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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Building Resilient Water and Food Systems under Climate Change

    • 1st Edition
    • Thendiyath Roshni + 3 more
    • English
    Building Resilient Water and Food Systems Under Climate Change aims to help readers understand and implement strategies to build resilient communities that can ensure sustainable access to both food systems and water resources. The book examines the impact of climate change on food and water security and explores how communities can adapt to these challenges. It provides an in-depth analysis of climate change science, focusing on its effects on agriculture, water resources, and ecosystems. Additionally, the book showcases case studies of communities that have successfully employed resilience strategies by integrating traditional and local knowledge systems with modern techniques. Readers will find practical solutions for managing risks and building sustainable, climate-resilient systems. By combining theoretical insights with real-world examples, this comprehensive guide is designed for policymakers, researchers, and community leaders to effectively safeguard essential resources at both macro and micro levels in the face of climate change.

  • Starch-Based Materials

    Principles and Applications
    • 1st Edition
    • Ming Miao + 1 more
    • English
    Starch-Based Materials: Principles and Applications explores the cutting-edge research and development of starches as biodegradable, renewable biomaterials addressing urgent environmental concerns associated with non-biodegradable polymers. This comprehensive volume delves into the structural characteristics of starches, recent advances in their physical, chemical, and enzymatic modifications, and emerging technologies that expand their use beyond traditional food applications. It highlights innovative approaches to enhance nutritional value and health benefits, including the design of gluten-free products and specialized foods, while also covering industrial uses such as hydrogels and controlled release systems. Despite extensive prior research on starch packaging and non-food uses, there is a significant gap in current literature regarding modern starch modifications and their multifunctional applications across food, pharmaceutical, medical, and biomaterial fields. This book addresses this gap by providing a timely, authoritative summary of recent scientific findings, aiming to stimulate innovation and sustainable development in starch utilization. It is an essential reference, particularly in courses related to food chemistry, food analysis, nutrition, packaging, pharmaceutical applications, and specialized medical fields such as controlled release technologies.

  • Food and Consumer Behavior

    A Comprehensive Reference
    • 1st Edition
    • Herbert L. Meiselman
    • English
    What and how we eat has big implications for our health, our society and the environment. Therefore, it is crucial that we understand what people eat, the reasons why people eat the way they do, and how we can best change food consumer practices. Food is the biggest business in the world, but until recently the emphasis has been on food science and technology (the food product) and not on the food consumer. But there has been a lot of progress in the past 10-20 years on consumer research for foods. There is currently no reference that pulls together these developments. Food and Consumer Behavior: A Comprehensive Reference will emphasise methods for studying consumer responses to foods. The book will also emphasise cross-cultural approaches to studying consumer food behaviour, with the goal of extending the field to all parts of the globe, including Asia and Africa.

  • Indian Spices for Type 2 Diabetes

    Molecular Mechanisms and Pharmacological Insights
    • 1st Edition
    • Ashutosh Gupta + 2 more
    • English
    Indian Spices for Type 2 Diabetes: Molecular Mechanisms and Pharmacological Insights, offers a comprehensive exploration of the relationship between traditional Indian spices and their potential role in the management of Type II diabetes. The book discusses the bioactive compounds found in well-known spices such as turmeric, ginseng, cloves, cardamom, fenugreek, black pepper, and tulsi, among others. Each chapter presents an in-depth analysis of molecular and pharmacological mechanisms highlighting how these spices can potentially benefit glucose metabolism and insulin sensitivity. By integrating current scientific findings, this book serves as an invaluable resource for researchers and clinicians seeking to understand how these natural ingredients can be harnessed in diabetes care. In addition to examining the therapeutic potential of these spices, Indian Spices for Type 2 Diabetes addresses critical considerations such as the impact of dietary spices on the gut microbiome, potential toxicity, and drug interactions that may arise in clinical practice. Regulatory and safety aspects of incorporating herbal remedies into diabetes management are thoroughly discussed, making it a vital reference for nutritionists, clinicians, dietitians, and pharmaceutical professionals.

  • Principles of Fermentation Technology

    • 4th Edition
    • Peter F. Stanbury + 2 more
    • English
    Principles of Fermentation Technology, Fourth Edition covers key components of the fermentation process, including growth kinetics, strain isolation and improvement, inoculum development, fermentation media, fermenter design, control and operation, sterilization, product recovery, and the environmental impact of processes. The book recognizes the increasing importance of animal cell culture, the continuing impact of the post-genomics era and CRISPR technology on applied science, and the huge contribution that heterologous protein production now makes in the success of the pharmaceutical industry. In addition, the importance of the vaccine sector is reflected in its increased coverage. It is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion. The book's authors have integrated the engineering and biological aspects of fermentation to make the content accessible to members of both disciplines, with a focus on the practical application of theory. This book collates all fermentation fundamentals into one concise reference, making it an indispensable resource for fermentation scientists and anyone studying in the field.

  • Biological Processes in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Biological Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for biological production of different food ingredients and nutraceuticals including upstream and downstream techniques. These processes and unit operations are very important in the manufacture of products such as enzymes, colouring pigments, vitamins, microbial lipids and proteins. Divided in three sections, “Basics of food biological processes”, “Biological processing operations”, and “Application of biological processes in the food industry”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to biological 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 food processing operations and equipment.

  • Biopolymer-Based Intelligent Food Packaging

    • 1st Edition
    • Swarup Roy
    • English
    Biopolymer-Based Intelligent Food Packaging: Technological Advancements in Packaging explores the transformative potential of intelligent packaging technologies that not only enhance food preservation but also actively monitor freshness and safety throughout the supply chain. The book starts with a comprehensive introduction to intelligent packaging and innovative solutions, discussing technologies such as real-time monitoring and their implications for food safety. The following chapters explore the use of biopolymers as a sustainable solution, with each chapter reviewing applications of biopolymer-based intelligent packaging across various food categories, from fresh produce to processed items, while highlighting practical applications and benefits. In addition, the book addresses the challenges associated with scaling up commercial applications and outlines future research directions aimed at improving the economic viability and environmental sustainability of intelligent packaging technologies. This book is a valuable resource to researchers and advanced students in polymer science, packaging, and food science, as well as scientists and R&D professionals interested in innovative solutions in food packaging.

  • Wine in Health and Disease Prevention

    • 1st Edition
    • Victor R. Preedy
    • English
    Wine in Health and Disease Prevention addresses both the benefits and concerns associated with consumption of wine and wine components, especially related to cardiovascular, metabolic, and neurological health. As the single most comprehensive volume needed to understand the effect of wine on overall health, this is an essential reference for graduate and post-graduate students and researchers studying wine science, nutrition, alcoholic beverages, and public health. Dieticians and clinicians, as well as those working in the winemaking industry, will also benefit from this invaluable resource.This comprehensive volume offers the balanced view necessary to understand the reality of today’s findings and the potential of tomorrow's research in wine and health.

  • Beer in Health and Disease Prevention

    • 2nd Edition
    • Victor R. Preedy
    • English
    Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. Beer in Health and Disease Prevention, 2nd Edition addresses both the benefits and concerns associated with consumption of beer and beer ingredients on cancers, cardiovascular disease, antioxidant benefits, and other health related concerns. It offers a holistic view from beer brewing to the isolation of beer-related compounds.Beer in Health and Disease Prevention, 2nd Edition continues to be the single most comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. This is an essential reference for researchers studying alcoholic beverages, beer brewing, nutrition, and public health. Dieticians and clinicians, as well as those working in the beer brewing industry, will also benefit from this invaluable resource.

  • Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods

    • 1st Edition
    • Volume 119
    • English
    Understanding the Functional, Flavor, and Nutritional Properties of Blue Foods, Volume 119 provides a holistic and in-depth examination of blue foods, moving beyond basic nutrition to explore their multifaceted roles. Chapters in this new release include Red seaweed Palmaria palmata: A sustainable protein source for the future, Nutritional and Functional Bioactive Compounds in Fish, Fermented fish: A Deep Dive into Tradition, Innovation, ad Health Benefits, Phlorotannins from marine algae, Shrimp: Nutrition, Preservation and Processing, Nutritional , Flavor and Functional Properties of Golden Pomfret, Fish by-products: Functional properties, health attributes, and challenges, and much more.Additional chapters cover Exploring the Flavor Profiles of Blue Foods: Mechanistic Insights, Factor Analysis, and Assessment Strategies, and Non-thermal processing of fish: Evolution of flavor, physico-chemical properties, and bioactivities. By integrating perspectives from food science, nutrition, gastronomy, and sustainability, this volume positions blue foods as essential components of future food systems, offering scientific insights for their valorization and innovative application.

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