Product Development Products

  • Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    1st Edition

    Edited by Adil Gani, F.A. Masoodi, Umar Shah

    This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility…

    Hardback – 2019-07-01 
    CRC Press

  • Essentials and Applications of Food Engineering

    1st Edition

    By C. Anandharamakrishnan, S. Padma Ishwarya

    Food Engineers are often responsible for plant operations and manufacturing of high quality food products. Thus they need sound technical knowledge of the various unit operations. This textbook presents the fundamentals of various aspects of food engineering in a reader-friendly approach. In 15…

    Hardback – 2019-04-16 
    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 – 2019-04-15 
    CRC Press
    Food Biology Series

  • Fundamentals and Operations in Food Process Engineering

    1st Edition

    By Susanta Kumar Das, Madhusweta Das

    Fundamentals and Operations in Food Process Engineering deals with the basic engineering principles and transport processes applied to food processing, followed by specific unit operations with a large number of worked-out examples and problems for practice in each chapter. The book is divided…

    Hardback – 2019-03-21 
    CRC Press

  • Food Nanotechnology

    Principles and Applications, 1st Edition

    Edited by C. Anandharamakrishnan, S. Parthasarathi

    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…

    Hardback – 2019-02-07
    CRC Press
    Contemporary Food Engineering

  • Handbook of Food Engineering, Third Edition

    3rd Edition

    Edited by Dennis R. Heldman, Daryl B. Lund, Cristina Sabliov

    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…

    Hardback – 2019-01-23
    CRC Press

  • Non-thermal Processing of Foods

    1st Edition

    Edited by O. P. Chauhan

    This book presents the latest developments in the area of non-thermal preservation of foods and covers various topics such as high-pressure processing, pulsed electric field processing, pulsed light processing, ozone processing, electron beam processing, pulsed magnetic field, ultrasonics, and…

    Hardback – 2019-01-09
    CRC Press

  • The Regulation of Dietary Supplements

    A Historical Analysis, 1st Edition

    By Stephen J. Pintauro

    This book documents the long, still ongoing battle between the US Food and Drug Administration and the dietary supplement industry. It presents the complex, often subtle, and sometimes overlooked series of events that had a major impact on how dietary supplements are manufactured, marketed, sold,…

    Hardback – 2018-12-13
    CRC Press

  • Seafood Safety and Quality

    1st Edition

    Edited by Md. Latiful Bari, Koji Yamazaki

    Seafood Safety and Quality continues to be a major public health issue and its importance has escalated to unprecedented levels in recent years. In this book, major seafood borne diseases and key safety issues are reviewed. In addition, emerging microbial agents, fish toxins and other contaminants…

    Hardback – 2018-09-17
    CRC Press
    Food Biology Series

  • Bioprocessing Technology in Food and Health: Potential Applications and Emerging Scope

    1st Edition

    Edited by Deepak Kumar Verma, Ami R. Patel, Prem Prakash Srivastav

    The functional foods market represents one of the fastest growing and most fascinating areas of investigation and innovation in the food sector. This new volume focuses on recent findings, new research trends, and emerging technologies in bioprocessing: making use of microorganisms in the…

    Hardback – 2018-09-06
    Apple Academic Press

  • Handbook of Halal Food Production

    1st Edition

    Edited by Mian N. Riaz, Muhammad M. Chaudry

    Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the market. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim…

    Hardback – 2018-09-04
    CRC Press

  • Experiencing Food, Designing Dialogues

    Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017, 1st Edition

    Edited by Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão

    FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks…

    Hardback – 2018-08-01
    CRC Press

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