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Challenges and Trends in Food Safety

Contamination, Public Health, and Control Measures

Applications of Starches in Food and Packaging

Properties and Applications

Starch Conjugates

Principles of Fermentation Technology

Exploring Dietary Preferences, Novel Ingredients and Techniques

Beyond Halal

Biochemistry, Technology, and Applications

Extrusion Cooking for Food and Feed

This new edition provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. This fully referenced text contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters on the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations, and study questions.

Doubling in size from its first edition, Introduction to Food Chemistry provides a simple, yet comprehensive, treatment of food chemistry suited to undergraduate courses. The content and structure of IFC-II has been informed by the author's review of food chemistry syllabuses from the major geographic regions and centers for the food chemistry profession, including the USA, European Union, Australia, Asia, and elsewhere. The layout of the second edition is divided into 5 thematic parts. The new edition is fully referenced, with guidelines for recommended reading, focusing on the food chemistry developments published since 2000. The book contains hundreds of examples and cases studies illustrating the chemical changes observed in foods due to processing. It presents six new chapters dealing with the chemistry of food components and six new chapters introducing concepts and principles of food chemistry. It also contains a new chapter introducing food phase and physical transformations. The author provides web support for teachers including teaching resources, useful experiments, illustrative demonstrations for specific chapters, study questions, and advice to teachers of food chemistry.

Introduction to Food Chemistry, Second Edition

Nutrition, Processing and Consumer Acceptance

Insect Proteins as Sustainable Food Ingredients

Elsevier Traditional and Ethnic Food Series

Nutritional and Health Aspects of Food in Oceania provides an analysis of traditional and ethnic foods from Australia, New Zealand, Fiji, Papua New Guinea, Tonga, Hawaii, Samoa, Tuvalu, Solomon Islands, and New Caledonia. The book addresses the history of use, origin, composition, preparation, ingredient origin, nutritional aspects, and effects on health for various foods and food products in each of these countries. In addition, it presents both local and international regulations while also providing suggestions on how to harmonize these regulations to promote global availability of these foods.

Nutritional and Health Aspects of Food in Oceania

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Unlike other textbooks that provide sequential studies on various types of processing, this book entails a problem-oriented approach, focusing on the product rather than the operation.

Basics and Mechanical Operations

Food Process Engineering

Digital Technologies for Sustainable Agriculture and Food Systems

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

With 300 new defined terms joining the more than 470 items, the Dictionary of Nutraceuticals and Functional Foods, Second Edition provides a convenient single source reference that defines the most commonly used terms in the field of nutraceuticals and functional foods. The book provides clearly written, concise, science-based information on over 750 nutraceutical and functional food products and compounds, including its role in the promotion of health or the prevention of disease, as well as peer-reviewed literature references.

Dictionary of Nutraceuticals and Functional Foods, Second Edition

Chia Seeds: Applications in the Agri-food Industry is a comprehensive guide to the properties of chia biomass (seeds, leaves, and ingredients/products thereof) and their utilization in the agri-food industry and beyond. The book is based on the analysis of chia value chain and summarizes the scientific, technical, and health aspects of chia (Salvia hispanica L.). Divided into 3 sections, it fills a critical gap in the literature by providing a comprehensive overview of chia biomass available to address key global bioeconomy and United Nation Sustainable Development Goals (SDGs) challenges. User will find advanced information for the utilization of chia-based biomass based on their specific properties, application of eco-efficient technologies for their processing and conversion into a variety of products for different groups of consumers, including those with special needs (e.g. celiac patients, vegans and vegetarians). In addition, the book offers practical guidance on the development of new value chains and their integration within the existing agri-food systems.

Applications in the Agri-food Industry

Chia Seeds

Sustainably Reducing Food Waste and Ensuring Food Security brings together academic professors, scientists, and policymakers from around the globe to address how to reduce food waste and increase access to nutritious food for all. By addressing the impact of waste-to-energy technologies, plant-based diets, alternative protein sources, and emerging technologies such as AI and blockchain, the authors will provide practical guidance for anyone interested in the sustainability of the global food system and the entire food supply chain, from production to consumption. This book is divided into five sections. Section one introduces the concept of sustainable foods systems including the importance and benefits, Section two explores the economic, environmental and social impacts of understanding food waste, Section three provides solutions for food waste reduction, Section four explores sustainable agriculture and alternative food sources, and Section five covers the role of technology, data analytics, policy, and education and outreach in building a sustainable food system.

Sustainably Reducing Food Waste and Ensuring Food Security

Challenges and Trends in Food Safety

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