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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Modeling of Unit Operations in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Modelling of Unit Operations in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamentals and techniques necessary for modelling of different food processing operations, including heat transfer and thermal food processes, non-thermal food processes, mass transfer food processes, and other operations.All the chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant modelling techniques, such as the modelling of drying, frying, baking, sterilization, evaporation, extraction, high pressure, radio frequency, and many more.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the food processing operations and equipment.

  • Utilities in the Food Factories

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Utilities in the Food Factories: Unit Operations and Processing Equipment in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for utilities within food production factories. These processes and unit operations are very important in terms of providing enough resources for production lines. The book's chapters analyze, in detail, the importance of food industry utilities, such as boilers, compressors, electricity generators, refrigeration systems, water and wastewater treatment facilities, cleaning in place (CIP), automation and control, fire extinguishing and emergency, Lightening, Aeration, ventilation, and air conditioning systems. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment. It will serve as a single reference summarizing the utilities in the industrial sector.

  • Marination

    A Novel Technology to Improve the Quality and Safety of Foods
    • 1st Edition
    • Ioannis Savvaidis + 1 more
    • English
    Marination: A Novel Technology to Improve the Quality and Safety of Foods presents the latest developments in marination as a method of intervention in providing an improvement in food quality and assuring the safety of perishable foods. Composed of 12 chapters, the title covers marination types and their applicability in various food types (fish/seafood, meats, plant-based fresh produce, dairy-based products). Besides presenting existing technologies to improve the quality of foods and extend shelf-life, the book also discusses marination as both a preservation technique and a technology to produce novel foods to consumers.Edited by a team of experts in the field, this book is a unique resource for researchers, scientists and industry personnel interested in natural techniques for preserving food and preventing the growth of food pathogens.

  • Functional Foods and Nutraceuticals of Fungal Origin

    Current Developments and Concepts
    • 1st Edition
    • Pragya Tiwari + 1 more
    • English
    Functional Foods and Nutraceuticals of Fungal Origin: Current Developments and Concepts discusses recent topics and relevant developments in the production of functional foods and nutraceuticals of fungal origin, along with their production technologies, nutritional components, health benefits, socioeconomic relevance, and potential for translational commercialization. The book's chapters include novel products, processes, and techniques such as microbial enzyme technologies, the use of native microbes, and renewable source of substrates and microbial engineering in the development of nutraceuticals. Omics technologies and their applications in edible fungi research and artificial intelligence-based prediction of bioactive compounds are also discussed. The book provides strategies and tools for the identification and analysis of fungi-based products while also exploring fungal pigments and colorants as food ingredients. Safety and regulatory aspects of fungal-derived food products and research innovation across the globe are also thoroughly explored. This book serves as a reference for food microbiologists, food scientists, and pharmaceutical professionals on the development of new functional foods and nutraceuticals.

  • The Journey from Cocoa to Chocolate

    Preserving Flavor and Bioactive Compounds
    • 1st Edition
    • Ravi Pandiselvam + 1 more
    • English
    The Journey from Cocoa to Chocolate: Preserving Flavor and Bioactive Compounds provides an end-to-end review of different pre-processing and processing methods and their effects on the nutritional, physiochemical, sensorial properties, and health benefits of cocoa. Readers will explore the journey from cocoa beans to chocolate, including recent advances in processing techniques and the utilization of cocoa by-products for improved sustainability and waste reduction. The book emphasizes cocoa's beneficial components, also including retention processing techniques that do not sacrifice sensorial properties. Readers from academia, research, food science, and the chocolate industry will benefit from this new resource.Cocoa beans contain huge sources of phytochemicals that act as both flavor agents and bioactive compounds. Care must be taken in the processing of cocoa into chocolate in order to maintain cocoa's natural health benefits while enhancing flavor to create the sweet treat we know and love.

  • Sensory Analysis in the Development and Consumer Perception of Dairy Products

    • 1st Edition
    • Adriano Gomes da Cruz + 2 more
    • English
    Sensory Analysis in the Development and Consumer Perception of Dairy Products aims to present and discuss the methodologies that can be used in the development of dairy products and the evaluation of consumer perception of novel dairy foods. Divided into four sections, the book presents the fundamental concepts of sensory analysis using classical/traditiona... methodologies and innovative methods, including neuroscientific approaches. Case studies demonstrate how these methods have been successfully put into practice during product testing. Sensory Analysis in the Development and Consumer Perception of Dairy Products is a must-have resource for researchers interested in the sensory analysis of dairy, particularly those interested in developing and testing new products.

  • Insect Proteins as Sustainable Food Ingredients

    Nutrition, Processing and Consumer Acceptance
    • 1st Edition
    • Ronghai He
    • English
    In the quest for sustainable food solutions alternative to traditional proteins, insects are emerging as a compelling option. Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, explores the nutritional composition of various insect species from around the world such as the black soldier fly, cricket, mealworm and silkworm, and sheds light on their high protein, low-carbon, low emission, sustainable environmental benefits while providing insight into nutrition and health. With consumers more likely to eat processed insect products rather than whole body insects, Insect Proteins as Sustainable Food Ingredients: Nutrition, Processing and Consumer Acceptance, examines insect protein extract as a raw materials and how it can significantly reduce consumers’ negative perception of insects as a food source. Experts in the filed introduce readers to the production and processing of insect protein flours, concentrates, isolates and hydrolysates and highlight the defatting, grinding, purification, drying and extraction technologies for insect proteins to be used for product innovation. Also addressed are flavor and sensory properties and ways to measure consumer acceptance of insect-based products. The book concludes by reviewing potential safety and allergy concerns and provides suggestions on how to establish a food safety regulatory framework.

  • Novel Plant Proteins as Mainstream Ingredients for Future Foods

    • 1st Edition
    • Khetan Shevkani
    • English
    Novel Plant Proteins as Mainstream Ingredients for Future Foods addresses the techno-functionality... health benefits, and sustainability of alternative proteins from familiar plant sources such as quinoa and other pseudocereals, rice bran, and hempseeds, along with more novel sources such as nigella seeds, fenugreek, moringa leaves, and the aquatic plant duckweed. The book provides a concise overview of the techno-functional, nutritional, and nutraceutical properties of these proteins that are essential for their application in functional foods, dietary supplements, and in the creation of healthier foods.Sections discuss advanced processing technologies capable of overcoming the limitations of conventional protein extraction methods and highlight the composition and nutritional value of fruits and vegetable by-products, elaborating on the quality and techno-functionality of fruit and vegetable seed protein isolates to critically examine their adoption by the food industry. The book concludes by analyzing the challenges associated with plant proteins such as allergens, antinutrient presence, compositional inconsistencies, poor nutritional quality compared to animal proteins, and undesirable sensory effects, along with promising solutions to enhance future applications.

  • Pulse Breeding, Processing, Functionality, and Products

    • 1st Edition
    • Fatma Boukid + 3 more
    • English
    Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents when compared to most cereals. The book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. With its inclusion of problems/solutions and issues-focused insights, the book's content is valuable for immediate application and for inspiring additional research. The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.

  • Nutritional and Health Aspects of Food in Oceania

    • 1st Edition
    • Diana Bogueva + 1 more
    • English
    Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

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