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Books in Food science and technology

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    • 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.

    • Beyond Halal

      • 1st Edition
      • January 1, 2026
      • Amal A. Elgharbawy + 4 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 0 0 5 8 5
      • eBook
        9 7 8 0 4 4 3 3 0 0 5 9 2
      In a world where dietary choices, sustainability and supply chain transparency are becoming increasingly intertwined, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques sheds light on the ethical and dietary considerations and challenges that arise in the context of Halal food practices. Written by leading experts of Halal food studies in their respective fields, Beyond Halal: Exploring Dietary Preferences, Novel Ingredients and Techniques not only addresses aspects of sourcing, production, distribution, and certification, but also examines the applications of nanomaterials in ethical and sustainable food production, and explores the use of sustainable aquaculture practices to meet dietary preferences of Halal consumers. The book takes a deep dive into the intersection of molecular gastronomy and health in the context of ethical food production, discusses plant-based innovation in Halal cuisine and examines consumer behavior and preferences in relation to Halal practices. It also discusses the application of blockchain technology in enhancing transparency and integrity in the halal supply chain, while focusing on the impact of consumer choices and ethical considerations.

    • 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.

    • Bovine Colostrum as a Nutraceutical

      • 1st Edition
      • January 1, 2026
      • Rahul Mehra + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 7 1 6 1
      • eBook
        9 7 8 0 4 4 3 3 3 7 1 7 8
      Bovine colostrum is being touted by medical professionals, nutritionists, and food product developers worldwide for its ability to optimize health and help manage disease. Scientists are becoming increasingly intrigued by its nutrient-dense, immune-boosting properties. Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications takes a closer look at every facet of a cow’s first milk—from composition to consumption—and discusses how its nutritional and hyper-immune properties are frequently used in food-pharma worldwide. Comprised of 18 chapters, Bovine Colostrum as a Nutraceutical: Developments in Processes and Products for Therapeutic and Dietary Applications elucidates the chemistry, physiological effects and response of nutritional bioactive elements such as peptides while exploring the impact of different environmental, natural, and processing factors that can affect colostrum's composition. Authors discuss emerging colostrum processing methods, as well as the recent technologies, and instrumentation used for isolating and identifying bioactive components for food product development. Readers will also learn colostrum's role in gut, immune and skin health, and how it can enhance muscle growth for improved athletic performance. Safety, efficacy, and regulatory considerations of bovine colostrum and its derivatives are also discussed.

    • Digital Technologies for Sustainable Agriculture and Food Systems

      • 1st Edition
      • January 1, 2026
      • Tarek Ben Hassen + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 5 0 8 2
      • eBook
        9 7 8 0 4 4 3 3 3 5 0 9 9
      Digital Technologies for Sustainable Agriculture and Food Systems offers a comprehensive review of digital technology's role in supporting sustainable agriculture and food systems. The book explores how digital technologies like precision agriculture, robots, artificial intelligence, and blockchain may boost agricultural output and efficiency while lowering environmental impact. It also investigates how these technologies might assist farmers in connecting with markets, increasing supply chain traceability, and boosting food safety and quality. Serving as a comprehensive guide, this book educates and helps farmers, policymakers, researchers, industry professionals, and other value chain actors in leveraging digital innovations. It also address the pressing challenges faced by the agri-food sector, such as food insecurity, environmental degradation, natural resources depletion, and climate change.

    • Berries and Nutrition

      • 1st Edition
      • January 1, 2026
      • Hafiz Suleria + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 3 5 6
      • eBook
        9 7 8 0 4 4 3 3 3 9 3 6 3
      Berries and Nutrition: A Holistic Approach to Health provides comprehensive coverage on the myriad benefits of berries as they relate to health and disease. From detecting bioavailability and exploring phytochemical properties, to a comparative analysis of nutritional profiles across different berry varieties, readers will come away with a better understanding of the nuanced metabolic profiles of certain berry fruits and their health benefits. While addressing current challenges related to sustainable utilization, mass production, and the transfer from field to industry sectors, Berries and Nutrition: A Holistic Approach to Health highlights the phytochemical structure and metabolic enhancing properties of berries to maintain bone health, fight inflammation, improve cognitive function and brain health, enhance exercise performance and recovery, fight cardiovascular disease, diabetes, cancer and more. Authors also examine the micronutrients in some berries for their Vitamin C and Folic Acid makeup and discuss the influence of a microclimate on the mineral and metabolic profile of certain berries for optimal nutrition.

    • 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.

    • 3D Printing of Food Products for Sustainability

      • 1st Edition
      • January 1, 2026
      • Chaudhery Mustansar Hussain + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 1 6 5
      • eBook
        9 7 8 0 4 4 3 3 3 9 1 7 2
      3D Printing of Food Products for Sustainability: Innovation, Design and Applications provides a comprehensive overview of the latest developments in 3D printing technology as applied to food production, with a focus on sustainability. Divided in 5 parts, the book blends theoretical insights with practical guidelines and real-world case studies to equip readers with a deep understanding of sustainable additive manufacturing processes in the food industry. It addresses the urgent need for innovative approaches to food manufacturing that prioritize environmental stewardship, resource efficiency, and sustainability. The book also offers a detailed exploration of the intersections between 3D printing technology and sustainable food production, making it an indispensable guide for those committed to shaping the future of food sustainability.

    • Paraprobiotics, Postbiotics and Psychobiotics in Foods

      • 1st Edition
      • January 1, 2026
      • Annamalai Manickavasagan + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 1 1 6 9
      • eBook
        9 7 8 0 4 4 3 3 3 1 1 7 6
      Commonly used and associated with gut health and nutrition, the rapidly growing field of 'biotics' a collective term for probiotics, prebiotics, synbiotics, parapostbiotcs and more, is constantly being challenged for its validity of health applications and its adaptation into the food industry for therapeutic benefits in functional products. Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application is a gateway for readers to focus on the broad insights of the biotic arena to establish foundational understanding. Divided into three sections, one for each of the major topics, Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application treats each individually but consistently, and gives readers an introduction to emerging concepts and how ‘biotics’ are being used in the development of health promoting and therapeutic functional food products. Each section begins with an introductory chapter that defines mechanisms of action, sources and health benefits, and is followed by the associated potential application of these components in food products. Sections conclude with detailed information on the regulatory, technical and quality control aspects associated with such food products. This book gives readers a better understanding and acceptance of ‘biotics’ used for functional foods.

    • Seaweed in Health and Disease Prevention

      • 2nd Edition
      • December 1, 2025
      • Joël Fleurence + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 8 2 7 1
      • eBook
        9 7 8 0 4 4 3 2 9 8 2 8 8
      Seaweed in Health and Disease Prevention, Second Edition updates knowledge on the therapeutic and functional activities related to algae and their compounds. The book includes a new chapter on the use of seaweed and seaweed products in the current war against viral-based exposures, a result of the massive research effort stemming from the global Covid Pandemic, along with the improvement of the nutritional value of algae via enzymatic or fermentation treatments. These treatments are at the origin of the production of oligosaccharides, presenting interesting biological activities for the human microbiota.Chapter updates on seaweed’s biochemical characteristics such as proteins, lipids, and polysaccharides are also addressed.

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