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Books in Food science and technology

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91-100 of 1308 results in All results

Handbook on Natural Pigments in Food and Beverages

  • 2nd Edition
  • October 24, 2023
  • Ralf Schweiggert
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 9 6 0 8 - 2
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 6 0 9 - 9
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout.

Strategies to Improve the Quality of Foods

  • 1st Edition
  • Volume 1
  • October 24, 2023
  • José Manuel Lorenzo
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 4 6 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 4 7 - 1
Strategies to Improve the Quality of Foods, Volume One in the Developments in Food Quality and Safety series explores salt, sugar and fat reduction, while also discussing natural alternatives and nitrate and nitrate salts. Enrichment of foods with prebiotics, probiotics and pos-biotics in food development is also explored. 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, and more. Edited by Dr. José Manuel Lorenzo and authored by a team of global experts in the fields of Food Quality and Safety, this series provides comprehensive knowledge to food industry personals and scientists.

Encyclopedia of Meat Sciences

  • 3rd Edition
  • October 23, 2023
  • M. Dikeman
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 8 5 1 2 5 - 1
  • eBook
    9 7 8 - 0 - 3 2 3 - 8 5 1 9 8 - 5
Encyclopedia of Meat Sciences, Third Edition, Three Volume Set is the most up-to-date reference work on topics central to agricultural and food science researchers at all levels. With over 250 outstanding articles written by world leading experts, the book offers unparalleled coverage of the science and technology of producing and harvesting animals for meat, along with tactics for preservation and processing. Clearly divided into 12 distinct sections, topics covered include all aspects of the production of animals, poultry, fish and other species commonly ‘farmed’ and/or ‘harvested’, as well as the science of meat preservation and processing and consumer issues. New to this third edition are chapters covering the core scientific advancements of recent years, including gene editing of animals, sustainability and zoonotic diseases. In addition, the book introduces a templatized chapter approach, thus providing consistency to the entire work and maximizing the clarity and accessibility of its content for the reader. Chapters, once again, include a variety of images, charts, graphs, and/or diagrams to enhance the text.

Extraction Processes in the Food Industry

  • 1st Edition
  • October 19, 2023
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 1 6 - 1
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 6 0 6 - 9
Extraction Processes in the Food Industry, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for extraction of different food ingredients and nutraceuticals, including conventional and modern extraction techniques. These processes and unit operations are very important in the manufacture of products such as edible oils, sugars, coffee, tea, essential oils, and other products.Divided in three sections, "Different extraction equipment and technologies," "Application of extraction in the food industry," and "Design, control and efficiency of extraction systems," all chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for extraction unit operations.Written by food engineering experts, Extraction Processes in the Food Industry is a useful resource for industrial engineers working in the field of food processing and within food factories, providing information on particular food processing operations and equipment.

Encyclopedia of Food Safety

  • 2nd Edition
  • October 10, 2023
  • Geoffrey W Smithers
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 2 5 2 1 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 2 2 5 2 0 - 2
Encyclopedia of Food Safety, Second Edition, Four Volume Set provides an authoritative one-stop reference work covering all aspects of the field. Specific focus lies in the book's coverage of key industry developments over the last ten years, including: (i) detailed understanding of infectious agents and toxins and their route into the food chain; (ii) sophisticated detection and identification methods; (iii) effective control mechanisms, like heat treatment, refrigeration and sanitizers; (iv) education of food processors, handlers and consumers about safe food handling practices; (v) sanctioned food production, processing, storage and transport control protocols, like HACCP; and (vi) a strong policy and regulatory environment. With approximately 270 outstandingly written chapters from the world’s leading experts in food science, the book covers all aspects of food safety along the entire food chain and in one complete work, thus providing the ideal reference tool for professionals working across the multiple scientific disciplines and technologies that constitute modern food safety.

Functional Dietary Lipids

  • 2nd Edition
  • September 28, 2023
  • Thomas A. B. Sanders
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 5 3 2 7 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 3 2 8 - 0
Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing.

Advances in Food and Nutrition Research

  • 1st Edition
  • Volume 106
  • September 14, 2023
  • Fidel Toldra
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 4 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 9 3 0 5 - 7
Advances in Food and Nutrition Research, Volume 107 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Tackling food allergens - the role of food processing on proteins’ allergenicity, Plant bioactive peptides for cardiovascular disease prevention, Caffeine and sport, Nanostructured steady-state nanocarriers for nutrients preservation and delivery, Flavor perception and health benefits of tea, Next Generation Plant-based Meat Alternatives: Sources, manufacturing and consumer acceptance, and more. Other sections cover Bioprotective cultures and bacteriocins as food preservatives and Raman Spectroscopy: principles and recent applications in Food Safety.

Acrylamide in Food

  • 2nd Edition
  • August 31, 2023
  • Vural Gokmen + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 3 2 3 - 9 9 1 1 9 - 3
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 1 9 0 - 2
Acrylamide in Food, Second Edition, is fully updated with four new chapters that incorporate current literature on acrylamide, including analysis, formation mechanisms, levels in foods, reduction strategies, and new regulations, such as the one made by the European Union in 2017 regarding the presence of acrylamide in processed foods. The book comprises of four parts: part one introduces acrylamide and the food chain in the context of harm and health. Part two focusses on acrylamide in various types of foods, such as bakery products, fried potato products, coffee, battered products, water, table olives, etc. Part three highlights its interaction mechanisms and health effects. Part four discusses methods of analysis. Acrylamide in Food, Second Edition is edited by a team of international experts in the field and is a quality reference in the developing field of acrylamide in food. It is valuable to researchers in the food industry or working on evaluating the factors affecting the formation of acrylamide in different heat-treated foods and the possibilities of reducing acrylamide formation accordingly.

Nutrición comunitaria

  • 4th Edition
  • August 28, 2023
  • Javier Aranceta Bartrina
  • Spanish
  • eBook
    9 7 8 - 8 4 - 1 3 8 2 - 6 8 0 - 6
  El texto presentado “Nutrición comunitaria” corresponde a una nueva edición del texto en castellano referente en la disciplina que, tras casi 30 años de historia, se encuentra totalmente implantado en el mercado de estudiantes tanto de Nutrición como Medicina y otros grados de Ciencias de la Salud. En esta ocasión el Dr. Aranceta cuenta con un significativo número de autores colaboradores entre los cuales se encuentran profesionales mexicanos y latinoamericanos. El Dr. Javier Aranceta es sin duda, la persona con mayor experiencia en la aplicación de la nutrición comunitaria tanto a nivel local como en los países latinoamericanos. La nueva ed sigue la misma filosofía de las anteriores, es decir presentar de forma clara y de fácil comprensión todos los aspectos relevantes en la disciplina Como principal novedad y fruto de los cambios acontecidos en el panorama de la Nutrición Comunitaria, la nueva ed. presenta una importante reorganización de su índice de contenidos y la incorporación de 9 nuevos capítulos. Especial atención merecen los correspondientes al papel de la microbiota y el de las 7 “S” de la Agenda de 2030. Para facilitar la lectura y comprensión, cada capítulo mantiene su estructura homogénea en la que se encuentran los siguientes elementos: Objetivos de aprendizaje, introducción ,resumen y referencias bibliográficas.

A Complete Guide to Quality in Small-Scale Wine Making

  • 2nd Edition
  • August 17, 2023
  • John Anthony Considine + 1 more
  • English
  • Hardback
    9 7 8 - 0 - 3 2 3 - 9 9 2 8 7 - 9
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 9 2 8 8 - 6
A Complete Guide to Quality in Small-Scale Wine Making, Second Edition is the first and only book to focus specifically on the challenges relevant to non-industrial scale production of optimal wine with a scientifically rigorous approach. Fully revised and updated with new insights on the importance of all aspects of the production of consistent, quality wine, this book includes sections on organic wine production, coverage of the selection and culturing of yeast, and the production of sparkling, ‘methode champenois’ and fortified wines. The new edition includes insights into the latest developments in flavor chemistry, production protocols, NIR and FTIR for multipurpose analysis and microplate and PCR procedures, and IR methods for essential analysis among others. Written by an expert team with real-world experience and with a multi-cultural approach, this text will provide a complete guide to all the stages of the winemaking process and evaluation, and clearly explains the chemistry that underpins it all.

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