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Books in Food science and technology

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101-110 of 1308 results in All results

Industrial Application of Functional Foods, Ingredients and Nutraceuticals

  • 1st Edition
  • August 11, 2023
  • C. Anandharamakrishnan + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 4 3 1 2 - 1
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 9 8 0 - 6
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

Postharvest Management of Fresh Produce

  • 1st Edition
  • July 29, 2023
  • Bhim Pratap Singh + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 1 3 2 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 8 8 - 1
Postharvest Management of Fresh Produce: Recent Advances critically addresses the latest issues, challenges, and technological advancements in postharvest management of fresh commodities, especially fruits, nuts, and vegetables. The book covers the intriguing correlation of preharvest treatments, maturity indices and postharvest operations that significantly affect the postharvest quality of fresh produce. Further topics include packaging, logistics and storage technologies, the role of microbial communities, and ‘omics’ strategies in postharvest disease management. Special attention is given to the latest trends of nanotechnology, internet of things (IoTs), and blockchain technologies in food supply chain management of perishable products. The book is a great resource for young and experienced professionals in academia, industry, and UG/PG students to explore a diversified range of topics in postharvest strategies relevant to food processing, food technologies, agro-processing and quality control.

Functional Ingredients from Algae for Foods and Nutraceuticals

  • 2nd Edition
  • July 28, 2023
  • Herminia Dominguez + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 8 1 9 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 6 3 4 - 2
Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.

Dietary Lipids: Nutritional and Technological Aspects

  • 1st Edition
  • Volume 105
  • July 27, 2023
  • Críspulo Gallegos-Montes + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 8 5 9 0 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 5 9 1 - 5
Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.

Digital Sensory Science

  • 1st Edition
  • July 26, 2023
  • J. Ben Lawlor + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 2 2 5 - 5
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 2 2 6 - 2
Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.

Abalone

  • 1st Edition
  • Volume 42
  • July 13, 2023
  • Peter A. Cook + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 4 9 3 8 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 4 9 3 9 - 3
Abalone: Biology, Ecology, Aquaculture and Fisheries, Volume 42 in the Developments in Aquaculture and Fisheries Science series, describes the taxonomy of more than 50 abalone species worldwide. The content contains information on the biology, physiology and ecology of each species as well as reproduction, genetics, diseases and parasites. It includes abalone fisheries in different parts of the world, detailing abalone aquaculture in China, Japan, Korea, Australia, Europe and Western North America. This reference takes a comprehensive approach to understanding overall shellfish management, making it valuable to fisheries, marine biologists and researchers studying shellfish, aquaculture and the ocean environment.This will also be a great resource for government and academia professionals interested in aquaculture and fisheries and their sustainable futures.

High Pressure Thermal Processing

  • 1st Edition
  • June 28, 2023
  • Kai Knoerzer + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 3 8 7 2 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 3 8 7 3 - 8
High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

ICC Handbook of 21st Century Cereal Science and Technology

  • 1st Edition
  • June 28, 2023
  • Peter R. Shewry + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 2 9 5 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 2 9 6 - 5
ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods.

Engineering Principles, Modeling and Economics of Evaporative Coolers

  • 1st Edition
  • June 27, 2023
  • Daniel Ingo Hefft + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 0 3 9 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 6 2 7 - 7
Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with selected case studies on modelling in the cooling chamber and explains the economic implications an evaporative structure can bring. Edited by a team of specialists, the book also explains the strong dependence of the technology’s performance on environmental conditions, and hence the limits on temperature control in the preservation of post-harvest agriculture products. Evaporative coolers are an ancient technology, invented long before the introduction of chemical refrigerants as used in modern fridges or cooling towers. This two volume set covers the topic, with practical applications, construction techniques, and operation of the technology.

Ketogenic

  • 1st Edition
  • June 22, 2023
  • Tim Noakes + 6 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 1 6 1 7 - 0
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 1 6 2 3 - 1
**Selected for Doody’s Core Titles® 2024 in Nutrition**Ketogenic: The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on the effective therapeutic use of low-carbohydrate and ketogenic nutrition in clinical practice. This book explores the appropriate, safe, and effective use of TCR to improve patient outcomes in a broad range of chronic metabolic conditions and aims to promote health. Focused on lifestyle management, health support and the treatment of diseases rooted in poor nutrition, this book explores the role of food and lifestyle modification as medicine and is a valuable resource for nutritionists, dietitians and medical professionals who provide diet-related counselling, as well as those researching or studying related areas.

Related subjects

Bakery products and baking technology

Beverages alcoholic and non alcoholic

Carbohydrates

Cereals and cereal products

Chemical analysis of food

Confectionary

Egg and egg products

Enzyme and fermentation technology

Fats and oils

Fish seafood and marine products

Flavour chemistry

Food additives

Food and health

Food biotechnology

Food chemistry

Food composition

Food contamination hygiene and toxicology

Food economics and statistics

Food engineering

Food marketing and management

Food microbiology

Food packaging

Food physics

Food policy

Food preservation methods and development

Food preservation packaging and storage

Food processing

Food processing equipment

Food processing technology

Food properties

Food safety

Food security

Food sensors and biosensors

Food sensory science

Food standards laws and regulations

Foods ingredients and additives

Fruits vegetables and nuts

Genetic engineering of foods novel foods

Gums gels and gelling agents

Herbs and spices

Macromolecule functionality

Meat poultry and game

Milk and dairy products

Nutraceuticals functional and medical foods

Nutrition

Postharvest storage

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners