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Books in Foods ingredients and additives

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    • Native and Modified Starches for Food Applications

      • 1st Edition
      • April 1, 2026
      • Pothiyappan Karthik + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 7 4 3 1 2
      • eBook
        9 7 8 0 4 4 3 2 7 4 3 2 9
      Native and Modified Starches for Food Applications, a volume in the "Applications of Starches in Food and Packaging" Series, provides an in-depth exploration of the diverse types and sources of starches, their functional properties, and their applications in various culinary contexts. The book facilitates informed decision-making in recipe development, processing techniques, and the creation of innovative, sustainable, and gluten-free food products. The chapters cover the gelatinization process, texture modification, and sustainable utilization of starches, in addition to exploring future directions in starch research and applications. As the food industry continues to seek natural, functional ingredients, this resource meets the demand for a comprehensive and up-to-date exploration of the use of starches in food applications.

    • Cordyceps Fungus

      • 1st Edition
      • September 26, 2025
      • Jian-Yong wu + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 5 0 4 0
      • eBook
        9 7 8 0 4 4 3 1 3 5 0 5 7
      Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

    • Handbook of Food Allergen Detection and Control

      • 2nd Edition
      • March 17, 2025
      • Simon Flanagan
      • English
      • Hardback
        9 7 8 0 1 2 8 2 1 7 3 3 7
      • eBook
        9 7 8 0 3 2 3 9 8 4 1 6 4
      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.

    • Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

      • 1st Edition
      • March 29, 2025
      • Hadis Rostamabadi + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 2 2 2 8 3
      • eBook
        9 7 8 0 4 4 3 2 2 2 2 7 6
      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/industriali... challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrosprayi... particles, and application of bioactive-loaded electrospun fibers/electrospraye... particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.

    • Improving and Tailoring Enzymes for Food Quality and Functionality

      • 2nd Edition
      • March 21, 2024
      • Rickey Y. Yada + 1 more
      • English
      • Hardback
        9 7 8 0 4 4 3 1 5 4 3 7 9
      • eBook
        9 7 8 0 4 4 3 1 5 4 3 8 6
      Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

    • Linseed

      • 1st Edition
      • August 22, 2024
      • Sapna Langyan + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 5 4 3 9 3
      • eBook
        9 7 8 0 4 4 3 1 5 4 4 0 9
      Linseed: A Multipurpose-Multise... Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multise... 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.

    • Adding Value to Fruit Wastes

      • 1st Edition
      • June 1, 2024
      • Sneh Punia Bangar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 8 4 2 3
      • eBook
        9 7 8 0 4 4 3 1 3 8 4 3 0
      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
        9 7 8 0 4 4 3 1 6 0 1 7 2
      • eBook
        9 7 8 0 4 4 3 1 6 0 1 8 9
      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.

    • Natural Preservatives for Food

      • 1st Edition
      • November 13, 2024
      • Manzoor Ahmad Shah + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 6 1 4 7
      • eBook
        9 7 8 0 3 2 3 9 5 6 1 5 4
      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.

    • Enzymatic Processes for Food Valorization

      • 1st Edition
      • June 23, 2024
      • Monica L. Chavez Gonzalez + 3 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 5 9 9 6 4
      • eBook
        9 7 8 0 3 2 3 9 5 9 9 5 7
      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.