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Books in Food processing

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    • Fruit Seeds and Peels for Sustainable Biomaterials

      • 1st Edition
      • June 1, 2026
      • Sneh Punia Bangar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 8 3 2 9 8
      • eBook
        9 7 8 0 4 4 3 3 8 3 3 0 4
      Fruit Seeds and Peels for Sustainable Biomaterials explores innovative ways to transform fruit and vegetable waste into eco-friendly bioplastics, offering an alternative to petroleum-based plastics. This book emphasizes the importance of sustainable practices within the packaging industry, encouraging a shift toward materials that promote recyclability and support the concept of a circular economy. By detailing waste valorization methods and compiling global research, the book demonstrates how industry waste, particularly rich in polysaccharides, can be harnessed to create new packaging solutions. This approach helps reduce carbon emissions and provides a path to greener, more sustainable food packaging.Beyond its focus on bioplastics, the book thoroughly examines physicochemical and non-conventional techniques for converting cellulose, hemicellulose, and lignin into nanocellulose crystals or fibers. It presents a wide array of scientific insights into the utilization of fruit seeds as renewable biomaterials, highlighting their application in food preservation and sustainable packaging. Readers gain a comprehensive understanding of current technologies, research advancements, and practical knowledge, empowering food professionals and society to minimize reliance on non-biodegradable plastic packaging materials and embrace bio-based alternatives for a healthier environment.

    • Chia Seeds

      • 1st Edition
      • May 1, 2026
      • Shivani Pathania + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 8 6 5 8
      • eBook
        9 7 8 0 4 4 3 2 4 8 6 6 5
      Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges.User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

    • Artificial Intelligence Interventions in Agriculture, Food and Health Sectors

      • 1st Edition
      • May 1, 2026
      • Narashans Alok Sagar + 4 more
      • English
      • Paperback
        9 7 8 0 4 4 3 4 0 5 0 1 3
      • eBook
        9 7 8 0 4 4 3 4 0 5 0 2 0
      Artificial Intelligence Interventions on Agriculture, Food and Health Sectors provides a single platform for progressive farmers, food processing researchers, and healthcare professionals to learn about the potential of AI across a broad range of sectors. The book emphasizes the significance of stakeholder collaboration across disciplines to properly utilize the strengths of AI and handle its limitations. The chapters provide an integrated connection among agriculture, food, nutrition, and health sectors, compiling the history and evolution of AI, the scope of AI in the agricultural and food sectors, AI applications in the food processing and supply chain, and the role of AI in the food safety and healthcare industry. Edited by a multidisciplinary team, this book is a unique resource covering the innovative concepts of AI in the agriculture and food sectors, while providing useful insights to students, scientists, progressive farmers, food processing, and healthcare industries about the scope of AI applications.

    • Applications in Microwave Processing

      • 1st Edition
      • May 1, 2026
      • Olalere Olusegun Abayomi + 5 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 0 0 8 9
      • eBook
        9 7 8 0 4 4 3 2 4 0 0 9 6
      Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cross-disciplinary applications. Divided into two sections, the first one discusses the foundation of the principle, emerging applications, and recent interest in microwave technology. The second section explores the cross-discipline applications of microwave technology in different fields, which include bioactive extraction, clinical thermo-therapy, polymer processing, catalytic pyrolysis, thermal sterilization, biopharmaceuticals, wastewater treatment, drying process, mineral processing, and in biological process.Overall, this title discusses the drawback of microwave assisted technology, scalability concerns and outlook. Edited by a team of experts in the field, this book is a great asset for all researchers, Industrial expert, Biotechnologist and all interested in optimal management and usage of microwaves.

    • 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.

    • Plant Proteins

      • 1st Edition
      • April 1, 2026
      • Nisar Ahmad Mir + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 2 9 7 6 0
      • eBook
        9 7 8 0 4 4 3 3 2 9 7 7 7
      Plant Proteins: Nutritional Aspects and Processing Applications explores the innovative methods used to extract and refine plant proteins, emphasizing their impact on nutrition, wellness, and new product creation. The book examines a range of advanced techniques—including fermentation, radiation, and ball-milling—that reveal how plant protein structure and functionality can be enhanced. Each process plays a unique role in improving food flavor, texture, and shelf-life. Readers will gain valuable insights into the science behind plant-based proteins, including their role in the development of meat alternatives and their influence on digestive health and the human microbiome.The authors also highlight nano-reduction technology for plant proteins, discussing its potential in delivering bioactive compounds and improving overall health outcomes. Finally, it addresses the growing market demand for sustainable, palatable, and cost-effective plant-based products, which is driving research into both traditional and novel protein sources. With its blend of technical detail and practical application, this resource is essential for anyone interested in the future of plant-based foods and their nutritional benefits.

    • Packaging Operations in the Food Industry

      • 1st Edition
      • March 1, 2026
      • Seid Mahdi Jafari + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 7 6 9 1
      • eBook
        9 7 8 0 1 2 8 2 2 7 8 2 4
      Packaging Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry provides an in-depth overview of the essential processes and machinery involved in packaging a wide range of food products, covering both traditional and innovative packaging methods. The book is organized into four comprehensive sections—“Principles of Packaging,” “Different Stages of Packaging,” “Different Packaging Operations,” and “Novel Packaging Processes.” Each chapter presents a clear explanation of the experimental, theoretical, computational, and practical aspects of food engineering relevant to packaging, making complex topics accessible to readers with varying backgrounds.Authored by leading experts in food engineering, this book is especially valuable for industrial engineers and professionals in food processing plants who wish to deepen their knowledge of specific packaging operations and equipment. It not only highlights fundamental packaging concepts but also explores the latest advancements and applications in the industry, providing readers with practical guidance and insights into current and emerging trends.

    • Underutilized Tuber Crops of the Himalayan Region

      • 1st Edition
      • January 15, 2026
      • Arun Kumar Gupta + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 6 4 7 8
      • eBook
        9 7 8 0 4 4 3 3 3 6 4 8 5
      Underutilized Tuber Crops of the Himalayan Region: Nutraceutical Potential, Processing, and Applications explores significant, yet underutilized, edible tubers known for their bioactive and pharmacological properties, as well as their preservation potential. The book presents detailed information on historical uses, phytochemistry, pharmacology, distribution, processing, toxicity, conservation, and future prospects of these tubers, along with their market relevance. It also covers various processing and preservation techniques to maximize their utility as ingredients or additives in food products.By integrating neglected and underutilized tubers into the current agricultural portfolio, alongside environmentally sustainable farming practices, the book provides valuable insights for food scientists and agricultural professionals working to ensure a secure, nutritious food supply while addressing the challenges of environmental change.

    • Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods

      • 1st Edition
      • January 1, 2026
      • Tilahun Seyoum Workneh + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 3 3 7
      • eBook
        9 7 8 0 4 4 3 3 3 4 3 4 4
      Africa’s agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots. However, scientific documentation of traditional preservation, processing and value addition of these species and their potential to heal and nourish, is not well known to the global population. Processing, Nutrition and Value Addition Principles of Underutilized African Foods introduces traditional methods of processing and preserving indigenous foods from Africa while reporting on the commercial potential, and nutritional constituents that contribute to a more healthful society and a sustainable planet. Written by a collaboration of authors from different parts of Africa and around the world, Processing, Nutrition and Value Addition Principles of Underutilized African Foods explores the neglected and underutilized agricultural and botanical diversity of Africa. Authors show how certain species such as African nightshades, sourplum, monkey oranges, ancient grains, edible insects and more, can have health, nutrition and functional benefits while contributing to a sustainable global food system and potentially helping combat food insecurity. The taxonomy of each neglected species will be discussed along with distribution, planting area, yield and loss, and waste. The book also provides a comprehensive view of the societal attitudes towards these foods and delves into the reasons behind their neglect and underutilization, despite their inherent health benefits.

    • Plant-Based Proteins Processing

      • 1st Edition
      • December 1, 2025
      • C.K. Sunil + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 5 5 4
      • eBook
        9 7 8 0 4 4 3 3 3 9 5 6 1
      Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.