Taylor & Francis India: Food Science & Technology

  • Phytochemicals in Goji Berries: Applications in Functional Foods book cover

    Phytochemicals in Goji Berries

    Applications in Functional Foods, 1st Edition

    Edited by Xingqian Ye, Yueming Jiang

    Goji berries (Lycium barbarum), which are widely distributed in Northwestern China, Southeastern Europe and the Mediterranean areas, have traditionally been employed in Chinese medicine from ancient times. Goji berries, also known as wolfberry, have become increasingly popular in the Western world…

    Hardback – 2020-06-25 
    CRC Press
    Functional Foods and Nutraceuticals

  • Food Process Engineering: Basics and Mechanical Operations book cover

    Food Process Engineering

    Basics and Mechanical Operations, 1st Edition

    By F. Xavier Malcata

    This book is designed to serve as the core textbook for the food engineering course required in all food science programs. It provides a guided study based on modeling the physicochemical changes that liquid/solid food items experience as they are transformed from their original, natural form into…

    Hardback – 2020-06-19 
    CRC Press

  • Mass Spectrometry Imaging in Food Analysis book cover

    Mass Spectrometry Imaging in Food Analysis

    1st Edition

    Edited by Leo M.L. Nollet

    Food contains various compounds and many technologies exist to analyze those molecules of interest. However, the analysis of the spatial distribution of those compounds using conventional technology, such as liquid chromatography-mass spectrometry or gas chromatography-mass spectrometry is…

    Hardback – 2020-05-25 
    CRC Press
    Food Analysis & Properties

  • Proteomics for Food Authentication book cover

    Proteomics for Food Authentication

    1st Edition

    Edited by Leo M.L. Nollet, Semih Ötleş

    Consumers have the right to know what is in the food they are eating, and accordingly, a number of global food regulations require that the provenance of the food can be guaranteed from farm to fork. Many different instrumental techniques have been proposed for food authentication. Although…

    Hardback – 2020-05-22 
    CRC Press
    Food Analysis & Properties

  • Handbook of Food Preservation book cover

    Handbook of Food Preservation

    3rd Edition

    Edited by M. Shafiur Rahman

    The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the…

    Hardback – 2020-05-21 
    CRC Press

  • Konjac Glucomannan: Production, Processing, and Functional Applications book cover

    Konjac Glucomannan

    Production, Processing, and Functional Applications, 1st Edition

    Edited by George Srzednicki, Chaleeda Borompichaichartkul

    In recent years, konjac glucomannan (KGM) has attracted growing attention as a dietary fibre. It is a neutral hydrocolloid with significant health functions. Although relatively little known in the Western world, it has been part of the human diet in China and Japan for nearly two thousand years.…

    Hardback – 2020-05-21 
    CRC Press

  • Food Process Engineering: Thermal and Chemical Operations book cover

    Food Process Engineering

    Thermal and Chemical Operations, 1st Edition

    By F. Xavier Malcata

    Food Process Engineering: Thermal and Chemical Operations pursues a logical sequence of coverage of industrial processing of food and related raw materials where thermal and chemical issues are germane. Use of heat in its various forms is addressed first, starting with heat exchange, proceeding to…

    Hardback – 2020-05-19 
    CRC Press

  • Barley: Properties, Functionality and Applications book cover

    Barley

    Properties, Functionality and Applications, 1st Edition

    By Sneh Punia

    Barley: Properties, Functionality and Applications provides a systematic introduction and a comprehensive examination of barley science. Recent research has raised the importance of barley finding that barley is a rich source of phenolic compounds, dietary fiber, vitamins, and minerals. Studying…

    Paperback – 2020-04-27 
    CRC Press

  • Drug Residues in Foods: Pharmacology: Food Safety, and Analysis book cover

    Drug Residues in Foods

    Pharmacology: Food Safety, and Analysis, 1st Edition

    Edited by Dimitrios J. Fletouris

    "Offers unique data on the physiochemical properties, functions and metabolism, toxicological and pharmacological effects, regulatory control, antimicrobial resistance, and consumer perceptions of food residue regulation."…

    Paperback – 2020-03-31 
    CRC Press

  • The Welfare of Cattle book cover

    The Welfare of Cattle

    1st Edition

    Edited by Terry Engle, Donald J. Klingborg, DVM, Bernard E. Rollin

    Contains a selection of White Papers, commissioned to better inform the exploration of cattle welfare. These are prepared by notable experts in their field, to help provide factual context around selected topics that impact cattle welfare and production systems. Covers all aspects of…

    Paperback – 2020-03-31 
    CRC Press

  • The Science and Technology of Chapatti and Other Indian Flatbreads book cover

    The Science and Technology of Chapatti and Other Indian Flatbreads

    1st Edition

    By Anamika Banerji, Laxmi Ananthanarayan, Smita S. Lele

    Flatbreads form the heart and soul of a traditional meal in several parts of India. Depending on geographical location, ingredients used and method of preparation there are many varieties of flatbreads. Popular Indians flatbreads include chapatti, paratha/parotta, naan, tandoori roti, kulcha,…

    Hardback – 2020-03-27 
    CRC Press

  • Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients book cover

    Functional Foods and Biotechnology

    Biotransformation and Analysis of Functional Foods and Ingredients, 1st Edition

    Edited by Kalidas Shetty, Dipayan Sarkar

    The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and…

    Hardback – 2020-03-26 
    CRC Press
    Food Biotechnology Series

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