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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.

BooksJournals

    • 3D Printing of Food Products for Sustainability

      Innovation, Design and Applications
      • 1st Edition
      • Chaudhery Mustansar Hussain + 1 more
      • English
      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.

    • Berries and Nutrition

      A Holistic Approach to Health
      • 1st Edition
      • Hafiz Suleria + 3 more
      • English
      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.

    • Carbon Dots in Food Packaging and Preservation

      • 1st Edition
      • Jong Whan Rhim
      • English
      Carbon Dots in Food Packaging and Preservation provides an introduction to carbon dots (CDs) and explores their practical application in food packaging, addressing common challenges such as the need for safer food storage, longer shelf life, and eco-friendly packaging solutions. The book begins with a comprehensive overview of the basic principles of CDs and their unique properties relevant to this industry, such as their ability to fight germs, prevent food spoilage, and shield against harmful UV rays, which are crucial for improving food quality and safety. It then discusses their various applications and practical uses in creating innovative packaging materials, smart packaging systems, and sensors that respond to changes in food quality and counterfeiting, showcasing the potential of CDs in addressing key issues in food packaging technology. This book provides practical insights into the use of CDs for active and intelligent packaging, serving as a valuable resource for scientists, industry professionals, and policymakers seeking sustainable and effective solutions in food packaging practices.

    • Smart and Intelligent Food Packaging

      Innovations and Insights
      • 1st Edition
      • Swarna Jaiswal + 2 more
      • English
      Smart and Intelligent Food Packaging: Innovations and Insights, a new volume in the Sustainable Food Packaging series, is a comprehensive guide to the latest developments in the field of packaging technology, with a focus on the integration of smart and intelligent features to enhance product quality, safety, and sustainability. Organized into three sections, the book covers fundamental concepts and technologies as well as real-world applications and case studies, providing readers with a complete understanding of the latest trends and best practices in this rapidly evolving field.With the growing importance of sustainability and increasing demand for sustainable and efficient packaging solutions, this series of books represents a comprehensive guide to navigating this rapidly evolving landscape.

    • Seaweed in Health and Disease Prevention

      • 2nd Edition
      • Joël Fleurence + 1 more
      • English
      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.

    • Nutrition and Women's Health

      Functional Foods, Nutraceuticals, and Integrative Strategies
      • 1st Edition
      • Prashant Lakshaman Pingale + 1 more
      • English
      Nutrition and Women's Health: Functional Foods, Nutraceuticals, and Integrative Strategies delves into the critical role nutrition plays in human health, highlighting its growing importance among healthcare providers, research scientists, nutritionists, and dietitians. Despite significant progress, there remains a lack of targeted research specifically addressing women's nutritional needs at various life stages. This book aims to fill that gap, offering comprehensive insights into the benefits of nutraceuticals and functional foods for disease prevention, treatment, and recurrence through different phases of a woman's life.The book covers a wide range of topics, including nutritional modules for teenage nutrition, the interaction of sex hormones, menopause management, polycystic ovary syndrome, fertility, and bone, skin, and heart health. It emphasizes the underlying causes of various pathophysiological conditions linked to nutrition and provides practical diet plans to help avoid health issues across various age groups. Expert authors present evidence-based strategies for improving women's health through nutrition, making this book an invaluable resource for professionals and individuals alike.

    • Plant-Based Proteins Processing

      Emerging Trends and Applications
      • 1st Edition
      • C.K. Sunil + 2 more
      • English
      Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, properties, bioavailability, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.

    • Plant Proteins

      Farm to Table
      • 1st Edition
      • Dilek Uzunalioglu + 2 more
      • English
      Plant Proteins: Farm to Table addresses all aspects of plant proteins, including plant science, chemistry, processing, formulations, nutrition, and trends. This important reference also covers cereal and pulse plant-based and soy proteins and presents protein extraction and processing techniques, as well as ingredient principles and their application in formulating plant-based products, from ingredient interactions to processing to measurement science, including sensory. The book addresses not only the different types of plant proteins and their nutritional aspects but also plant protein processing and ingredients and formulating plant proteins to develop plant-based foods.It will be a welcomed addition to the libraries of food technologists, research scientists, product developers, process engineers, students and educators.

    • Edible Oils Analysis

      Trends In Infrared Spectroscopy And Other Analytical Methods
      • 1st Edition
      • Andrei A. Bunaciu + 2 more
      • English
      Edible Oils Analysis: Trends In Infrared Spectroscopy and Other Analytical Methods provides the fundamentals of infrared spectroscopy and the latest research on its applications in edible oils and honey analysis.The book is organized into two distinct sections, Infrared Spectroscopy in Edible Oils and Honey Analysis. The introductory part encourages readers with basic knowledge by bringing a theoretical background. Then the book introduces the most important sampling methodology used for infrared spectroscopy, such as chemometrics methods, and machine learning in infrared spectroscopy analysis. And finally, this title provides descriptions of analytical studies of the presented applications.Food adulteration and consequently the determination of authenticity represent subjects of high importance in food industry, generating major concerns among food manufacturers. Thus, this is an excellent resource for food scientists, analytical chemists, quality control laboratories dealing with food and drug administration, besides governmental agencies responsible for food quality and safety

    • Phytochemicals and Gut Health

      Evidence and Opportunities for Gastrointestinal Management
      • 1st Edition
      • Sachchida Nand Rai + 2 more
      • English
      Phytochemicals and Gut Health: Evidence and Opportunities for Gastrointestinal Management delves into the pivotal role of plant-derived compounds in supporting and enhancing gastrointestinal health. By examining how bioactive phytochemicals impact the gut-brain axis, the book provides a comprehensive overview of their sources, production, and mechanisms of action. Readers are introduced to clinical applications where these compounds offer promising avenues for improving GI disorders. The book's authors emphasize how targeted use of phytochemicals may overcome limitations and side effects commonly associated with standard medical treatments, presenting a forward-thinking perspective on nutritional interventions for gastrointestinal well-being.In addition, the book explores the broader health benefits of phytochemicals, including their positive effects on cardiovascular and neurological systems. It discusses various classes such as phenolic metabolites, alkaloids, terpenoids, and glucosinolates, and examines their synergistic effects. Additionally, the text highlights the gut-nutraceutical axis, detailing how plant-based compounds can modulate the microbiota to address a range of GI disorders.

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