Books in Food science and technology

Sustainable Plant Foods

1st Edition
August 1, 2025
Sajad Ahmad Wani + 2 more
English
Paperback
9 7 8 0 4 4 3 3 1 6 5 2 4
eBook
9 7 8 0 4 4 3 3 1 6 5 3 1

As global concerns over excessive animal consumption threaten both the planet and human health, Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources, offers a scientific view into the cutting-edge world of plant-based nutrition and its transformative potential to heal and nourish. Addressing issues surrounding animal agriculture’s impact on well-being and the environment, this book shows a necessary need to shift from a diet of ecologically damaging animal foods to more plant-based solutions for optimal human health, nutrition and a more sustainable planet.Sustainable Plant Foods: A Scientific Approach to Alternative Food Sources, takes a deep dive into new developments and sustainable challenges of plant-based alternatives. Authors discuss the nutritional benefits and overall potential of underutilized fruits, vegetables and legumes while also highlighting their sensory appeal. Chapters also address how sustainable plant diets can help overcome the problems associated with a diet of overprocessed foods. Chapters on extrusion, muscle fiber simulation, fermentation and scaffolding detail methods to develop clean label plant-based alternatives to eggs, meat, cheese and milk while mycoprotein and edible plant oils are introduced as the future of nonmeat protein and nutrition. Authors also discuss strategies and challenges for the valorization of plant food waste and by-products produced from the food industry.

Therapeutic Potential of Medicinal Plants

1st Edition
August 1, 2025
Mila Emerald + 1 more
English
Paperback
9 7 8 0 4 4 3 3 3 1 5 2 7
eBook
9 7 8 0 4 4 3 3 3 1 5 3 4

When synthetic drugs produce adverse side effects, practitioners may look to natural alternatives to alleviate symptoms or complement existing treatment. Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies, investigates the bioactive compounds and functionality of medicinal plants and herbs which are recommended to help certain health conditions and overall well-being while highlighting cultivation that can be done sustainably to promote biodiversity conservation. Written by over 50 experts in the fields of nutrition, organic food, fertility, phytopharmacology, biotechnology, nanotechnology, plant botanicals, and herbal medicine, “Therapeutic Potential of Medicinal Plants: The Science Behind Natural Remedies,” introduces readers to the the chemical composition of over 75 plants, herbs, grains and seeds while highlighting their anti-inflammatory, antimicrobial, antioxidant, and immunomodulatory effects to improve overall well being and manage certain conditions such as diabetes, osteoarthritis, cardiovascular and neurodegenerative diseases. Bioactive compounds, essential oils and phytochemicals in certain plants and marine compounds are reviewed for their efficacy to help improve gynecological health, alleviate menopausal symptoms and lower blood pressure. The book also discusses the toxicity and safety implications associated with the use of medicinal herbs during pregnancy and other life stages.

Spectroscopy and Machine Learning Tools for Food Quality and Safety

1st Edition
Volume 115
August 1, 2025
Daniel Cozzolino
English
Hardback
9 7 8 0 4 4 3 3 4 5 9 3 7
eBook
9 7 8 0 4 4 3 3 4 5 9 4 4

Spectroscopy and Machine Learning Tools for Food Quality and Safety, Volume 115 in the Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters related to Spectroscopy and Machine Learning Tools. Chapters in this new release include NIR applications in livestock farming systems and derived products, Fluorescence spectroscopy in grape and wine composition and quality control, From Farm to Fork: Spectroscopy in Meat Quality and Safety Assurance, Raman and Mid infrared in food safety and composition, Spectroscopy food functionality and safety, and Handheld NIR spectroscopy for real-time on-site food quality and safety monitoring.

Cordyceps Fungus

1st Edition
July 1, 2025
Jian-Yong wu + 2 more
English
Paperback
9 7 8 0 4 4 3 1 3 5 0 4 0
eBook
9 7 8 0 4 4 3 1 3 5 0 5 7

Cordyceps Fungus: Scientific Discoveries and Health Products provides a systematic and comprehensive description of the process technology, product quality and beneficial functions, and underlying scientific background of cordyceps. The book covers the development of knowledge and technology in related areas, such as polysaccharides as major bioactive ingredients, biological characteristics, chemical composition and bioactivities, traditional uses and mycelial fermentation of cordyceps sinensis, besides analysis and characterization, bioactivity assessment, anti-inflammation activity, and conclusions and future perspectives of cordyceps fungus.Written by world-leading authorities in the area, this book serves not only as a valuable reference for this special and valuable fungal species, but also for other medicinal fungi.

Sustainable Valorization of Date Palm By-products and Wastes

1st Edition
July 1, 2025
Sajid Maqsood + 2 more
English
Paperback
9 7 8 0 4 4 3 2 9 0 2 3 7
eBook
9 7 8 0 4 4 3 2 9 0 2 4 4

Sustainable Valorization of Date Palm Byproduct and Wastes provides a comprehensive resource on the sustainable valorization of date byproducts and waste. Composed of 13 chapters, this book highlights the various green technologies and processing methods that can be used to extract valuable compounds from these byproducts and convert them into high-value products, such as biofuels, animal feed, and functional food ingredients. Bringing together contributions from leading experts in the field of food science and technology, this title provides a valuable resource for professionals and researchers in the industry, as well as policymakers, entrepreneurs, and students.Date palm is a significant crop in many regions of the world, producing large quantities of byproducts and wastes that are often underutilized or wasted.

Designer Poultry Eggs

1st Edition
July 1, 2025
Arup Giri + 2 more
English
Paperback
9 7 8 0 4 4 3 3 4 2 6 2 2
eBook
9 7 8 0 4 4 3 3 4 2 6 3 9

Traditional farming methods often intersect with groundbreaking advancements in the poultry industry, from nutritional optimization to genetic innovations. Compiling research and creating practical methods for industry stakeholders can pose a challenge. Fortunately, Designer Poultry Eggs: Innovations, Applications, and Future Outlook empowers readers with actionable knowledge and strategies for omega-3 enrichment, vitamin, mineral, and antioxidant enrichment, reduced cholesterol content, and more. Ethical, sustainability and safety considerations are discussed and case studies exemplify success stories of implementation. This practical, one-of-a-kind reference draws from numerous areas of study, including genetic engineering, nutrigenomics, animal feed science, food safety, sustainability and more. Designer Poultry Eggs: Innovations, Applications, and Future Outlook is an essential read for egg producers and for poultry researchers working in both academic and industry settings.

Yarrowia Lipolytica Yeast

1st Edition
June 6, 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.

Carbohydrate Nutrition

1st Edition
June 1, 2025
Bin Zhang + 1 more
English
Paperback
9 7 8 0 4 4 3 1 5 7 0 0 4
eBook
9 7 8 0 4 4 3 1 5 7 0 1 1

Carbohydrate Nutrition discusses the nutritional functionality of foods in addressing the current metabolic disease epidemic. It begins by introducing the sources and structures of various carbohydrates, including starch, human milk oligosaccharides, polyols, arabinoxylan, beta-glucan, and cellulose, along with their function in the small intestine and colon. The book offers a comprehensive examination of carbohydrates, covering their chemistry, classification, digestion and health implications. The importance of prebiotic carbohydrates, such as human milk oligosaccharides and dietary fibers like cellulose, arabinoxylans, and beta-glucan is also discussed.Each chapter is authored by leading experts in the field making Carbohydrate Nutrition is a valuable resource for nutrition researchers, food scientists, food chemists, and those studying related topics. Readers can apply these insights to the design and development of foods with improved carbohydrate nutrition.

Plant-Based Milk Alternatives and Human Health

1st Edition
June 1, 2025
Hassan Vatanparast
English
Paperback
9 7 8 0 4 4 3 2 1 7 1 4 2
eBook
9 7 8 0 4 4 3 2 1 7 1 5 9

Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications covers plant-based milk alternatives and their impact on human health and nutrition. The book includes information on global national dietary recommendations, consumption trends, and public health concerns, and draws economic and health comparisons between conventional dairy milk and plant-based milk alternatives. Additional topics included are the history and commercialization of plant-based milks, their role in ethical issues, their influence on social well-being, and their impact on agriculture, business, and economics. Finally, the authors present projections for the future role and impact of plant-based milk alternatives in a global setting.This reference will be of particular interest to researchers in nutrition, food and beverage science, and public health who focus on dairy milk and milk alternatives, beverage companies and product developers in the non-dairy milk space, as well as governmental organizations that provide health recommendations.

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.

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