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Food Science & Technology Books

You are currently browsing 1–10 of 783 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. 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 23rd 2015 by Routledge

  2. 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

  3. 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

  4. 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

  5. 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

  6. Nutrition and Sensation

    Edited by Alan R. Hirsch

    Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of...

    Published March 18th 2015 by CRC Press

  7. Advanced Nutrition

    Macronutrients, Micronutrients, and Metabolism, Second Edition

    By Carolyn D. Berdanier, Lynnette A. Berdanier

    Expanded and updated, the new edition of Advanced Nutrition: Macronutrients, Micronutrients, and Metabolism continues in the tradition of its predecessor, serving as an essential textbook for advanced undergraduate and first-year graduate students studying human nutrition. The book incorporates...

    Published February 12th 2015 by CRC Press

  8. Food Sovereignty in International Context

    Discourse, politics and practice of place

    Edited by Amy Trauger

    Series: Routledge Studies in Food, Society and the Environment

    Food sovereignty is an emerging discourse of empowerment and autonomy in the food system with the development of associated practices in rural and some urban spaces. While literature on food sovereignty has proliferated since the first usage of the term in 1996 at the Rome Food Summit, most has...

    Published January 27th 2015 by Routledge

  9. Food Utopias

    Reimagining citizenship, ethics and community

    Edited by Paul V. Stock, Michael Carolan, Christopher Rosin

    Series: Routledge Studies in Food, Society and the Environment

    Food is a contentious and emotive issue, subject to critiques from multiple perspectives. Alternative food movements – including the different articulations of local, food miles, seasonality, food justice, food knowledge and food sovereignty – consistently invoke themes around autonomy, sufficiency...

    Published January 15th 2015 by Routledge

  10. Beneficial Microbes in Fermented and Functional Foods

    Edited by Ravishankar Rai V, Jamuna A. Bai

    This book focuses exclusively on the beneficial effects of microbes in food. The section on traditional and modern fermented foods covers the role of microbes and their diversity in fermented foods, interaction between the different microflora present in fermented food products, development of...

    Published December 17th 2014 by CRC Press