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Books in Food science and technology

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81-90 of 1308 results in All results

Food Packaging and Preservation

  • 1st Edition
  • November 16, 2023
  • Amit K. Jaiswal + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 0 4 4 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 8 6 2 0 - 8
Food Packaging and Preservation: Antimicrobial Materials and Technologies provides a scaffolded introduction to principles of biological science (food contamination and their effect on human health) as well as nanomaterials, natural antimicrobials and emerging non-thermal processing methods. The book's goal is to help users develop sustainable usage of these materials and technologies. It is designed to help researchers in food technology, materials science, nanoscience, and polymer science, but it will also be ideal for researchers and developers who develop antimicrobial technologies for food industry applications, in particular food packaging and the preservation of food products.

Handbook of Food Powders

  • 2nd Edition
  • November 11, 2023
  • Bhesh Bhandari + 3 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 8 2 0 - 9
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 4 3 6 - 9
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field.

Starch Based Nanomaterials for Food Packaging

  • 1st Edition
  • November 7, 2023
  • Gulzar Ahmad Nayik + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 7 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 8 9 6 8 - 5
Starch-Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus presents the properties and sources of starch- based nanomaterials, new perspectives, safety aspects, applications and future trends. The book's chapters cover nanostructured materials, polysaccharide based bionanocomposites, starch based nanofibers, starch food packaging applications, nano gold imprinted starch bio nanocomposites, cereal starch-based nanoparticles, and edible packaging reinforced with starch-based nanomaterials. This is a complete resource to food industrialists who deal directly with food packaging and fruit and vegetable preservation.

Spray Drying for the Food Industry

  • 1st Edition
  • November 1, 2023
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 7 9 9 - 8
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 8 0 0 - 1
Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. 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 drying unit operations.　

Plant-Based Food Consumption

  • 1st Edition
  • November 1, 2023
  • Giovanna Bertella + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 8 8 2 8 - 5
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 7 2 4 4 - 4
Plant-Based Food Consumption: Product, Consumers and Strategies explores the phenomenon of plant-based food consumption, specifically that which follows flexitarian, reducetarian, vegetarian and vegan diets. The book provides an overview of plant-based food products and their associated health and nutrition benefits, drawbacks, potential consumers, and strategies for approaching this emerging market. Moving from the analysis of consumers’ motivations and needs, the book describes how companies manage new product development or product rejuvenation. In addition, the book provides consumer science and marketing strategies through short case studies designed to help the reader understand how to put theory to practice.Food scientists, food developers, food marketers, academics and students studying related areas will benefit from this important reference.

The Science of Human Milk

  • 1st Edition
  • November 1, 2023
  • Josef Neu
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 9 9 1 3 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 5 3 8 - 3
The Science of Human Milk offers readily understandable, scientifically sound information related to the compositional features of human milk at different stages of lactation. The book also debunks many myths about human milk and provides an analysis of the differences in human milk and baby formulas, offering suggestions for how the latter can be improved. The correlation between human milk composition and infant physiology and metabolism, growth, development, health and disease is explored in detail, placing emphasis on preterm infants. In addition, the dynamic nature of human milk, including its microbes, immunology, metabolites, cell components and epigenetically active molecules are covered. Written for researchers working in nutrition and neonatology, as well as health care professionals working in related fields, this book is sure to be a welcomed reference.

Advances in Food Security and Sustainability

  • 1st Edition
  • Volume 8
  • October 27, 2023
  • Marc J. Cohen
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 6 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 7 - 1
Advances in Food Security and Sustainability, Volume Eight highlights new advances in the field with this new volume presenting interesting chapter on important topics such as Food Security, Diversification, and Inequality: Indonesia in the Era of Economic Recovery and High Price Trends, Oil Palm Cultivation and the Impact of Climate Change in Malaysia: A Systematic Review, Food Loss and Waste in Nigeria: Implications for Food Security and Environmental Sustainability, and the Role of different stakeholders and their relative importance in managing disaster.

Starch Industries

  • 1st Edition
  • October 26, 2023
  • Marney Pascoli Cereda + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 0 8 4 2 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 0 8 4 3 - 6
Starch Industries: Processes and Innovative Products in Food and Non-Food Uses is the third volume of the "Underground Starchy Crops of South American Origin" book series. Organized in five volumes, this 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. This book presents starch extraction and its food and non-food uses, using large and small industrial processes. The methods and equipment of these technologies are analyzed in detail, so that it is easy to be understood by a diverse public, increasing the visibility of the great potential of use of starchy tubers, rhizomes and roots, and improving processing options. Specifically in processing cassava, which is the only cultivation done on a commercial scale in South America, it is possible to extract starch in industries equipped with equipment, comparable to that of China, Thailand and Vietnam. This title also explores the extraction of smaller starches, such as canna starch, sweet potato and arrowroot from South China, which does not sell starch but transforms it into food paste in small extruders. Edited by a team of experts with a solid background on starch extraction research, the books are aimed at all those involved in research and development, new technological processes, quality control and legislation in the field of starch.

Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements

  • 1st Edition
  • Volume 107
  • October 26, 2023
  • Esra Capanoglu + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 5 5 6 7 - 6
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 5 5 6 8 - 3
Valorization of Wastes/By-Products in the Design of Functional Foods/Supplements, Volume 106 provides up-to-date information on the valorization and application of by-products/wastes from fruit, vegetable, oil, cocoa, tea, coffee, nuts, seeds, cereals, legumes, citrus and animal-based products. Moreover, safety aspects as well as bioaccessibility/bioavailability of bioactives obtained from by-products/wastes are covered. As agricultural and food wastes constitute a significant problem worldwide because of their adverse effects on the environment, economy and society, this book studies the management and valorization of food wastes and their increasing significance worldwide. As it is expected that the importance given to waste valorization will increase in the near future, contributing greatly to sustainability and circular economy, this book will help stakeholders such as governments, legislative bodies, policymakers, companies, the public, and all others place special emphasis on this topic.

Revolution in the Seas

  • 1st Edition
  • October 26, 2023
  • Didier Gascuel
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 9 1 0 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 1 1 - 4
Revolution in the Seas: Ending Overfishing and Building Pesco-ecology, Sustainable Agro-Ecology of Fishing provides an in-depth analysis of the dynamics between humans and disrupting marine ecosystems by extracting its wild animals. It highlights practical changes that can be implemented to prevent overfishing and create a new way of fishing, the pescoecology that benefits marine life, coastal communities, and human consumers alike.Written by a leader in fisheries science and conservation, this book begins by diagnosing the issue of overexploitation, showing the dynamics and consequences on living marine resources and ecosystems. It then goes on to demonstrate how recent scientific discoveries, including tropic network functionality, are changing humans’ approach to fishing sustainably. The final sections are devoted to ecological, economic, and social solutions.Revolution in the Seas is a vital resource for fisheries scientists, managers, academics and students in marine biology or fisheries studies. All stakeholders and citizens involved in building a sustainable relationship between humans and the sea will also benefit from this book’s revolutionary content.

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