Books in Food science and technology

Carbohydrate Nutrition

1st Edition
June 1, 2025
Bin Zhang + 1 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 5 7 0 0 - 4
eBook
9 7 8 - 0 - 4 4 3 - 1 5 7 0 1 - 1

Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition.

Aquaculture Mycology and Bacteriology

1st Edition
May 1, 2025
Frederick S.B. Kibenge + 2 more
English
Paperback
9 7 8 - 0 - 1 2 - 8 1 2 3 5 8 - 4
eBook
9 7 8 - 0 - 1 2 - 8 1 2 3 5 9 - 1

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

Culinary Nutrition

2nd Edition
May 1, 2025
Jacqueline B. Marcus
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 6 0 0 4 - 2
eBook
9 7 8 - 0 - 4 4 3 - 1 6 0 0 3 - 5

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.

Craft Beer

1st Edition
May 1, 2025
Patrizia Romano + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 6 0 1 5 - 8
eBook
9 7 8 - 0 - 4 4 3 - 1 6 0 1 6 - 5

Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.

Plant-Based Milk Alternatives and Human Health

1st Edition
May 1, 2025
Hassan Vatanparast
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 1 7 1 4 - 2
eBook
9 7 8 - 0 - 4 4 3 - 2 1 7 1 5 - 9

Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book includes information on global national dietary recommendations, consumption trends, and public health concerns, and draws economic and health comparisons between conventional dairy milk and plant-based milk alternatives. Additional topics included are the history and commercialization of plant-based milks, their role in ethical issues, their influence on social well-being, and their impact on agriculture, business, and economics. Finally, the authors present projections for the future role and impact of plant-based milk alternatives in a global setting.This reference will be of particular interest to researchers in nutrition, food and beverage science, and public health who focus on dairy milk and milk alternatives, beverage companies and product developers in the non-dairy milk space, as well as governmental organizations that provide health recommendations.

Safety and Sustainability Aspects of Food Packaging

1st Edition
May 1, 2025
Swarna Jaiswal + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 4 7 6 8 - 2
eBook
9 7 8 - 0 - 4 4 3 - 2 4 7 6 9 - 9

Safety and Sustainability Aspects of Food Packaging is a volume of the Sustainable Food Packaging series and serves as a comprehensive guide to the multifaceted world of food packaging. Organized into three sections, this book covers the foundations of food packaging, sustainable food packaging, and legal and regulatory aspects of food packaging. Section 1 provides an overview of the historical background and current trends in food packaging, different types of food packaging materials, and their properties and applications. Section 2 explores innovative solutions for sustainable packaging materials, packaging optimization, logistics, and carbon footprint reduction, edible and biodegradable food packaging, the environmental impact of food packaging, life cycle analysis, and design for recycling and the circular economy. Section 3 delves into regulatory and legal considerations in food packaging, consumer perception, marketing claims, safety considerations, packaging labelling, compliance, and consumer education. With the growing importance of sustainability and increasing regulatory requirements, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

Mechanical Separation Processes in the Food Industry

1st Edition
April 1, 2025
Seid Mahdi Jafari + 1 more
English
Paperback
9 7 8 - 0 - 1 2 - 8 1 9 5 2 3 - 9
eBook
9 7 8 - 0 - 1 2 - 8 1 9 5 8 8 - 8

Mechanical Separation Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc. These processes and unit operations are very important in the manufacture of products such as cream, fruit juices, beverages, refining of edible oils and sugar. The book's chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for mechanical separation unit operations.Written by experts in the field of food engineering, and in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Cheese

5th Edition
April 1, 2025
Paul L.H. McSweeney + 3 more
English
Hardback
9 7 8 - 0 - 4 4 3 - 1 5 9 5 6 - 5
eBook
9 7 8 - 0 - 4 4 3 - 1 5 9 5 7 - 2

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

Berry Fruits

1st Edition
April 1, 2025
Asli Can Karaca + 1 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 6 0 1 1 - 0
eBook
9 7 8 - 0 - 4 4 3 - 1 6 0 1 2 - 7

Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

1st Edition
April 1, 2025
Hadis Rostamabadi + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 2 2 2 8 - 3
eBook
9 7 8 - 0 - 4 4 3 - 2 2 2 2 7 - 6

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health