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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.

  • 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 brings together leading experts from the fields of nutrition, food science, and pharmacology to elucidate the intricate dynamics of bioactive compounds and their impact on human health. This comprehensive volume delineates the crucial differences between bioaccessibility and bioavailability, providing insight 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 the absorption processes, highlighting how these interactions can influence bioactive compound efficacy in the human body. Bioactive Compounds: Mechanisms, Challenges and Strategies for Bioaccessibility and Bioavailability not only discusses the mechanisms of absorption, distribution, metabolism, and excretion (ADME) of bioactive compounds but also introduces cutting-edge tools and strategies designed to enhance their bioaccessibility and bioavailability. Chapters dedicated to innovative approaches, such as microfluidics and nanotechnology, provide practical insights into the development of effective delivery systems. With a focus on real-world applications and clinical implications, this book serves as a vital resource for academics, clinicians, food chemists, and nutritionists aiming to bridge the gap between research and application in the fields of nutraceuticals and functional foods while optimizing health outcomes.

  • 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.

  • High Amylose Cereals

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

  • Fruit and Vegetable Nutrition

    Practical Applications for Improving Human Health
    • 1st Edition
    • Yang Shan
    • English
    Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health is a comprehensive resource that provides insights into the nutritional benefits of fruits and vegetables, their role in human health, and the many practical applications for functional food innovation. Edited by Dr. Yang Shan who has over 40 years of experience in fruit and vegetable science research, this book explores how certain fruits and vegetables such as berries, citrus and nightshades can benefit chronic conditions such as cardiovascular disease, obesity and diabetes while linking diet to improved health outcomes. The book also addresses the role of fruits and vegetables and their vital bioactive compounds in the development of functional foods and nutraceuticals offering insights for professionals in the food industry who aim to create health-promoting products.Fruit and Vegetable Nutrition: Practical Applications for Improving Human Health also discusses how certain processing techniques can retain essential nutrients and improve food product quality and how specific combinations of fruits and vegetables can promote the growth of key gut bacteria, improving health status, inflammation and the gut microbiome. The book concludes with the role of smart equipment in the fruit and vegetable industry to streamline quality and improve nutritional outcomes and how biosynthesis technology can offer advantages in the production of fruits and vegetables, contributing to sustainable practices.

  • Sustainable Wine

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

  • Genetic, Botanic, and Functional Advances in Allium Research

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

  • 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. With a thorough introduction to dietary fiber, the book highlights its various sources and critical health benefits. Readers will find detailed discussions on extraction techniques, characterization, and the functional properties of dietary fiber, equipping them with the knowledge needed to innovate and enhance food formulations. 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 knowledge to tailor dietary fiber for specific applications in functional food products and precision nutrition for better health outcomes. In addition to practical applications, Dietary Fiber: Extraction, Properties and Modifications for Food Applications explores advanced topics such as nano and microencapsulation techniques that enhance fiber stability and bioavailability. It also examines the role of dietary fiber in gut health and microbiome modulation, providing insights into its broader health implications.

  • 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.

  • 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.

  • 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 is an interdisciplinary resource for researchers and those dedicated to advancing sustainability within food production and agricultural sectors interested in economic solutions in the agri-food system that includes food waste management and green technology. This comprehensive volume 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.From Waste to Wealth in the Agri-Food System: Building a Circular Economy 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.

  • 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.

  • 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, Recent Advances in Food Enzymes: Innovations and Applications emphasizes sustainability. It 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.

  • Oil-Encapsulated Powders for Functional Foods

    Preparation and Practice
    • 1st Edition
    • Jian Zhong + 2 more
    • English
    The development of functional foods enriched with health-promoting, oil-based bioactives has become a central focus for researchers and industry professionals seeking to meet growing consumer demand for healthier options. Oil-Encapsulated Powders for Functional Foods: Preparation and Practice provides an in-depth, guide to overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices. This comprehensive volume offers detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies essential for creating effective, stable, and appealing functional foods. Covering core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques, Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice. It emphasizes how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. With real-world examples spanning formula foods, meat, dairy, and bakery products, it 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.

  • Nutritional Treatments for Liver Disease

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

  • 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.

  • 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.

  • 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.

  • 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.

  • Alcohol-Free Beer

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

  • Utilities in the Food Factories

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Utilities in the Food Factories: Unit Operations and Processing Equipment 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 utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines. The book's chapters analyze, in detail, the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. 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 particular food processing operations and equipment. It will serve as a single reference summarizing the utilities in the industrial sector.

  • 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.

  • 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.

  • Plant Powered Probiotics

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

  • 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.

  • Starch and Health

    Nutrition, Metabolism and Medical Applications
    • 1st Edition
    • Monica Trif + 3 more
    • English
    Starch and Health: Nutrition, Metabolism and Medical Applications, a volume in the Applications of Starches in Food and Packaging series, discusses the use of starch and its role in human health. The book provides detailed information on the glycemic index of various starches, the role of resistant starch in gut health, and practical starch usage in managing disorders such as diabetes and cardiovascular disease. Chapters deal with digestive metabolism of starch, different types of resistant starches and its health benefits, starch in gut, cardiovascular, and mental health, innovations in starch-based medical applications, and its implications in food allergies and intolerances.This comprehensive approach ensures that the volume serves as both an informative guide and a practical tool for those in the field. By compiling the latest research findings, methodologies, and case studies, this book serves as a valuable resource for scientists, researchers, and industry professionals seeking to harness the potential of starch in human health.

  • Cultured Meat Production

    Advances, Challenges and Opportunities
    • 1st Edition
    • Zuhaib F. Bhat + 1 more
    • English
    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. Cultured Meat Production: Advances, Challenges, and Opportunities will discuss the existing technologies in this exciting field and the feasibility of the 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 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 Vitamins

    Fundamental Aspects in Nutrition and Health
    • 7th Edition
    • Gerald F. Combs Jr. + 1 more
    • English
    The Vitamins: Fundamental Aspects in Nutrition and Health, Seventh Edition presents both overviews and in-depth discussions of the sources, chemistry, metabolism, and functions of these essential nutrients in physiology and health. Further building upon previous editions of this widely used reference text, readers will gain updated information on the inclusion and interpretation of recent clinical research findings relevant to all vitamins, particularly Vitamins A, D, E, K, C, thiamin, folate and Vitamin B12. The latest information on nutritional deficiencies and ecological approaches to dealing with them along with a section on vitamin-drug interactions is also included.Readers will also find a revised table of signs of vitamin deficiencies in humans and animals, updated information on the roles of the gut microbiome in vitamin synthesis and metabolism, increased focus on vitamins as nutritional supplements, increased focus on vitamin stabilities in foods, including processing and cooking losses and a decision tree addressing the question: “Could I benefit from a vitamin supplement?.” At the end of each chapter, case studies, a quiz, and recommended reading list are included.

  • Natural Food Colorants

    Chemistry, Health Aspects, and Industrial Applications
    • 1st Edition
    • Mohamed Fawzy Ramadan + 2 more
    • English
    Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections that offer readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives.Further sections address critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries.

  • Blue Biotechnology

    Expanding Horizons with Marine Resources
    • 1st Edition
    • Marco F.L. Lemos + 1 more
    • English
    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.

  • 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.

  • 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-Based 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.

  • Novel Plant Proteins as Mainstream Ingredients for Future Foods

    • 1st Edition
    • Khetan Shevkani
    • English
    Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses the techno-functionality... health benefits, and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran, and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. The book provides a concise overview of the techno-functional, nutritional, and nutraceutical properties of these proteins that are essential for their application in functional foods, dietary supplements, and in the creation of healthier foods. Sections discuss advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods and highlight the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins, and undesirable sensory effects, along with promising solutions to enhance future applications.

  • 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.

  • 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.

  • 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.

  • 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.

  • Fermented Foods in Health and Disease Prevention

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

  • Nonthermal Extraction Technologies of Polysaccharides

    Principles, Techniques, Characterization, and Applications
    • 1st Edition
    • Seyed Mohammad Taghi Gharibzahedi
    • English
    Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications explores cutting-edge nonthermal extraction technologies, including ultrasound, microwave, high-pressure, pulsed electric field, enzymatic extraction methods, and cold plasma technology and their effects on polysaccharide biofunctionalities, such as antioxidant and antimicrobial properties and potential applications. With an examination of the therapeutic benefits associated with these compounds, including anti-cancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties, this book aspires to highlight advanced techniques to significantly enhance polysaccharide yield, bioactivity, and purity when compared to traditional approaches.The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, thus setting the stage for a deeper understanding of their functionality and chemical characterization. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation.

  • The Journey from Cocoa to Chocolate

    Preserving Flavor and Bioactive Compounds
    • 1st Edition
    • Ravi Pandiselvam + 1 more
    • English
    The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods and their effects on the nutritional, physiochemical, sensorial properties, and health benefits of cocoa. Readers will explore the journey from cocoa beans to chocolate, including recent advances in processing techniques and the utilization of cocoa by-products for improved sustainability and waste reduction. The book emphasizes cocoa's beneficial components, also including retention processing techniques that do not sacrifice sensorial properties. Readers from academia, research, food science, and the chocolate industry will benefit from this new resource.Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactive compounds. Care must be taken in the processing of cocoa into chocolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love.

  • Novel Approaches to Saturated Fat Replacement in Processed Foods

    • 1st Edition
    • Pintu Choudhary + 1 more
    • English
    Novel Approaches to Saturated Fat Replacement in Processed Foods covers strategies to reduce and replace saturated fat without altering the physicochemical, textural, and full-fat sensory attributes of a final product. Beginning by introducing novel replacement fats such as oleogles, designed lipids, and other plant-based fat mimics, the book demonstrate how these tailor-made oils and fats with improved physical and organoleptic properties can enhance the role of fats and oils in food and nutrition. The book highlights the value of healthier replacement fats in bakery, diary, meat, and frying applications while addressing the nutritional profile and health benefits. It concludes with safety aspects around the use of replacement fats, future trends and developments in the category, the impact ingredients high in saturated fats can have on the environment, and insights into the acceptance of plant-based fat alternatives.

  • Challenges and Trends in Food Safety

    Contamination, Public Health, and Control Measures
    • 1st Edition
    • João Miguel Rocha + 3 more
    • English
    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.

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

    • 1st Edition
    • Abdur Rauf + 1 more
    • English
    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.

  • Resource Evaluation and Deep Processing of Edible Insects

    • 1st Edition
    • Jun Wang + 1 more
    • English
    Resource Evaluation and Deep Processing of Edible Insects: Silk peptide and protein for advanced applications presents the latest progress in the processing, analysis, and application of edible insect resources, mainly focusing on the resource evaluation and deep processing methods to retrieve valuable products from the constituents of the by-products of edible insects. The book combines discursive chapters that bring the latest in resource evaluation, with discussions on novel extraction techniques, biological approaches, microbial transformations, green chemistry and microfluidic technologies. It also covers analytical and biological systems, step-by-step and readily reproducible biological and chemical protocols for analyzing edible insect resources.Edible insect resources as raw materials for the food industry for sustainability are also outlined in this book. These techniques support the latest progress in cross-disciplinary research that integrates the different scales of biotechnological and biological complexity. Edited by a team of experts in the field, this book is an excellent resource for researchers with a background in biotechnology, biological and chemical engineering, agriculture, and food chemistry, and covers a broad range of topics in agriculture sustainability and food production.

  • Nutritional Strategies, Predictive Models, and Sustainable Policies

    • 1st Edition
    • Sandeep K. Panda + 2 more
    • English
    Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

  • Nanotechnological Innovations for Dairy Products

    Applications from Farm to Fork
    • 1st Edition
    • Ravi Pandiselvam + 2 more
    • English
    Nanotechnological Innovations for Dairy Products: Application from Farm to Fork offers an overview of the prominent, cutting-edge nanotechnology applications throughout the entire dairy supply chain, from farm-level production to consumer consumption. It will explore how nanotechnology can improve milk quality, extend shelf life, enhance nutritional value, and enable controlled release of bioactive compounds. It will also highlight the importance of ethical considerations, consumer acceptance, and transparency in the adoption of nanotechnology in the dairy industry. Written and edited by a team of international experts, Nanotechnological Innovations for Dairy Products: Application from Farm to Fork will guide researchers and industry stakeholders in implementing nanotechnology solutions in their practices and inspire future research and discoveries.

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