Food Engineering Products

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

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

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

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

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

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

Edited by Kalidas Shetty, Dipayan Sarkar

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology combines the work of experts around that world to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients. Volume I focuses on the…

Hardback – 2020-03-15 
CRC Press

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

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

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

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

By Surajbhan Sevda, Anoop Singh

Several books have been written about the application of mathematical and statistical tools in food engineering, but very few books are actually focused or cover the topic in depth. These tools are essential in food engineering. Mathematical techniques have been used in process analysis, design and…

Hardback – 2020-02-15 
CRC Press