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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.

  • Synergizing Microfluidization and Food Hydrocolloids

    Essential Technologies in Food Product Development
    • 1st Edition
    • Behiç Mert + 1 more
    • English
    Synergizing Microfluidization and Food Hydrocolloids: Essential Technologies in Food Product Development examines how microfluidization and food hydrocolloids can be used together to modify food structure and functionality. It connects processing principles and hydrocolloid properties with applications in food formulation, encapsulation, packaging, and sustainable food systems.Organized into four sections and 15 chapters, the book begins with the fundamentals of microfluidization, hydrocolloid types and functional properties, recent trends, and the challenges of industrial translation and regulation. The second section explores bakery and dairy products, functional beverages, meat and plant-based systems and analogs, alongside Pickering emulsions, nanoemulsions, and hydrogel beads for encapsulation and functional food design. It also examines the effects of microfluidization on food protein functionality and allergenicity. The third section addresses edible and biodegradable films and sustainable food systems. The final section presents case studies on gluten-free products and plant-based dairy alternatives.The book provides researchers, graduate students, and food product developers with a scientific foundation for understanding processing–structure... relationships and evaluating opportunities to improve texture, stability, and ingredient performance.

  • Integrative Approaches in Animal Sciences

    Production to Product Valorization
    • 1st Edition
    • Poliana Mendes de Souza + 1 more
    • English
    Integrative Approaches in Animal Sciences: Production to Product Valorization examines how animal biology and production systems shape the quality and use of animal-derived products. It brings together genetics, nutrition, health, and welfare with applications in dairy and meat science and the use of animal-derived materials in cosmetics, pharmaceuticals, and nutraceuticals. The book also addresses product valorization and by-product use, linking primary production with downstream applications. It is intended for researchers, academics, students, and professionals in animal science, animal production, food science, and related industries.

  • Novel Technologies for Dairy Foods

    • 1st Edition
    • Zuhaib F. Bhat + 2 more
    • English
    Novel Technologies for Dairy Foods provides a comprehensive overview of the latest advancements in the processing of milk and dairy products through both traditional and modern technologies. Recent innovations in engineering, materials science, and consumer sciences have led to significant research on emerging techniques such as pulsed electric fields, ultrasound, high-pressure processing, and 3D printing. These technologies not only enhance the quality and prolong the shelf life of dairy products but also facilitate the development of functional and designer foods tailored to special dietary needs, including those of geriatrics and individuals with swallowing difficulties. This book compiles and interprets a wealth of literature, summarizing industrial applications and advancements in processing technologies including cold plasma, pulsed electric field, ohmic heating and many more. Packaging systems, designer foods, and automation are covered, as well as the use of nano-preservatives with antioxidant and antimicrobial properties. This book is an essential resource for a diverse audience, including researchers, industry professionals, and students in the fields of food science, dairy technology, and nutrition. With contributions from renowned experts across the globe, readers will gain insights into the mechanisms by which novel technologies impact dairy quality and the latest trends in the industry.Novel Technologies for Dairy Foods serves as a critical reference for those seeking to deepen their understanding of innovative practices and their practical applications in the dairy sector.

  • 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.

  • Proteins in Camel Milk

    From Biochemistry to Therapeutic and Technological Advances
    • 1st Edition
    • Roua Lajnaf + 1 more
    • English
    Proteins in Camel Milk: From Biochemistry to Therapeutic and Technological Advances presents a comprehensive scientific examination of the structural, biochemical, and technological properties of camel milk proteins and their relevance in modern food systems, health applications, and industrial processes. This book contributes value to researchers and professionals by offering in-depth insights into the unique characteristics of camel milk proteins from Camelus dromedarius and Bactrianus, highlighting their potential as bioactive and functional ingredients in food and therapeutic products. With a strong emphasis on comparative protein biochemistry, this reference work explores the nutritional and therapeutic composition of camel milk, examining protein classes such as caseins, whey proteins, α-lactalbumin, lactoferrin, and immunoglobulins. It discusses their roles in antimicrobial, antioxidant, immunomodulatory, and anticancer activity, and highlights their potential in infant nutrition, functional foods, and medical applications. In addition, it addresses how microbial fermentation, thermal processing, drying, homogenization, and fouling influence protein structure, solubility, digestibility, and stability. Spanning five structured sections, the book includes chapters on the historical and nutritional value of camel milk, therapeutic and biotechnological relevance of its proteins, preservation and processing technologies, surface and emulsifying properties, and emerging non-food applications. It integrates recent research with practical considerations in dairy technology and product development, with special focus on sustainability, innovation, and commercialization.Th... book is a valuable resource for food scientists, dairy technologists, biochemists, academic researchers, postgraduate students, and industry professionals involved in functional food development, milk protein research, and dairy innovation, particularly those exploring the growing potential of camel milk in food and biotherapeutic sectors.

  • Applied Food Microbiology

    A Guide to Laboratory Practices, Safety Assessment and Predictive Technologies
    • 1st Edition
    • Richa Salwan + 1 more
    • English
    Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is a comprehensive resource designed to bridge the gap between theoretical knowledge and practical skills in food microbiology. While many textbooks focus on fundamental concepts, there is a pressing need for a structured laboratory manual that integrates modern analytical techniques, international quality standards, and current experimental methodologies. This book addresses that need by providing detailed protocols, illustrations, and expertise to support precise and accurate microbial analysis in both academic and industrial settings. The book covers essential topics, including sampling procedures, microbial detection, enumeration, pathogen identification, food safety testing, fermentation processes, rapid microbial identification, shelf-life assessment, and the role of AI in food microbiology. It emphasizes practical applications such as food quality control, toxin detection, preservation techniques, and microbial stress responses, offering a hands-on approach aligned with current industry standards and research needs.Applied Food Microbiology: A Guide to Laboratory Practices, Safety Assessment, and Predictive Technologies is an invaluable guide for undergraduate and postgraduate students in Food Microbiology, Food Science, Biotechnology, and Microbiology, as well as faculty members and researchers seeking standardized protocols and effective training tools. It equips users with the skills needed for precise microbial analysis, ensuring safety, quality, and innovation in food systems.

  • Sustainable Functional Foods and Emerging Plant-Based Ingredients

    Science, Technology, and Applications
    • 1st Edition
    • Monika Thakur + 2 more
    • English
    Sustainable Functional Foods and Emerging Plant-Based Ingredients: Science, Technology, and Applications offers a timely, comprehensive resource addressing the global shift toward plant-based, functional, and clean-label foods. As consumer demand for sustainable, health-promoting products increases, there is a pressing need to bridge the gap between ingredient science, bioactive functionality, processing innovations, and market applications. This book consolidates multidisciplinary research on underutilized crops, biofortification, natural pigments, and plant bioactives, emphasizing sustainable processing methods and safety considerations. It highlights how emerging plant resources and advanced technologies can meet current challenges such as antimicrobial resistance, post-harvest losses, and climate resilience, supporting the development of innovative, eco-friendly food solutions. The content is organized into five parts: plant-based proteins and dietary transitions; functional ingredients and bioactives; sustainable crops like millets and quinoa; innovative processing techniques; and food safety, AMR, and predictive systems. Topics include regulatory standards, novel processing methods, microbiome interactions, and future pathways for sustainable food development. Through scientific insights and practical applications, this volume supports researchers, educators, and industry professionals in navigating the evolving landscape of plant-based food innovation. This book is an essential reference for academic researchers, faculty, postgraduate students, food technologists, and R&D professionals involved in sustainable, functional, and plant-based food development.

  • Sustainable Ingredients from Food Biotechnology

    • 1st Edition
    • Glêndara Aparecida de Souza Martins
    • English
    Sustainable Ingredients from Food Biotechnology addresses the growing need for integrated scientific approaches to develop sustainable food systems using biodiversity-based resources. With increasing global challenges related to climate change, food security, and environmental sustainability, this book offers a comprehensive framework connecting bioactive compound discovery, green technologies, and industrial applications. It highlights the importance of underutilized biological resources, particularly from biodiversity-rich regions, and provides scalable solutions for sustainable innovation. The content is structured into four parts. The first section focuses on biodiversity, bioprospecting, and bioactive compound discovery. The second examines biotechnological processes, including green extraction technologies and stability of functional ingredients. The third explores ingredient development, formulation of sustainable food products, and consumer acceptance. The final section addresses circular bioeconomy models, socioeconomic implications, and emerging trends in climate-resilient food systems.Sustainable Ingredients from Food Biotechnology supports researchers, industry professionals, and policymakers by offering both theoretical and applied knowledge. It enables the identification of novel bioresources, guides the development of sustainable processing methods, and facilitates the translation of scientific research into commercially viable products. The guide serves as a critical tool for advancing innovation in food systems, aligning industrial practices with environmental responsibility and health-oriented product development.

  • Water and Hydration in Health and Disease Prevention

    • 1st Edition
    • Rajkumar Rajendram + 2 more
    • English
    Water is one of the most fundamental needs sustaining human life. In the human body, hydration allows for the balance of electrolytes and the functioning of the kidneys, cardiovascular system, the brain, and more. For athletes, water and hydration are crucial in maximizing performance and preventing dehydration. At the same time, not all water is fit for purpose. Consideration must be given to water contaminated with heavy metals or organic chemicals in some communities. Water and Hydration in Health and Disease Prevention compiles the latest research on water in human health and connects otherwise scattered information into one comprehensive resource. Just as water is involved in nearly every aspect of life on earth, its study is vast and interdisciplinary, spanning fields such as environmental sciences, physiology, molecular biology, endocrinology, clinical sciences and other disciplines. Water and Hydration in Health and Disease Prevention will serve as an invaluable resource to researchers, clinicians, and students across all these fields.

  • 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.

  • 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.

  • Halal Meat Production

    Challenges and Innovations
    • 1st Edition
    • Awis Qurni Sazili + 2 more
    • English
    With approximately 25% of the world's population identifying as Muslim, halal food encompasses an important part of global food production. Halal meat poses particular challenges as production increasingly grows in scale while regulatory standards must be maintained to keep animal welfare, handling, and slaughter practices in accordance with Islamic law. Halal Meat Production: Challenges and Innovations aims to compile the latest research and key background information on this topic, promoting additional research and improving existing practices. It will comprehensively explore recent scientific advances in halal meat production, including the fundamental concept of halal, animal welfare, and proper handling and restraining techniques. It will also address key challenges and critical topics, such as the use of stunning in halal slaughter, industrial-scale production, and cultured meat products.Halal Meat Production: Challenges and Innovations is written and edited by experts from around the world. This book offers an ideal resource for meat and livestock scientists as well as food regulatory agencies.

  • Genetic, Botanic, and Functional Advances in Allium Research

    • 1st Edition
    • Aejaz Ahmad Dar + 2 more
    • English
    Genetic, Botanic, and Functional Advances in Allium Research highlights the latest insights on different endemic allium species such as onions, garlic, shallots and leeks for a better understanding of their bioactive potential and sustainable properties. Exploring the chemical compounds responsible for distinct flavors and aromas and the phytochemical and bioactive properties that aid in health, nutrition, and functional foods, authors provide in-depth coverage of the allium genus, from their botanical details to genetic makeup. Genetic, Botanic, and Functional Advances in Allium Research discusses how genomics, transcriptomics, proteomics and metabolomics are combined to provide comprehensive insight into the complex biology of certain alliums that is significant to their nutritional, medicinal and culinary attributes. The book also highlights the role of alliums in the ecosystem and their environmental impact on sustainable agriculture, waste valorization of specific allium species, the effect of climate has on the nutritional value of certain species, and climate change adaptation and its impact on allium cultivation and nutritional profiles.

  • Advances in Preservation and Packaging for Milk and Dairy Products

    • 1st Edition
    • Roji Waghmare + 1 more
    • English
    Preservation and shelf-life extension make food safe to eat and accessible to people all over the world, significantly reducing spoilage and waste. As a particularly perishable food group, milk and dairy products require highly effective methods of preservation and packaging in the ever-changing global food supply chain. Advances in Preservation and Packaging for Milk and Dairy Products provides in-depth knowledge of the methods and technologies used to ensure the safety, quality and shelf life of milk and dairy products. This book begins with an overview of the fundamental principles and challenges of preserving milk and dairy products. It progresses to discuss advances in both conventional and emerging preservation techniques, from thermal and fermentation methods to non-thermal technologies like high-pressure processing, pulsed electric fields, and cold plasma. This book also provides a comprehensive overview of packaging innovations, including biodegradable and active packaging. Taking an interdisciplinary approach,Advances in Preservation and Packaging for Milk and Dairy Products is a comprehensive guide for food scientists, researchers, and industry professionals working to innovate in the dairy sector.

  • 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.

  • Nutritional and Health Aspects of Food in North Asia, Volume 1

    • 1st Edition
    • Lijing Ke + 2 more
    • English
    Nutritional and Health Aspects of Food in North Asia, Volume 1, is part of Elsevier's ongoing Traditional and Ethnic Food Series, complementing other volumes in the series by providing deeper scientific insight into traditional and ethnic foods from regions around the world. Supported by the Global Harmonization Initiative (GHI), an international, non-profit network of food scientists and organizations dedicated to achieving global consensus on the availability of safe, healthy food worldwide, this volume offers a representative, comprehensive, scientific review of the traditional and ethnic foods native to North Asia, specifically China, Korea, and Taiwan. It explores the history, cultural heritage, composition, preparation, nutritional value, and scientific understanding supported by modern scientific research and data, while highlighting the health-promoting properties of well-established iconic regional traditional foods such as kimchi, tea phenolics, soy-based products, fermented vegetables, and rice-based dishes, to name a few. Through contributions from leading local experts, Nutritional and Health Aspects of Food in North Asia, Volume 1, discusses the challenges and opportunities in harmonizing food regulations to facilitate the global availability of these culturally significant healthy foods. An essential resource for food and nutrition scientists, food industry professionals, policymakers, and regulators, this volume examines how traditional and historical eating habits continue to shape diets across North Asia.

  • 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.

  • Next-Generation Non-Animal Protein Foods: Science, Technology, and Health for a Changing Food System

    • 1st Edition
    • Volume 124
    • English
    Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

  • Electrochemical Sensors and Biosensors for Food Safety

    Fundamentals, Nanomaterials, and Real-World Applications
    • 1st Edition
    • J. Tharini + 1 more
    • English
    Electrochemical Sensors and Biosensors for Food Safety: Fundamentals, Nanomaterials, and Real-World Applications is a vital resource addressing the urgent need for highly sensitive detection of organic, inorganic, and biological pollutants in food and water. Detecting hazardous molecules at nanomolar levels is crucial for ensuring public health and food safety, yet current methods often lack the sensitivity and specificity required for early detection. This book explores how advanced nanomaterials and flexible substrate matrices enhance the performance of electrochemical sensors, providing accurate, rapid, and cost-effective solutions for detecting contaminants in complex samples. The book covers essential topics, including the fundamentals of electrochemical sensing, nanocomposite synthesis, computational modeling, fabrication of flexible electrodes, and integration with artificial intelligence and IoT technologies. It discusses applications in detecting pesticides, heavy metals, veterinary drugs, food additives, and microbial pathogens, as well as the regulatory frameworks governing their use. Case studies and future directions highlight the potential for developing smart, reusable sensors that can be implemented in real-world food safety monitoring systems.Electrochemi... Sensors and Biosensors for Food Safety: Fundamentals, Nanomaterials, and Real-World Applications serves as an indispensable guide for researchers, industry professionals, and policymakers committed to advancing food safety technologies, protecting public health, and promoting innovative solutions for sustainable food systems.

  • Encyclopedia of Food Security and Sustainability

    • 2nd Edition
    • Pasquale Ferranti + 1 more
    • English
    Similar to the previous edition, Encyclopedia of Food Security and Sustainability, Second Edition, Three Volume Set focuses on the two topics food security and food sustainability, objectives that food systems are expected to fulfil. The encyclopedia covers (a) descriptions of the different components of food systems (that is, agricultural production of food; storage, processing and marketing of food; and consumption of food with focus on nutrition and health – “from farm to flush”), (b) strategies to reach the goals of food security and sustainability of those food systems, and (c) frame conditions that influence the achievements of the Sustainable Development Goals (such as climate change, conflicts and corona (epidemics)). The 2nd edition of the Encyclopedia of Food Security and Sustainability:What it is: a synopsis of the path society is currently on with respect to securing food for a growing population in the present century.What it concerns: it is a reference work to investigate/discuss the focal issues of sustainable food production for humankind in the coming years, also in relation to the effects of global change on food resources, biodiversity and global food security. It is recognized that the topic involves complex adaptive systems.Its objective: to become a platform to show how integration of different disciplines is necessary to strengthen the existing capacity to generate and share research data through closer collaboration not only within the scientific community, but also within the industrial world and society in general.Its Impact: this collection of methodological approaches and derived knowledge will have impact on the research community, food industry, scientists and students in the way to relate and report on the novel challenges of food productions to secure food to humanity in a sustainable way.

  • 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.

  • 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.

  • 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.

  • 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.

  • Sustainable Solutions for Food Waste

    From Recovery to Resource Efficiency
    • 1st Edition
    • Gulsun Akdemir Evrendilek
    • English
    SSustainable Solutions for Food Waste: From Recovery to Resource Efficiency examines the magnitude, causes, and environmental impacts of food waste and presents sustainable strategies for its reduction, recovery, and valorization. The book highlights innovative technologies and practical approaches for transforming food and agricultural waste streams into valuable products and resources.Featuring contributions from experts in the field, it provides comprehensive perspectives on waste generation, management, utilization, and valorization across diverse food and agricultural industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery and distillery, dairy, citrus, meat, seafood, seaweed, tropical fruits, vegetables, tuberous plants, rice, and medicinal and aromatic plants.Organized into four sections, the book addresses food waste, sustainability, valorization, and resource efficiency. Section 1 introduces the magnitude, causes, environmental impacts, and sustainable management of food waste. Section 2 focuses on waste from major food-processing industries. Section 3 explores waste utilization and valorization from plant-based and agricultural sources. Section 4 examines innovative technologies, circular economy approaches, resource recovery, sustainable food-waste management, and business models for resource efficiency.

  • 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.

  • Citrus Fruits and Derived Products in Health and Disease Prevention

    • 1st Edition
    • Victor R. Preedy + 1 more
    • English
    Citrus fruits are important sources of micro-nutrients and biologically active compounds. These include vitamins, minerals, organic acids, flavonoids, limonoids and others substances. Citrus Fruits and Derived Products in Health and Disease Prevention presents a comprehensive look at these compounds in citrus fruits, their reported benefits or toxicity risks, and explores them on a health-condition specific level, providing researchers and academics with a single-volume resource on these superfoods. No other book on the market considers all the varieties of citrus fruits in one volume or takes the disease-focused approach that will assist in directing further research and studies.Citrus Fruits and Derived Products in Health and Disease Prevention embraces a holistic approach and effectively investigates citrus fruits and their specific compounds for biochemical and nutritional well-being. This book represents essential reading for researchers in nutrition, dietetics, food science, biochemistry, and public health.

  • Starch-Based Edible Films and Coatings in Food Applications

    Innovations, Challenges, and Limitations
    • 1st Edition
    • Seid Reza Falsafi + 2 more
    • English
    Starch-Based Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations addresses the urgent need for sustainable packaging solutions in the food industry. This book targets the information needs and daily challenges faced by college and postgraduate students, university scholars, researchers, food scientists, and industry professionals working with starch-based edible films and coatings. It provides a comprehensive overview of the latest innovations, current limitations, and ongoing challenges, supporting both academic research and practical industrial applications. The book is structured into four main sections. Section I covers the production of starch-based edible films, detailing native and modified starches, preparation mechanisms, and factors influencing film properties, as well as active, intelligent, and reinforced films. Section II presents recent applications in preserving fresh produce, animal products, and processed foods. Section III reviews current and advanced analytical techniques for characterizing these films. Section IV examines cutting-edge innovations, including nanotechnology and 3D printing, and discusses existing limitations and future challenges.Starch-Ba... Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations is a valuable resource for graduate students, researchers, and food technologists. It offers essential knowledge on manufacturing, properties, safety, and market trends, facilitating the development of innovative and sustainable food packaging solutions.

  • Diet as Complementary Treatment to Cancer Prevention and Therapy

    • 1st Edition
    • Michael N.A. Eskin + 2 more
    • English
    Diet as Complementary Treatment to Cancer Prevention and Therapy explores the role of nutrition in the prevention and treatment of cancer. The book features in-depth chapters on various cancers including liver, cervical, thyroid, esophageal, pancreatic, and oral while detailing specific dietary strategies that may mitigate risk and support therapeutic efficacy. Additionally, it addresses the significant influence of the human microbiome on cancer dynamics and highlights the promising field of metabolomics as it pertains to future cancer research. Contributions from leading experts across the fields of food science, nutrition, pharmacology, and cancer research provide current and practical applications.This comprehensive resource equips healthcare professionals with the knowledge necessary to incorporate dietary considerations into cancer prevention and treatment protocols effectively.

  • 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.

  • 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.

  • 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.

  • Edible Electronics

    Principles, Fundamentals, and Applications in Smart Food Packaging and Biomedical Innovations
    • 1st Edition
    • Arun Kumar Gupta + 1 more
    • English
    Edible Electronics: Principles, Fundamentals, and Applications in Smart Food Packaging and Biomedical Innovations addresses the growing global demand for sustainable technologies and environmentally responsible solutions. Conventional electronic devices often rely on toxic, non-biodegradable materials that contribute significantly to electronic waste, posing environmental and health risks, particularly in developing regions and areas with limited waste management systems. By introducing the concept of edible electronics and emphasizing the use of biocompatible and biodegradable materials, this book highlights innovative approaches to reducing electronic waste and mitigating the effects of environmental degradation. It advocates the adoption of sustainable technological practices that can support the needs of an expanding global population while promoting both human and environmental well-being.The book provides a comprehensive exploration of edible electronic materials, including conductors, dielectrics, and semiconductors, and examines their integration into functional electronic systems. It discusses the development of sensors for both in-body and external applications, along with energy storage and supply systems such as batteries and supercapacitors. In addition, the text covers advanced communication methods, including radio-frequency, intra-body, and optical technologies, demonstrating the broad potential of edible electronics across food packaging, healthcare, and biomedical applications.A detailed overview of fabrication techniques is also presented, including deposition, filming, patterning, printing, and carbonization processes. These methods are examined with an emphasis on ensuring the safety, performance, and reliability of edible electronic systems. Furthermore, the book explores regulatory considerations, safety standards, and environmental impacts associated with the development and deployment of such technologies.

  • 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.

  • 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.

  • Next-Generation Food Bioactives

    Mechanisms, Technologies, and Translational Applications
    • 1st Edition
    • Karuppusamy Arunachalam + 3 more
    • English
    Next-Generation Food Bioactives: Mechanisms, Technologies, and Translational Applications offers a thorough examination of food-derived bioactive compounds such as polyphenols, flavonoids, polysaccharides, peptides, and saponins, and their significance in health promotion, disease prevention and the development of functional foods and nutraceutical products. Divided into six comprehensive sections, the book covers the fundamental properties of these compounds, advanced extraction and analysis methods, and explores their molecular mechanisms and interactions with the gut microbiome. Next-Generation Food Bioactives: Mechanisms, Technologies, and Translational Applications further discusses challenges related to bioavailability, safety, and regulatory considerations, while highlighting emerging trends such as the integration of artificial intelligence and omics technologies in bioactive discovery and functional food formulation. Designed for researchers, industry scientists, and healthcare professionals, this book provides valuable insights to support innovation and evidence-based development in the field of food bioactives.

  • 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.

  • 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.

  • 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.

  • Food Bioactives and Their Role in Human Health and Nutrition

    • 1st Edition
    • Sajad Ahmad Wani + 1 more
    • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • Politics, Practice, and Policy

    How to Get Things Done in Food and Nutrition, 10 Case Studies
    • 1st Edition
    • Eileen Kennedy
    • English
    Politics, Practice and Policy, How to Get Things Done in Food and Nutrition, 10 Case Studies, explains how policy compromises are reached and then changed over time as new information becomes available. Derived from the authors’ experiences while serving as a political appointee in the federal government, participating in international committees and boards, and from materials from a graduate course which she teaches on global food and nutrition policy at Tufts University, the 10 case studies presented in this book provide real world learning examples on how contentious issues are resolved in the political process.While each chapter focuses on a specific topic, the book showcases an overriding theme of food and health justice, equity, and empowerment. Readers will deduce key factors to examine pivotal policy decisions while the author dissects polarizing topics such as examining the successes and failures of dietary guidelines, front label packaging approaches, implications of expanding personalized nutrition, the obesity epidemic and the role of GMO’s in agricultural production, and more.

  • 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.

  • 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.

  • 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.

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