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Books in Food science and technology

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61-70 of 1308 results in All results

Colorimetric Sensors

  • 1st Edition
  • May 3, 2024
  • Haroon Elrasheid Tahir + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 2 1 8 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 2 1 7 - 9
Colorimetric Sensors: Techniques to Measure Food Safety and Quality explores the latest advancements in colorimetric sensors/indicators and their applications. It consolidates state-of-the-art developments and current approaches in the fabrication of colorimetric sensors/indicators for cutting-edge applications. This book documents the principles of colorimetric sensors, sensor fabrication and characterization, sensitivity and detection limits of colorimetric sensors based on natural pigments, synthetic dyes, and nanotechnologies, as well as safety, quality controls, and regulatory aspects, followed by an assessment of their safety and quality. In addition, global trends in the application of colorimetric sensors in monitoring food freshness, challenges, marketing, and potential future development applications are addressed in detail. How the applications of colorimetric sensors/indicators in the analysis of cereal and cereal-based products, meat and meat products, liquid and semiliquid foods, food authentication, food toxicants, and pathogens, among others, is also discussed. This book can be used as a textbook for graduate students, a reference book for medical biologists, nanobiotechnologists, nanoengineers, agricultural scientists, and general biologists, and an inspiration for industrialists and policymakers studying smart nanomaterials. Graduate students and food scientists of all levels will also benefit.

Microbial Vitamins and Carotenoids in Food Biotechnology

  • 1st Edition
  • May 3, 2024
  • Syed Amir Ashraf + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 2 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 2 9 - 1
Microbial Vitamins and Carotenoids in Food Biotechnology: Novel Source and Potential Applications provides important insights to help readers understand the molecular mechanisms involved in the microbial biosynthesis of vitamins and carotenoids. The book's chapters put forward all the latest advancements concerning the production and applications of microbial vitamins and carotenoids. It also provides a sustainable alternative to chemically synthesized compounds and presents wide coverage on the most promising sources of vitamins and carotenoids in food and pharmaceutical industries.This is a complete and unique resource beneficial for the scientific communities as well as food science and nutrition research students.

Unit Operations in Food Grain Processing

  • 1st Edition
  • May 1, 2024
  • C.K. Sunil + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 5 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 6 - 1
Unit Operations in Food Grain Processing covers theory and principles as well as best practices in cleaning, grading, drying, storage, milling, handling, transportation, and packaging of grains. The book begins with an overview of grain types, grain structure and composition, and engineering properties of different grains. It then moves into the aspects of processing. It reviews best practices in processing rice, wheat, pulses, oilseeds, millets, and pseudocereals. The book discusses value addition methods, products of grains, and waste and by-product utilization from grains. These discussions outline equipment and machinery needed, different methods of operations for various grains, and advances in grain processing as well as grain waste and by-product utilization.The book has 18 chapters in total. Each chapter discusses principles, design, illustrations, advances, and challenges to aid in understanding. Therefore this book is a valuable reference material for academicians, researchers, consultants, manufacturers, and practitioners in the field of food processing.

Food Sustainability and the Media

  • 1st Edition
  • April 26, 2024
  • Marta Antonelli + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 1 2 2 7 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 8 3 2 - 1
Food Sustainability and the Media: Linking Awareness, Knowledge and Action is the first book to explore the roles that the media plays in raising awareness, spurring action, and increasing understanding about food security and global sustainability issues. The book addresses the means of leveraging traditional and new media to advance food and sustainability discourse by linking awareness, knowledge, and action. The book links sustainability and food security in media communication to address different topics, including the way climate change is framed by the media, key factors of success and failure in NGOs, public and corporate communication, and climate change denial.

Biodegradable and Edible Food Packaging

  • 1st Edition
  • April 24, 2024
  • Khalid Bashir + 4 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 5 6 2 4 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 6 2 5 - 3
Biodegradable and Edible Food Packaging: Trends and Technologies presents the concept, status and recent advancements of Biodegradable and Edible packaging materials. The book offers broad and available information regarding principles of food packaging and its applications in different area of food and non-food. Chapters bring a detailed overview of the interaction of constituents and properties like physiochemical, mechanical, microbiological and engineering. The book also serves latest information regarding the packaging requirements of almost all food groups, including knowledge regarding biodegradable and edible food packaging materials that reduce environmental pollution. This is a solid reference book that helps readers understand different benefits of using biodegradable and edible films and their development and suitability with various foods.

Food Industry 4.0

  • 1st Edition
  • April 15, 2024
  • Abdo Hassoun
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 5 1 6 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 5 1 7 - 8
Developments in Food Quality and Safety 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. Volume 4, Food Industry 4.0: Emerging Trends and Technologies in Food Production and Consumption covers several technologies (e.g., robotics, smart sensors, artificial intelligence, and big data) at different development and research levels in order to provide holistic multidisciplinary approaches that embrace simultaneously as many Industry 4.0 technologies as possible, reflecting the long journey of food from farm (or sea) to fork. Chapters explore automation, digitalization, and green technologies, besides food quality, food safety food traceability, processing and preservation 4.0. Topics such as smart sensors, artificial intelligence and big data revolution, additive manufacturing, and emerging food trends are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Intelligent Packaging

  • 1st Edition
  • April 14, 2024
  • Monica Trif + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 8 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 8 9 - 1
Intelligent Packaging: Current Technologies and Applications, Volume Six in the Developments in Food Quality and Safety series is the most up-to-date resource on 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. This updated volume covers intelligent packaging by discussing the aspects of emerging technologies and strategies to obtain such packaging relevant to the development of traceable food products.Topics such as indicators, sensors, tracing devices, and intelligent packaging used in various food products, such as dairy, meat, fruits and vegetables are also explored. The series is edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Plant-Based Proteins

  • 1st Edition
  • April 1, 2024
  • Fatih Ozogul + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 3 7 0 - 1
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 3 6 9 - 5
Plant-based Proteins: Sources, Extraction, Applications, Value-chain and Sustainability provides the latest findings and most recent approaches and trends on clean label proteins. Divided into six sections, including Cereal-based proteins, Pseudocereal-based proteins, Protein from pulses, Protein from seeds and nuts, Protein from fruits and vegetables, and Plant-based proteins (value-chain and sustainability), the book extensively covers the composition, quality characteristics, and comparative analysis of plant- and animal-based proteins and their potential industrial applications.A comprehensive reference offering the state-of-the-art necessary insights on the recent and potential uses of plant proteins, this book is an excellent resource for academics and researchers in food science and engineering as well as industrial food engineers and technicians.

Low-Temperature Processing of Food Products

  • 1st Edition
  • March 30, 2024
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 8 7 3 3 - 3
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 8 7 2 7 - 2
Low-Temperature Processing of Food Products, Volume Seven in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for low-temperature processing of different food products. These processes are very important for achieving favorable sensory properties and energy usage. Divided in four sections, “Basics of low-temperature processing “, “Different types of cooling and freezing systems”, “Application of freezing in the food industry”, and “Design, control and efficiency of freezers”, all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and relevant processing equipment to low-temperature unit operations.Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial Engineers working in the field of food processing and within food factories to make them more familiar with the particular food processing operations and equipment.

Improving and Tailoring Enzymes for Food Quality and Functionality

  • 2nd Edition
  • March 21, 2024
  • Rickey Y. Yada + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 4 3 7 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 4 3 8 - 6
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and an important cross-discipline resource that merges academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability.

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