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Books in Food chemistry

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    • Edible Oils Analysis

      • 1st Edition
      • November 3, 2025
      • Andrei A. Bunaciu + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 9 1 8 5
      • eBook
        9 7 8 0 4 4 3 1 3 9 1 9 2
      Edible Oils Analysis: Trends In Infrared Spectroscopy and Other Analytical Methods provides the fundamentals of infrared spectroscopy and the latest research on its applications in edible oils and honey analysis.The book is organized into two distinct sections, Infrared Spectroscopy in Edible Oils and Honey Analysis. The introductory part encourages readers with basic knowledge by bringing a theoretical background. Then the book introduces the most important sampling methodology used for infrared spectroscopy, such as chemometrics methods, and machine learning in infrared spectroscopy analysis. And finally, this title provides descriptions of analytical studies of the presented applications.Food adulteration and consequently the determination of authenticity represent subjects of high importance in food industry, generating major concerns among food manufacturers. Thus, this is an excellent resource for food scientists, analytical chemists, quality control laboratories dealing with food and drug administration, besides governmental agencies responsible for food quality and safety

    • Starchy Crops Waste Valorization

      • 1st Edition
      • November 3, 2025
      • Marney Pascoli Cereda + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 0 8 4 6 7
      • eBook
        9 7 8 0 3 2 3 9 0 8 4 7 4
      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.

    • 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.