Food Science & Technology Products

  • Lactid Acid Bacteria

    A Functional Approach, 1st Edition

    Edited by Marcela A. C. de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy Joseph LeBlanc, Raquel Bedani Salvio

    The book deals with advances made in the functionalities of lactic acid bacteria (LAB) such as, their effect on vitamin D receptor expression, impact on neurodegeneratives pathologies, production of B-vitamins for food bio-enrichment, production of bacteriocins to improve gut microbiota dysbiosis,…

    Hardback – 2020-04-15 
    CRC Press

  • Bioactive compounds in Fermented Foods

    Health Aspects, 1st Edition

    Edited by Amit Kumar Rai, Anu Appaiah KA

    Bioactive Compounds in Fermented Foods: Health Aspects discusses the recent advances in health benefits of the various types of bioactive components produced during food fermentation. In recent years, a lot of attention has been given to characterisation of bioactive compounds and their impact on…

    Hardback – 2020-04-15 
    CRC Press
    Food Biology Series

  • Authenticity of Foods of Plant Origin

    1st Edition

    Edited by Konstantinos Kotsanopoulos

    Authenticity of Foods of Plant Origin consists of five parts that collect and classify the terms of authenticity of foods from plant origins. The book discusses traceability and its implementation in the industry, along with relevant techniques, and how to verify authenticity with the current…

    Hardback – 2020-04-15 
    CRC Press
    Food Biology Series

  • Nutraceuticals and Dietary Supplements

    Applications in Health Improvement and Disease Management, 1st Edition

    Edited by Raj K. Keservan, Anil K. Sharma, Rajesh K. Kesharwani

    Addressing the increasing popularity of nutraceuticals, dietary supplements, and functional foods, this comprehensive and timely book presents an abundance of information on herbal products and their applications. The chapter authors—highly skilled, experienced, and renowned scientists and…

    Hardback – 2020-04-15 
    Apple Academic Press

  • 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 – 2020-04-09 
    CRC Press

  • Pearl Millet

    Properties, Functionality and its Applications, 1st Edition

    Edited by Sneh Punia, Anil Kumar Siroha, Kawaljit Singh Sandhu, Suresh Kumar Gahlawat, Maninder Kaur

    Pearl millet is mainly used for animal and poultry feed. It is the principal source of energy, protein, vitamins, minerals and contains many phenolic compounds, which are good source of natural antioxidants. Pearl millet is a rich source of bioactive compounds and contains phytates and polyphenols.…

    Hardback – 2020-03-24 
    CRC Press

  • Digital Food Cultures

    1st Edition

    Edited by Deborah Lupton, Zeena Feldman

    This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video…

    Paperback – 2020-03-19 
    Routledge
    Critical Food Studies

  • 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 – 2020-03-02 
    CRC Press

  • Assessment of Medicinal Plants for Human Health

    Phytochemistry, Disease Management, and Novel Applications, 1st Edition

    Edited by Megh R. Goyal, Durgesh Nandini Chauhan

    This volume looks at the importance of medicinal plants and their potential benefits for human health, providing insight with scientific evidence on the use of functional foods in the treatment and management of certain diseases. Divided into four sections, the volume covers the assessment and…

    Hardback – 2020-03-01 
    Apple Academic Press
    Innovations in Plant Science for Better Health

  • 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 – 2020-02-20 
    CRC Press
    Food Biotechnology Series

  • 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 – 2020-02-19 
    CRC Press

  • Wine Making

    Basics and Applied Aspects, 1st Edition

    Edited by V. K. Joshi, Ramesh C. Ray

    Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it’s has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, it’s flavoring in foods, etc. A study of the wine production and…

    Hardback – 2020-02-15 
    CRC Press
    Food Biology Series

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