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Books in Food science and technology

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41-50 of 1308 results in All results

Environmental Challenges in Attaining Food Security

  • 1st Edition
  • Volume 9
  • August 16, 2024
  • Ashita Sharma + 2 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 1 9 0 7 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 1 9 0 8 - 5
Environmental Challenges in Attaining Food Security, Volume Nine in the Advances in Food Security and Sustainability series, highlights new advances in the field, with this new volume presenting interesting chapter on important topics such as Exacerbation of Food Insecurity in Africa: A Consequence of the Dual Threat of COVID-19 and the Russia-Ukraine Crisis; Rising Environmental Issues: A hindrance to food security; Microplastics in Soil and Water: Unveiling Environmental Risks and Implications; Emerging Contaminants – Categorization, Effect and Treatment; The Potential Impact on Pesticides on Insect Pollinators and Their Ecological Implications, and much more.Additional chapters cover Change in geo-environmental conditions and crop productivity; Pesticide Concentration and Its Impacts: Food security Vs. Food safety; Heavy metals in soil and water: Sources, fate, toxicology and remediation; Salinity stress in Crop Plants: Effects and Eco-friendly management; Salinity Stress: Impact on Plant Growth; Micronutrient bioavailability in contaminated soil and mitigation strategies for toxicity; Decrease in Arable Land and Water; and Nano-enabled sensor modules for detection of agrochemicals in diverse soil, and water systems: Progression and future trends; Monoculture Of Crops.

Natural Antioxidants to Enhance the Shelf-Life of Food

  • 1st Edition
  • August 13, 2024
  • Mirian Pateiro
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 6 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 7 - 7
Natural Antioxidants to Enhance the Shelf-Life of Food, Volume Two in the Developments in Food Quality and Safety series is the most up-to-date resource covering trending topics such as the analysis of toxic compounds and control of food poisoning, food fraud, traceability and authenticity, revalorization of agrifood industry, and natural antimicrobial compounds and their applications to improve the preservation of food, non-thermal processing technologies, nanotechnology in food production, and intelligent packaging and sensors for food applications. The book focuses on recent advances and strategies to use these compounds in the preservation of food.Chapters explore advances in antioxidant activity analysis, electrochemical methods, food oxidative stability, and natural antioxidants from agro-industrial by-products. Natural antioxidants from marine sources and innovations in antioxidants films and coatings are also covered. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Food Waste Valorization

  • 1st Edition
  • August 6, 2024
  • Olalere Olusegun Abayomi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 8 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 9 - 6
Food Waste Valorization: Emerging Trends, Techno-economic and Environmental Considerations covers bioactive extraction, therapeutic properties and environmental concerns related to food waste conversion to value-added products, along with advanced technological breakthroughs in the field. The book also provides concepts and theories on several facets of agro-food waste valorization and its by-products, as well as opportunities and challenges. Each chapter contains viewpoints from different fields of research such as Basic Science, Agriculture, Food Science and Engineering, Chemical Engineering, Mechanical Engineering, Environmental Science, and more, with each having a unique approach to food waste valorization as it relates to their field. This is an invaluable resource for research and development professionals in post-harvest processing and renewable energy industries, as well as the academicians.

Pigmented Grains

  • 1st Edition
  • July 15, 2024
  • Arashdeep Singh + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 9 0 6 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 0 7 - 7
Pigmented Grains: Nutritional Properties, Bioactive Potential, and Food Application highlights the potential of pigmented grains crops in the human diet and their health benefits due to presences of the rich source of phytochemicals and pigments. Divided into 13 chapters, the book covers the breeding approaches and techniques for producing pigmented grains, the functionality and nutritional properties of wheat, rice, maize, barley, oats and rye, sorghum, millets, and pseudo cereals such as amaranth, quinoa and buckwheat. Others chapters cover the processing of pigmented grains and the effect on their functionality, utilization of pigmented grains and their by-products This is a comprehensive reference written for teachers, scientists, researchers, students, and all others who have interest in pigmented grains their potential nutritional value, utilization in food processing, value addition, and in combating malnutrition and nutritional security.

Edible Flowers

  • 1st Edition
  • July 12, 2024
  • Arun Kumar Gupta + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 7 6 9 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 7 7 0 - 9
Edible Flowers: Health Benefits, Nutrition, Processing, and Applications discusses several edible flowers and their history, bioactive compounds, pharmacological properties, chemistry, and manifold applications. Composed of 20 chapters, the book explores significant edible flowers which have a bioactive and pharmacological attribute apart from preservation aspects. Each of the presented flowers are analyzed by its taxonomy, history, nutritional properties, important bioactive natural compounds, pharmacological potential, use in food processing, and marketability.Medicinal and edible flowers that are grown in the various countries and are thought to promote health are also the subject of this book, thus ensuring the food security aspect. Written by a team of experts in the field, this book is a good support for researchers and scientists working in the fields of food science, food technology, and nutrition, with a special interest by the study of edible flowers.

Nutritional and Health Aspects of Food in Western Africa

  • 1st Edition
  • July 10, 2024
  • Ogugua Charles Aworh + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 7 3 8 4 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 7 3 8 5 - 8
Nutritional and Health Aspects of Native West African Foods is part of an ongoing series that continues to build out Elsevier’s Nutritional and Health Aspects of Traditional and Ethnic Foods series. Written by a gender diverse team of experts, this book explores native and wild West African foods from Cameroon, Ghana, and Nigeria where 60% of West Africa live. Through valorization trials, the book analyzes nutritional components and the processing and safety of native plants and botanicals and shows how indigenous foods such as grains, fruits, tubers, fungi and cheese make a global impact on diet-related health claims and disease.From handling and processing methods to regulatory issues and sustainable farming, this book presents a framework to discover the influence of historical eating habits on today’s diets.

Enzymatic Processes for Food Valorization

  • 1st Edition
  • June 23, 2024
  • Monica L. Chavez Gonzalez + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 9 9 6 - 4
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 9 9 5 - 7
Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds.

Functionality of Plant Proteins

  • 1st Edition
  • June 22, 2024
  • Janitha P.D. Wanasundara + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 7 2 1 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 6 0 8 - 3
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, traditional proteins such as egg, milk, meat, soy and vital gluten.Depending on the source and processing into ingredients, the ability of these proteins to satisfy techno-functional and nutritional requirements in the final food product may differ. Science-based knowledge is needed in the area of protein functionality for making decisions along the value chain, from production on the land to processing and formulation.

Encyclopedia of Food Allergy

  • 1st Edition
  • June 21, 2024
  • Scott H Sicherer
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 6 0 1 8 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 6 0 1 9 - 9
Encyclopedia of Food Allergy, Three Volume Set organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With intuitive and easily accessible organization of information, the reader can quickly access overviews and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions.Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving lifelong, severe, and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them.

Casein

  • 1st Edition
  • June 20, 2024
  • Mamdouh El-Bakry + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 8 3 6 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 1 4 - 8
Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications investigates casein properties, uses, and applications in food and non-food products, in addition to exploring its health benefits and uses in manufacturing, such as in cheese products, along with an in-depth discussion on the future scope, challenges, and market trends of this protein. Casein: Structural Properties, Uses, Health Benefits and Nutraceutical Applications is an excellent reference for food scientists, dairy researchers, pharmaceutical scientists, students and researchers studying related fields.

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