Books in Food science and technology

Health, Nutrition and Sustainability

1st Edition
November 1, 2025
Tanmay Sarkar + 1 more
English

Evolving dietary preferences, increasing concerns over food security and a growing awareness of the negative impact traditional food production practices have on the environment, have caused a major shift in the food landscape. “Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1,” addresses the surge in interest in exploring unconventional and alternative food sources that can diversify diets and become new sources of sustainable foods. From the underutilized to the lesser known, these foods are prime to improve nutrition and reduce ecological and carbon footprints. “Health, Nutrition and Sustainability: Exploring Unconventional Food Sources, Volume 1,” introduces readers to untapped food sources such as novel grains and seeds, underutilized fruits and vegetables, rare spices and herbs, edible invasives and edible flowers, and seaweed and microalgae and highlight their bioactive components and nutritional values. Through topics such as waste valorization, precision agriculture, organic farming and climate-smart agriculture strategies, the book also demonstrates how adaptation of underutilized plant foods play a crucial role in meeting global food security while minimizing environmental impact. The authors also navigate the readers through the safety and toxicity of these foods. A complementary volume highlighting the dietary, sensory, and gastronomic applications of unconventional foods and how they can enhance future product development is also available.

Adaptogen Science and Wellbeing

1st Edition
November 1, 2025
Sreeraj Gopi + 3 more
English

Adaptogens are pharmacologically active compounds or natural products from different plant species. They can help the body adapt to stress, maintain balance, and contribute to improved vitality. Adaptogen Science and Wellbeing: Use in Functional Foods, Dietary Supplements and Nutraceuticals, takes an in depth look at the rich phytochemical constituents, including phytosterols, vitamins, lignans, alkaloids, and flavonoids, of natural product adaptogens and their specific mechanisms of action. Authors investigate how certain modes of action can benefit health, enhance nutraceuticals, and improve functional food formulations. Adaptogen Science and Wellbeing: Use in Functional Foods, Dietary Supplements and Nutraceuticals, identifies over 30 species of plants, roots and fungi such as sea buckthorn, holy basil, American ginseng, licorice root, maca, cordyceps, ashwagandha and more, while helping the reader understand the mechanisms of action and bioavailability of each. Immune function and anti-inflammatory benefits, cell energy metabolism for improved vitality and neurotransmitter regulation for mental wellbeing will be discussed. The book concludes with regulatory guidelines, protocol and challenges for the utilization of natural products as adaptogens in functional foods and nutraceuticals.

Plant-Based Proteins Processing

1st Edition
November 1, 2025
C.K. Sunil + 2 more
English

Plant-Based Proteins Processing: Emerging Trends and Applications covers sources, extraction, modification, applications, and marketing opportunities, in addition to the conventional and emerging technologies applied for obtaining plant-based proteins. This book consists of five sections, starting with Section A which includes chapters on overview, sources, digestibility and bioavailability, nutritional properties, and food byproducts as a source of protein. Section B covers the extraction of plant-based proteins, which has chapters on the chemical, enzyme, and novel techniques for extraction of plant proteins. Section C chapters focus on the modification of the plant protein, including all the modification methods (Thermal, Non-thermal, Biological, and Chemical methods) and their effects on the protein. Section D includes the applications of the proteins, and the last Section, E, covers the market, challenges, and future opportunities for plant-based proteins. Plant-Based Proteins Processing: Emerging Trends and Applications is a complete guide for students, researchers, professionals, consumers, food manufacturers, and others who are engaged in plant-based protein production.

Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods

1st Edition
November 1, 2025
Abdur Rauf + 1 more
English

Functional foods are driving preventative healthcare worldwide. Researchers, nutritionists, medical and integrative medical professionals need more comprehensive research to understand the power of bioactives to optimize health and maximize nutrition. Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods, investigates various biodiverse food sources and their bioactive compounds to help researchers understand their physiological effects in the body and their role to improve health and manage disease. From fruits and vegetables to marine sources and microbial fermentation, this book highlights new developments in phenolic compounds and functional food research, with an emphasis on chemical structures which support maximum nutritional benefits. Exploring Health Benefits of Phenolic Compounds in Food By-Products and Functional Foods, uncovers the functional attributes of food ingredients such as mushrooms, and pomegranates, and explores the potential of flavonoids and antibacterial agents in certain fruits and vegetables for their healing and overall health properties to fight diseases and maintain optimal health. Chapter authors discuss how the bioactive compounds in food ingredients can aid in weight management, gut health, sports nutrition, cardiovascular health, and more.

Sustainable Advances in Biopolymer-Based Packaging for Food Shelf-life Extension

1st Edition
October 29, 2025
Mihir Kumar Purkait + 2 more
English
Paperback
9 7 8 0 4 4 3 3 3 1 2 0 6

Sustainable Advances in Biopolymer-Based Packaging for Food Shelf-life Extension offers readers sustainable solutions for enhancing food shelf-life. It covers topics such as bio-based packaging materials, modification techniques, edible coatings, biodegradable packaging, nanotechnology, hydrogels, and intelligent packaging. Readers will be able to make informed decisions and implement sustainable solutions for enhancing food shelf-life while reducing reliance on traditional non-biodegradable packaging materials. The book begins by exploring the basics of bio-based food packaging materials, covering origins, characteristics, and varieties such as plant, animal, microbial, and waste materials.Subsequent chapters explain emerging bio-based materials, including intelligent packaging and edible coatings. Extraction technologies, modification techniques, and applications for sustainable and eco-friendly food packaging are also discussed. The potential of biopolymers, including those from plant extracts, to improve the nutritional content of packaged foods is highlighted. Through country-specific case studies from the EU, Asia, and North America, the book discusses the global regulatory landscape for bio-based food packaging and offers insights into challenges and future trends.

Interaction of Food Macromolecules

1st Edition
October 6, 2025
Ibrahim Khalifa + 2 more
English

Interaction of Food Macromolecules: The Matrix of Future Foods provides a detailed understanding on why biological macromolecules, i.e., proteins, lipids, and carbohydrates with ligands interactions are essential to understanding biology at the molecular level. The book aims to create a multidisciplinary forum of discussion on the interaction between macromolecules and ligands, providing an understanding on how biological macromolecules with ligands interactions are central to facilitating the discovery, design, and development of future, functional foods. In addition, it outlines information available on the macromolecules-ligands interaction that happens inside the food matrixes and inside our bodies.Knowing about the mechanisms responsible for the macromolecules-ligands recognition and binding facilitates the discovery, design, and development of future and functional foods.

Nutrition and Women's Health

1st Edition
October 4, 2025
Prashant Lakshaman Pingale + 1 more
English

Nutrition and Women's Health: Functional Foods, Nutraceuticals, and Integrative Strategies delves into the critical role nutrition plays in human health, highlighting its growing importance among healthcare providers, research scientists, nutritionists, and dietitians. Despite significant progress, there remains a lack of targeted research specifically addressing women's nutritional needs at various life stages. This book aims to fill that gap, offering comprehensive insights into the benefits of nutraceuticals and functional foods for disease prevention, treatment, and recurrence through different phases of a woman's life.The book covers a wide range of topics, including nutritional modules for teenage nutrition, the interaction of sex hormones, menopause management, polycystic ovary syndrome, fertility, and bone, skin, and heart health. It emphasizes the underlying causes of various pathophysiological conditions linked to nutrition and provides practical diet plans to help avoid health issues across various age groups. Expert authors present evidence-based strategies for improving women's health through nutrition, making this book an invaluable resource for professionals and individuals alike.

Sustainable Solutions for Food Waste

1st Edition
October 1, 2025
Amit K. Jaiswal + 1 more
English

Sustainable Solutions for Food Waste: From Recovery to Resource Efficiency explores the magnitude, causes, and environmental impacts of food waste. This book offers practical strategies and innovative technologies for reducing food waste and transforming it into valuable resources. With contributions from leading experts in the field, the book offers a unique perspective on the utilization of food waste in various industries, including grape and winery, fruit juice, olive oil, tea and coffee, dairy, and tropical fruits.Organized into four sections, it comprehensively covers the issue of food waste and sustainability. Section 1 provides an overview of the problem of food waste and the importance of reducing it sustainably, Section 2 focuses on the utilization of waste generated by specific industries, including grape and winery, fruit juice, olive and olive oil, tea and coffee, brewery, dairy, and citrus, Section 3 explores the utilization of waste generated by plant-based industries, including tropical fruit, vegetable, soy, tuberous plant, rice, and hard-shell fruit, and section 4 discusses advanced applications of food waste and resource efficiency.

Applications in Microwave Processing

1st Edition
October 1, 2025
Olalere Olusegun Abayomi + 5 more
English
Paperback
9 7 8 0 4 4 3 2 4 0 0 8 9
eBook
9 7 8 0 4 4 3 2 4 0 0 9 6

Applications in Microwave Processing: Expanding the Scope beyond Cooking, Benefits and Risks provides a comprehensive guide on the principles and recent interest in microwave technology, along with its cross-disciplinary applications. Divided into two sections, the first one discusses the foundation of the principle, emerging applications, and recent interest in microwave technology. The second section explores the cross-discipline applications of microwave technology in different fields, which include bioactive extraction, clinical thermo-therapy, polymer processing, catalytic pyrolysis, thermal sterilization, biopharmaceuticals, wastewater treatment, drying process, mineral processing, and in biological process.Overall, this title discusses the drawback of microwave assisted technology, scalability concerns and outlook. Edited by a team of experts in the field, this book is a great asset for all researchers, Industrial expert, Biotechnologist and all interested in optimal management and usage of microwaves.

Safety and Sustainability Aspects of Food Packaging

1st Edition
October 1, 2025
Swarna Jaiswal + 2 more
English
Paperback
9 7 8 0 4 4 3 2 4 7 6 8 2
eBook
9 7 8 0 4 4 3 2 4 7 6 9 9

Safety and Sustainability Aspects of Food Packaging is a volume of the Sustainable Food Packaging series and serves as a comprehensive guide to the multifaceted world of food packaging. Organized into three sections, this book explores critical aspects of packaging safety, sustainability, and regulatory compliance. Section 1 provides an overview of the historical background and current trends in food packaging, different types of food packaging materials, and their properties and applications. Section 2 explores innovative solutions for sustainable packaging, covering advances in bioplastics, bio-based and biodegradable materials, packaging optimization, logistics, carbon footprint reduction, environmental impact assessment, life cycle analysis, and circular economy principles. Section 3 examines the legal and regulatory aspects of food packaging, including key regulations, safety standards, consumer perceptions, marketing claims, packaging labeling, compliance, and consumer education.With the growing importance of sustainability and increasing regulatory requirements, this first volume of the Sustainable Food Packaging series serves as an authoritative reference for researchers, industry professionals, policymakers, and students. It provides a comprehensive resource for navigating the rapidly evolving landscape of food packaging, addressing current challenges while highlighting advancements that promote safer, more sustainable, and legally compliant packaging solutions.

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

Life Sciences

Physical Sciences & Engineering

Social Sciences & Humanities

Health