Skip to main content
Elsevier
View Cart
Your Account

Books in Food chemistry

BooksJournals

Oilseeds and Fats

  • 1st Edition
  • April 1, 2025
  • 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.

Bioactive Polyphenols for Health and Pathology Treatment

  • 1st Edition
  • February 1, 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/Andean 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.

Starchy Crops Morphology, Extraction, Properties and Applications

  • 1st Edition
  • November 1, 2022
  • Marney Pascoli Cereda + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 0 5 8 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 3 5 0 - 9
Starchy Crops Morphology, Extraction, Properties and Applications is the first 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 the characteristics and properties of starches for raw materials grown in tropical climates. It allows comparing starches from 3 types of storage organs, roots, tubers and rhizomes, with different morphological structures and physiology. It contains the methodologies of extraction and analysis, describing the commercial process with the commercial equipment’s and its by-products and wastes. It also includes topics on fraud detection, nutritional aspects, and starch structure. Edited by a team of experts with solid background on starch extraction research, the books are aimed at all those involved in research and development as well as quality control and legislation in the field of starch.