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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

    • Phytochemicals and Gut Health

      • 1st Edition
      • November 28, 2025
      • Sachchida Nand Rai + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 6 3 7 2 6
      • eBook
        9 7 8 0 4 4 3 3 6 3 7 3 3
      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.

    • Starchy Crops Waste Valorization

      • 1st Edition
      • November 21, 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.

    • Future Fat Alternatives

      • 1st Edition
      • November 21, 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 Application 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.

    • Dietary, Sensory and Gastronomic Applications

      • 1st Edition
      • November 18, 2025
      • Tanmay Sarkar + 1 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 3 4 5 3
      • eBook
        9 7 8 0 4 4 3 3 3 3 4 6 0
      Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.

    • Cordyceps Fungus

      • 1st Edition
      • November 13, 2025
      • Jian-Yong wu + 2 more
      • English
      • Paperback
        9 7 8 0 4 4 3 1 3 5 0 4 0
      • eBook
        9 7 8 0 4 4 3 1 3 5 0 5 7
      Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

    • Adaptogen Science and Wellbeing

      • 1st Edition
      • Sreeraj Gopi + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 3 3 8 1 1 3
      • eBook
        9 7 8 0 4 4 3 3 3 8 1 2 0
      Adaptogen Science and Wellbeing: Use in Functional Foods, Dietary Supplements and Nutraceuticals explores the rich phytochemical constituents of adaptogens and their specific mechanisms of action. This book delves into the numerous phytosterols, vitamins, lignans, alkaloids, and flavonoids present in natural product adaptogens. By understanding these components, readers can appreciate their health benefits, how they enhance nutraceuticals, and how they improve functional food formulations. The book aims to provide a comprehensive overview of these natural substances and their potential applications in promoting overall well-being.The book identifies over 30 species of plants, roots, and fungi, such as sea buckthorn, holy basil, American ginseng, licorice root, maca, cordyceps, ashwagandha, and more. It explains the mechanisms of action and bioavailability of each adaptogen, discussing their immune function and anti-inflammatory benefits, cell energy metabolism for improved vitality, and neurotransmitter regulation for mental well-being. The book concludes with regulatory guidelines, protocols, and challenges for utilizing these natural products in functional foods and nutraceuticals.

    • Coconut-Based Beverages and Products

      • 1st Edition
      • November 7, 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.

    • Health, Nutrition, and Sustainability

      • 1st Edition
      • November 7, 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.

    • Brewing with Sorghum

      • 1st Edition
      • November 7, 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.

    • Genetic and Reproductive Approaches for Sustainable Livestock Production

      • 1st Edition
      • November 6, 2025
      • Sukanta Mondal
      • English
      • Paperback
        9 7 8 0 4 4 3 2 4 8 1 2 2
      • eBook
        9 7 8 0 4 4 3 2 4 8 1 3 9
      Though global food demand is ever-increasing, agricultural productivity is declining, largely due to the shrinking of resources like cultivable land. Under such circumstances, the role of the livestock sector to fulfill growing food demand is particularly important for food and nutritional security. Genetic and Reproductive Approaches for Sustainable Livestock Production details the roles of both established and emerging reproductive and genomic technologies in creating more sustainable livestock production. This book outlines a variety of integrated strategies, covering traditional and modern omics approaches (structural, functional, comparative and epigenomics) and genomics-assisted breeding methods. These can be adopted and utilized to dissect and decode the gene regulatory networks involved in the quantitative yield and stress tolerance traits in livestock. Genetic and Reproductive Approaches for Sustainable Livestock Production is a particularly attractive resource for scientists, researchers, educators and professionals in livestock science, veterinary medicine, and food security. The work will allow professional readers to incorporate existing research into their practices and will prompt academics to build on existing research and make new discoveries.

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