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Books in Food science and technology

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Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 110
  • June 20, 2024
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 8 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 4 1 9 - 8
Advances in Food and Nutrition Research, Volume 111 provides the latest on highly timely topics, including Understanding the Heterocyclic Aromatic Amine Research: An Overview and Recent Findings, Recent advances and challenges in the analysis of natural toxins, High Pressure Processing Plus Technologies: Enhancing the Inactivation of Vegetative Microorganisms, A discussion on A1-free milk: nuances and comments beyond implications to the health, Bioactive peptides as a novel strategy to prevent alcoholic liver injury, Hemp seed protein-derived short- and medium-chain peptides and their multifunctional properties, Condensed tannins – their content in plant foods, changes during processing, antioxidant and biological activities, and more.

Valorization of Fruit Seed Waste from Food Processing Industry

  • 1st Edition
  • June 12, 2024
  • Manoj Kumar + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 3 5 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 3 6 - 9
Valorization of Fruit Seed Waste from Food Processing Industry: Insights on Nutritional Profile, Biological Functions, and Applications, Volume Five in the Developments in Food Quality and Safety series, provides comprehensive information regarding different aspects of fruit seed waste which can be of great help to students, research scholars, professors, and food industries for both theoretical and practical work. The book covers the composition of different types of fruit seed waste, including their biological and functional characteristics, applications, and extraction/valorization methods for the production of value-added products.This series is the most up-to-date resource covering trend topics such as Advances in the analysis of toxic compounds and control of food poisoning; Food fraud, traceability and authenticity; Revalorization of agrifood industry; Natural antimicrobial compounds and application to improve the preservation of food; Non-thermal processing technologies in the food industry; Nanotechnology in food production; and Intelligent packaging and sensors for food applications.

Adding Value to Fruit Wastes

  • 1st Edition
  • June 1, 2024
  • Sneh Punia Bangar + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 8 4 2 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 4 3 - 0
Adding Value to Fruit Wastes: Extraction, Properties, and Industrial Applications provides the latest technologies used in fruit waste to extract, isolate, and characterize functional, active compounds and their diversified pharmacological, food, agricultural, and industrial applications. Divided in three sections, the book explores emerging technologies for the extraction of functional components, discusses value-added components, and works as a guide to its applications. The book also covers fruit wastes for extracting starch to provide more cereal crops available as food, besides supporting the efficient utilization of fruit wastes to bring opportunities for extraction of functional components in a sustainable manner for food applications.Written by a team of experts in the field, this book provides technicians, researchers, food technology experts, food industry personnel, and academia with value addition to the fruit waste and a lot more opportunities for extraction of functional components in a sustainable manner for food applications.

Human Nutrition

  • 1st Edition
  • May 31, 2024
  • Francesco Visioli
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 2 4 0 0 5 - 2
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 4 2 5 3 - 7
Human Nutrition: From Molecular Biology to Everyday Life presents an integrated approach on how nutrients and non-nutrients affect cellular biochemistry, and how, in turn, they shape human physiology. Over the course of 8 chapters, and covering topics ranging from the importance of diet on health to nutrigenetics and nutrigenomics, this book debunks myths and provides readers with the knowledge they need to critically interpret and navigate nutrition information. Intended for nutritionists, dieticians, pharmacists, public health professionals, and others working in related fields, this book provides a comprehensive source on advances in human nutrition.

Advances in Biopolymers for Food Science and Technology

  • 1st Edition
  • May 31, 2024
  • Kunal Pal + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 9 0 0 5 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 0 0 6 - 3
Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials for novel food applications. Sections introduce biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters that guide the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed. This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging.

Sustainable Cassava

  • 1st Edition
  • May 31, 2024
  • Matthew Chidozie Ogwu + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 1 7 4 7 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 1 7 4 6 - 3
Sustainable Cassava: Strategies from Production through Waste Management presents viable approaches to promote sustainability in this globally important crop, enabling future generations to benefit. Presented in three parts, the first addresses cassava diversity and distribution, sustainable production and cultivation practices, and root processing innovations of the crop. Cassava trade policies and economic value chains, food safety and use of cassava, and agro-industrial cassava products are addressed in the second part. The third part focuses on bioeconomy aspects, cassava waste quality assessment, toxicology, sanitary practices, environmental risk assessment as well as sustainable management strategies for cassava waste using biotechnological and industrial advances.Addressing the need for a unified and standardized approach for the trade, management, and utilization of cassava genetic resources, finished products, and cassava processing wastes, the book also explores policy and governance structure for addressing environmental and economic issues emanating from their use.

Handbook of Plant-Based Food and Drinks Design

  • 1st Edition
  • May 29, 2024
  • Fatma Boukid + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 7 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 8 - 9
Handbook of Plant-Based Food and Drinks Design discusses conventional and emerging technologies for plant-based ingredient improvement (yield, nutritional composition and functional properties) while considering food safety, sustainability, and social impact to explore current and potential markets through research and innovation. Divided in 7 sections, the book covers Plant sources for functional ingredients, Processing plant-based sources, Plant-based food design to replace/mimic animal food, Innovation in plant-based food, The promise of parity, Safety and regulations of plant-based foods, Social, environmental, and economic impact, and more.Written by a team of experts in the field, this book can be a good support for researchers and scientists working with plant-based food, drinks, and market trends.

Advanced Techniques of Honey Analysis

  • 1st Edition
  • May 24, 2024
  • Gulzar Ahmad Nayik + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 1 7 5 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 1 7 6 - 9
Advanced Techniques of Honey Analysis: Characterization, Authentication, and Adulteration presents an overview of honey, including its classification, composition, safety, present status, quality issues, and prospects before delving into honey adulteration and presenting various methodologies for honey analysis. Broken into fourteen chapters, this book explores the physiochemical, bioactive compound, aroma, microbial, thermal, and rheological analysis and properties of honey. It also considers infrared spectroscopy, nuclear magnetic resonance, and Raman spectroscopy methods. High-performance liquid chromatography, gas chromatography and GC-MS methods are also highlighted.Written for food scientists and those working in honey industries and related fields, this book will be a welcomed resource for all who wish to play a role in mitigating honey fraud.

Vitamin D and health

  • 1st Edition
  • Volume 109
  • May 23, 2024
  • Michael N.A. Eskin
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 6 0 7 2 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 7 3 - 8
Vitamin D and Health, Volume 109 reviews the versatility of vitamin D in enhancing the immune system and its potential role in combating many chronic diseases. While vitamin D’s role in enhancing bone health is well established, recent studies demonstrated the safety and efficacy of peri-operative vitamin D supplementation in cardiac patients and its impact on post-operative outcomes. Chapters in this new release include discussions on Vitamin D and Immune Function, Vitamin D and Bone Heath, Vitamin D and Cardiovascular Disease, Vitamin D and Cancer, Vitamin D and Diabetes, Vitamin D and Neurological Diseases, Vitamin D and Celiac Disease, and much more.

Starch in Food

  • 3rd Edition
  • May 15, 2024
  • Lars Nilsson
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 6 1 0 2 - 8
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 6 1 0 3 - 5
Starch in Food: Structure, Function and Applications, Third Edition is now fully updated with eleven new chapters covering "hot" areas for starch applications, such as starch-based pickering emulsifiers, starch for structuring gluten-free bread products, and starch microspheres for encapsulation of probiotic bacteria. Sections illustrate how plant starch can be analyzed and modified, including chapters on analysis of starch molecular structure, molar mass and size, the relationship between structure and digestion of starch, sources of starch, including new chapters on cereal, root and tuber and pulse starches, and starch applications, with a new chapter on utilizing starches in product development, in baked products and in gluten-free bread. Starch selection is one of the most complex areas for a product developer, yet starch is key to solving formulation challenges when developing products to meet many of the emerging consumer trends. This book aids the end user on acquiring knowledge on fundamental starch aspects, such as granular and molecular structure and properties, analysis, biosynthesis and general functionality of starch in foods.

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