Food Science & Technology Products

  • Green Coffee Bean Extract in Human Health

    Edited by Debasis Bagchi, Hiroyoshi Moriyama, Anand Swaroop

    The role of green coffee bean in human health is of emerging interest to the nutraceutical field, especially given its role in improving metabolic syndrome. Green coffee bean extract contains a novel antioxidant known as chlorogenic acid which has been shown to positively affect blood pressure,…

    Hardback – 2016-08-16 
    CRC Press

  • Fermented Meat Products

    Health Aspects

    Edited by Nevijo Zdolec

    This book presents recent developments on the health and safety of fermented meat products. It discusses health aspects of select topics in fermented meat microbiology, veterinary public health, chemistry, technology, biotechnology, nutrition, toxicology, and quality assurance, and gives a broad…

    Hardback – 2016-08-15 
    CRC Press
    Food Biology Series

  • Fermented Foods of Latin America

    From Traditional Knowledge to Innovative Applications

    Edited by Ana Lucia Barretto Penna, Luis A. Nero, Svetoslav D. Todorov

    Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American…

    Hardback – 2016-08-15 
    CRC Press
    Food Biology Series

  • Food Process Engineering

    Emerging Trends in Research and Their Applications

    Edited by Murlidhar Meghwal, Megh R. Goyal

    Food Process Engineering: Emerging Trends in Research and Their Applications provides a global perspective of present-age frontiers in food process engineering research, innovation, and emerging trends. It provides an abundance of new information on a variety of issues and problems in food…

    Hardback – 2016-08-12 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Innovative Processing Technologies for Foods with Bioactive Compounds

    Edited by Jorge J. Moreno

    Natural foods, like fruits and vegetables, represent the simplest form of functional foods and provide excellent sources of functional compounds. Maximizing opportunities to make use of and incorporate these compounds requires special processing. Fortunately, technologies available to produce food…

    Hardback – 2016-08-11 
    CRC Press
    Contemporary Food Engineering

  • Edible Films and Coatings

    Fundamentals and Applications

    Edited by Pilar Montero, Carmen Gómez-Guillén, Elvira López-Caballero, Gustavo V. Barbosa-Canovas

    The search for strategies to preserve foods with minimal changes during processing is always of great interest. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving…

    Hardback – 2016-08-08 
    CRC Press
    Food Preservation Technology

  • Dairy Engineering

    Advanced Technologies and Their Applications

    Edited by Murlidhar Meghwal, Megh R. Goyal, Rupesh S. Chavan

    Written for and by dairy and food engineers with experience in the field, this new volume provides a wealth of valuable information on dairy technology and its applications. The book covers devices, standardization, packaging, ingredients, laws and regulatory guidelines, food processing methods,…

    Hardback – 2016-07-22 
    Apple Academic Press
    Innovations in Agricultural & Biological Engineering

  • Food Processing Technologies

    Impact on Product Attributes

    Edited by Amit K. Jaiswal

    Food processing generally implies the transformation of the perishable raw food into value-added products; however, the procedures may influence food’s nutritional quality attributes, such as increase or decrease in certain bioactive metabolites. This book’s main focus is to present a wealth of…

    Hardback – 2016-07-12 
    CRC Press

  • The History of the Beer and Brewing Industry

    Edited by Ignazio Cabras, David Higgins

    Beer is widely defined as the result of the brewing process which has been refined and improved over centuries. Beer is the drink of the masses – it is bought by consumers whose income, wealth, education, and ethnic background vary substantially, something which can be seen by taking a look at the…

    Hardback – 2016-07-05 
    Routledge

  • Plant Secondary Metabolites - Three Volume Set

    Edited by Mohammed Wasim Siddiqui, Kamlesh Prasad, Vasudha Bansal

    Plant secondary metabolites are organic compounds that aid in the growth and development of plants but are not required for the plant to survive by fighting off herbivores, pests, and pathogens. These plant secondary metabolites have been used since early times in various medicines and food…

    Hardback – 2016-07-02 
    Apple Academic Press

  • Plant Secondary Metabolites, Volume One

    Biological and Therapeutic Significance

    Edited by Mohammed Wasim Siddiqui, Kamlesh Prasad

    This volume, Plant Secondary Metabolites: Volume 1: Biological and Therapeutic Significance, presents important information on the curative and therapeutic roles of secondary metabolites that are present in different natural food groups. The book showcases the applications of herbal-based food…

    Hardback – 2016-07-02 
    Apple Academic Press

  • Plant Secondary Metabolites, Volume Two

    Stimulation, Extraction, and Utilization

    Edited by Mohammed Wasim Siddiqui, Vasudha Bansal, Kamlesh Prasad

    This second book in the three-volume Plant Secondary Metabolites covers the stimulation, extraction, and utilization of plant secondary metabolites, which are organic compounds that aid in the growth and development of plants but which are not required for the plant to survive by fighting off…

    Hardback – 2016-07-02 
    Apple Academic Press

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