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Books in Food engineering

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51-60 of 80 results in All results

Therapeutic Foods

  • 1st Edition
  • Volume 8
  • September 23, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 1 7 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 6 7 - 0
Therapeutic Foods, Volume 8 in the Handbook of Food Bioengineering series, is an essential resource for anyone investigating foods that may be utilized as therapeutic agents. Plants and animal products have been utilized since ancient times as medicine to treat diseases, and the properties within foods and ingredients are still investigated for food therapy and prophylaxis. The book is a comprehensive resource for researchers and scientists already in the field or those just entering. It covers many spices, plant extracts, essential oils and vegetal mixtures that have immune-stimulatory effects and can be efficiently utilized in the treatment of infections and cancer.

Natural and Artificial Flavoring Agents and Food Dyes

  • 1st Edition
  • Volume 7
  • September 15, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 1 8 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 6 9 - 4
Natural and Artificial Flavoring Agents and Dyes, Volume 7 in the Handbook of Food Bioengineering series, examines the use of natural vs. artificial food dyes and flavors, highlighting some of the newest production and purification methods. This solid resource explores the most recent trends and benefits of using natural agents over artificial in the production of foods and beverages. Using the newest technologies and evidence-based research methods, the book demonstrates how natural flavoring agents and dyes can be produced by plants, microorganisms and animals to produce higher quality foods that are more economical and safe to the consumer.

Genetically Engineered Foods

  • 1st Edition
  • Volume 6
  • September 1, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 1 9 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 7 1 - 7
Genetically Engineered Foods, Volume 6 in the Handbook of Food Bioengineering series, is a solid reference for researchers and professionals needing information on genetically engineered foods in human and animal diets. The volume discusses awareness, benefits vs. disadvantages, regulations and techniques used to obtain, test and detect genetically modified plants and animals. An essential resource offering informed perspectives on the potential implications of genetically engineered foods for humans and society. Written by a team of scientific experts who share the latest advances to help further more evidence-based research and educate scientists, academics and government professionals about the safety of the global food supply.

Microbial Production of Food Ingredients and Additives

  • 1st Edition
  • Volume 5
  • August 3, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 0 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 1 9 9 - 4
Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.

Ingredients Extraction by Physicochemical Methods in Food

  • 1st Edition
  • Volume 4
  • July 26, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 5 2 1 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 0 2 - 1
Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handbook of Food Bioengineering series, reveals the most investigated extraction methods of ingredients and their impact on the food industry. This resource describes types of ingredients that may be extracted through physico-chemical methods (i.e. specific plants, fruits, spices, etc.), along with their particularities to help readers understand their biological effect and solve research problems. The extraction methods of bioactive compounds and functional ingredients are discussed, along with information on green ingredient extraction strategies to help reduce harmful environmental and health effects. Extraction methods in this book can be applied for multiple purposes within the food industry, such as ingredients separation for food development, the purification and separation of toxic compounds from a food mixture, and the recovery of natural bioactive compounds.

Soft Chemistry and Food Fermentation

  • 1st Edition
  • Volume 3
  • July 18, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 1 2 - 4
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 0 4 - 5
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.

Food Bioconversion

  • 1st Edition
  • Volume 2
  • June 26, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 4 1 3 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 0 6 - 9
Food Bioconversion, Volume Two in the Handbook of Food Bioengineering series is an interdisciplinary resource of fundamental information on waste recovery and biomaterials under certain environmental conditions. The book provides information on how living organisms can be used to transform waste into compounds that can be used in food, and how specialized living cells in plants, animals and water can convert the most polluting agents into useful non-toxic products in a sustainable way. This great reference on the bioconversion of industrial waste is ideal in a time when food resources are limited and entire communities starve.

Food Biosynthesis

  • 1st Edition
  • Volume 1
  • June 19, 2017
  • Alexandru Mihai Grumezescu + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 1 3 7 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 1 2 0 8 - 3
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the biosynthesis of key food components. Biosynthesis methods could help solve issues like food shortages, providing consumers with preferred ‘natural’ food options. This book represents how biologically synthesized ingredients, such as vanilla flavoring, soy, milk and egg substitutes can be utilized as a desired option future foods. It is ideal for scientists and researchers who want to improve their knowledge on the field of food biosynthesis.

Emerging Nanotechnologies in Food Science

  • 1st Edition
  • February 28, 2017
  • Rosa Busquets
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 4 2 9 8 0 - 1
  • eBook
    9 7 8 - 0 - 3 2 3 - 4 2 9 9 9 - 3
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field. Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential. The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area. With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.

Nutrient Delivery

  • 1st Edition
  • August 12, 2016
  • Alexandru Grumezescu
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 0 4 3 0 4 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 0 4 3 7 5 - 2
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants.