers key foundational concepts, including the intrinsic and perceived qualities of a wine, a key aspect of production regardless of the type of winemaking process. Next, a variety of sustainable, modern viticultural and winemaking practices are covered. These wines, from organic to vegan, have a reduced environmental impact, can be healthier, and offer special sensory qualities.Each winemaking process covered will begin on the vineyard and end in the glass, offering readers a comprehensive field to table guide to sustainable wines. The book will also separate scientific facts from untested practices that have become commonplace in sustainable winemaking, emphasizing where additional research would be most valuable.

  • Heavy Metals in Food and Food Systems

    Assessment, Risks, Regulations, and Sustainable Mitigation Strategies
    • 1st Edition
    • Matthew Chidozie Ogwu + 1 more
    • English
    Heavy Metals in Food and Food Systems: Assessment, Risks, Regulations, and Sustainable Mitigation Strategies offers a timely, authoritative examination of how toxic metals enter the food chain, the risks they pose, and strategies to reduce exposure. With increasing environmental contamination, understanding pathways from soil, water, and air to food products is essential. This book provides tools for assessing contamination, navigating regulatory standards, and implementing mitigation measures to protect public health and ensure food safety globally. The content is organized into four parts: sources and pathways of heavy metal contamination; transfer during agricultural practices and food processing; detection methods and risk assessment; and governance, mitigation, and future challenges. It covers contamination sources, analytical techniques, exposure risks, and international regulations. Real-world case studies and innovations highlight practical solutions for reducing heavy metal risks across the food system. This book is an essential resource for researchers, faculty, and industry professionals in food science, toxicology, environmental health, and policy. It supports graduate education and helps policymakers develop effective strategies to safeguard food supplies and promote sustainable practices worldwide.

  • From Waste to Wealth in the Agri-Food System

    Building a Circular Economy
    • 1st Edition
    • Sangita Mohanty + 4 more
    • English
    From Waste to Wealth in the Agri-Food System: Building a Circular Economy addresses the pressing challenges of food waste, resource depletion, and environmental degradation, offering a framework for transforming these challenges into opportunities. Through innovative technologies, best practices, and successful global case studies, the book presents strategies for implementing closed-loop systems that enhance resource efficiency and promote regenerative agricultural methods. Each chapter provides understanding of the food value chain, equipping readers with the tools necessary to reduce food loss and elevate waste into high-value sustainable resources.The book not only highlights the critical role of technology in waste minimization and resource recovery but also emphasizes the importance of sustainable packaging and consumer awareness in promoting circular economy practices. With insights into scaling circular economy initiatives in agriculture and food systems, transforming by-products and farm waste into high-value resources, and strengthening industry-agriculture linkages for a circular economy, the authors offer a roadmap for overcoming challenges and capitalizing on opportunities to convert waste into high-value sustainable resources.

  • Anthocyanins in Food

    Chemistry, Health Benefits and Food Applications
    • 1st Edition
    • Bai Weibin
    • English
    Anthocyanins in Food: Chemistry, Health Benefits and Food Applications provides a detailed exploration of anthocyanins - a class of natural pigments with significant health benefits and wide-ranging applications in the food industry. It offers a comprehensive overview of anthocyanins: from their chemical structure and biosynthetic pathways to their role in promoting health and their use as natural food colorants. It covers the latest research findings, practical applications, and innovative technologies related to anthocyanins, making it an essential resource for researchers, industry professionals, and students in food science and nutrition.

  • Biosensors and Smart Packaging for Food Products

    A Sustainable Development Approach
    • 1st Edition
    • Gargi Ghoshal + 1 more
    • English
    Biosensors and Smart Packaging for Food Products: A Sustainable Development Approach addresses the emerging field of intelligent food packaging systems which monitor and maintain food quality and safety throughout the supply chain. This book meets the growing research demand for sustainable, biodegradable, and food-grade sensor technologies that provide real-time freshness and spoilage indicators, helping reduce food waste and enhance consumer confidence. The book’s comprehensive chapters cover fundamental principles, recent innovations, and practical applications of active and intelligent packaging systems, including biosensors, RFID technologies, freshness indicators, and wireless sensor integration. Contributors from leading global institutions discuss challenges in commercialization, regulatory frameworks, and case studies on diverse food products such as seafood, meat, and plant-based foods, providing a holistic view of this interdisciplinary field. Biosensors and Smart Packaging for Food Products: A Sustainable Development Approach benefits its readers by delivering critical insights into the design, fabrication, and implementation of smart packaging solutions. It serves as an essential resource for advancing sustainable food packaging technologies that improve food safety, quality assurance, and environmental impact, supporting innovation in academia and the food industry.

  • Dietary Fiber

    Extraction, Properties and Modifications for Food Applications
    • 1st Edition
    • Tabli Ghosh + 1 more
    • English
    Dietary Fiber: Extraction, Properties and Modifications for Food Applications is an essential resource for food scientists and researchers seeking to understand the full potential of dietary fiber in the food industry. The book highlights fiber's various sources and critical health benefits, including detailed discussions on extraction techniques, characterization, and functional properties, equipping readers with the knowledge needed to innovate and enhance food formulations. Sections explore advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability and the role of dietary fiber in gut health, microbiome modulation, and broader health implications.As the demand for healthier, functional foods grow, this book addresses the challenges of modifying dietary fiber to improve its solubility, viscosity, and stability through an array of physical, biological, chemical, and alternative methods. Readers will walk away with the knowledge needed to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes.

  • Fermented Foods in Health and Disease Prevention

    • 2nd Edition
    • Juana Frías + 2 more
    • English
    Fermented Foods in Health and Disease Prevention, Second Edition examines the significance of fermented foods to public health. The book presents the latest scientific evidence, showing the health-promoting components produced upon fermentation from a diversity of food matrices. The content includes the definition and characterization of traditional and innovative fermented foods, their mechanisms of action, and the evidence for effects on health and disease in humans. Putative health effects associated with direct interactions between the ingested live microorganisms and the host (probiotic effect), or indirectly, through ingestion of microbial metabolites and products of fermentation (biogenic effect) are discussed.This book will provide the food industry with new insights on the development of value-added fermentation, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity.

  • Insect Proteins as Sustainable Food Ingredients

    Nutrition, Processing and Consumer Acceptance
    • 1st Edition
    • Ronghai He
    • English
    In the quest for sustainable food solutions alternative to traditional proteins, insects are emerging as a compelling option. Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, explores the nutritional composition of various insect species from around the world such as the black soldier fly, cricket, mealworm and silkworm, and sheds light on their high protein, low-carbon, low emission, sustainable environmental benefits while providing insight into nutrition and health. With consumers more likely to eat processed insect products rather than whole body insects, Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, examines insect protein extract as a raw materials and how it can significantly reduce consumers’ negative perception of insects as a food source. Experts in the filed introduce readers to the production and processing of insect protein flours, concentrates, isolates and hydrolysates and highlight the defatting, grinding, purification, drying and extraction technologies for insect proteins to be used for product innovation. Also addressed are flavor and sensory properties and ways to measure consumer acceptance of insect-based products. The book concludes by reviewing potential safety and allergy concerns and provides suggestions on how to establish a food safety regulatory framework.

  • Plant Powered Probiotics

    Exploring Science and Health Behind Non-Dairy Fermented Beverages
    • 1st Edition
    • Pintu Choudhary + 2 more
    • English
    Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation, including detailing microbial roles, health benefits, and quality control. The book compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed, along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.As the demand for foods containing probiotics coupled with an increased desire for dairy alternatives has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health, this book highlights fermentation origins, processes, and novel plant-based ingredients while also exploring health effects and digestive benefits.

  • Supercritical Fluid Technology for Food Processing

    Fundamentals and Applications
    • 1st Edition
    • Julian Martínez + 2 more
    • English
    Supercritical Fluid Technology for Food Processing: Fundamentals and Applications aims to bring a didactic approach to supercritical fluid technologies, considering the specific aspects of their use in food processing, and including issues that must be considered in a food industrial plant. The book's chapters cover fundamentals and then move through extraction, separation, adsorption, impregnation, drying, physical processing, particle formation, coprecipitation, reaction, and enzyme and microorganism inactivation. It concludes with a chapter on current practice and future challenges, as well as a look at project formulation for developing new food products.Supercritic... fluids have gained increasing attention in the scientific community and industries where their application can lead to valuable products by means of green and sustainable processes. Food processing is one of the greatest application fields of supercritical technology, which can help produce new and natural ingredients. It is increasingly applied by research groups in universities, including food engineering schools.

  • Nutritional Epigenetics

    Food-Derived microRNAs in Health and Disease
    • 1st Edition
    • Shariful Islam + 3 more
    • English
    Nutritional Epigenetics: Food-Derived microRNAs in Health and Disease offers perspective on the role of dietary microRNAs as pivotal epigenetic regulators influencing health trajectories and disease susceptibility. The book brings together current research on the bioavailability and molecular mechanisms by which plant and food-derived microRNAs modulate gene expression, including their crosstalk with DNA methylation, histone modifications, and gut microbiota. Detailed food-specific chapters examine the epigenetic impact of key dietary sources such as Brassicaceae (crucifers), rice, milk, and fermented products, highlighting their transgenerational and life-stage effects. Practical insights into food processing, culinary traditions, and the design of microRNA-fortified products bridge the gap between bench science and real-world applications. Nutritional Epigenetics equips researchers, clinicians, and industry innovators with a resource that advances the understanding of microRNA-mediated nutritional epigenomics, while guiding the development and safety assessment of microRNA-enhanced functional foods. By integrating molecular biology with population-level evidence and translational strategies, this text fosters the development of novel dietary interventions aimed at optimizing health across the lifespan and mitigating chronic disease risk.

  • Oilseeds and Fats

    Trait Improvement, Processing, Properties and Applications
    • 1st Edition
    • Sanju Bala Dhull + 2 more
    • English
    Oilseeds and Fats: Trait Improvement, Processing, Properties and Applications covers recent developments in the areas of oilseeds production practices, breeding, and genetic improvement for sustainable production, with an emphasis on processing technologies and nutrition. The book explores eco-friendly extraction methods, waste reduction techniques, and the potential of using waste by-products for energy production or other applications. Specific sections deal with production, breeding, processing methods, composition, and consumption trends, and then delve into oilseeds and fats origin, composition, and characteristics, as well as the principles and methods involved in processing and refining these resources.Additional sections cover oilseed crops processing, properties, and application, offering insights into the utilization of oilseeds and fats to develop new products that meet consumers' evolving preferences, thus addressing environmental concerns. With increasing awareness of environmental issues and climate change, the book underscores the significance of sustainable practices in the oilseed and fats industry.

  • Pulse Breeding, Processing, Functionality, and Products

    • 1st Edition
    • Fatma Boukid + 3 more
    • English
    Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents when compared to most cereals. The book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. With its inclusion of problems/solutions and issues-focused insights, the book's content is valuable for immediate application and for inspiring additional research. The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1st Edition
    • Adriano Gomes da Cruz + 2 more
    • English
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Kefir

    Properties, Functionality, and Health Benefits
    • 1st Edition
    • Carlos Adam Conte Junior + 1 more
    • English
    Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

  • Vegan Food Products

    Sources, Production Methods, Challenges and Improvement Strategies
    • 1st Edition
    • Tuba Esatbeyoglu + 1 more
    • English
    Vegan Food Products: Sources, Production Methods, Challenges and Improvement Strategies assembles the science related to different vegan foods in a comprehensive reference that discusses the benefits and challenges of vegan food products. Comprised of 11 chapters, the book covers the vegan alternatives of different food groups, including meat, fish, egg, and dairy. It also presents a variety of vegan protein sources, such as plant-based proteins, macro- and microalgae and single-cell proteins. Sections explore production methods and technologies, including extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. In addition, the health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered, as well as the vegan food market, the consumer perception, and the sensory and nutritional quality of vegan products. Edited by well-known global researchers in the field, this book provides readers with a broad review of the most recent research on the opportunities and challenges of vegan ingredients and foods.

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