Skip to main content
Elsevier
View Cart

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

    • Plant-Based Proteins Processing

      • 1st Edition
      • December 1, 2025
      • C.K. Sunil + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 9 5 5 4
      • eBook
        9 7 8 0 4 4 3 3 3 9 5 6 1
      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.

    • Nutrition and Women's Health

      • 1st Edition
      • December 1, 2025
      • Prashant Lakshaman Pingale + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 0 0 3 1
      • eBook
        9 7 8 0 4 4 3 3 4 0 0 4 8
      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.

    • Carbon Dots in Food Packaging and Preservation

      • 1st Edition
      • December 1, 2025
      • Jong Whan Rhim
      • English
      • Paperback
        9 7 8 0 4 4 3 4 3 9 4 0 7
      • eBook
        9 7 8 0 4 4 3 4 3 9 4 1 4
      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.

    • Therapeutic Potential of Medicinal Plants

      • 1st Edition
      • November 28, 2025
      • Vera Popović + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 1 5 2 7
      • eBook
        9 7 8 0 4 4 3 3 3 1 5 3 4
      When synthetic drugs produce adverse side effects, practitioners may look to natural alternatives to alleviate symptoms or complement existing treatment. Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies, investigates the bioactive compounds and functionality of medicinal plants and herbs which are recommended to help certain health conditions and overall well-being while highlighting cultivation that can be done sustainably to promote biodiversity conservation. Written by over 50 experts in the fields of nutrition, organic food, fertility, phytopharmacology, biotechnology, nanotechnology, plant botanicals, and herbal medicine, “Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies,” introduces readers to the the chemical composition of over 75 plants, herbs, grains and seeds while highlighting their anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory effects to improve overall well being and manage certain conditions such as diabetes, osteoarthritis, cardiovascular and neurodegenerative diseases. Bioactive compounds, essential oils and phytochemicals in certain plants and marine compounds are reviewed for their efficacy to help improve gynecological health, alleviate menopausal symptoms and lower blood pressure. The book also discusses the toxicity and safety implications associated with the use of medicinal herbs during pregnancy and other life stages.

    • The Science and Culture of Latin American Foods

      • 1st Edition
      • November 24, 2025
      • Sonia G. Sáyago-Ayerdi + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 4 0 5 4
      • eBook
        9 7 8 0 4 4 3 3 3 4 0 6 1
      The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

    • Coconut-Based Beverages and Products

      • 1st Edition
      • November 21, 2025
      • Ravi Pandiselvam + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 6 5 3 2 7
      • eBook
        9 7 8 0 4 4 3 2 6 5 3 3 4
      Coconut-Based Beverages and Products covers the wide range of coconut-based drinks and other selected coconut products. The book provides a comprehensive view of recent developments in the production and processing of coconut-based products, with a focus on beverages and their nutritional benefits. Information on clinical trials and the future outlook of research will also help readers identify areas for further investigation, innovation, and product development. As coconut-based beverages have recently grown in popularity, and younger consumers are increasingly focused on health and wellness, the use of coconut beverages that contain a range of electrolytes, vitamins, minerals, and amino acids is increasing.

    • Edible Oils Analysis

      • 1st Edition
      • November 20, 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

    • Brewing with Sorghum

      • 1st Edition
      • November 20, 2025
      • Steve Carly Desobgo Zangue
      • English
      • Paperback
        9 7 8 0 4 4 3 3 4 0 0 7 9
      • eBook
        9 7 8 0 4 4 3 3 4 0 0 8 6
      Brewing with Sorghum: A Comprehensive Guide to Sorghum Beer offers a one-stop shop for readers to learn about all aspects of this high-potential product. The entire process from malting sorghum to producing beer is addressed, as well as the fundamentals and theories of the process, the methods and procedures for malting sorghum, and the enzymatic alterations that take place during the malting process. The steps involved in making sorghum beer: mashing, saccharification, boiling wort, fermentation, filtration, packaging, and storage, are also covered, as well as sensory evaluation and quality control methods. Moving from background and foundational information into practical content, this book will be useful to users of various levels of knowledge and familiarity with the topic. Case studies and brand success stories, as well as information on process improvement and best practices are included throughout. Food and beverage researchers from academic, industry, and governmental settings will benefit from this resource.

    • Starchy Crops Waste Valorization

      • 1st Edition
      • November 17, 2025
      • Marney Pascoli Cereda + 1 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 0 8 4 6 7
      • eBook
        9 7 8 0 3 2 3 9 0 8 4 7 4
      Starchy Crops Waste Valorization: Recovery and Treatment, the fifth volume in the Underground Starchy Crops of South American Origin series, provides information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas with South American origin. The book presents collecting information about products that are generally considered as waste and can therefore cause serious pollution problems in starch-processing industries. Edited by experts with a solid background in starch extraction research, the books in this series are aimed at anyone involved in research and development, new technology processes, quality control, and legislation. The Underground Starchy Crops of South American Origin book series brings information on the applied level of producing and using starch from a range of plants grown in tropical and subtropical areas that have South American origin. As the final volume in the series, Starchy Crops Waste Valorization: Recovery and Treatment enables stakeholders to valorize waste by transforming it into by-products that can reach the market and reduce processing costs. It also explains how to reduce or eliminate problems of environmental contamination. Residues covered are of two types: crop residues and industrial residues.

    • Plant Proteins

      • 1st Edition
      • November 15, 2025
      • Dilek Uzunalioglu + 2 more
      • English
      • Paperback
        9 7 8 0 3 2 3 9 1 7 2 5 4
      • eBook
        9 7 8 0 3 2 3 9 8 6 3 6 6
      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.

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