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Food Science & Technology Books

You are currently browsing 1–10 of 787 new and published books in the subject of Food Science & Technology — sorted by publish date from newer books to older books.

For books that are not yet published; please browse forthcoming books.

New and Published Books

  1. Political Ecologies of Meat

    Edited by Jody Emel, Harvey Neo

    Series: Routledge Studies in Political Ecology

    Livestock production worldwide is increasing rapidly, in part due to economic growth and demand for meat in industrializing countries. Yet there are many concerns about the sustainability of increased meat production and consumption, from perspectives including human health, animal welfare, climate...

    Published May 20th 2015 by Routledge

  2. Dietary Supplements in Health Promotion

    Edited by Taylor C. Wallace

    The supplement market continues to grow annually with more than half of the population using these products for reasons spanning from health maintenance to disease prevention and/or treatment. Dietary Supplements in Health Promotion presents clear and concise evidence on how dietary supplements may...

    Published May 15th 2015 by CRC Press

  3. Food Insecurity and Public Health

    Edited by Louise Ivers

    Affecting more than 800 million people, food insecurity is a global problem that runs deeper than hunger and undernutrition. In addition to the obvious impact on physical well-being, food insecurity can result in risky coping strategies, increased expenditures on medical costs or transportation,...

    Published May 6th 2015 by CRC Press

  4. Postharvest Biology and Technology of Horticultural Crops

    Principles and Practices for Quality Maintenance

    Edited by Mohammed Wasim Siddiqui

    Series: Postharvest Biology and Technology

    The ultimate goal of crop production is to provide quality produce to consumers at reasonable rates. Most fresh produce is highly perishable, and postharvest losses are significant under the present methods of management in many countries. However, significant achievements have been made during the...

    Published May 1st 2015 by Apple Academic Press

  5. Engineering Aspects of Food Emulsification and Homogenization

    Edited by Marilyn Rayner, Petr Dejmek

    Series: Contemporary Food Engineering

    Emulsions are found in a wide variety of food products, pharmaceuticals, paints, and cosmetics, thus emulsification is a truly multidisciplinary phenomenon. Therefore understanding of the process must evolve from the combination of (at least) three different scientific specializations. Engineering...

    Published April 24th 2015 by CRC Press

  6. Nutritional Supplements in Sport, Exercise and Health

    An A-Z Guide

    Edited by Linda M. Castell, Samantha J. Stear, Louise M. Burke

    Nutritional Supplements in Sport, Exercise and Health is the most up-to-date and authoritative guide to dietary supplements, ergogenic aids and sports nutrition foods currently available. Consisting of over 140 evidence-based review articles written by world-leading research scientists and...

    Published April 22nd 2015 by Routledge

  7. Local Food Environments

    Food Access in America

    Edited by Kimberly B. Morland

    Local Food Environments: Food Access in America provides information on the complex nature of food delivery systems as well as the historical and political trends that have shaped them over time. The book presents the empirical evidence demonstrating disparities in access to healthy affordable...

    Published April 8th 2015 by CRC Press

  8. Health Benefits of Fermented Foods and Beverages

    Edited by Jyoti Prakash Tamang

    Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional...

    Published April 7th 2015 by CRC Press

  9. Biology of Foodborne Parasites

    Edited by Lihua Xiao, Una Ryan, Yaoyu Feng

    Series: Food Microbiology

    While a number of introductory books on basic and molecular biology are available, none highlight the foodborne parasitic pathogens. Until now. A state-of-the-art review, Biology of Foodborne Parasites charts significant progress and outlines key biological techniques applied to foodborne parasitic...

    Published April 6th 2015 by CRC Press

  10. Global Food Security Governance

    Civil society engagement in the reformed Committee on World Food Security

    By Jessica Duncan

    Series: Routledge Studies in Food, Society and the Environment

    In 2007/8 world food prices spiked and global economic crisis set in, leaving hundreds of millions of people unable to access adequate food. The international reaction was swift. In a bid for leadership, the 123 member countries of the United Nations’ Committee on World Food Security (CFS) adopted...

    Published March 27th 2015 by Routledge