Books in Foods ingredients and additives

1-10 of 59 results in All results

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

• 1st Edition
• April 1, 2025
• Hadis Rostamabadi + 2 more
• English
• Paperback 978-0-443-22228-3

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• eBook 978-0-443-22227-6

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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.

Handbook of Food Allergen Detection and Control

• 2nd Edition
• March 1, 2025
• Simon Flanagan
• English
• Hardback 978-0-12-821733-7

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• eBook 978-0-323-98416-4

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Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities. This book provides information on current and emerging technologies for detecting and reducing allergens to improve allergen control overall. Written by experts in the field, it offers a wide scientific perspective on allergens and includes hot topics such as food allergen labeling and consumer perspectives on food allergen labels. Chapters are fully revised to include the latest information in the industry, including practical applications of new methods and control strategies. The book is useful for anyone in the food supply chain.The book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation, and consumer attitudes. Following an introductory chapter by a distinguished expert, Part One covers allergen management throughout the food chain. Part Two details current and emerging methods of allergen detection in food, with Part Three covering methods for reducing and eliminating allergens in food. Finally, Part Four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacturing.

Natural Preservatives for Food

• 1st Edition
• November 13, 2024
• Manzoor Ahmad Shah + 1 more
• English
• Paperback 978-0-323-95614-7

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• eBook 978-0-323-95615-4

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Natural Preservatives for Food helps to identify various natural preservatives for applications in the food industry, including different areas like meat, fish, dairy, cereals, etc. The book's chapters deal with different sources of natural preservatives such as plant, microbial and animal based, while also covering chemistry, encapsulation and delivery, and the safety and regulatory status of natural preservatives. This book act as a comprehensive resource for food scientists, researchers and scholars, but is ideal for personnel working in various food industries.

Plant-Based Proteins

• 1st Edition
• October 22, 2024
• Fatih Ozogul + 2 more
• English
• Paperback 978-0-443-13370-1

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• eBook 978-0-443-13369-5

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Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.

Linseed

• 1st Edition
• August 22, 2024
• Sapna Langyan + 1 more
• English
• Paperback 978-0-443-15439-3

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• eBook 978-0-443-15440-9

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Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and discuss a number of important topics, including genetic engineering and breeding advances, pre-harvest processing methods, advanced extraction and quality assessment, metabolic engineering, bioactivity, new food product development, chemistry, and functionality. The book also covers the use of linseed in the textile sector and modified linseed oil products, animal feed products, cosmetics, and personal use products, along with their industrial significance.Food waste and the challenges of linseed crop production and processing into a number of industrial products are also discussed. This book acts as a comprehensive resource for food scientists, researchers, scholars, and industrial people related to food, nutraceutical, cosmetics, pharmaceuticals, textiles, and health practitioners, especially dieticians and nutritionists.

Pigmented Grains

• 1st Edition
• July 15, 2024
• Arashdeep Singh + 3 more
• English
• Paperback 978-0-443-15906-0

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• eBook 978-0-443-15907-7

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Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided into 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. Others chapters cover the processing of pigmented grains and the effect on their functionality, utilization of pigmented grains and their by-products This is a comprehensive reference written for teachers, scientists, researchers, students, and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and in combating malnutrition and nutritional security.

Edible Flowers

• 1st Edition
• July 12, 2024
• Arun Kumar Gupta + 3 more
• English
• Paperback 978-0-443-13769-3

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• eBook 978-0-443-13770-9

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Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability.Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.

Enzymatic Processes for Food Valorization

• 1st Edition
• June 23, 2024
• Monica L. Chavez Gonzalez + 3 more
• English
• Paperback 978-0-323-95996-4

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• eBook 978-0-323-95995-7

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Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds.

Adding Value to Fruit Wastes

• 1st Edition
• June 1, 2024
• Sneh Punia Bangar + 1 more
• English
• Paperback 978-0-443-13842-3

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• eBook 978-0-443-13843-0

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Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Handbook of Plant-Based Food and Drinks Design

• 1st Edition
• May 29, 2024
• Fatma Boukid + 2 more
• English
• Paperback 978-0-443-16017-2

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• eBook 978-0-443-16018-9

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Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.