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Books in Food science and technology

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Kefir

  • 1st Edition
  • May 1, 2025
  • Carlos Adam Conte Junior + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 0 4 3 - 2
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 0 4 2 - 5
Kefir: Properties, Functionality, and Health Benefits covers the more practical side of kefir production, technology, and product development. It focuses on the scientifically demonstrated benefits of this beverage, especially antimicrobial and antioxidant effects, intestinal microbiota modulation, immune response modulation, and anticancer properties. Bioactive compounds responsible for these effects are also explored to provide a theoretical basis for developing new food and pharmaceutical formulations. In addition, the book covers kefir’s potential role in neurodegenerative disease prevention. Finally, the readers will find strategies for product diversification, quality control, and biotechnological applications.Kefir is a fermented milk beverage that is growing in popularity among both researchers and consumers for its proven and potential health benefits. Companies interested in developing new fermented beverage products will find this work of interest.

Future Fat Alternatives

  • 1st Edition
  • May 1, 2025
  • Zong Meng
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 9 0 7 1 - 8
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 9 0 7 3 - 2
Future Fat Alternatives: Concepts, Structuring and Food Application takes a deep dive into the strategies for the development of fat alternatives for food applications. It covers all structuring strategies, including oleogels, emulsion gels and foamed gels as well as cell-cultured fats. In addition, it details other applications such as additive manufacturing, and fat alternatives in different food applications and discusses their nutritional benefits. Divided into eight sections, “Future Fat Alternatives: Concepts, Structuring and Food Application, begins with an overview of the structural-properties relationship in traditional fats then segues into the benefits and challenges of fat alternatives, the prospects and challenges of cell-cultured fats, the additive manufacturing of fat analogues and how they pave the way towards novel food development. The applications of different fat replacers and their nutritional benefits in bakery, meat, chocolate, and cheese products as well as nutraceutical delivery systems will also be discussed.

Handbook of Milk Production, Quality and Nutrition

  • 1st Edition
  • April 22, 2025
  • Tanmoy Rana
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 4 8 2 0 - 7
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 4 8 2 1 - 4
Handbook of Milk Production, Quality and Nutrition emphasizes new applications to promote healthy milk production, processing, and product development in the milk industry, highlighting the role clean milk has in the prevention of health and disease. Sections cover the general aspects of milk production and its environmental impact on animal health, explain milk’s global nutritional appeal and its role as a source of both macro and micronutrients for human health, address issues of lactose intolerance and how this ailment is perceived globally, and discuss milk’s relevance on bone, ocular, and gut health.Finally, the book brings awareness to milk’s microbial pathogens, toxins, and heavy metals, and health concerns, while also updating on regulatory health and nutrition claims and recent legislative developments.

Mechanical Separation Processes in the Food Industry

  • 1st Edition
  • April 1, 2025
  • Seid Mahdi Jafari + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 1 2 - 8 1 9 5 2 3 - 9
  • eBook
    9 7 8 - 0 - 1 2 - 8 1 9 5 8 8 - 8
Mechanical Separation 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 mechanical separation unit operations, including filtration, centrifugation, sieving, metal detection, sedimentation, etc. These processes and unit operations are very important in the manufacture of products such as cream, fruit juices, beverages, refining of edible oils and sugar. The book's chapters emphasize basic texts relating to experimental, theoretical, computational, and/or applications of food engineering principles and the relevant processing equipment for mechanical separation unit operations.Written by experts in the field of food engineering, and 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.

Cheese

  • 5th Edition
  • April 1, 2025
  • Paul L.H. McSweeney + 3 more
  • English
  • Hardback
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 6 - 5
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 5 9 5 7 - 2
Cheese: Chemistry, Physics and Microbiology, Fifth Edition provides a comprehensive overview of the chemical, biochemical, microbiological, and physico-chemical aspects of cheese, taking the reader from the rennet and acid coagulation of milk to the role of cheese and related foods in addressing public health issues. This updated revision, the most comprehensive work on the science of cheese, addresses the basic definition of cheese, along with the diverse factors that affect its quality. Understanding these fermented milk-based food products is vital to a global audience.Divided in two volumes, this book contains by far the most comprehensive coverage of the scientific aspects of this important dairy product, covering all aspects of cheese manufacture and ripening from the standpoint of basic science (vol 1). In addition, coverage is included of all major families of cheese (vol 2).

Berry Fruits

  • 1st Edition
  • April 1, 2025
  • Asli Can Karaca + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 1 - 0
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 6 0 1 2 - 7
Berry Fruits: Bioactives, Health Effects and Processing, Volume Eight in the Developments in Food Quality and Safety series, covers the most recent research on bioactives of berries, improvement of bioavailability and bioaccessibility of berry bioactives, processing of berries, and production of functional food ingredients obtained from berries. In eleven chapters, the book addresses, in detail, advanced technological applications in the sustainable production of berries, as well as bioactives/food ingredients obtained from berries. In addition, the book covers developments in novel processes for berries sustainable production, along with valorization of wastes and by-products of berry processing.The series is authored by a team of global experts in the fields of Food Quality and Safety, providing comprehensive knowledge to food industry personals and scientists.

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

  • 1st Edition
  • April 1, 2025
  • Hadis Rostamabadi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 2 2 2 8 - 3
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 2 2 2 7 - 6
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.

Non-thermal Processing of Major Food Macromolecules

  • 1st Edition
  • April 1, 2025
  • Seid Reza Falsafi + 2 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 2 8 9 7 3 - 6
  • eBook
    9 7 8 - 0 - 4 4 3 - 2 8 9 7 4 - 3
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.

Handbook of Food Allergen Detection and Control

  • 2nd Edition
  • March 1, 2025
  • Simon Flanagan
  • English
  • Hardback
    9 7 8 - 0 - 1 2 - 8 2 1 7 3 3 - 7
  • eBook
    9 7 8 - 0 - 3 2 3 - 9 8 4 1 6 - 4
Handbook of Food Allergen Detection and Control, Second Edition continues to be an essential resource of scientific and technical information in the food and analytical communities. This book provides information on current and emerging technologies for detecting and reducing allergens to improve allergen control overall. Written by experts in the field, it offers a wide scientific perspective on allergens and includes hot topics such as food allergen labeling and consumer perspectives on food allergen labels. Chapters are fully revised to include the latest information in the industry, including practical applications of new methods and control strategies. The book is useful for anyone in the food supply chain.The book reviews current and emerging technologies for detecting and reducing allergens, as well as issues such as traceability, regulation, and consumer attitudes. Following an introductory chapter by a distinguished expert, Part One covers allergen management throughout the food chain. Part Two details current and emerging methods of allergen detection in food, with Part Three covering methods for reducing and eliminating allergens in food. Finally, Part Four focuses on the control and detection of individual food allergens and the risks each one presents in food manufacturing.

Energy Drinks

  • 1st Edition
  • March 1, 2025
  • John Higgins + 1 more
  • English
  • Paperback
    9 7 8 - 0 - 4 4 3 - 1 3 8 0 3 - 4
  • eBook
    9 7 8 - 0 - 4 4 3 - 1 3 8 0 4 - 1
After reports of adverse events associated with energy drink consumption, including trouble sleeping, anxiety, cardiovascular events, seizures, and even death, concerns have been raised about their safety. Energy Drinks: Composition, Consumption, and Cautions will focus on these popular beverages, their composition, ingredients, consumption patterns, performance enhancing effects, and their potential negative side effects and health risks. The book will go on to make recommendations which call for education, regulatory actions, changes in marketing, and additional research.The research about energy drink safety and efficacy is often contradictory, and much of the available literature is industry sponsored. Energy Drinks: Composition, Consumption, and Cautions will offer a single, up-to-date resource for researchers, healthcare providers, and industry regulators to understand the full scope of energy drinks and their associated health risks.

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