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Books in Food science and technology

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111-120 of 1308 results in All results

Gut Microbiota

  • 2nd Edition
  • June 22, 2023
  • Edward Ishiguro + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 3 8 7 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 3 8 9 - 8
Building off the success of the first edition, Gut Microbiota: Interactive Effects on Nutrition and Health, Second Edition, details the complex relationship between diet, the gut microbiota, and health. This second edition expands its coverage of emerging practical applications in nutrition and medicine.Covering topics such as the ecological concepts that apply to the gut microbiota and the effects of aging on the gut microbiome, among others, this book is sure to be a welcome resource to microbiome science trainees, food and nutrition researchers working in academia, and industry and healthcare professionals giving dietary recommendations to the general public.

The Produce Contamination Problem

  • 3rd Edition
  • June 11, 2023
  • Karl Matthews + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 2 4 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 5 6 4 - 2
The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

Hygienic Design of Food Factories

  • 2nd Edition
  • May 25, 2023
  • John Holah + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 2 6 1 8 - 6
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 6 1 9 - 3
Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil. Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 104
  • May 23, 2023
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 2 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 3 - 3
Advances in Food and Nutrition Research, Volume 104 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides’ research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers’ trust.

Sustainable Food Science

  • 1st Edition
  • May 14, 2023
  • Pasquale Ferranti
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 3 9 6 0 - 5
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 4 1 6 6 - 0
Sustainable Food Science: A Comprehensive Approach provides a timely resource on new materials and ingredients currently available in the food industry, along with cutting-edge research on how to develop and secure sustainable food for a growing world population. With contributions from international experts and an outstanding editing team, the book covers sustainable sources of ingredients for the food industry, i.e., pulses, soybeans, peanuts, along with prospective and emerging sources such as industrial hemp, insects, algae, etc. In addition, other sections cover sustainable processes for new food sources and new food design, such as microbiological and biotechnological processes and dairy and meat substitutes. Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels – both in academia or industry.

Drying Technology in Food Processing

  • 1st Edition
  • May 8, 2023
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 8 9 5 - 7
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 7 8 3 - 1
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. 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 drying unit operations.

Varieties and Landraces

  • 1st Edition
  • May 5, 2023
  • Marney Pascoli Cereda + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 0 5 7 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 0 6 5 - 1
Varieties and Landraces: Cultural Practices and Traditional Uses, Volume Two in the Underground Starchy Crops of South American Origin series, brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas of South American origin. The book presents the economic and social importance of these crops that store starch in underground organs. The title also explores bioactive compounds as a way for the valorization of these crops, along with commercial and traditional cultivation in South America (Colombia/Venezuela/Andean highlands, Mexico, Brazilian savannah and Pantanal, besides the Amazon forest), bringing botanical information, too. Edited by a team of experts with a solid background in starch extraction research, this book is ideal for anyone involved in research and development, as well as anyone in cultivation, quality control and legislation in the field of starch.

Lactic Acid Bacteria as Cell Factories

  • 1st Edition
  • May 3, 2023
  • Didier Montet + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 9 3 0 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 1 9 2 9 - 6
Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

Evaporative Coolers for the Postharvest Management of Fruits and Vegetables

  • 1st Edition
  • April 27, 2023
  • Charles Oluwaseun Adetunji + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 9 8 6 4 - 5
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 6 2 1 - 5
Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables. Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.

Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy

  • 1st Edition
  • April 12, 2023
  • Dilip Ghosh + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 6 1 5 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 6 1 6 - 4
**Association of American Publishers (AAP) PROSE Award Finalist in Nursing and Allied Health Services, 2024**Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource.

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