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Books in Food science and technology

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121-130 of 1308 results in All results

Processing of Food Products and Wastes with High Voltage Electrical Discharges

  • 1st Edition
  • April 12, 2023
  • Eugene Vorobiev + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 4 0 3 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 8 6 4 - 6
Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

Berry Bioactive Compound By-Products

  • 1st Edition
  • April 12, 2023
  • Ibrahim Khalifa + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 6 0 0 - 0
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 6 0 1 - 7
Berry Bioactive Compound By-Products explores the phytochemistry, functional properties, health-promoting effects, and food and non-food applications of bioactive compounds in berry processing by-products. The book covers a range of berry processing by-products, including mulberry, raspberry, blueberry, and many more. The book examines the chemical composition, bioactive compounds, green methods for extraction, metabolism and bioactivity of bioactive components, biorefinery, bioenergy, and zero waste processing, and economic values for each berry's by-products. Edited by world experts, this book is a valuable resource for food scientists, researchers, and students in the fields of functional foods and food science, technology, and bioprocess engineering.

Innovation of Food Products in Halal Supply Chain Worldwide

  • 1st Edition
  • April 1, 2023
  • Aishah Bujang + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 6 6 2 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 5 2 3 - 9
Innovation of Food Products in the Halal Supply Chain Worldwide covers the fundamentals and food guidelines of halal food production. Unlike other texts on the halal food market and halal certification, this book promotes halal product innovation by presenting exciting newly developed ingredients that are substitutions of non-halal ingredients with halal alternatives, such as lard substituted with modified vegetable fats, pig with halal goat/beef/camel/fish gelatin/collagen, alternative meat substitute or even additives. Innovations in halal processing technologies cover the latest techniques in halal production and authentication, halal tracking/traceability in halal transport and logistics, a vast area at the end of a supply chain. All chapters are written by acknowledged experts in their field, thus the book brings together the top researchers in this essential topic of importance to a huge percentage of the world’s population.

Nutraceuticals

  • 1st Edition
  • March 31, 2023
  • Tariq Altalhi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 9 1 9 3 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 1 9 4 - 7
Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Organized into three parts, this book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, especially the role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of products that can help people improve their health, reduce the risk of disease, extend their lives, and control the structure and functioning of their bodies. However, due to multiple hurdles that prevent nutraceuticals from circulating in an active form in the body, their use is associated with diminished therapeutic efficacy. Recognizing this problem, the book explores the root of the nutraceutical delivery system and its codelivery methods with a focus on medicines. With contributions from experienced nutraceutical experts, this book serves as a valuable reference for nutrition researchers, food scientists, pharmacologists, and those who are researching and studying in related areas.

Food Safety Management

  • 2nd Edition
  • March 28, 2023
  • Veslemøy Andersen + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 0 0 1 3 - 1
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 2 0 9 - 0
Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.

The Book of Fructans

  • 1st Edition
  • March 21, 2023
  • Wim Van den Ende + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 4 1 0 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 8 0 8 - 3
After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field. It outlines the fundamentals of all fructan types, their terminology, chemical and structural-functional features, biosynthetic enzymes that make and break them, their presence and possible roles in nature, their evolutionary aspects and their microbial, enzymatic, and plant-based production. Additional sections cover the applications of fructans, specifically, the agro/chemical and biomedical applications, health, pharmaceutical and cosmetic applications, fructans in food and feed, fructan nanotechnology, the immunomodulatory and antiviral effects of fructans and the perspectives for fructans in circular economies and sustainable societies. Intended for scientists, entrepreneurs, academicians and students working in related fields, this book will be a useful resource for all who wish to learn more about these extraordinary carbohydrates.

Probability and Statistics for Cereals and Grains

  • 1st Edition
  • March 21, 2023
  • Terry C Nelsen
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 7 2 4 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 6 3 5 - 9
**Association of American Publishers (AAP) PROSE Award Finalist in Mathematics and Statistics, 2024**Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis is a guide to help technical people be more efficient users of statistics. Author Terry C. Nelsen uses examples from his 35-plus years of experience in the field and presents the appropriate statistics and graphics to use when evaluating data. Researchers, academicians, students, technicians, processors, laboratory personnel, and those working in QA/QC will benefit from this much needed reference.

Fruit and Vegetable Waste Utilization and Sustainability

  • 1st Edition
  • March 20, 2023
  • Sachin A. Mandavgane + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 7 4 3 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 7 2 5 0 - 5
Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies. This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields.

Next Generation Nanochitosan

  • 1st Edition
  • March 15, 2023
  • Charles Oluwaseun Adetunji + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 8 5 5 9 3 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 5 5 3 - 9
Next Generation Nanochitosan: Applications in Animal Husbandry, Aquaculture and Food Conservation provides comprehensive and state-of-the-art-information on the application of nanochitosan for improving products, especially for the evaluation of biological active molecules, disease therapeutics, transport vehicle for DNA, targeted drug delivery, gene therapy, development of smart and high performance of fish, preservation of foods, tissue engineering, and improving the taste of aquatic and animal feeds as fish growth promoter. this book will be especially useful for industrial fisheries who deal with wild capture fishing and aquafarming and scientists and engineers working on post-capture processing stages. Details on the application of nanochitosan as an effective delivery of vaccines, hormones, vitamins, nutrients and antioxidants, biological active constituents and their wider application for the protection and management of farm animals and fishes against disease-causing pathogens are provided.

Green Products in Food Safety

  • 1st Edition
  • March 9, 2023
  • Bhanu Prakash + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 5 9 0 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 5 9 1 - 1
Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products.    This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals. 

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