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Books in Food science and technology

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31-40 of 1308 results in All results

Sprouted Grains

  • 2nd Edition
  • October 14, 2024
  • Hao Feng + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 3 6 3 4 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 3 6 3 3 - 4
Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

Handbook of Sourdough Microbiota and Fermentation

  • 1st Edition
  • October 1, 2024
  • Fatih Ozogul + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 2 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 6 2 3 - 3
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.

Traditional Starch Food Products

  • 1st Edition
  • September 27, 2024
  • Marney Pascoli Cereda + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 8 4 4 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 8 4 5 - 0
Traditional Starch Food Products: Application and Processing is the fourth volume of the “Underground Starchy Crops of South American Origin” book series. Organized in five volumes, this series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin.This book describes the use of starchy roots, tubers and rhizomes in food, medicine, local culture, and religion, emphasizing the vital roles they play in indigenous Andean or Amazonian communities, offering cultural identity and economic value.The book’s comprehensive exploration highlights the multifaceted world of underground starchy crops, emphasizing the challenges to their successful development and preservation.Edited by a team of experts with solid background on starch extraction research, these books are aimed at all those involved in research and development, new technology processes and quality control and legislation in the field of starch.

Coffee in Health and Disease Prevention

  • 2nd Edition
  • September 14, 2024
  • Victor R Preedy + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 3 8 6 8 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 6 9 - 0
Coffee in Health and Disease Prevention, Second Edition, presents a comprehensive look at the compounds in coffee, their benefits (or adverse effects), and explores coffee as it relates to specific health conditions. Embracing a holistic approach, this book covers the coffee plant, coffee production and processing, the major varieties of coffee, and its nutritional and compositional properties. Coffee’s impact on human health, disease risk, and prevention comprises the majority of the text. Diseases covered including Alzheimer’s, anxiety and depression, asthma, diabetes, cancer, and more. This book also covers coffee’s impact on organs and organ systems, including the cardiovascular system, the nervous system, and the gut microbiome.Coffee in Health and Disease Prevention, Second Edition, is the only book on the market that covers all varieties of coffee in one volume and their potential benefits and risks to human health. This is an essential reference for researchers in nutrition, dietetics, food science, biochemistry, and public health.

Tea in Health and Disease Prevention

  • 2nd Edition
  • September 14, 2024
  • Victor R Preedy + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 4 1 5 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 4 1 5 9 - 1
While there is a nearly universal agreement that drinking tea can benefit health, information on the benefits or adverse effects of drinking tea is scattered, leaving definitive answers difficult to ascertain. Tea in Health and Disease Prevention, Second Edition, once again addresses this problem, bringing together all the latest and most relevant information on tea and its health effects into one comprehensive resource. This book covers compounds in black, green, and white teas and explores their health implications, first more generally, then in terms of specific organ systems and diseases. With over 75% brand new content, this fully reorganized, updated edition covers a wider range of tea varieties and beneficial compounds found in tea, such as epigallocatechin gallate and antioxidants.Tea in Health and Disease Prevention, Second Edition, is an organized, efficient resource that will help readers find quick answers to questions and will help inspire further studies for those interested in tea research. This is a must-have reference for researchers in food science and nutrition, as well as nutritionists and dieticians.

Functional Foods

  • 2nd Edition
  • September 14, 2024
  • Mingruo Guo
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 9 1 0 0 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 2 6 8 - 2
Functional Foods: Principles and Technology, Second Edition covers the definition, history, and development trends of functional foods. Specifically, this updated edition discusses the chemistry of functional components and their physiological properties of functional foods, including antioxidants, dietary fiber, pre-, pro-, and paraprobiotics, symbiotics, and postbiotics, selected nutritional supplements, soy and soy foods, human milk biochemistry and infant formula, sports drinks chemistry, and formulation aspects. This book is sure to be of interest to food and nutrition researchers, pharmacologists, and those teaching and studying related fields.

Biscuit, Cookie and Cracker Production

  • 2nd Edition
  • September 13, 2024
  • Iain Davidson
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 4 1 0 2 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 4 1 0 3 - 1
Biscuit, Cookie and Cracker Production, Second Edition is a practical reference that brings a complete description of the process and equipment necessary for automated food production in the food/biscuit industry. The book describes the existing and emerging technologies in biscuit making and production, making it a valuable asset to R&D personnel and students in food technology and engineering areas. The second edition brings 370 new photos and images for updated equipment. Additional chapters covering energy usage and baking efficiency are also included, along with data on energy usage and energy saving.Iain Davidson shares his almost 50 years of experience in the biscuit baking industry worldwide with students, researchers or people joining a biscuit making company.

Food-borne Delivery Systems of Functional Substances for Precision Nutrition

  • 1st Edition
  • Volume 112
  • August 30, 2024
  • Mingqian Tan
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 2 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 3 3 3 - 7
Food-Borne Delivery Systems of Functional Substances for Precision Nutrition, Volume 112 highlights new advances in the field, with this new volume presenting interesting chapters on a range of topics, including Biological activity, limitations, and steady-state delivery of functional substances for precision nutrition, Nanoparticles delivery systems of functional substances for precision nutrition, Micelles delivery systems of functional substances for precision nutrition, Microgel delivery systems of functional substances for precision nutrition, Emulsions delivery systems of functional substances for precision nutrition, and Microencapsule delivery systems of functional substances for precision nutrition, and much more.Other chapters focus on Liposomes' delivery systems of functional substances for precision nutrition, Hydrogel delivery systems of functional substances for precision nutrition, Vesicle delivery systems of functional substances for precision nutrition, and Future development trend of food-borne delivery systems of functional substances for precision nutrition.

Omega-3 Fatty Acids

  • 1st Edition
  • August 28, 2024
  • Peter Lembke
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 9 1 1 4 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 1 1 5 - 9
Omega-3 Fatty Acids: A Scientific Approach to Healthy Ageing and Optimized Nutrition looks at the biochemistry of long chain fatty acids and their importance to health, well-being, and the reduction of inflammation in the body. Divided into two parts, the book first explains the history, chemical background, and physiological pathways of how EPA and DHA influence our inflammatory response and their importance as structural building blocks within our cell membranes. Readers will learn about increasing the anti-inflammatory effects from polyunsaturated-fatty-acid intake by combining Omega-3s and Omega-6s, as well as the differences, safety aspects, nutritional values of plant Omegas verse animal Omegas.In additions, sections will update on the benefits of different Omega fatty acids derived from various food sources such as seeds, fish, eggs, and nuts. Part Two is dedicated to healthy aging and discusses the results of numerous clinical trials and mechanisms of action that address heart, immune, bone, muscle, cognitive, and vision health. Readers will gain insight to methods of sustainable sourcing to ensure maximum benefits and optimized nutrition.

Linseed

  • 1st Edition
  • August 22, 2024
  • Sapna Langyan + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 4 3 9 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 4 4 0 - 9
Linseed: A Multipurpose-Multisector Crop of Industrial Significance provides a general overview of linseed as a multipurpose-multisector crop for obtaining a number of valuable products. The book's sections present the use of linseed as food products and discuss a number of important topics, including genetic engineering and breeding advances, pre-harvest processing methods, advanced extraction and quality assessment, metabolic engineering, bioactivity, new food product development, chemistry, and functionality. The book also covers the use of linseed in the textile sector and modified linseed oil products, animal feed products, cosmetics, and personal use products, along with their industrial significance.Food waste and the challenges of linseed crop production and processing into a number of industrial products are also discussed. This book acts as a comprehensive resource for food scientists, researchers, scholars, and industrial people related to food, nutraceutical, cosmetics, pharmaceuticals, textiles, and health practitioners, especially dieticians and nutritionists.

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