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Books in Food science and technology

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21-30 of 1308 results in All results

Utilizing Microfluidics in the Food Industry

  • 1st Edition
  • November 1, 2024
  • C. Anandharamakrishnan + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 4 5 3 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 4 5 4 - 8
Utilizing Microfluidics in the Food Industry: Applications and Techniques thoroughly covers state-of-the-art applications of microfluidic systems in the food sector. The book presents fundamental concepts of microfluidic devices, liquid conduction in microfluidics, fabrication techniques, computational approaches, scalability approaches, and emerging concepts in nanofluidics. The second section provides details on microfluidics for food structure (emulsion, foams, micro and nano carriers) formulation and aspects for food processing food safety and quality analysis. The last section is dedicated to providing a futuristic view of this rapidly advancing field, emphasizing the need for research and market potential.This comprehensive reference written by world renowned scientists provides both fundamentals and principles or other application sectors in the microfluidics on food processing.

Unconventional Functional Fermented Beverages

  • 1st Edition
  • November 1, 2024
  • Carlos Ricardo Soccol + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 9 6 6 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 9 6 5 - 9
Unconventional Functional Fermented Beverages: Practices and Technologies addresses the technological and functional aspects of fermented beverages that are being produced and consumed around the world. A wide array of unconventional, unique beverages are covered, from new, non-dairy kefir products, to coffee, honey, and coconut-based beverages, exploring a huge variety of non-alcoholic fermented drinks. The book investigates the scientific principles behind each of these beverages and covers manufacturing methods and new technologies, as well as health and safety in the manufacture of fermented beverages.Readers will find practical guidance for beverage producers as well as novel, academic material for functional food scientists and technologists.

Carbohydrate Nutrition

  • 1st Edition
  • November 1, 2024
  • Bin Zhang + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 7 0 0 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 7 0 1 - 1
Carbohydrate Nutrition covers the nutritional functionality of foods needed to address the metabolic disease epidemic. The source and structure of carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose are introduced, as is their function in the small intestine and colon. Nutrition researchers, food scientists, food chemists, and those studying and researching related topics will benefit from this book and can apply their learnings to the design of foods with better carbohydrate nutrition.

Culinary Nutrition

  • 2nd Edition
  • November 1, 2024
  • Jacqueline B. Marcus
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 6 0 0 4 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 0 3 - 5
Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities, explores what foods and beverages involve the optimum nutritional value for dietary needs, and includes specific dietary requirements and how foods are produced. The fully revised second edition includes updated United States dietary guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated vitamin and mineral recommendations; sustainability considerations; and much more.

Application of Emerging Technologies and Strategies to Extract Bioactive Compounds

  • 1st Edition
  • November 1, 2024
  • Paulo Eduardo Sichetti Munekata
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 9 7 5 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 9 7 6 - 0
Application of Emerging Technologies and Strategies to Extract Bioactive Compounds, Volume Three in the Developments in Food Quality and Safety series, is the most up-to-date resource covering trend topics such as advances in the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, natural antimicrobial compounds and application to improve the preservation of food, non-thermal processing technologies in the food industry, nanotechnology in food production, and Intelligent packaging and sensors for food applications.Chapters in this release explore the latest developments in the application of each technology, such as ultrasound, microwave, high-pressure, pulsed electric fields, ohmic, uv and ir heating, extrusion, and solar energy assisted extractions, along with membrane technologies and alternative solvents for green extraction. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the field.

Fish Protein Hydrolysates

  • 1st Edition
  • November 1, 2024
  • Nilesh Nirmal + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 1 6 5 4 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 1 6 5 5 - 8
Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications provides the most updated and comprehensive knowledge on fish protein hydrolysate production using a variety of innovative processing techniques and technologies. This book highlights various biological activities and health benefits of fish protein hydrolysates, their food and nutraceutical industry applications, and associated safety concerns.Written by international experts in the field of fisheries and seafood processing, this book provides its readership with a wealth of recent developments and guidance on each production method, including current and emerging technologies. This book discusses the defatting and debittering aspects of fish protein hydrolysates, purification methods, trends in food product development, food and feed applications, and more. Most importantly, this book provides real-time industrial scale-up process, commercialization, safety, and regulatory issue of fish protein hydrolysate as a food ingredient.Fish Protein Hydrolysates: From Production to Food and Nutraceutical Industry Applications is a valuable resource for fish processing industries, researchers, or scientists to update their knowledge on production techniques, bittering issues of fish protein hydrolysates, and scale-up processes. In addition, this is a valuable source for academic scholars and students to keep up to date with the current changes and improvements in fish protein hydrolysate production and applications in the food industry.

Quality Analysis and Packaging of Seafood Products

  • 1st Edition
  • November 1, 2024
  • Ashutosh Kumar Shukla + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 0 8 2 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 0 8 1 - 4
Quality Analysis and Packaging of Seafood Products provides information on the basics of packaging and novel packaging technologies and their potential application for fishery products. Sections deal with seafood nutrition and quality and packaging options, including new technologies and smart, edible, and biodegradable packages and quality aspects such as biochemical quality and hazards associated with the processing and packaging of fishery products. Content also includes standard guidelines and regulations on the use of packaging materials for fishery products and sustainability aspects.Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is indicated to all researchers and specialists in seafood processing and technology.

Chemistry of Thermal and Non-Thermal Food Processing Technologies

  • 1st Edition
  • November 1, 2024
  • Brijesh K Tiwari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 1 8 2 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 1 8 3 - 5
Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects in terms of quality parameters, and microbial inactivation for each technology. Divided in 4 sections, the book focus on a range of emerging technologies, such as microwave processing of food, radio frequency processing, infrared processing, ohmic heating, drying technologies, ionizing radiation processing, among others.All chapters include the following common features: principle, scope and mechanisms; effect on macromolecules (proteins, lipids, carbohydrates); effect on bioactives (Vitamins, minerals, bioactive agents); chemistry of microbial inactivation; and degradation mechanisms.

Conductive Hydro Drying of Foods

  • 1st Edition
  • October 25, 2024
  • C. Anandharamakrishnan + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 6 0 2 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 6 0 3 - 1
Conductive Hydro Drying of Foods: Principles and Applications presents the current state of this emerging field, touching basics of novel drying approaches, introducing the concept of conductive hydro drying, and detailing its applications in food processing. The book explores novel drying techniques and covers the drying of various foods, including fruits and vegetables, meat, fish, poultry, and egg, spices and herbs, cereals and pulses, and other edible materials. It also brings chapters on trends and prospects, providing emphasis on the scope for low-cost drying, drying, or heat-sensitive foods. Edited by authors with interdisciplinary backgrounds and strong expertise in the field of food drying, this is a valuable resource to research and industry professionals working in allied fields.

Microbiology and Health Benefits of Traditional Alcoholic Beverages

  • 1st Edition
  • October 25, 2024
  • Jyoti Prakash Tamang
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 3 2 2 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 3 2 3 - 7
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world.This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave.

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