Skip to main content
Elsevier
View Cart
My account

Books in Food science and technology

BooksJournals

    • Berries and Nutrition

      • 1st Edition
      • January 1, 2026
      • Hafiz Suleria + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 3 5 6
      • eBook
        9 7 8 0 4 4 3 3 3 9 3 6 3
      Berries and Nutrition: A Holistic Approach to Health provides comprehensive coverage on the myriad benefits of berries as they relate to health and disease. From detecting bioavailability and exploring phytochemical properties, to a comparative analysis of nutritional profiles across different berry varieties, readers will come away with a better understanding of the nuanced metabolic profiles of certain berry fruits and their health benefits. While addressing current challenges related to sustainable utilization, mass production, and the transfer from field to industry sectors, Berries and Nutrition: A Holistic Approach to Health highlights the phytochemical structure and metabolic enhancing properties of berries to maintain bone health, fight inflammation, improve cognitive function and brain health, enhance exercise performance and recovery, fight cardiovascular disease, diabetes, cancer and more. Authors also examine the micronutrients in some berries for their Vitamin C and Folic Acid makeup and discuss the influence of a microclimate on the mineral and metabolic profile of certain berries for optimal nutrition.

    • Vegan Food Products

      • 1st Edition
      • April 1, 2026
      • Tuba Esatbeyoglu + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 5 0 1
      • eBook
        9 7 8 0 4 4 3 3 3 5 5 1 8
      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. Composed 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. The book explores production methods and technology of vegan foods, like extrusion, dry-fractionation methods for enriching proteins, 3D printing, and in vitro methods. The health aspects of vegan foods, with a specific chapter devoted to the fortification studies, are covered in this book, 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.

    • Adaptogen Science and Wellbeing

      • 1st Edition
      • March 1, 2026
      • Sreeraj Gopi + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 8 1 1 3
      • eBook
        9 7 8 0 4 4 3 3 3 8 1 2 0
      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.

    • Aquaculture Mycology and Bacteriology

      • 1st Edition
      • March 1, 2026
      • Frederick S.B. Kibenge + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 3 5 8 4
      • eBook
        9 7 8 0 1 2 8 1 2 3 5 9 1
      Aquaculture Mycology and Bacteriology is a practical reference to address the steadily increasing importance of infectious diseases of aquatic animals. With the burgeoning expansion of the animal aquaculture industry to new geographic areas, new microbial and parasitic species with pathogenic potential will continue to emerge. This necessitates rapid identification of the new pathogens to enable their control. Each pathogenic bacterial or fungal species is accompanied by the full description of both taxonomic and clinical information for the three major aquatic food animals (fish, crustaceans and mollusks).Aquacultur... Mycology and Bacteriology takes a comprehensive approach to facilitate research to develop vaccines or other similar pathogen mitigation measures, and is useful to bacteriologists, mycologists, aquaculturists, clinical practitioners in aquatic animal health and all those in industry, government or academia who are interested in aquaculture, fisheries and comparative biology.

    • 3D Printing of Food Products for Sustainability

      • 1st Edition
      • January 1, 2026
      • Chaudhery Mustansar Hussain + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 1 6 5
      • eBook
        9 7 8 0 4 4 3 3 3 9 1 7 2
      3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.

    • Oilseeds and Fats

      • 1st Edition
      • April 1, 2026
      • Sanju Bala Dhull + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 6 4 8 8 7
      • eBook
        9 7 8 0 4 4 3 2 6 4 8 9 4
      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.

    • Starch Conjugates

      • 1st Edition
      • April 1, 2026
      • Aayushi Deepak Kadam + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 5 8 6 9
      • eBook
        9 7 8 0 4 4 3 2 7 5 8 7 6
      Starch Conjugates: Properties and Applications a volume in the Applications of Starches in Food and Packaging Series, compiles the latest research findings, methodologies, and case studies of starch conjugates synthesis techniques and applications across different industries, such as Food, Agriculture, Pharmaceutical, and Biomedical Engineering. The book brings detailed analysis and practical insights into the synthesis, characterization, and utilization of starch conjugates, ultimately fostering innovation and an eco-friendly alternative to conventional materials, driving advancements in materials science and technology. Practical case studies and real-world examples offer practical guidance to researchers and industry professionals, aiding them in developing and implementing starch conjugate-based solutions. The book also serves as a problem-solving resource for those facing challenges in utilizing starch conjugates, offering strategies, best practices, and expert advice to overcome obstacles and optimize outcomes. With contributions from experts across various disciplines, the book provides an interdisciplinary perspective, fostering collaboration and knowledge exchange among researchers and professionals from different backgrounds.

    • Digital Technologies for Sustainable Agriculture and Food Systems

      • 1st Edition
      • January 1, 2026
      • Tarek Ben Hassen + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 0 8 2
      • eBook
        9 7 8 0 4 4 3 3 3 5 0 9 9
      Digital Technologies for Sustainable Agriculture and Food Systems offers a comprehensive review of digital technology's role in supporting sustainable agriculture and food systems. The book explores how digital technologies like precision agriculture, robots, artificial intelligence, and blockchain may boost agricultural output and efficiency while lowering environmental impact. It also investigates how these technologies might assist farmers in connecting with markets, increasing supply chain traceability, and boosting food safety and quality. Serving as a comprehensive guide, this book educates and helps farmers, policymakers, researchers, industry professionals, and other value chain actors in leveraging digital innovations. It also address the pressing challenges faced by the agri-food sector, such as food insecurity, environmental degradation, natural resources depletion, and climate change.

    • Native and Modified Starches for Food Applications

      • 1st Edition
      • April 1, 2026
      • Pothiyappan Karthik + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 4 3 1 2
      • eBook
        9 7 8 0 4 4 3 2 7 4 3 2 9
      Native and Modified Starches for Food Applications, a volume in the "Applications of Starches in Food and Packaging" Series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. The book facilitates informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. The chapters cover the gelatinization process, texture modification, and sustainable utilization of starches, in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

    • Resource Evaluation and Deep Processing of Edible Insects

      • 1st Edition
      • April 1, 2026
      • Jun Wang + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 2 5 7
      • eBook
        9 7 8 0 4 4 3 3 3 9 2 6 4
      Resource Evaluation and Deep Processing of Edible Insects 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.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners