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Books in Food science and technology

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    • Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods

      • 1st Edition
      • January 1, 2026
      • Tilahun Seyoum Workneh + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 3 3 7
      • eBook
        9 7 8 0 4 4 3 3 3 4 3 4 4
      Africa’s agroclimatic conditions are conducive to a diverse array of indigenous foods, from vegetables, fruits, and spices to fungi, insects, and roots. However, scientific documentation of traditional preservation, processing and value addition of these species and their potential to heal and nourish, is not well known to the global population. Processing, Nutrition and Value Addition Principles of Underutilized African Foods introduces traditional methods of processing and preserving indigenous foods from Africa while reporting on the commercial potential, and nutritional constituents that contribute to a more healthful society and a sustainable planet. Written by a collaboration of authors from different parts of Africa and around the world, Processing, Nutrition and Value Addition Principles of Underutilized African Foods explores the neglected and underutilized agricultural and botanical diversity of Africa. Authors show how certain species such as African nightshades, sourplum, monkey oranges, ancient grains, edible insects and more, can have health, nutrition and functional benefits while contributing to a sustainable global food system and potentially helping combat food insecurity. The taxonomy of each neglected species will be discussed along with distribution, planting area, yield and loss, and waste. The book also provides a comprehensive view of the societal attitudes towards these foods and delves into the reasons behind their neglect and underutilization, despite their inherent health benefits.

    • Underutilized Tuber Crops of the Himalayan Region

      • 1st Edition
      • January 15, 2026
      • Arun Kumar Gupta + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 6 4 7 8
      • eBook
        9 7 8 0 4 4 3 3 3 6 4 8 5
      Underutilized Tuber Crops of the Himalayan Region: Nutraceutical Potential, Processing, and Applications explores significant, yet underutilized, edible tubers known for their bioactive and pharmacological properties, as well as their preservation potential. The book presents detailed information on historical uses, phytochemistry, pharmacology, distribution, processing, toxicity, conservation, and future prospects of these tubers, along with their market relevance. It also covers various processing and preservation techniques to maximize their utility as ingredients or additives in food products.By integrating neglected and underutilized tubers into the current agricultural portfolio, alongside environmentally sustainable farming practices, the book provides valuable insights for food scientists and agricultural professionals working to ensure a secure, nutritious food supply while addressing the challenges of environmental change.

    • Honey Bioavailability

      • 1st Edition
      • January 20, 2026
      • Rajesh Kumar Jaryal + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 1 4 7 2
      • eBook
        9 7 8 0 4 4 3 3 4 1 4 8 9
      Little is known about honey's pleiotropic properties and medicinal potential. Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential, begins with an overview of sustainable apiculture practices, methods of honey harvesting and quality testing found around the globe, and moves into exploring how honey, as a functional food, can optimize health, enhance nutrition, and aid in healing certain diseases. With a special emphasis on medical-grade and the pharmacological importance of honey, readers of Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential, will gain insight to honey’s bioavailability and the benefits of its antimicrobial, antibacterial, antioxidant, anti-inflammatory, antiviral, anticancer, and antiaging properties. The book also highlights honey’s effectiveness in fighting certain respiratory diseases, viral infections such as Covid-19, diabetes, allergies, skin, periodontal diseases and more.

    • Packaging Operations in the Food Industry

      • 1st Edition
      • March 1, 2026
      • Seid Mahdi Jafari + 1 more
      • English
      • Paperback
        9 7 8 0 1 2 8 1 9 7 6 9 1
      • eBook
        9 7 8 0 1 2 8 2 2 7 8 2 4
      Packaging Operations in the Food Industry: Unit Operations and Processing Equipment in the Food Industry explains the processing operations and equipment necessary for packaging of different food products including conventional and modern packaging techniques. These processes and unit operations are very important in the manufacture of various food products. Divided in four sections, “Principles of packaging “, “Different stages of packaging”, “Different packaging operations”, and “Novel packaging processes”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to packaging unit operations. 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.

    • Comprehensive Guide to Inulin

      • 1st Edition
      • January 1, 2026
      • Wasim Akram + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 6 1 7 8
      • eBook
        9 7 8 0 4 4 3 3 6 6 1 8 5
      Comprehensive Guide to Inulin: Applications in Health, Nutrition and Consumer Products, explores the multifaceted role of this prebiotic soluble fiber. Providing the latest research on prebiotics, this book examines the beneficial effects of inulin consumption and its practical applications for improving diet, health and therapeutic solutions, and sustainable ingredient formulations for consumer food product development and pharmaceutical products. Through contributions from leading experts across 18 chapters, Comprehensive Guide to Inulin: Applications in Health, Nutrition and Consumer Products, looks at the comparative health benefits of inulin versus other soluble dietary fibers, its therapeutic roles in disease management, and its significant impact on precision nutrition. Case studies showcase practical applications of inulin in functional foods, nutraceuticals and pharmaceutical innovations. Readers will also gain insight on how inulin plays a pivotal role in not only gut health but also mental wellness and behavioral health, offering a holistic approach to nutrition that resonates with both the food science and medical professional communities.

    • Aquatic Waste Valorization

      • 1st Edition
      • March 1, 2026
      • Piyush Kashyap + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 4 4 0 2 7 4
      • eBook
        9 7 8 0 4 4 3 4 4 0 2 8 1
      “Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” is a comprehensive guide for researchers and practitioners in the fields of food and environmental sciences, focusing on the critical intersection of waste management and sustainability within the aquatic food industry. Divided into five sections, this book explores the multifaceted dimensions of aquatic food industry waste, from its chemical composition and economic implications to a thorough introduction of valorization techniques for the use in functional food products and nutraceuticals. “Aquatic Waste Valorization: Innovative Approaches and Sustainable Strategies,” explores emerging methodologies—includ... physical, chemical, and enzymatic processes—as well as approaches such as microbial conversion and nanotechnology, all aimed at transforming waste into valuable resources. The book also discusses the recovery of valuable components such as proteins, lipids, and bioactive compounds, highlighting their applications across various industries, including biofuels, bioplastics, and functional food ingredients. Through practical applications, the book not only addresses the pressing issue of waste management but also presents innovative strategies to bolster both environmental and economic sustainability. Concluding sections examine the global policies and regulations shaping the future of aquatic waste valorization.

    • Active Food Packaging

      • 1st Edition
      • June 1, 2026
      • Swarna Jaiswal + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 7 6 0 6
      • eBook
        9 7 8 0 4 4 3 2 4 7 6 1 3
      Active Food Packaging: Principles, Technologies and Innovations, a volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in active packaging for food products. This book provides an overview of active packaging and its various types, advantages, and challenges, as well as a detailed analysis of different active packaging technologies such as oxygen scavengers, antimicrobial agents, moisture absorbers, and ethylene absorbers. It also covers the latest innovations and applications of active food packaging, including intelligent active packaging, shelf-life extension, food safety and quality control, sustainability, waste reduction, and nanotechnology.With the growing importance of sustainability and increasing demand for understanding the complex principles and technologies involved in active food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

    • Sustainable Packaging for Food Products

      • 1st Edition
      • October 1, 2026
      • Swarna Jaiswal + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 8 4 2 9
      • eBook
        9 7 8 0 4 4 3 2 4 8 4 3 6
      Sustainable Packaging for Food Products is a volume in the series "Sustainable Food Packaging", and explores the role, history, and functions of food packaging, delving into the various materials and regulations that are used in the industry. Divided into three sections, the first one provides an overview of food packaging, including its role in the industry, the history of food packaging, and the regulations and standards that govern its use. The second section focuses on packaging for specific food products, including fruits and vegetables, dairy products, meat and poultry, baked goods, snacks, confectionery, beverages, frozen foods, and pet food. Each chapter explores the unique challenges of packaging these products and the innovative solutions that have been developed to address them. The third section covers innovative and sustainable packaging solutions, including new and emerging materials and technologies, sustainable packaging design and materials, and packaging waste reduction and recycling. Case studies of successful packaging innovations and sustainability initiatives in the food industry are also included. With the growing importance of sustainability and increasing innovations in food packaging, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

    • Nutritional Strategies, Predictive Models, and Sustainable Policies

      • 1st Edition
      • March 1, 2026
      • Sandeep K. Panda + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 7 1 6
      • eBook
        9 7 8 0 4 4 3 2 3 6 7 2 3
      Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

    • Red Wine Technology

      • 2nd Edition
      • March 1, 2026
      • Antonio Morata
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 1 4 1
      • eBook
        9 7 8 0 4 4 3 3 3 9 1 5 8
      Back in its second edition, Red Wine Technology, Second Edition continues to offer a solutions-based approach to the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines and is ideal for anyone in need of a succinct reference on novel ways to increase and improve overall red wine production and innovation. This updated edition provides emerging trends in modern enology, including molecular tools for wine quality and analysis. In addition to updating existing topics, it is expanded to include a variety of completely new chapters on cutting-edge topics such as the red wine microbiome, the use of viruses in wine biotechnology, smoke taint, the future of yeast research, and environmental winery management for climate change. Red Wine Technology, Second Edition is an essential resource for wine producers, researchers, practitioners, technologists and students.

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

Refrigerated and frozen foods

Sensory analysis and consumer sensory analysis research acceptability

Sensory evaluation and organoleptic properties

Sugar syrups and sweeteners