Food & Culinary Science

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Fennema's Food Chemistry

5th Edition

Featured

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

1st Edition

Featured

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

1st Edition

Featured

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...

Revival: Flexible Packaging Of Foods (1970)

1st Edition

Aaron Brody
February 20, 2019

This review encompasses one segment of food packaging – foods. That include flexible materials in their package. It is intended as a systems view point: designing product requirements and markets, and describing the present material and machine methods for filling those requirements....

Food Molecular Microbiology

1st Edition

Spiros Paramithiotis, Jayanta Kumar Patra
February 15, 2019

With the advances in the field of molecular biology, new tools make it possible to conduct in-depth studies in food microbial communities from a molecular perspective. Information from genomic, transcriptomic, proteomic and metabolomic studies can be integrated through bioinformatic applications,...

Principles of Risk Analysis: Decision Making Under Uncertainty, Second Edition

2nd Edition

Charles Yoe
February 11, 2019

The field of risk science continues to expand and grow and the second edition of Principles of Risk Analysis: Decision Making Under Uncertainty responds to several significant changes in the market. The changes identified will be addressed through the addition of several new chapters. The language...

Food Nanotechnology: Principles and Applications

1st Edition

C. Anandharamakrishnan, S. Parthasarathi
February 07, 2019

Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food...

Ambient Mass Spectroscopy Techniques in Food and the Environment

1st Edition

Leo M.L. Nollet, Basil K. Munjanja
February 06, 2019

Ambient mass spectrometry—that is the use of mass spec but in the atmospheric environment—has been widely employed in food and environmental analysis. Ambient Mass Spectroscopy Techniques in Food and the Environment presents the theoretical underpinnings of mass spectrometry, and the benefits and...

Bear Cookin': The Original Guide to Bear Comfort Foods

1st Edition

Pj Gray, Stanley Hunter
February 04, 2019

Please DO feed the bears! Bear Cookin': The Original Guide to Bear Comfort Foods takes a good-natured approach to good eating, presenting home-style recipes with a light-hearted touch. Aimed at husky, hairy gay men—and their admirers—the book presents convenient and satisfying recipes...

Applied Food Science and Engineering with Industrial Applications

1st Edition

Cristóbal Noé Aguilar, Elizabeth Carvajal-Millan
February 01, 2019

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies...

Processing of Fruits and Vegetables: From Farm to Fork

1st Edition

Khursheed A. Khan, Megh R. Goyal
January 30, 2019

This volume, Processing of Fruits and Vegetables: From Farm to Fork, describes in detail various aspects of fruits and vegetable processing. It looks at new and established technology for processing, physical and biochemical properties of fruits and vegetables and their products, challenges of the...

The A-Z Guide to Food as Medicine, Second Edition

2nd Edition

Diane Kraft
January 29, 2019

Reprising The 2017 American Library Association Outstanding Academic Title award-winning A-Z Guide to Food As Medicine, this new edition explores the physiological effects of more than 250 foods, food groups, nutrients, and phytochemicals in entries that include: Definition and background...

Primer on Risk Analysis: Decision Making Under Uncertainty

2nd Edition

Charles Yoe
January 29, 2019

Primer on Risk Analysis: Decision Making Under Uncertainty, Second Edition lays out the tasks of risk analysis in a straightforward, conceptual manner, tackling the question, "What is risk analysis?" Distilling the common principles of many risk dialects into serviceable definitions, it provides a...

Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics

1st Edition

Megh R. Goyal, Hafiz Ansar Rasul Suleria, Shanmugam Kirubanandan
January 27, 2019

This book, Technological Processes for Marine Foods, From Water to Fork: Bioactive Compounds, Industrial Applications, and Genomics, looks at the importance of marine foods and their secondary metabolites for human health along with a number of novel processing techniques and applications for...

Handbook of Food Engineering, Third Edition

3rd Edition

Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov
January 23, 2019

As the complexity of the food supply system increases, the focus on processes used to convert raw food materials and ingredients into consumer food products becomes more important. The Handbook of Food Engineering, Third Edition, continues to provide students and food engineering professionals with...

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