Books in Food science and technology

Microalgae and One Health

1st Edition
June 1, 2025
Antonio Pérez-Gálvez + 3 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 2 0 8 0 - 7
eBook
9 7 8 - 0 - 4 4 3 - 2 2 0 7 9 - 1

Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications provides a novel compendium of the interdisciplinary applications of microalgae. Adverse global changes, including climate change, environmental pollution, urbanization, globalization, industrialization, and food insecurity are imminent threats to global health as they accelerate damage to humanity, wildlife, and the biosphere. The One Health concept asserts that these contemporary challenges are entwined in the interdependence of humans, animals, and our shared environment. This book examines the use of microalgae in human and animal nutrition, healthcare, and novel technologies applied to sustainable environmental processes.Written by a globally diverse network of experts, this book is systematically structured to illustrate the applications of microalgae. The first section of the book covers the fundamentals of microalgae, from chemistry to industry applications. The next section further examines microalgae chemistry and identifies bioactive compounds. Subsequent sections examine the utility of microalgae in One Health, from human therapeutic potential to animal health and sustainability. The book concludes with a comprehensive market analysis, regulatory discussion, and safety considerations associated with microalgae products.

Yarrowia Lipolytica Yeast

1st Edition
June 1, 2025
Mohamed Koubaa + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 2 0 9 2 - 0
eBook
9 7 8 - 0 - 4 4 3 - 2 2 0 9 1 - 3

Yarrowia Lipolytica Yeast: From Metabolic Engineering to Biotechnological Applications gathers all the information about the genetics, uses, extraction, purification, and applications of this non-conventional yeast, not just focusing on the genetics and metabolic engineering, nor on its biotechnological applications. Chapters cover the genetic modifications and techniques used to genetically modify Y. Lipolytica, fermentation conditions, various media used in biotechnological applications, and all value-added compounds that can be produced. Edited by the most renowned researchers of this yeast, this book is of great interest to industries t working on biofuel production or searching for environmentally-friendly, natural alternatives for their chemically produced value-added compounds.

Sustainable Applications of Pomegranate Peels

1st Edition
June 1, 2025
Mejdi Jeguirim + 1 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 2 3 9 0 - 7
eBook
9 7 8 - 0 - 4 4 3 - 2 2 3 9 1 - 4

Sustainable Applications of Pomegranate Peels provides a comprehensive knowledge to optimize the performance of the pomegranate farming and the fruit processing industries, while reducing their environmental impact.Each chapter deals with each sustainable application, such as biotechnological, agricultural, environmental, and energy applications. Identification, quantification and characterization of pomegranate wastes is also covered, besides pomegranate residues for livestock breeding. The book also explores the possibilities of implementing bioactive compounds (derived from fruit processing by-products) in food products (thickner, gelling agent, etc.). A dedicated chapter to pomegranate health benefits is also covered, listing the main beneficial effects, including antioxidant, anticarcinogenic, antimicrobial, antimutagenic, and anti-inflammatory activities.Edited by a team of experts in the field, this book is a great asset for researchers, decision-makers, industrialists, farmers, engineers, professionals and producers involved in the field of pomegranate cultivation and processing.

Nutritional and Health Aspects of Food in Oceania

1st Edition
June 1, 2025
Diana Bogueva + 1 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 3 5 2 7 - 6
eBook
9 7 8 - 0 - 4 4 3 - 2 3 5 2 6 - 9

Nutritional and Health Aspects of Traditional and Ethnic Foods: Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

Nutritional Strategies, Predictive Models, and Sustainable Policies

1st Edition
June 1, 2025
Sandeep K. Panda + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 3 6 7 1 - 6
eBook
9 7 8 - 0 - 4 4 3 - 2 3 6 7 2 - 3

Nutritional Strategies, Predictive Models, and Sustainable Policies brings together scientists, professors, and policymakers from over 10 countries to cover strategies and approaches to improve human health by focusing on the nutritional needs of children, pregnant women, and patients from around the world. Sections cover existing policies in specific geographical areas, critical reviews on the scientific updates of maternal, pediatric, and geriatric nutrition and how the Pandemic disrupted nutritional strategies, review predictive models on different nutrition categories for certain diseases and cancers, and highlight international and regional policies related to nutrition in war affected countries.

Innovative Biorefinery Processes for Agri-Food Value Chains

1st Edition
June 1, 2025
Brijesh K Tiwari + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 8 8 1 0 - 4
eBook
9 7 8 - 0 - 4 4 3 - 2 8 8 1 1 - 1

Innovative Biorefinery Processes for Agri-Food Value Chains provides detailed information on biorefinery concepts and technologies and their applications in agri-food value chains. It covers various topics related to biorefinery, such as biomass feedstocks, conversion technologies, product recovery, and economic and environmental sustainability.Divided into five sections, the first one brings the definitions and fundamental information of agri-food biorefinery. The second section explores biomass for agri-food biorefinery. Section three deals with technological aspects of biorefinery, while Section four brings Novel value chains using renewable biomass for food biorefinery and bioproducts, and Section five presents the environmental and social aspects of biorefinery.The book also includes case studies and examples of successful biorefinery projects from around the world.Edited by a team of experts in the field, this book is a great resource for researchers, academics, industry professionals, policymakers, and graduate and post-graduate students working in the fields of food science and technology, agriculture, and sustainable development.

The Science of Tequila

1st Edition
June 1, 2025
Anne Gschaedler Mathis + 3 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 2 9 1 0 0 - 5
eBook
9 7 8 - 0 - 4 4 3 - 2 9 1 0 1 - 2

The Science of Tequila is the first English language book published on Tequila production. The book contextualizes tequila with historical, social, and cultural information, covering the cultivation of the Agave tequilana plant, the stages of the tequila production process, and the characterization of the final product. Finally, the management of tequila by-products are covered, including their sustainable uses and potential as biofuels. This book will be of interest to beverage scientists interested in the distillation and fermentation of alcoholic beverages, plant scientists interested in the agave plant, and engineers in the alcoholic beverages, biorefinery, vinasses, and waste treatment industries.R&D departments at beverage companies interested in producing tequila or mezcal will also benefit from this reference.

The Science and Culture of Latin American Foods

1st Edition
June 1, 2025
Sonia G. Sáyago-Ayerdi + 3 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 3 3 4 0 5 - 4
eBook
9 7 8 - 0 - 4 4 3 - 3 3 4 0 6 - 1

The Science and Culture of Latin American Foods: Harnessing Ingredients for Health combines science and technology to demonstrate the importance of rescuing and preserving traditional and ancestral knowledge to exploit the functional benefits of the regions’ many roots, plants, seeds, insects, and more. Divided into four sections, Ingredients, Nutraceuticals, Functional Foods, and Cuisine, the book discusses the sustainable development of these ingredients while highlighting origin, production, classification, and medicinal properties. Readers will discover the potential of potent bioactive peptides derived from native foods like cacao, chipilín leaves, and Huauzontle, a pre-Hispanic ingredient thriving and surviving in Mexican cuisine.In addition, they will learn how Asia and Africa influence Latin American cuisine and about the importance these regional culinary dishes have in global gastronomy today.

Culinary Nutrition

2nd Edition
May 1, 2025
Jacqueline B. Marcus
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 6 0 0 4 - 2
eBook
9 7 8 - 0 - 4 4 3 - 1 6 0 0 3 - 5

Culinary Nutrition: The Science and Practice of Healthy Cooking, Second Edition is one of the first textbooks specifically written to bridge the relationship between food science, nutrition, and culinology as well as consumer choices for diet, health, and enjoyment. The book uses a comprehensive format with real-life applications, recipes, and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial, and taste-desirable products.The book includes pedagogical elements to enhance and reinforce learning opportunities; explores which foods and beverages involve the optimum nutritional values for dietary and health needs; includes specific dietary requirements throughout the lifecycle; and examines how foods and beverages are produced. The fully revised second edition includes updated dietary and health guidelines and recommendations; more vegan, vegetarian, and plant-based meals; updated protein, carbohydrate, fat, vitamin and mineral recommendations; environmental and sustainability considerations; and much more.

Craft Beer

1st Edition
May 1, 2025
Patrizia Romano + 2 more
English
Paperback
9 7 8 - 0 - 4 4 3 - 1 6 0 1 5 - 8
eBook
9 7 8 - 0 - 4 4 3 - 1 6 0 1 6 - 5

Recently, both researchers and consumers have shown strong and growing interest in craft beer, which is characterized by its small batches, local breweries, and unique varieties. Craft Beer: New Frontiers in Brewing Science provides a comprehensive picture of the craft beer market, history and legal definition, brewing processes, and the qualities and styles of the end product. It emphasizes traditional and innovative microbial resources involved in the fermentation process, as well as safety, nutrition, and emerging problems, such as the sustainability of the production process.Craft Beer: New Frontiers in Brewing Science is the first and only scientific text to comprehensively summarize this exciting field. Researchers and students in interested brewing science, as well as industry specialists from beer companies will all benefit from this unique resource.

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