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Elsevier

Books in Food science and technology

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

  • Food Packaging from Plant-Based By-products

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

  • 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.

  • Adaptogen Science and Wellbeing

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

  • The Safety Aspects of Food Waste Valorization

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

  • Nutritional and Health Aspects of Food in Oceania

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

  • 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.

  • 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.

  • 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.

  • Organic Dairy Farming

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

  • Herbals and Their Antioxidant Effects on Human Health

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

  • Insect Bioactives

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

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 123
    • English
    This book 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.

  • Contemporary Challenges in Food Packaging

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

  • Food Authentication and Future Challenges

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

  • 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.

  • 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.

  • 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.

  • Fermented Foods for Wellness

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

  • 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.

  • Food Bioactives and Their Role in Human Health and Nutrition

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

  • 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.

  • 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.

  • High Amylose Cereals

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

  • Biosensors and Smart Packaging for Food Products

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

  • Novel Uses of Mushrooms in Foods and Nutraceuticals

    • 1st Edition
    • Yugal Kishore Mohanta + 3 more
    • English
    In an era where sustainable agriculture and health-promoting foods are more vital than ever, Novel Uses of Mushrooms in Foods and Nutraceuticals explores the diverse potential of mushrooms as a cornerstone of future food systems. Covering a broad spectrum of innovations, including advanced cultivation techniques, molecular breeding, and nanotechnology aimed at maximizing mushroom productivity and product diversity, this book analyzes the classification, taxonomy, and biological properties of edible and medicinal mushrooms, providing essential knowledge for researchers and industry professionals seeking to develop high-value functional foods and nutraceuticals. Highlighting recent breakthroughs, Novel Uses of Mushrooms in Foods and Nutraceuticals examines the application of mushroom-derived proteins, bioactive compounds, and natural pigments in health, cosmetics, and industrial sectors. It explores mushroom-derived pre- and probiotics and their impact on the gut microbiota and emphasizes the role of mushrooms in sustainable practices such as bioremediation, circular economy, and biodegradable packaging. With insights into policy, global trade, and future trends, this volume equips readers to drive innovation and sustainable growth in the mushroom industry.

  • 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.

  • 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.

  • Recent Advances in Food Enzymes

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

  • 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.

  • 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.

  • Nutritional Epigenetics

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

  • 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.

  • Heavy Metals in Food and Food Systems

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

  • Oilseeds and Fats

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

  • Pulse Breeding, Processing, Functionality, and Products

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

  • Modeling of Unit Operations in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.Written by experts in the field of food engineering, 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 food processing operations and equipment.

  • Vegan Food Products

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

  • Starch Blends and Their Applications

    Sustainable Packaging Solutions
    • 1st Edition
    • Rafael Audino Zambelli
    • English
    Starch Blends and Their Applications: Sustainable Packaging Solutions, a new volume in the Applications of Starches in Food and Packaging series, discusses the latest advancements in production techniques and modification strategies for enhancing the functionality and compatibility of starch blends in multicomponent systems. The book presents case studies and real-world applications of starch blends in food processing, biodegradable materials, biomedical applications, and more, showcasing their diverse functionalities and potential benefits. Chapters also address challenges, opportunities, and future trends in starch blends research and development, offering insights into emerging technologies and areas for further exploration.Written by leading experts in the field, this book equips its audience with the knowledge, skills, and insights needed to navigate the complexities of starch blends and harness their potential in diverse applications.

  • Postharvest Loss and Waste Management of Horticultural Produce

    From Farm to Fork
    • 1st Edition
    • Zahra H. Mohammad + 2 more
    • English
    Postharvest Loss and Waste Management of Horticultural Produce: From Farm to Fork addresses the major challenges and root causes of postharvest losses while also presenting solutions to reduce losses using innovative technologies. Sections introduce an overview of postharvest challenges, such as postharvest handling, storage, and transportation of fruits, vegetables, and berries, along with the impact of COVID-19 on postharvest losses. Other sections cover postharvest biological issues and control, such as postharvest diseases and microbiology issues of produce, novel technologies for reducing postharvest loss and waste in horticulture, like biological control, packaging, MAP films, etc., and mitigation strategies. A final section explores the environmental, economic, and social impact of postharvest losses across the food supply chain. Edited by a team of experts in the field, this is an excellent resource that brings sustainable solutions to reduce postharvest losses on a global level. Attracting a wider audience in the fields of food engineering and technology, as well as professionals, researchers, and academicians working in the fields of postharvest losses and their management, this book will be a welcomed resource.

  • Integrated Food Safety

    • 1st Edition
    • Mohamed Al-Farsi + 5 more
    • English
    Integrated Food Safety addresses the critical scientific, technological, and regulatory aspects of ensuring a safe and secure food supply chain from farm to fork. The book begins with an introduction to food safety principles that is followed by chapters on food sciences, microbiology, and toxicology, offering a solid foundation in understanding foodborne risks. It then covers food testing methods, safety management systems, inspection protocols, and risk analysis techniques. Additional chapters explore food safety regulations, the impact of microplastics, innovative applications of artificial intelligence, sustainable packaging solutions, and trends in food innovation, equipping readers with a holistic view of modern food safety practices.This book serves as an essential resource for students, industry professionals, regulators, and researchers, providing practical guidance and scientific insights needed to enhance food safety systems, foster innovation, and address emerging challenges in the global food industry.

  • Modern Food Preservation

    Intelligent and Sustainable Technologies for Safety and Shelf Life Extension
    • 1st Edition
    • Tanmay Sarkar
    • English
    Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension addresses the evolving needs in food science research and industry for innovative, non-thermal, and sustainable preservation technologies. The book explores cutting-edge instrument-based methods that maintain food quality, safety, and nutritional integrity while aligning with global sustainability goals. It fills the critical gap between conventional preservation techniques and emerging smart technologies.It comprises detailed chapters authored by global experts covering topics such as cold plasma, pulsed electric fields, radio frequency pasteurization, nanozyme detection, and AI-integrated preservation systems. The comprehensive table of contents includes both fundamental principles and applied industrial perspectives, providing readers with technical guidance on the operation, scalability, and benefits of each technology. The inclusion of diverse tools reflects the latest advancements in precision, energy efficiency, and eco-friendly approaches in food preservation.Modern Food Preservation: Intelligent and Sustainable Technologies for Safety and Shelf Life Extension benefits food scientists, engineers, and industry professionals by equipping them with practical knowledge to implement next-generation preservation solutions. It empowers readers to future-proof their practices through sustainable, safe, and precise food preservation technologies essential for addressing food security and reducing waste.

  • Functional Foods and Nutraceuticals of Fungal Origin

    Current Developments and Concepts
    • 1st Edition
    • Pragya Tiwari + 1 more
    • English
    Functional Foods and Nutraceuticals of Fungal Origin: Current Developments and Concepts discusses recent topics and relevant developments in the production of functional foods and nutraceuticals of fungal origin, along with their production technologies, nutritional components, health benefits, socioeconomic relevance, and potential for translational commercialization. The book's chapters include novel products, processes, and techniques such as microbial enzyme technologies, the use of native microbes, and renewable source of substrates and microbial engineering in the development of nutraceuticals. Omics technologies and their applications in edible fungi research and artificial intelligence-based prediction of bioactive compounds are also discussed. The book provides strategies and tools for the identification and analysis of fungi-based products while also exploring fungal pigments and colorants as food ingredients. Safety and regulatory aspects of fungal-derived food products and research innovation across the globe are also thoroughly explored. This book serves as a reference for food microbiologists, food scientists, and pharmaceutical professionals on the development of new functional foods and nutraceuticals.

  • Makhana (Euryale ferox) as a Functional Food

    Cultivation, Chemistry, Processing, and Commercialization
    • 1st Edition
    • Tanmay Sarkar + 1 more
    • English
    Makhana (Euryale ferox) as a Functional Food: Cultivation, Chemistry, Processing, and Commercialization is the first comprehensive book dedicated to exploring the scientific, technological, and nutritional dimensions of this traditional aquatic crop. As Makhana gains global recognition as a nutrient-dense, gluten-free, and low-calorie superfood, there is an urgent need for consolidated knowledge on its cultivation, processing, and commercialization. Currently, scattered information limits innovation, product development, and market expansion. This volume aims to fill that gap by providing a detailed, multidisciplinary resource for researchers, industry professionals, and entrepreneurs. The book covers a wide array of topics, including botanical classification, cultivation practices, genetic improvement, post-harvest handling, traditional and modern processing techniques, nutritional and phytochemical analysis, and value-added product development. It also discusses packaging, quality standards, safety, regulatory aspects, and market trends, offering a holistic understanding of Makhana from farm to consumer. Waste valorization and industry opportunities are also explored to promote sustainability and economic growth.Makhana (Euryale ferox) as a Functional Food serves as an essential reference for advancing scientific research, fostering innovation, and supporting sustainable utilization of this underexploited crop. It provides the knowledge and tools needed for developing health-promoting products and expanding Makhana’s global market presence, benefiting farmers, industry stakeholders, and consumers alike.

  • Marination

    A Novel Technology to Improve the Quality and Safety of Foods
    • 1st Edition
    • Ioannis Savvaidis + 1 more
    • English
    Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods. Composed of 12 chapters, the title covers marination types and their applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting existing technologies to improve the quality of foods and extend shelf-life, the book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers.Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

  • Kefir

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

  • Plant-Based Proteins in Food Processing and Production

    • 1st Edition
    • Claire Darizu Munialo
    • English
    Plant-Based Proteins in Food Processing and Production addresses the urgent global challenge of climate change by exploring sustainable alternatives to animal-derived proteins. With growing concerns about the environmental impact of food production, this book provides a timely and comprehensive examination of plant-based proteins, focusing on their potential to reduce greenhouse gas emissions while meeting nutritional and functional food requirements. The book offers an in-depth exploration of plant-based alternative proteins through four key sections. The first section covers a variety of plant protein sources, including soy, pea, oil-producing plants, seaweed, and novel emerging proteins. The second section focuses on the processing techniques, such as extraction, modification, and innovative technologies for producing plant-based meat alternatives. The third section examines practical applications, including plant-based alternatives to milk, meat, egg, and fat replacers, as well as the role of protein blends in product formulation. Finally, the book addresses challenges and opportunities related to sensory qualities, consumer acceptance, sustainability, and future prospects in plant-based food production.Plant-Bas... Proteins in Food Processing and Production is an essential resource for professional food scientists in the engineering and manufacturing of plant-based protein products, as well as graduate students and researchers in food science and technology. By combining scientific insight with practical applications, this book equips readers with the knowledge needed to innovate and advance sustainable protein solutions, supporting the evolution of the global food industry toward a more environmentally responsible future.

  • Sustainability in the Coffee Production Chain

    • 1st Edition
    • Adriana Farah + 1 more
    • English
    Sustainability in the Coffee Production Chain covers sustainable practices at every stage in the creation of coffee, from plant to cup. The book begins with coverage of sustainable coffee farming, with topics including regenerative agroforestry systems and the potential of different coffee plant species to adapt to the impacts of climate change. Innovative uses of coffee by-products, emission reduction, and recyclable packaging are also key areas of coverage. With sustainability considered at every step of coffee’s journey from field to mug, this book is an important resource for coffee researchers and industry professionals dedicated to fostering a sustainable future for coffee production.

  • Cultured Meat Production

    Advances, Challenges and Opportunities
    • 1st Edition
    • Zuhaib F. Bhat + 1 more
    • English
    Cultured Meat Production: Advances, Challenges and Opportunities discusses technologies in this exciting field, along with the feasibility of commercial production of fully structured cultured meat and seafood. In addition to covering the latest science, the book examines consumer perception, religious and cultural considerations, and regulatory aspects, such as quality assurance and food safety. The book's chapters are written by academic and industry experts from around the world at the forefront of this exciting field. Researchers, entrepreneurs, and advanced student audiences who are interested in getting up-to-speed on lab-grown meat won't want to miss this timely book.The ever-expanding human population calls for novel ways to produce protein of sufficient quality and quantity, however finite animal and land resources and increasing environmental concerns are already beginning to limit our capacity to produce an adequate protein supply. Novel technologies now allow for the production of cultured meat and seafood, offering a potentially lower carbon footprint and substantially eliminating animal suffering.

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

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

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