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Books in Food science and technology

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    • Sustainable Advances in Biopolymer-Based Packaging for Food Shelf-life Extension

      • 1st Edition
      • October 29, 2025
      • Mihir Kumar Purkait + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 1 2 0 6
      • eBook
        9 7 8 0 4 4 3 3 3 1 2 1 3
      Sustainable Advances in Biopolymer-Based Packaging for Food Shelf-life Extension offers readers sustainable solutions for enhancing food shelf-life. It covers topics such as bio-based packaging materials, modification techniques, edible coatings, biodegradable packaging, nanotechnology, hydrogels, and intelligent packaging. Readers will be able to make informed decisions and implement sustainable solutions for enhancing food shelf-life while reducing reliance on traditional non-biodegradable packaging materials. The book begins by exploring the basics of bio-based food packaging materials, covering origins, characteristics, and varieties such as plant, animal, microbial, and waste materials.Subsequent chapters explain emerging bio-based materials, including intelligent packaging and edible coatings. Extraction technologies, modification techniques, and applications for sustainable and eco-friendly food packaging are also discussed. The potential of biopolymers, including those from plant extracts, to improve the nutritional content of packaged foods is highlighted. Through country-specific case studies from the EU, Asia, and North America, the book discusses the global regulatory landscape for bio-based food packaging and offers insights into challenges and future trends.

    • Future Fat Alternatives

      • 1st Edition
      • October 1, 2025
      • Zong Meng
      • English
      • Paperback
        9 7 8 0 4 4 3 2 9 0 7 1 8
      • eBook
        9 7 8 0 4 4 3 2 9 0 7 3 2
      Future Fat Alternatives: Concepts, Structuring and Food Applications provides a deep dive into the strategies for the development of fat alternatives for food applications, covering all structuring strategies including oleogels, emulsion gels, and foamed gels as well as cell-cultured fats. In addition, this book details other applications such as additive manufacturing and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, this book begins with an overview of the structural-propertie... relationship in traditional fats, then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way toward novel food development. The applications of different fat alternatives and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems are also discussed.This book presents an excellent resource for researchers working across the food sciences in the fields of oil and fat production, research and development, sensory analysis, and technology and engineering.

    • Smart and Intelligent Food Packaging

      • 1st Edition
      • December 1, 2025
      • Swarna Jaiswal + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 7 2 4 8
      • eBook
        9 7 8 0 4 4 3 2 4 7 2 5 5
      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.

    • Edible Oils Analysis

      • 1st Edition
      • November 1, 2025
      • Andrei A. Bunaciu + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 9 1 8 5
      • eBook
        9 7 8 0 4 4 3 1 3 9 1 9 2
      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

    • Sustainable Solutions for Food Waste

      • 1st Edition
      • October 1, 2025
      • Amit K. Jaiswal + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 9 5 9 5
      • eBook
        9 7 8 0 4 4 3 2 3 9 5 8 8
      Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.

    • Interaction of Food Macromolecules

      • 1st Edition
      • October 6, 2025
      • Ibrahim Khalifa + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 0 4 4 7
      • eBook
        9 7 8 0 4 4 3 2 4 0 4 5 4
      Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligan... interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligan... recognition and binding facilitates the discovery, design, and development of future and functional foods.

    • Health, Nutrition and Sustainability

      • 1st Edition
      • November 1, 2025
      • Tanmay Sarkar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 2 9 2 0 3
      • eBook
        9 7 8 0 4 4 3 3 2 9 2 1 0
      Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1, introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.

    • Innovative Biorefinery Processes for Agri-Food Value Chains

      • 1st Edition
      • August 29, 2025
      • Brijesh K Tiwari + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 8 8 1 0 4
      • eBook
        9 7 8 0 4 4 3 2 8 8 1 1 1
      Innovative Biorefinery Processes for Agri-Food Value Chains provides detailed information on biorefinery concepts and technologies and their applications in agri-food value chains. It covers various topics related to biorefinery, such as biomass feedstocks, conversion technologies, product recovery, and economic and environmental sustainability.Divid... into five sections, the first one brings the definitions and fundamental information of agri-food biorefinery. The second section explores biomass for agri-food biorefinery. Section three deals with technological aspects of biorefinery, while Section four brings Novel value chains using renewable biomass for food biorefinery and bioproducts, and Section five presents the environmental and social aspects of biorefinery.The book also includes case studies and examples of successful biorefinery projects from around the world.Edited by a team of experts in the field, this book is a great resource for researchers, academics, industry professionals, policymakers, and graduate and post-graduate students working in the fields of food science and technology, agriculture, and sustainable development.

    • Fundamentos de la nutrición en medicina y en la atención sanitaria

      • 1st Edition
      • March 14, 2025
      • Sumantra Ray + 1 more
      • Spanish
      • Paperback
        9 7 8 8 4 1 3 8 2 7 9 8 8
      • eBook
        9 7 8 8 4 1 3 8 2 9 3 1 9
      Manual de referencia rápida sobre la teoría nutricional en la atención sanitaria Una buena nutrición es esencial para la salud y el tratamiento de la enfermedad. El objetivo de este nuevo manual es proporcionar a estudiantes, médicos y profesionales sanitarios información esencial para aplicar la teoría de la nutrición médica en su práctica diaria. Fundamentos de la nutrición en medicina y en la atención sanitaria plantea un enfoque sistémico de la nutrición médica. El manual trata la fisiopatología de la enfermedad en relación con la nutrición, la aplicación clínica de la teoría de la nutrición en el abordaje de la enfermedad y el papel de la nutrición en el campo de la salud pública. Su contenido abarca los fundamentos de la fisiología y la bioquímica, y analiza las interacciones fármaco-nutriente más relevantes. Se trata de un recurso de inestimable valor para quienes estén empezando a formarse en los ámbitos de la nutrición clínica y la salud pública, y deseen saber más sobre la nutrición y su función en el abordaje y la prevención de la enfermedad.

    • Foodborne and Microorganisms

      • 1st Edition
      • Volume 113
      • March 1, 2025
      • English
      • Hardback
        9 7 8 0 4 4 3 1 5 8 9 0 2
      • eBook
        9 7 8 0 4 4 3 1 3 2 5 8 2
      Foodborne and Microorganisms: Spoilage and Pathogens and their Control, Volume 110 in the Advances in Food and Nutrition Research series, updates on the latest developments in this evolving science. Chapters in this new release include Understanding the potential of fresh produce as vehicles of Salmonella enterica, Modeling and Optimization of Non-thermal Technologies for Animal-origin Food Decontamination, Space food production on safety and quality: Hazard Analysis and Critical Control Points (HACCP) plan and quality control methods, Inactivation of foodborne pathogens by nonthermal Technologies, Foodborne sporeforming bacteria: challenges and opportunities for their control through food production chain, and more.Additional sections focus on Spoilage microorganisms in the dairy industry, Foodborne pathogens in the pork production chain, Food spoilage fungi: main sources and controlling strategies, Advanced data analytics and ‘omics’ techniques to control enteric foodborne pathogens, and Prevention of foodborne virus and pathogens in fresh produce and root vegetables.

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