Skip to main content
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

    Emerging Trends and Applications
    • 1st Edition
    • C.K. Sunil + 2 more
    • English
    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.

  • Future Fat Alternatives

    Concepts, Structuring and Food Applications
    • 1st Edition
    • Zong Meng
    • English
    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 analogs 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.

  • The Science and Culture of Latin American Foods

    Harnessing Ingredients for Health
    • 1st Edition
    • Sonia G. Sáyago-Ayerdi + 3 more
    • English
    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.

  • Phytochemicals and Gut Health

    Evidence and Opportunities for Gastrointestinal Management
    • 1st Edition
    • Sachchida Nand Rai + 2 more
    • English
    Phytochemicals and Gut Health: Evidence and Opportunities for Gastrointestinal Management highlights specific plant phytochemicals, their bioactive compounds, and the influence they have on the gut-brain axis. By exploring sources, production, mechanisms of action, and clinical applications, the book uncovers how certain bioactives can optimize health and improve gastrointestinal diseases while reducing the side effects and limited efficacy of current medical treatments. The book's authors identify different classes of plant-based phytochemicals such as phenolic metabolites, alkaloids, terpenoids, and glucosinolates while demonstrating a better understanding of the gut-nutraceutical axis that can improve microbiota for GI disorders, and more. Readers will also gain important perspectives on mechanisms of action and the synergistic effects phytochemicals have on cardiovascular and neurological health.

  • Therapeutic Potential of Medicinal Plants

    The Science Behind Natural Remedies
    • 1st Edition
    • Vera Popović + 1 more
    • English
    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.

  • Edible Oils Analysis

    Trends In Infrared Spectroscopy And Other Analytical Methods
    • 1st Edition
    • Andrei A. Bunaciu + 2 more
    • English
    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

  • Dietary, Sensory and Gastronomic Applications

    Exploring Unconventional Food Sources Volume 2
    • 1st Edition
    • Tanmay Sarkar + 1 more
    • English
    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.

  • Starchy Crops Waste Valorization

    Recovery and Treatment
    • 1st Edition
    • Marney Pascoli Cereda + 1 more
    • English
    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.

  • Cordyceps Fungus

    Scientific Discoveries and Health Products
    • 1st Edition
    • Jian-Yong wu + 2 more
    • English
    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.

  • Comprehensive Guide to Inulin

    Applications in Health, Nutrition and Consumer Products
    • 1st Edition
    • Wasim Akram + 2 more
    • English
    Comprehensive Guide to Inulin: Applications in Health, Nutrition and Consumer Products explores the multifaceted role of this prebiotic soluble fiber. Providing the latest research on prebiotics, this book examines the beneficial effects of inulin consumption and its practical applications for improving diet, health, and therapeutic solutions. Its role as a sustainable ingredient formulations for consumer food product development and pharmaceutical products is also explored. Through contributions from leading experts across 18 chapters, the book looks at the comparative health benefits of inulin versus other soluble dietary fibers, its therapeutic roles in disease management, and its significant impact on precision nutrition. Case studies showcase practical applications of inulin in functional foods, nutraceuticals, and pharmaceutical innovations. Readers will also gain insights on how inulin plays a pivotal role in not only gut health but also mental wellness and behavioral health, offering a holistic approach to nutrition that resonates with both the food science and medical professional communities.

Related subjects