Books in Food science and technology

Microbial Extremozymes

1st Edition
August 20, 2021
Mohammed Kuddus
English
Paperback
9 7 8 0 1 2 8 2 2 9 4 5 3
eBook
9 7 8 0 1 2 8 2 3 1 0 2 9

Microbial Extremozymes: Novel Sources and Industrial Applications is a unique resource of practical research information on the latest novel sources and technologies regarding extremozymes in bioremediation, waste management, valorization of industrial by-products, biotransformation of natural polymers, nutrition, food safety and diagnosis of disease. The book's broad knowledge and varying applications are useful to the food industry, dairy industry, fruit and vegetable processing, and baking and beverages industries, as well as the pharmaceutical and biomedical industries. This is a concise, all-encompassing resource for a range of scientists needing knowledge of extremozymes to enhance and research. Furthermore, it provides an updated knowledge of microbial enzymes isolated from extreme environments (temperatures, etc.) and their biotechnological applications. It will be useful to researchers, scientists and students in enzyme research. In addition, users from the dairy and baking industries will benefit from the presented content.

Sustainable Production Technology in Food

1st Edition
August 6, 2021
Jose M. Lorenzo + 2 more
English
Paperback
9 7 8 0 1 2 8 2 1 2 3 3 2
eBook
9 7 8 0 1 2 8 2 3 2 2 0 0

Sustainability is an essential part of our modern food production system. Carrying out food research that considers environmental, social, and economic factors, is a major objective for food producers and researchers. Strategic development and use of technology can greatly assist in the progression toward a more sustainable food system. Sustainable Production Technology in Food explores important scientific and practical aspects related to sustainable technologies used in all aspects of the food system. This book is organized into 13 chapters, that cover the main concepts related to sustainability and technology. Coverage includes current technology in the industry, technological developments to improve sustainability of food production (biopreservation, pulsed electric fields, high pressure processing, ultrasound, cold plasma, and nanotechnology), regulatory aspects, and future perspectives.

Omega-3 Delivery Systems

1st Edition
July 25, 2021
Pedro J. García-Moreno + 3 more
English
Paperback
9 7 8 0 1 2 8 2 1 3 9 1 9
eBook
9 7 8 0 1 2 8 2 3 0 2 7 5

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods.

Advances in Food and Nutrition Research

1st Edition
Volume 97
July 24, 2021
Fidel Toldra
English
Hardback
9 7 8 0 1 2 8 2 4 5 8 0 4
eBook
9 7 8 0 3 2 3 8 5 0 3 9 1

Advances in Food and Nutrition Research, Volume 97 provides interesting chapters written by an international board of authors. The topics covered in this book include the problematics of bacteriophages in dairy plants and methods for their monitorization and control, the obtention of antioxidant and antimicrobial compounds from sustainable sources and their application in meat and seafood products, the challenges and opportunities for vibrational spectroscopy to measure composition, and functional properties of foods, the physiological activity of bioactive peptides obtained from meat and meat by-products, the use of plant and marine-based polysaccharides for nano-encapsulation and their applications in food industry, the effects of early life stress on eating behavior and metabolism considering different factors that control appetite, the nutritional aspects of seafood and its health benefits, the use of Colocasia esculenta (L.) Schott and Xanthosoma sagittifolium (L.) Schott powder as a valid option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, and other functional compounds of relevance in foods as well as up-to-date information on food science, including raw materials, production, processing, distribution and consumption.

Freshwater Fishes of the Eastern Himalayas

1st Edition
July 23, 2021
Waikhom Vishwanath
English
Paperback
9 7 8 0 1 2 8 2 3 3 9 1 7
eBook
9 7 8 0 1 2 8 2 3 6 0 8 6

Freshwater Fishes of the Eastern Himalayas provides a guide to describe the internationally accepted methods used in the accurate identification of fishes, morphometry, i.e., body proportions, meristics, i.e., counts of countable characters, viz., scales, fin rays, pores, vertebrae etc., characters of bones wherever necessary, special characters, viz., serrations of fin spines, axillary lobes, lobes, color patterns, etc. All the available taxa of the region are covered, making this an essential reference that provides the original description of genera and species. Diagnostic characters in the book can be easily examined by an unaided eye or by a binocular dissecting microscope with transmitted light.

Advances in Probiotics

1st Edition
July 15, 2021
Dharumadurai Dhanasekaran + 1 more
English
Paperback
9 7 8 0 1 2 8 2 2 9 0 9 5
eBook
9 7 8 0 1 2 8 2 3 0 9 1 6

Advances in Probiotics: Microorganisms in Food and Health highlights recent advances in probiotic microorganisms, commercial probiotics, safety aspects of probiotics, preparation and commercialization, microbiome therapy for diseases and disorders, and next generation probiotics. This is a comprehensive resource of developments of new formulations and products for probiotic and prebiotic food with focus on the microorganisms to enable effective probiotic delivery. The book deliberates contemporary trends and challenges, risks, limitations in probiotic and prebiotic food to deliver an understanding not only for research development purposes but also to benefit further standardize industrial requirements and other techno-functional traits of probiotics. At present there is no solitary volume to describe the probiotics and prebiotics properties, Advances in Probiotics: Microorganisms in Food and Health provides novel information to fill the overall gap in the market. It presents the most current information on probiotic and prebiotics for the food industry. This book is a valuable resource for academicians, researchers, food industrialists, and entrepreneurs.

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease

1st Edition
July 8, 2021
Asim K. Duttaroy
English
Paperback
9 7 8 0 1 2 8 2 2 4 0 5 2
eBook
9 7 8 0 1 2 8 2 2 1 9 4 5

Evidence-Based Nutrition and Clinical Evidence of Bioactive Foods in Human Health and Disease explores a wide range of studies from clinical investigations to mechanistic research, covering the actions of bioactives on specific tissues and cells in intestinal, neurological, immunological and cardiovascular health and disease, including cancers. The book also focuses on metabolism, mechanisms of actions, tissue-specific effects, and the structure–function relationships between clinical trial, ex vivo and in vitro data. Written for nutrition researchers, clinical researchers, dieticians, and others working in and studying health-related fields, this book highlights the concepts surrounding the preventive and therapeutic impacts of bioactive foods.

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

1st Edition
Volume 7
July 3, 2021
Seid Mahdi Jafari
English
Paperback
9 7 8 0 1 2 8 1 5 7 2 5 1
eBook
9 7 8 0 1 2 8 1 6 5 1 8 8

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation.

Foodborne Infections and Intoxications

5th Edition
June 24, 2021
J. Glenn Morris Jr. + 1 more
English
Paperback
9 7 8 0 1 2 8 1 9 5 1 9 2
eBook
9 7 8 0 1 2 8 2 0 5 7 4 7

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.

Engineering Principles of Unit Operations in Food Processing

1st Edition
June 22, 2021
Seid Mahdi Jafari
English
Paperback
9 7 8 0 1 2 8 1 8 4 7 3 8
eBook
9 7 8 0 1 2 8 1 8 4 7 4 5

Engineering Principles of Unit Operations in Food Processing, volume 1 in the Woodhead Publishing Series, In Unit Operations and Processing Equipment in the Food Industry series, presents basic principles of food engineering with an emphasis on unit operations, such as heat transfer, mass transfer and fluid mechanics.

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

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health