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Books in Food science and technology

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    • Evaluating Oral Probiotics and Prebiotics

      • 1st Edition
      • May 1, 2026
      • Amir Mortazavian + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 8 3 5 6
      • eBook
        9 7 8 0 4 4 3 2 9 8 3 6 3
      Evaluating Oral Probiotics and Prebiotics reviews emerging applications of new probiotic strains, postbiotics, and production of key synbiotic generations. The book discusses successes and failures of viable probiotic ingestion, new trends and strains including genetically engineered probiotics, assessment of nonviable probiotics (postbiotics) and microflora benefits of prebiotic and synbiotic ingestion over probiotics.

    • Extrusion Cooking for Food and Feed

      • 1st Edition
      • May 1, 2026
      • Amit Baran Das + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 9 8 7 2
      • eBook
        9 7 8 0 4 4 3 2 9 9 8 8 9
      Extrusion Cooking for Food and Feed: Biochemistry, Technology, and Applications offers a comprehensive updated knowledge on extruded food products (for human, pet, and aquaculture) and the associated processing technologies and machinery requirements. Comprised of 18 chapters, the book covers every possible application of the food extrusion, explaining the biochemical changes of food ingredients during extrusion cooking, the design aspect of the extruder, besides also covering cold and hybrid extrusion, the role of carbohydrates, proteins, fat and lipid in extrusion, and the pet feed and aqua feed. A concise book on extrusion cooking benefits the readers to understand the present status of snacks foods, and it also allows industries take on meeting the growing demand for pet food.

    • Applied Advanced Technologies in Marine Fish Aquaculture

      • 1st Edition
      • May 1, 2026
      • Daniel Benetti
      • English
      • Hardback
        9 7 8 0 1 2 8 2 4 2 8 7 2
      • eBook
        9 7 8 0 1 2 8 2 4 2 9 0 2
      Applied Advanced Technologies in Marine Fish Aquaculture provides detailed overviews on the most advanced technologies for full-cycle production of marine fish, from hatchery to market. The book describes original technical protocols that were improved over the years to assist the reader in all stages of aquaculture projects development, from inception to operation, at both research and commercial scales.Professor Daniel Benetti conveys here all his extensive and successful experience working with dozens of commercially important marine fish species in several countries throughout the world. He addresses all basic and applied aspects of marine fish aquaculture, presenting the most advanced methods and protocols for all stages of the production cycle, from broodstock reproduction and management to spawning, larval rearing and early developmental stages including nursery and growout methods.Applied Advanced Technologies in Marine Fish Aquaculture is innovative as it takes a practical, applied approach of merging science and technology of tropical and subtropical marine fish aquaculture into a state-of-the-art compendium with detailed guidelines that will serve as seminal reference for students, researchers, managers, investors, consultants, government officers and other professionals working in the field worldwide

    • Challenges and Trends in Food Safety

      • 1st Edition
      • May 1, 2026
      • João Miguel Rocha + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 0 8 0 0
      • eBook
        9 7 8 0 4 4 3 2 9 0 8 1 7
      Challenges and Trends in Food Safety: Contamination, Public Health, and Control Measures provides a comprehensive review of the most recent available knowledge about microbiological, chemical and physical risks associated with food consumption. The book also provides a useful future outlook of new trends, and advanced and novel technologies for ensuring food safety and food security. Divided into five sections, the title covers the systems leading to food contamination, food science in service of food security and public health in the first section. Biological hazards and threats for food safety and effective control measures are covered in the second section, while the third one discusses the chemical hazards of food and effective control measures. The fourth section covers physical hazards of food and effective control measures and the final section brings practical solutions, future trends and advanced technologies for ensuring food safety. Edited by a team of experts in the field of Food Safety, Microbilogy and Defense, this book is an ultimate reference, serving as a guide to elaborate on food contamination from various aspects.

    • Chia Seeds

      • 1st Edition
      • May 1, 2026
      • Shivani Pathania + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 8 6 5 8
      • eBook
        9 7 8 0 4 4 3 2 4 8 6 6 5
      Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges.User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

    • Sustainable Solutions for Food Waste

      • 1st Edition
      • May 1, 2026
      • Amit K. Jaiswal + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 9 5 9 5
      • eBook
        9 7 8 0 4 4 3 2 3 9 5 8 8
      Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.

    • Fermented Foods for Wellness

      • 1st Edition
      • May 1, 2026
      • Muhammad Shahzad Aslam + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 1 6 5 0 0
      • eBook
        9 7 8 0 4 4 3 3 1 6 5 1 7
      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.

    • Nutritional and Health Aspects of Food in Oceania

      • 1st Edition
      • May 1, 2026
      • Diana Bogueva + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 5 2 7 6
      • eBook
        9 7 8 0 4 4 3 2 3 5 2 6 9
      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.

    • Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

      • 1st Edition
      • May 1, 2026
      • Abdur Rauf + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 0 7 1 0
      • eBook
        9 7 8 0 4 4 3 3 4 0 7 2 7
      Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods investigates the diverse sources of bioactive compounds found in various foods and their physiological effects on the human body. This comprehensive volume emphasizes the chemical structures that maximize nutritional benefits, offering insights into how different phenolic compounds can improve health and manage diseases. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research.The book also delves into the functional attributes of ingredients like mushrooms and pomegranates, exploring the potential of flavonoids and antibacterial agents in certain fruits and vegetables to promote healing and overall health. Chapter authors discuss the role of bioactive compounds in areas such as weight management, gut health, sports nutrition, cardiovascular health, and more.

    • Blue Biotechnology

      • 1st Edition
      • May 1, 2026
      • Marco F.L. Lemos + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 0 8 4 1
      • eBook
        9 7 8 0 4 4 3 3 3 0 8 5 8
      Blue Biotechnology showcases the latest findings and technological advancements in the areas of marine biology, genomics, bioengineering, and bioinformatics. The field of marine biotechnology, which involves the use of marine organisms and resources for biotechnological applications, encompasses a wide range of disciplines and has important implications for sustainable development, marine conservation, and economic growth. By presenting the most up-to-date and groundbreaking work, this book helps audiences stay abreast of this rapidly evolving field and inspires researchers to push the boundaries of biotechnological advancements. Written by leading experts in the field, this book brings together diverse perspectives, identifies research gaps, and generates new ideas. Early chapters introduce the field of marine biotechnology, illustrate the breadth of marine diversity and resources, and discuss methods and techniques for marine bioprospecting. Central chapters systematically discuss biotechnological applications in aquaculture and agriculture, food and nutrition, industry, medicine, and environmental remediation. Final chapters turn to the future and discuss the field’s applications to marine conservation, climate change adaptation, energy transition, as well as trends in industry scale-up, policy, challenges, and opportunities. Blue Biotechnology highlights the potential of marine biotechnology to help policymakers, government agencies, and industry leaders make informed decisions and contribute to the development of policies that support responsible and sustainable use of marine resources, while also fostering economic growth and environmental stewardship. It is an indispensable resource for researchers, industry scientists, stakeholders, policymakers, government employees, and students alike.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners