Food & Culinary Science

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Fennema's Food Chemistry

5th Edition

Featured

Srinivasan Damodaran, Kirk L. Parkin
March 6, 2017

This latest edition of the most internationally respected reference in food chemistry for more than 30 years, Fennema’s Food Chemistry, 5th Edition once again meets and surpasses the standards of quality and comprehensive information set by its predecessors. All chapters reflect recent scientific ...

Laboratory Models for Foodborne Infections

1st Edition

Featured

Dongyou Liu
March 21, 2017

Resulting from ingestion of inappropriately prepared or stored foods containing pathogenic viruses, bacteria, fungi and parasites, foodborne infections have become a significant source of human morbidity and mortality worldwide in recent decades. This may be largely attributable to the remarkable po...

Novel Postharvest Treatments of Fresh Produce

1st Edition

Featured

Sunil Pareek
December 1, 2017

Consumption of fresh fruits and vegetables has increased dramatically in the last several decades. This increased consumption has put a greater burden on the fresh produce industry to provide fresher product quality, combined with a high level of food safety. Therefore, postharvest handling, storage...

Handbook of Flavor Ingredients: Volume I

1st Edition

Thomas E. Furia
July 22, 2019

First Published in 1991, this book offers a comprehensive guide into the relationship between ingredients and the flavors they induce. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of food science and...

Food Hydrocolloids

1st Edition

Martin Glicksman
July 22, 2019

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields....

CRC Handbook of Foodborne Diseases of Biological Origin

1st Edition

Miloslav Rechcigl, Jr.
July 22, 2019

First published in 1983: This handbook provides an overview of different biological agents and important toxins that may cause diseases on ingestion with food or water....

Handbook on Spray Drying Applications for Food Industries

1st Edition

M. Selvamuthukumaran
July 17, 2019

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying...

Food Hydrocolloids

1st Edition

Martin Glicksman
July 17, 2019

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields....

Drying and Roasting of Cocoa and Coffee

1st Edition

Ching Lik Hii, Flávio Meira Borém
July 15, 2019

This is the first practical book dedicated to the fundamental and application aspects of two major unit operations in cocoa and coffee processing, namely drying and roasting. The drying and roasting of cocoa and coffee beans play critical roles in governing the formation of flavor precursors in the...

Advanced Drying Technologies for Foods

1st Edition

Arun S Mujumdar, Hong-Wei Xiao
June 28, 2019

The goal of all drying research and development is to develop cost-effective innovative processes that yield high-quality dried products with less energy consumption and reduced environmental impact. With the literature on drying widely scattered, Advanced Drying Technologies for Foods compiles...

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima
June 28, 2019

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as...

Toxicity Of Pure Foods

1st Edition

E. M. Boyd
June 28, 2019

First Published in 1973, this book offers a full, comprehensive guide into the toxicology of certain foods. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for students of toxicology, and other practitioners in their...

A Pinch of Culinary Science: Boiling an Egg Inside Out and Other Kitchen Tales

1st Edition

Anu Inkeri Hopia, Erik Cyrus Fooladi
June 26, 2019

This book provides a playground for the readers to practice and develop scientific thinking, by exploring the world of food in a fun way. The authors take the role of someone trying to find interesting questions to ask about familiar, though often hidden, phenomena. Claims (or myths) on everyday...

Cooking as a Chemical Reaction: Culinary Science with Experiments, Second Edition

2nd Edition

Z. Sibel Ozilgen
June 24, 2019

With this book, students are able to perform experiments and then make observations that they will frequently see in the kitchen and other food preparation and processing areas and learn the science behind these phenomena. The second edition of Cooking as a Chemical Reaction: Culinary Science with...

Nanotechnology Applications in Dairy Science: Packaging, Processing, and Preservation

1st Edition

Lohith Kumar Dasarahally-Huligowda, Megh R. Goyal, Hafiz Ansar Rasul Suleria
June 19, 2019

This new volume, Nanotechnology Applications in Dairy Science, is designed to provide new insight into the utilization of nanotechnology in dairy science and food science. It focuses on applications of nanotechnology in packaging and drying of dairy and meat products, nanofiltration use in the...

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