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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.

  • A Practical Guide for Interpreting and Constructing Nutritional Labeling

    • 1st Edition
    • María Patricia López Ramírez + 1 more
    • English
    A Practical Guide for Interpreting and Constructing Nutritional Labeling delves into the intricate global landscape of nutritional labeling for consumer packaged goods. It addresses the complexity and lack of uniform guidelines that plague food industry professionals in effectively conveying nutritional impacts on dietary choices. Additionally, it presents a global perspective on nutritional and front package labeling, offering solutions for standardizing the nutritional table process. The book includes historical milestones and case studies from countries like the U.S., Switzerland, Colombia, and Chile. It provides practical tools for interpreting front-of-pack labeling and insights into the regulatory landscape and future trends in nutritional labeling.

  • Advances in Edible Packaging Systems for Food Preservation

    Processing, Bioactive Agents and Preservation
    • 1st Edition
    • Zuhaib F. Bhat + 1 more
    • English
    Advances in Edible Packaging Systems for Food Preservation: Processing, Bioactive Agents and Preservation discusses the edible packaging systems available for the preservation of all types of foods and products derived from meat, eggs, milk, plants, cereals, fish, and seafood. Divided into 14 chapters, the book covers recent topics related to edible packaging such as the role of emerging technologies (including cold plasma, ultrasonication, electrospinning, high-pressure, 3D printing, and pulsed light), alternative film materials (including insect, fungal, and algae proteins), novel bioactive agents (including novel peptides and nanoemulsions, nanoparticles, and nanofibers from novel sources), engineering aspects, environmental impacts, and consumer perception.This book caters to a wider audience, including, but not limited to, individuals involved in food science, meat science, dairy science, food packaging, agriculture sciences, protein and carbohydrate biochemistry, and nutrition.

  • Packaging Operations in the Food Industry

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Packaging Operations 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 the packaging of different food products including conventional and modern packaging techniques. These processes and unit operations are important in the manufacture of various food products.Divided in four sections, “Principles of packaging “, “Different stages of packaging”, “Different packaging operations”, and “Novel packaging processes”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment to packaging 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.

  • Handbook of Functional Foods

    Techniques, Analytics and Health Benefits
    • 1st Edition
    • Pradeep Kumar + 2 more
    • English
    Handbook of Functional Foods: Techniques, Analytics and Health Benefits provides a comprehensive overview of the extraction and analytical identification techniques of foods’ bioactive components for health and well-being while looking at metabolism, sensory, and safety components. This book reviews, in detail, how functional foods have the potential to drive innovation in the food industry, creating a broad range of healthier and more personalized food options. From emerging extraction and extrusion techniques for the creation of fiber-rich snacks to the synergistic effects of pro- and prebiotics on gut health, readers will come away with an advanced and fresh understanding of necessary insights.

  • Methods in Consumer Research, Volume 1

    Theoretical and Practical aspects
    • 2nd Edition
    • Gaston Ares + 1 more
    • English
    Methods in Consumer Research, Volume 1: Theoretical and Practical aspects, Second Edition, brings together the world’s leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of advances in methods in consumer science.The new edition, thoroughly revised and updated, touches on the latest developments in consumer behavior. It includes a theoretical overview of consumer behavior, followed by a detailed description of qualitative techniques, including coverage of focus groups, projective techniques, ethnography, and social media. Quantitative methods are also addressed from both an explicit and implicit perspective. A section specifically delves into physiological measurements, such as eye-tracking, facial reading, and fMRI.In conjunction with the second volume, which covers specific applications, this book is an invaluable reference for academics working in the fields of sensory and consumer science, psychology, marketing, and nutrition. Through examples of the methodologies being applied throughout, it serves as a practical guide to practitioners in both the public and private sector.

  • Honey Bioavailability

    Understanding Nutritional Benefits and Therapeutic Potential
    • 1st Edition
    • Rajesh Kumar Jaryal + 2 more
    • English
    Honey Bioavailability: Understanding Nutritional Benefits and Therapeutic Potential begins with an overview of sustainable apiculture practices, methods of honey harvesting, and global quality testing. The book also explores how honey as a functional food can optimize health, enhance nutrition, and aid in healing certain diseases. With a special emphasis on medical-grade honey and it pharmacological importance, readers will gain insights into honey’s bioavailability and the benefits of its antimicrobial, antibacterial, antioxidant, anti-inflammatory, antiviral, anticancer, and antiaging properties. The book also highlights honey’s effectiveness in fighting certain respiratory diseases, viral infections such as Covid-19, diabetes, allergies, skin, periodontal diseases, and more.

  • 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.

  • Processing, Nutrition and Value Addition Principles of Neglected and Underutilized African Foods

    • 1st Edition
    • Tilahun Seyoum Workneh + 2 more
    • English
    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.

  • 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.

  • Paraprobiotics, Postbiotics and Psychobiotics in Foods

    From Concept to Validated Application
    • 1st Edition
    • Annamalai Manickavasagan + 1 more
    • English
    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.

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