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Elsevier

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.

  • Encyclopedia of Meat Sciences

    • 3rd Edition
    • M. Dikeman
    • English
    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

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    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.

  • Sherpath for Gilbert Williams' Essentials of Nutrition & Diet Therapy

    • 13th Edition
    • Elsevier Inc
    • English
    For today’s healthcare students, Sherpath is the learning tool that takes primary course content and gives you what you need to know now, in the time you have available, to achieve success tomorrow. It then adapts based on your personal interactions and responds by building on the topics and concepts where you need help. Sherpath brings content to life by integrating the core content to a digital environment and complementing it with videos, images, case studies, and micro simulations on a single platform. This version of Sherpath fully incorporates ebook content.

  • Functional Dietary Lipids

    Food Formulation, Consumer Issues, and Innovation for Health
    • 2nd Edition
    • Thomas A. B. Sanders
    • English
    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.

  • Nutrición comunitaria

    • 4th Edition
    • Javier Aranceta Bartrina
    • Spanish
    Nutrición comunitaria es el texto en castellano referente en la disciplina con casi 30 años de historia, dirigido por el Dr. Javier Aranceta, un reconocido experto en la aplicación de la nutrición comunitaria tanto a nivel local como en los países latinoamericanos. Está dirigido tanto a estudiantes de Nutrición como Medicina y otros grados de Ciencias de la Salud. La nueva edición sigue la misma filosofía de las anteriores, es decir presentar de forma clara y de fácil comprensión todos los aspectos relevantes en la disciplina. Esta edición incorpora 9 nuevos capítulos. Especial atención merecen los correspondientes al papel de la microbiota y el de las 7 “S” de la Agenda de 2030.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 106
    • Fidel Toldra
    • English
    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
    • Vural Gokmen + 1 more
    • English
    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.

  • A Complete Guide to Quality in Small-Scale Wine Making

    • 2nd Edition
    • John Anthony Considine + 1 more
    • English
    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.

  • Industrial Application of Functional Foods, Ingredients and Nutraceuticals

    Extraction, Processing and Formulation of Bioactive Compounds
    • 1st Edition
    • C. Anandharamakrishnan + 1 more
    • English
    Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals.

  • Postharvest Management of Fresh Produce

    Recent Advances
    • 1st Edition
    • Bhim Pratap Singh + 3 more
    • English
    Postharvest Management of Fresh Produce: Recent Advances critically addresses the latest issues, challenges, and technological advancements in postharvest management of fresh commodities, especially fruits, nuts, and vegetables. The book covers the intriguing correlation of preharvest treatments, maturity indices and postharvest operations that significantly affect the postharvest quality of fresh produce. Further topics include packaging, logistics and storage technologies, the role of microbial communities, and ‘omics’ strategies in postharvest disease management. Special attention is given to the latest trends of nanotechnology, internet of things (IoTs), and blockchain technologies in food supply chain management of perishable products. The book is a great resource for young and experienced professionals in academia, industry, and UG/PG students to explore a diversified range of topics in postharvest strategies relevant to food processing, food technologies, agro-processing and quality control.

  • Functional Ingredients from Algae for Foods and Nutraceuticals

    • 2nd Edition
    • Herminia Dominguez + 2 more
    • English
    Functional Ingredients from Algae for Foods and Nutraceuticals, Second Edition presents an overview on the composition, properties and potential to develop novel ingredients and additives for functional foods and nutraceuticals. This revised edition includes recent data on the composition and biological properties of algae, along with examples of the development of novel algae products and their performance. It includes a new chapter on both conventional and green technologies for product development and will be of interest to nutrition researchers, food technologists and marine scientists, as well as those with an interest in natural product development.

  • Dietary Lipids: Nutritional and Technological Aspects

    • 1st Edition
    • Volume 105
    • English
    Dietary Lipids: Nutritional and Technological Aspects, Volume 105 focuses on major dietary lipids and their minor bioactive compounds, also covering the role of these lipids in metabolic diseases and covering oil processing with clean technologies and lipidomic characterization by mass spectrometry. Specific chapters in this new release include Major Dietary Lipids in Nutrition and Health, Minor bioactive lipids, Cleaner Processing for Lipids: Supercritical Fluid Extraction and Short Path Distillation, Nutritional Lipidomics for the Characterization of Lipids in Food, We are what we eat? The Role of Lipids in Metabolic Disease, Lipid Emulsions in Clinical Nutrition: Enteral and Parenteral Nutrition, and much more.

  • Digital Sensory Science

    Applications in New Product Development
    • 1st Edition
    • J. Ben Lawlor + 2 more
    • English
    Digital Sensory Science: Applications in New Product Development provides a comprehensive overview of digital sensory science, an area that has broadly been defined as the use of technology to measure, explain and/or predict sensory perception. The goal of this book is to illustrate to the reader the opportunities around digital sensory science as well as the challenges to be overcome. This book offers practical guidance to both researchers and practitioners of sensory science.

  • Abalone

    Biology, Ecology, Aquaculture and Fisheries
    • 1st Edition
    • Volume 42
    • Peter A. Cook + 1 more
    • English
    Abalone: Biology, Ecology, Aquaculture and Fisheries, Volume 42 in the Developments in Aquaculture and Fisheries Science series, describes the taxonomy of more than 50 abalone species worldwide. The content contains information on the biology, physiology and ecology of each species as well as reproduction, genetics, diseases and parasites. It includes abalone fisheries in different parts of the world, detailing abalone aquaculture in China, Japan, Korea, Australia, Europe and Western North America. This reference takes a comprehensive approach to understanding overall shellfish management, making it valuable to fisheries, marine biologists and researchers studying shellfish, aquaculture and the ocean environment.This will also be a great resource for government and academia professionals interested in aquaculture and fisheries and their sustainable futures.

  • High Pressure Thermal Processing

    • 1st Edition
    • Kai Knoerzer + 1 more
    • English
    High Pressure Thermal Processing provides a detailed understanding on the technology itself, what it can be used for, and the benefits of the technology over conventional processing. From an academic perspective, all sections clearly outline the intricacies of the technology, new applications (other than for spore inactivation) and how technology related process variables impact on food, quality attributes, textures, safety, and chemical aspects, etc. From a manufacturer perspective, throughout the product development stage and the actual commercial implementation, the book content will assist users greatly in doing this efficiently and safely.Within a single reference book, this book reaches researchers in academia who face the challenge to drive the science and assist the manufacturers to commercialize these new technologies. It is also ideal for regulators around the world who need to assess these new technologies and implement guidelines for manufacturers.

  • Engineering Principles, Modeling and Economics of Evaporative Coolers

    • 1st Edition
    • Daniel Ingo Hefft + 3 more
    • English
    Engineering Principles, Modelling and Economics of Evaporative Coolers covers the basic engineering and technical principles behind the operation and construction of evaporative coolers, also highlighting challenges. The book presents the reader with selected case studies on modelling in the cooling chamber and explains the economic implications an evaporative structure can bring. Edited by a team of specialists, the book also explains the strong dependence of the technology’s performance on environmental conditions, and hence the limits on temperature control in the preservation of post-harvest agriculture products. Evaporative coolers are an ancient technology, invented long before the introduction of chemical refrigerants as used in modern fridges or cooling towers. This two volume set covers the topic, with practical applications, construction techniques, and operation of the technology.

  • Ketogenic

    The Science of Therapeutic Carbohydrate Restriction in Human Health
    • 1st Edition
    • Tim Noakes + 6 more
    • English
    **Selected for Doody’s Core Titles® 2024 in Nutrition**Ketogenic... The Science of Therapeutic Carbohydrate Restriction in Human Health presents the most up-to-date and evidence-based science and research available in the field of TCR, with the purpose of training medical and allied healthcare professionals on the effective therapeutic use of low-carbohydrate and ketogenic nutrition in clinical practice. This book explores the appropriate, safe, and effective use of TCR to improve patient outcomes in a broad range of chronic metabolic conditions and aims to promote health.Focused on lifestyle management, health support and the treatment of diseases rooted in poor nutrition, this book explores the role of food and lifestyle modification as medicine and is a valuable resource for nutritionists, dietitians and medical professionals who provide diet-related counselling, as well as those researching or studying related areas.

  • The Produce Contamination Problem

    Causes and Solutions
    • 3rd Edition
    • Karl Matthews + 1 more
    • English
    The Produce Contamination Problem: Causes and Solutions, Third Edition is a fully revised resource on preventative controls at all stages of handling, including the use of new technologies for the inactivation of pathogens in both water and commodity. The book begins with an analysis of the contamination problem to identify novel research designed to understand the interaction of human pathogens. Outbreak characteristics vulnerable to contamination are discussed, along with global issues surrounding production. This new edition includes updates on regulatory issues and the newest advances in technologies for the detection of pathogens, whole genome sequencing, and utility in test and hold programs.

  • Hygienic Design of Food Factories

    • 2nd Edition
    • John Holah + 2 more
    • English
    Advances in food safety knowledge, combined with the continuing rapid development of new food products, have had an impact on the need for improved hygiene in the food manufacturing infrastructure. This has created a need for the second edition of Hygienic Design of Food Factories, which expands all existing chapters and includes new topics, such as cold storage and the control of air in food refrigeration facilities. Additionally, chapters explore the prevention of food contamination when building during production, the risk assessment of which is becoming important globally, and hygienic building design regulations in Russia and Brazil. Divided into 6 parts, the book is now thoroughly updated and expanded. Part one reviews the implications of hygiene and construction regulation in various countries on food factory design, while taking into account retailer requirements as well. Part two describes site selection, factory layout and the associated issue of airflow. Parts three through four and five then address the hygienic design of the essential parts of a food factory. These include walls, ceilings, floors, selected utility and process support systems, entry and exit points, storage areas and changing rooms. Lastly part six covers the management of building work and factory inspection when commissioning the plant. With its distinguished editors and international team of contributors, Hygienic Design of Food Factories, 2nd edition, continues to be an essential reference for managers of food factories, food plant engineers and all those with an academic research interest in the field.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 104
    • Fidel Toldra
    • English
    Advances in Food and Nutrition Research, Volume 104 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 up-to-date information on food technologies, including 3D printing, safety of raw materials, and viruses in foods. Chapters in this new release cover Development and Application of Lipidomics for Food Research, Multi-omics fingerprints for food geographical origin identification and authentication, and Mass Spectrometry-based Techniques for Identification of Compounds in Milk and Meat Matrix, Micro- and Nanoencapsulation of Natural Phytochemicals: Challenges and Recent Perspectives for the Food and Nutraceuticals Industry Applications. Additional sections delve into the Effect of type and interfacial modification of emulsions on the protection and delivery of nutraceuticals, Nutricosmetics: a new frontier in bioactive peptides’ research towards skin aging, In vitro digestion models in the design of safe and nutritious foods, and Informing consumers optimally about their food: issues with and potential solutions for different types of information, their sources and consumers’ trust.

  • Williams' Essentials of Nutrition and Diet Therapy

    • 13th Edition
    • Joyce Ann Gilbert + 1 more
    • English
    **American Journal of Nursing (AJN) Book of the Year Awards, 3rd Place in Adult Primary Care, 2024****Selected for 2026 Doody's Core Titles in Nutrition**Master the essentials of nutrition science and patient care with this concise text! Williams’ Essentials of Nutrition and Diet Therapy, 13th Edition helps you understand and apply nutrition concepts in the treatment of disease, disease prevention, and life enhancement. The text is broken out into three parts: the basics of nutrients and the body, the life cycle and community nutrition, and clinical nutrition. Case studies help you determine nutritional interventions in treating both acute and chronic conditions. Written by nutrition specialists Joyce Gilbert and Eleanor D. Schlenker, this book includes the latest advances in research and evidence-based practice.

  • Drying Technology in Food Processing

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles 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.

  • Lactic Acid Bacteria as Cell Factories

    Synthetic Biology and Metabolic Engineering
    • 1st Edition
    • Didier Montet + 3 more
    • English
    Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering describes the most recent developments on the metabolic engineering and synthetic biology of Lactic Acid Bacteria (LAB) for production of biologically active biomolecules (enzymes, organic acids, bacteriocins, bioactive peptides, etc.), recombinant proteins, and their role in bioremediation. The book focuses on synthetic biology and metabolic engineering for the production of biologically active molecules such as bioactive peptides, polysaccharides, vitamins (Riboflavin), enzymes, organic acids (lactic and gamma-aminobutyric acid), flavor and aroma compounds, bacteriocins, recombinant proteins, etc. Individual chapters are devoted to the production of biosurfactants and their applications and the bioremediation of heavy metals by LAB from aquatic environments. Two critical chapters address Genome editing of LAB: opportunities for food, feed and pharmaceuticals and A synthetic biology approach for plasmid DNA and Recombinant protein production. This book will be a valuable resource for those working in biology, biotechnology, biological engineering, chemical engineering, microbiology, food science and technology, genetics and synthetic biology.

  • Evaporative Coolers for the Postharvest Management of Fruits and Vegetables

    • 1st Edition
    • Charles Oluwaseun Adetunji + 3 more
    • English
    Evaporative Coolers for the Postharvest Management of Fruits and Vegetables covers world demand for food of high quality without chemical preservatives and with extended shelf life. The book provides the practical application of evaporative coolers, with a strong focus on postharvest management and fruit/vegetable science as high moisture foods are highly perishable. Special emphasis is laid on the impact of the evaporative coolant structure on the nutritional and food safety content of fresh produce. Moreover, the book covers the effect of evaporative coolant structure towards the reduction of spoilage microorganisms responsible for the spoilage of post-harvest losses of various fruits and vegetables. Edited by a team of specialists, this title also helps people dealing with microbiology understand how this simple technology can help improve product quality for communities that currently lack access to cooling or have unreliable power supplies.

  • Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy

    • 1st Edition
    • Dilip Ghosh + 2 more
    • English
    **Association of American Publishers (AAP) PROSE Award Finalist in Nursing and Allied Health Services, 2024**Nutrition Science, Marketing Nutrition, Health Claims, and Public Policy explains strategies to guide consumers toward making informed food purchases. The book begins with coverage of nutrition science before moving into nutrition marketing, social marketing and responsibility, consumer perception and insight, public health policy and regulation, case studies, and coverage on how to integrate holistic health into mainstream brand marketing. Intended for food and nutrition scientists who work in marketing, manufacturing, packaging, as well as clinical nutritionists, health care policymakers, and graduate and post graduate students in nutrition and business-related studies, this book will be a welcomed resource.

  • Processing of Food Products and Wastes with High Voltage Electrical Discharges

    • 1st Edition
    • Eugene Vorobiev + 2 more
    • English
    Processing of Food Products and Wastes with High Voltage Electrical Discharges presents basic knowledge on HVED technology, focusing on the mechanisms, related phenomena and effects, equipment design, methods and examples of application. Divided in three parts, the book covers the advantages and restrictions of HVED technology for the treatment of numerous specific food products, by-products and wastes, such as grape, oilseed, citrus by-products and wastes, lignocellulosic and algal biomass, meat and bacterias. This book act as a comprehensive resource for researchers to be able to use the data for the dimensioning of HVED and processing equipment and finding the optimal treatment parameters.

  • Nutraceuticals

    Sources, Processing Methods, Properties, and Applications
    • 1st Edition
    • Tariq Altalhi + 2 more
    • English
    Nutraceuticals: Sources, Processing Methods, Properties, and Applications explores the impact of nutraceutical compounds on human health and their main pharmacological contributions. Organized into three parts, this book addresses nutraceutical production, applications for disease prevention and treatment, and current trends, especially the role of nutraceuticals in cosmeceutical. Nutraceuticals are a class of products that can help people improve their health, reduce the risk of disease, extend their lives, and control the structure and functioning of their bodies. However, due to multiple hurdles that prevent nutraceuticals from circulating in an active form in the body, their use is associated with diminished therapeutic efficacy. Recognizing this problem, the book explores the root of the nutraceutical delivery system and its codelivery methods with a focus on medicines. With contributions from experienced nutraceutical experts, this book serves as a valuable reference for nutrition researchers, food scientists, pharmacologists, and those who are researching and studying in related areas.

  • Food Safety Management

    A Practical Guide for the Food Industry
    • 2nd Edition
    • Veslemøy Andersen + 2 more
    • English
    Food Safety Management: A Practical Guide for the Food Industry, Second Edition continues to present a comprehensive, integrated and practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. This new edition provides practical examples of incidents and their root causes, highlighting pitfalls in food safety management and providing key insights into different means for avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. The book covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain, making it an ideal resource.

  • The Book of Fructans

    • 1st Edition
    • Wim Van den Ende + 1 more
    • English
    After more than 30 years, The Book of Fructans represents the first and most comprehensive coverage of fructans generated by pioneer glycoscientists from the field. It outlines the fundamentals of all fructan types, their terminology, chemical and structural-functiona... features, biosynthetic enzymes that make and break them, their presence and possible roles in nature, their evolutionary aspects and their microbial, enzymatic, and plant-based production. Additional sections cover the applications of fructans, specifically, the agro/chemical and biomedical applications, health, pharmaceutical and cosmetic applications, fructans in food and feed, fructan nanotechnology, the immunomodulatory and antiviral effects of fructans and the perspectives for fructans in circular economies and sustainable societies. Intended for scientists, entrepreneurs, academicians and students working in related fields, this book will be a useful resource for all who wish to learn more about these extraordinary carbohydrates.

  • Probability and Statistics for Cereals and Grains

    A Guide to Measurement and Analysis
    • 1st Edition
    • Terry C Nelsen
    • English
    **Association of American Publishers (AAP) PROSE Award Finalist in Mathematics and Statistics, 2024**Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis is a guide to help technical people be more efficient users of statistics. Author Terry C. Nelsen uses examples from his 35-plus years of experience in the field and presents the appropriate statistics and graphics to use when evaluating data. Researchers, academicians, students, technicians, processors, laboratory personnel, and those working in QA/QC will benefit from this much needed reference.

  • Fruit and Vegetable Waste Utilization and Sustainability

    • 1st Edition
    • Sachin A. Mandavgane + 2 more
    • English
    Fruit and Vegetable Waste Utilization and Sustainability presents strategies to address the fruit and vegetable waste generated from agriculture and industrial processing. Beginning with the introduction of waste management, this book is divided into three sections. Section one addresses the valorization of fruit and vegetable waste for high-value products. Section two focuses on the techno-economic and environmental impact assessment of fruit and vegetable waste biorefinery through real-life examples of the life cycle assessment. Section three presents integrated biorefineries, policies, and case studies. This book is a valuable resource for food scientists, nutrition researchers, food industry professionals, academicians, and students in related fields.

  • Green Products in Food Safety

    • 1st Edition
    • Bhanu Prakash + 1 more
    • English
    Green Products in Food Safety explores the potential of green chemicals in the sustainable management of food biodeterioration agents and addresses the current existing limitations of green products for their sustainable application. The book summarizes food loss by biodeterioration agents (bacteria, fungi, mycotoxin, and insect pest); novel detection methods for hazardous food contaminants; different sources of green chemicals, their origin, extraction, and characterization methods; and bioactivity of green products against biodeterioration agents with their molecular sites of action. Also included are discussions of pharmacological properties of green chemicals, metabolic engineering of green chemical biosynthesis, natural therapy for bovine mastitis, the role of molecular modeling and dynamics in food science, nanocarriers for application in the food system, elucidation of novel site of action, toxicity prediction, ecological perception, Intellectual Property Right (IPR), regulations, and perspectives on the commercial application of green products. This book covers basic and translational aspects that prove to be beneficial for food scientists, researchers, students, and young professionals.

  • Chitosan

    Novel Applications in Food Systems
    • 1st Edition
    • Ioannis Savvaidis
    • English
    Chitosan: Novel Applications in Food Systems is a practical resource for those looking to understand new applications of chitosan in the food industry. The content presented is written by experts in the field who have worked on the latest application of chitosan-based research to help researchers and scientists understand how recent applications combined with traditional food preservation hurdles, or novel hurdles such as active packaging, irradiation and essential oils can improve methods of controlling microorganisms in foods. With an emphasis of potential of chitosan in food safety this reference briefly summarizes what chitosan-based research has already done for the industry, including potential applications.

  • Encyclopedia of Human Nutrition

    • 4th Edition
    • Benjamin Caballero
    • English
    **Selected for Doody’s Core Titles® 2024 in Nutrition**Encyclope... of Human Nutrition, Fourth Edition, a Four Volume Set, provides updated information on the foundations of nutrition science, along with the biology and functions of vitamins and other essential nutrients present in the human diet. The book's content offers a modern understanding of the links between diet and health effects, including diseases of recognized nutritional etiology. This overview of the genetic and molecular aspects of nutrient-health interrelationships includes important content on topics like nutrigenomics, metabolomics and the microbiome. In addition, the book provides global context, particularly on the issue of food production, sustainability and climate change.The new edition carries on the legacy of a reference work that comprehensively offers a one-source, integrated bank of information on all three areas – food, nutrition science and clinical nutrition.

  • Nano/micro-Plastics Toxicity on Food Quality and Food Safety

    • 1st Edition
    • Volume 103
    • English
    Nano/micro-Plastics Toxicity on Food Quality and Food Safety, Volume 103 in the Advances in Food and Nutrition Research series, provides in-depth reviews on recent developments in nano/micro-plastics toxicity on food quality and food safety research. Topics covered in this volume include the sources and occurrence of nano/microplastics in terrestrial/marine environments, release mechanisms of microplastics from packaging into foods, influencing factors of microplastic on food products, their translocation and accumulations potential, microplastic as a critical vector for pollutant transfer, toxicology impact, cycling in the marine environment and seafood safety, and more. Moreover, microplastic migration by enhancing public awareness as well as improving waste management, complications and toxicity associated with the presence of nano/microplastics and quantification methods are highlighted. Finally, existing regulations and requirements of a robust framework of nano/microplastics are provided.

  • Distilled Spirits

    • 1st Edition
    • Annie Hill + 1 more
    • English
    Distilled Spirits is the “go-to” guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin.

  • Biscuit Baking Technology

    Processing and Engineering Manual
    • 3rd Edition
    • Iain Davidson
    • English
    Biscuit Baking Technology: Processing and Engineering Manual, Third Edition shares over 50 years of experience in the biscuit baking industry worldwide, and is the most updated reference book for senior managers and staff involved in industrial-scale biscuit baking. This volume covers the biscuit industry process, ingredients, and formulations, as well as the design, manufacture, installation, operation, and maintenance of baking ovens. This third edition is fully updated and covers topics, such as baking by infrared radiation, NIR, FIR and dielectric heating, new innovations from leading oven manufacturers, new products for baking cookies, filled cookies, and snack cakes, and 3D and puzzle biscuit design.

  • Marine Antioxidants

    Preparations, Syntheses, and Applications
    • 1st Edition
    • Se-Kwon Kim + 2 more
    • English
    Marine Antioxidants: Preparations, Syntheses, and Applications provides the most updated and comprehensive knowledge on utilizing marine-derived substances for cosmeceutical, pharmaceutical and nutraceutical developments. The book delivers the isolation procedures and biological activity of marine-derived antioxidant substances as discussed by international experts on antioxidant material from actinobacteria, crustaceans, diatoms, fish, microalgae, microbes, and mangrove-associated marine organisms and seagrasses. In addition, the book details marine-derived bioactive antioxidants substances in the form of proteins, peptides, polysaccharides and lipids. Finally, the book provides the latest information on the mechanistic pathways of antioxidant substances with various diseases and nutritional perspectives. This is an essential resource for marine biotechnologists and marine biologists who want to better understand isolation procedures and antioxidant applications. Researchers interested in pharmaceutical nutrients, polymer science, and cosmeceuticals industries scientists, as well as students and academics, will also benefit from this book.

  • Functional Foods and their Implications for Health Promotion

    • 1st Edition
    • Ioannis Zabetakis + 3 more
    • English
    Functional Foods and Their Implications for Health Promotion presents functional foods, from raw ingredients to the final product, providing a detailed explanation on how these foods work and an overview of their impact on health. The book presents the functions of food against disease and discusses how healthier foods can be produced. Broken into four parts, the book presents a deep dive into plant-derived functional foods, dairy foods, marine food and beverages. The book includes case studies, applications, literature reviews and coverage of recent developments.Intende... for nutritionists, dieticians, food technologists, as well as students and researchers working in nutrition, dietetics, and food science, this book is sure to be a welcomed resource.

  • Rapid Sensory Profiling Techniques

    Applications in New Product Development and Consumer Research
    • 2nd Edition
    • Julien Delarue + 1 more
    • English
    Rapid Sensory Profiling Techniques: Applications in New Product Development and Consumer Research, Second Edition presents the latest findings and recommendations on the proper choice and use of rapid product profiling methods. Each chapter is written by a key opinion leader on a specific method with discussions on theory, pros, cons and the application of each method that is demonstrated through a case study. This valuable resource educates and empowers those working in research and development on how to meet shorter product turnaround times at lower cost and with no compromise on quality.This book is not just needed by the scientific community, it is an essential must have in an industry challenged by a "speed to market" mantra.

  • Frontiers in Aquaculture Biotechnology

    • 1st Edition
    • W.S. Lakra + 2 more
    • English
    Frontiers in Aquaculture Biotechnology presents a broad-spectrum of topics, covering different key aspects of aquaculture. With the rising importance of aquaculture research, evidence-based information is integral in advancing this field. This book provides a solid resource of information on DNA barcoding for fish species authentication and seafood labelling and cell culture, including stem cell culture, in vitro research using fish cell lines such as in vitro fish meat, reproductive biotechnology, including surrogate technology, gene editing and genetically modified aquaculture species, biofloc technology, and omic technologies such as proteomics, artificial intelligence and biobanking. This book will be a valuable resource to students, researchers a nd entrepreneurs interested in a better understanding of this emerging field of aquaculture.

  • Food Process Engineering Principles and Data

    • 1st Edition
    • Michael Lewis
    • English
    Food Process Engineering Principles and Data provides an overview of topics surrounding safety and quality in processing foods. The book covers a range of physical properties of foods, providing background information on the physical, chemical and engineering properties of foods to ensure food safety and perform engineering calculations. Chapters are self-contained, with comprehensive charts of food properties, making this unique a great reference for scientists who need a single, handy source of information. Written by an authority on the physical properties of foods and food engineering, this book is ideal for food scientists, technologists, manufacturers and processors.In addition, chemical engineers and biotechnologists will also benefit from the content of this comprehensive title.

  • High-Temperature Processing of Food Products

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari
    • English
    High-Temperature Processing of Food Products, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for high-temperature processing of different food products including frying, baking, roasting, and cooking. These processes and unit operations are very important in terms of achieving favorable sensory properties and energy usage. Divided into four sections, "Cooking Operations," "Baking and Roasting Operations," "Thawing Operations," and "Frying Operations," all the chapters emphasize the fundamentals of experimental, theoretical, and/or computational applications of food engineering principles and the relevant processing equipment to high-temperature unit operations. Written by experts in the field of food engineering, in a simple and dynamic manner, this book targets industrial engineers working in the field of food processing and in food factories to make them more familiar with food processing operations and equipment.

  • Himalayan Fruits and Berries

    Bioactive Compounds, Uses and Nutraceutical Potential
    • 1st Edition
    • Tarun Belwal + 2 more
    • English
    Himalayan Fruits and Berries: Bioactive Compounds, Uses and Nutraceutical Potential presents nutraceutical fruits and berries from the Himalayan region and highlights their potential use in nutraceutical products. Beginning with the introduction of the Himalayan region and its wild fruits, this book explores various kinds of wild fruits and berries. It includes coverage of traditional, ethnomedicinal, and local uses of potential nutraceutical fruits and analyzes their distribution, availability, and cultivation methods. The book also provides a detailed summary of clinical studies and presents "from field to industry" case studies. Wild fruits and berries play an important role in mitigating hunger in the developing world, and these fruits are consumed either in whole or extracted for use in nutraceutical production. Nutrition researchers, food scientists, food chemists, plant scientists, pharmacologists, as well as students or researchers working in pharmaceutical and nutraceutical industries exploring the use of Himalayan wild berries and fruits as new components and sources in nutraceuticals will benefit from this book.

  • Quinoa

    Chemistry and Technology
    • 1st Edition
    • Fan Zhu
    • English
    Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure, molecular and chemical composition, milling properties, processing characteristics, and food products. Increasing demand for plant-based, gluten-free foods that are nutritious, healthy, sustainable, and affordable has caused quinoa cultivation to expand to over 70 countries due to its attractive nutritional and food security properties. This practical resource is designed to support the development of quinoa in different sectors, such as the food industry.

  • Thermal Processing of Food Products by Steam and Hot Water

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari
    • English
    Thermal Processing of Food Products by Steam and Hot Water, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the thermal processing of different food products by applying steam and hot water. Sections cover an overview of thermal food processing, heat exchangers in the food processing industry, different thermal processing operations in the food industry, and applications of heat exchanges. All sections emphasize basic texts relating to experimental, theoretical, computational and/or the applications of food engineering principles and 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 the particular food processing operations and equipment.

  • Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

    • 1st Edition
    • Abdalbasit Adam Mariod
    • English
    Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition, carbohydrates, polysaccharides and nutritional value of black cumin seeds, while also exploring them as a potential functional food. Written by an international team of black cumin seeds researchers, this book aims to reach producers, nutraceuticals and pharmaceutical companies, unconventional oil producing companies, seed oils researchers, Institutes and research groups of medicinal plants, Food and chemistry students what they need to understand about the black cumin seed. Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.

  • Non-thermal Food Processing Operations

    Unit Operations and Processing Equipment in the Food Industry
    • 1st Edition
    • Seid Mahdi Jafari + 1 more
    • English
    Non-thermal Food Processing Operations, a volume in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for the recent invented non-thermal processing of different food products. Divided into six sections, “Ozonation operations “, “Plasma processing operations”, “Irradiation operations”, “Pulsed electric fields processing operations”, “High pressure processing operations”, and “Radio frequency processing operations”, all chapters emphasize basic texts relating to experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment needed 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 and food factory workers from the field of food processing. Readers of the book will find information that will help them become more familiar with food processing operations and equipment.

  • Nanotechnology Applications for Food Safety and Quality Monitoring

    • 1st Edition
    • Arun Sharma + 3 more
    • English
    Nanotechnology Applications for Food Safety and Quality Monitoring brings together nanotechnology science-based research for food safety and quality monitoring. With the advancement in knowledge about behavior of nano-engineered materials in food and its toxicity, the application of nanotechnology is expected to reach unprecedented levels in achieving food safety. Currently, there is no practical resource of nanotechnology as a tool specifically for monitoring safety and quality. This is a practical, concise, applications-based reference that is essential for food industry researchers and scientists to monitor the safety and quality of food to ensure quality food supplies.

  • Food Structure Engineering and Design for Improved Nutrition, Health and Well-being

    • 1st Edition
    • Miguel Angelo Parente Ribei Cerqueira + 1 more
    • English
    Food Structure Engineering and Design for Improved Nutrition, Health and Wellbeing presents new insights on the development of new healthy foods and the understanding of food structure effect on nutrition, health and wellbeing. Sections cover a) New ingredients, typicity and ethnicity of foods in different cultures and geographic regions; b) New and innovative strategies for food structure development; c) Strategies to address the challenges for healthier food products, such the reduction of sugar, salt and fats; d) Assessment of health effect of foods by in vitro and in vivo tests, and more. Edited by experts in the field, and contributed by scientists of different areas such as nutritionists and food engineers, this title offers a broad overview of the field to the readers, boosting their capability to integrate different aspects of product development.

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