Food & Culinary Science

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Fennema’s Food Chemistry, Fifth Edition

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Srinivasan Damodaran, Kirk L. Parkin
March 6, 2017

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific ...

Laboratory Models for Foodborne Infections

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Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...

Novel Postharvest Treatments of Fresh Produce

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Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Improving Food Quality with Novel Food Processing Technologies

Özlem Tokuşoğlu, Barry G. Swanson
April 18, 2018

Consumers around the world have become better educated and more demanding in their identification and purchase of quality health-promoting foods; therefore the food industry requires innovative technologies to provide their clientele with safe and stable foods that meet safety regulations ....

Fruit and Cereal Bioactives: Sources, Chemistry, and Applications

Özlem Tokuşoğlu, Clifford A Hall III
April 18, 2018

Presenting up-to-date data in an easy-to-use format, this comprehensive overview of the chemistry of bioactive components of fruits and cereals addresses the role of these compounds in determining taste, flavor, and color, as well as recent claims of anticarcinogenic, antimutagenic, and antioxidant...

Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation

Liangli (Lucy) Yu, Shuo Wang, Bao-Guo Sun
April 16, 2018

A comprehensive examination of the chemistry of food toxicants produced during processing, formulation, and storage of food, Food Safety Chemistry: Toxicant Occurrence, Analysis and Mitigation provides the information you need to develop practical approaches to control and reduce contaminant levels...

Plant Food By-Products: Industrial Relevance for Food Additives and Nutraceuticals

J. Fernando Ayala-Zavala, Gustavo González-Aguilar, Mohammed Wasim Siddiqui
April 06, 2018

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals, turning solid wastes into value-added items. The chapters, written by researchers and professionals working in the plant food industry, look at ways to make...

Antioxidant Nutraceuticals: Preventive and Healthcare Applications

Chuanhai Cao, Sarvadaman Pathak, Kiran Patil
March 29, 2018

This book addresses various clinical and sub clinical applications of antioxidant nutraceuticals, with a primary focus on preventive use for general wellness, common ailments, and such chronic illnesses as cancer and neurological applications. This unique book captures the applications of natural...

Microbial Cell Factories

Deepansh Sharma, Baljeet Singh Saharan
March 29, 2018

Microbial Cell Factories is a conceptual, reference-based source including chapters covering microbial cell factories for industrial developments, microbial biotechnology, sustainable environmental solutions, agriculture practices, microorganisms in food processing, metabolites as next generation...

Lycopene and Tomatoes in Human Nutrition and Health

A. Venketeshwer Rao, Gwen L. Young, Leticia G. Rao
March 28, 2018

Lycopene is a potent antioxidant carotenoid found in fruits and vegetables; particularly high amounts exist in red tomatoes. It is not an essential nutrient for humans, but can be a potential therapeutic agent for preventing several human diseases. Since the publication of the previous book on...

Technological Interventions in the Processing of Fruits and Vegetables

Rachna Sehrawat, Khursheed A. Khan, Megh R. Goyal, Prodyut K. Paul
March 22, 2018

Technological Interventions in Processing of Fruits and Vegetables presents a wide selection of the latest concepts in the fast-changing field of processing of fruits and vegetables (FAV). It provides key information on many new and different techniques used for processing of fruits and vegetables...

Novel Dairy Processing Technologies: Techniques, Management, and Energy Conservation

Megh R. Goyal, Anit Kumar, Anil K. Gupta
March 20, 2018

Milk is nature’s perfect food (lacking only iron, copper, and vitamin C) and is highly recommended by nutritionists for building healthy bodies. New technologies have emerged in the processing of milk. This new volume focuses on the processing of milk by novel techniques, emphasizing the...

Food Process Engineering and Quality Assurance

C.O. Mohan, Elizabeth Carvajal-Millan, C.N. Ravishankar, A. K. Haghi
February 28, 2018

This new book, Food Process Engineering and Quality Assurance, provides an abundance of valuable new research and studies in novel technologies used in food processing and quality assurance issues of food. The 750-page book gives a detailed technical and scientific background of various food...

Food By-Product Based Functional Food Powders

Özlem Tokuşoğlu
February 26, 2018

The by-products of food processing operations may still contain many valuable substances. Nowadays, the potential utilization of these major components has been the focus of increasing attention. Food by-products or food industry shelf-stable coproducts in liquid, pomace, or powder forms can be...

Natural Substances for Cancer Prevention

Jun-Ping Xu
February 22, 2018

Natural Substances for Cancer Prevention explores in detail how numerous investigations in chemical biology and molecular biology have established strong scientific evidence demonstrating how the properties of naturally occurring bioactive chemicals hamper all stages of cancers (from initiation to...

Conferences

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