Books in Food chemistry

Starchy Crops Waste Valorization

1st Edition
November 1, 2025
Marney Pascoli Cereda + 1 more
English

Starchy Crops Waste Valorization: Recovery and Treatment, the fifth volume in the Underground Starchy Crops of South American Origin series, provides information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas with South American origin. The book presents collecting information about products that are generally considered as waste and can therefore cause serious pollution problems in starch-processing industries. Edited by experts with a solid background in starch extraction research, the books in this series are aimed at anyone involved in research and development, new technology processes, quality control, and legislation. The Underground Starchy Crops of South American Origin book series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. As the final volume in the series, Starchy Crops Waste Valorization: Recovery and Treatment enables stakeholders to valorize waste by transforming it into by-products that can reach the market and reduce processing costs. It also explains how to reduce or eliminate problems of environmental contamination. Residues covered are of two types: crop residues and industrial residues.

Advances in Potato Chemistry and Technology

3rd Edition
November 1, 2025
Jaspreet Singh + 1 more
English

Advances in Potato Chemistry and Technology, Third Edition, is fully revised and updated to include the identification, analysis, and uses of chemical components in potatoes for food and non-food purposes.Beginning with a brief description of potato components to ensure the core foundational science is included, the book then delves into their structure, functional components, types of potatoes, their storage and optimal processing.With information on emerging areas of interest including genetic modification, role in human health, contribution toward food security, and waste reduction and utilization, Editors Singh and Kaur have gathered expert insights from around the globe.Ideal for academic and industry related food scientists, food chemists and nutritionists. It is also valuable for those working in food security and advanced level food science students.

Bioactive Polyphenols for Health and Pathology Treatment

1st Edition
February 19, 2025
Antonio Segura Carretero + 2 more
English
Paperback
9 7 8 0 4 4 3 1 3 8 2 1 8
eBook
9 7 8 0 4 4 3 1 3 8 2 2 5

Bioactive Polyphenols for Health and Pathology Treatment presents the most up-to-date research on the role of polyphenols in physiological function, organs, and disease. Presenting preclinical animal studies and clinical assays from different points of view, this book explores how herb extracts affect cardiovascular, cognitive, and immunological health and their action on obesity, cancer, digestion, blood pressure, diabetes, mood, and on the skin and eyes. This book begins with the biological properties and pathways of polyphenols, their bioavailability, phytochemistry, and, finally, their pharmacological action. This book closes exploring the processing and production of polyphenols within functional foods and as nutraceuticals.This book is an excellent resource for professionals and academics working in the phytochemical and medical fields, including food chemists, nutritionists, and industrialists, as well as postgraduate students.

Sustainable Analytical Techniques in Food Science

1st Edition
November 1, 2024
Bárbara Socas Rodríguez + 3 more
English
Paperback
9 7 8 0 4 4 3 1 3 9 5 9 8
eBook
9 7 8 0 4 4 3 1 3 9 6 0 4

Sustainable Analytical Techniques in Food Science covers the most relevant developments for the analytical evaluation and analysis of macro and micronutrients, contaminants, and microbiological studies as well as the approaches in food authentication, and characterization. With a focus on sustainability, this book provides a practical guide for researchers to adopt greener approaches for the study of food matrices including toxicity, safety and quality evaluations. It is an excellent guide for researchers working in the area of food sciences that want to assure the sustainability of the methodologies they are currently developing or applying in their laboratories.

Traditional Starch Food Products

1st Edition
September 17, 2024
Marney Pascoli Cereda + 1 more
English
Paperback
9 7 8 0 3 2 3 9 0 8 4 4 3
eBook
9 7 8 0 3 2 3 9 0 8 4 5 0

Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin.This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value.The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation.Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

Starch Industries

1st Edition
October 26, 2023
Marney Pascoli Cereda + 1 more
English
Paperback
9 7 8 0 3 2 3 9 0 8 4 2 9
eBook
9 7 8 0 3 2 3 9 0 8 4 3 6

Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.

Industrial Application of Functional Foods, Ingredients and Nutraceuticals

1st Edition
August 11, 2023
C. Anandharamakrishnan + 1 more
English
Paperback
9 7 8 0 1 2 8 2 4 3 1 2 1
eBook
9 7 8 0 3 2 3 8 5 9 8 0 6

Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

Sustainable Food Science

1st Edition
May 14, 2023
Pasquale Ferranti
English
Hardback
9 7 8 0 1 2 8 2 3 9 6 0 5
eBook
9 7 8 0 1 2 8 2 4 1 6 6 0

Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from international experts and an outstanding editing team, the book covers sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, along with prospective and emerging sources such as industrial hemp, insects, algae, etc. In addition, other sections cover sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes and dairy and meat substitutes. Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels – both in academia or industry.

Varieties and Landraces

1st Edition
May 5, 2023
Marney Pascoli Cereda + 1 more
English
Paperback
9 7 8 0 3 2 3 9 0 0 5 7 7
eBook
9 7 8 0 3 2 3 9 1 0 6 5 1

Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin. The book presents the economic and social importance of these crops that store starch in underground organs. The title also explores bioactive compounds as a way for the valorization of these crops, along with commercial and traditional cultivation in South America (Colombia/Venezuela/... highlands, Mexico, Brazilian savannah and Pantanal, besides the Amazon forest), bringing botanical information, too. Edited by a team of experts with a solid background in starch extraction research, this book is ideal for anyone involved in research and development, as well as anyone in cultivation, quality control and legislation in the field of starch.

Quinoa

1st Edition
November 10, 2022
Fan Zhu
English
Paperback
9 7 8 0 3 2 3 9 9 9 0 9 0
eBook
9 7 8 0 3 2 3 9 8 5 3 6 9

Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure, molecular and chemical composition, milling properties, processing characteristics, and food products. Increasing demand for plant-based, gluten-free foods that are nutritious, healthy, sustainable, and affordable has caused quinoa cultivation to expand to over 70 countries due to its attractive nutritional and food security properties. This practical resource is designed to support the development of quinoa in different sectors, such as the food industry.

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