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Product Development
When you walk through a grocery store, do you ever wonder who creates all the delicious, trendy, unique, fun, or healthy new products? To answer your...
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New Food Product Development from Citrus Fruits
Citrus is a major processed crop and famous fruit crop which are enriched with specific minerals, vitamins, and bioactive compounds. They are mostly...
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Edible insects as emerging food products–processing and product development perspective
Edible insects (EI) are also becoming as a part of the diet due to their nutritional value and health benefits in many regions of the world. These EI...
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Recent advancements in development and application of microbial cellulose in food and non-food systems
Microbial cellulose is a fermented form of very pure cellulose with a fibrous structure. The media rich in glucose or other carbon sources are...
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Recent advances in CNTs-based sensors for detecting the quality and safety of food and agro-product
The quality and safety of food and agro-product is closely aligned with the development of human society. In the process of production,...
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Exploitation of Seaweed Functionality for the Development of Food Products
Salubriousness, sustainability, low environmental footprint, and low production cost make seaweed an exciting food source for meeting food security...
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Development of the dairy products incorporated with co-product bioactive compounds-rich as an alternative ingredient in the food industry
The objective was to optimize the phenolic compounds extraction from cocoa shells using the simplex-centroid design with a mixture of solvents...
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Recent Advances in Natural Product-Based Nanoemulsions as Promising Substitutes for Hazardous Synthetic Food Additives: A New Revolution in Food Processing
The recent increase in chronic diseases worldwide is a major cause for concern, with processed foods containing synthetic additives being a leading...
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From Biorefinery to Food Product Design: Peach (Prunus persica) By-Products Deserve Attention
There is an increasing demand for functional foods to attend the consumers preference for products with health benefits. Peach ( Prunus persica ), from...
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Co-Product Recovery in Food Processing
The inexorable increase in population growth and drastic changes in lifestyles have scaled up the burden of managing food waste generated from...
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Food Forensic Investigation
This chapter provides an introduction to the craft of food forensic investigation, which is described as a logical process for the investigation of...
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Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties
Eating is a complex action. When it is performed, lots of facial movements that depend on food and consumer characteristics take place. Several...
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Characterization of pea processing by-product for possible food industry applications
Pea pods are by-products of the pea processing industries which are often disposed improperly but are rich reserves of nutrients. In this work, pea...
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Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin...
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Introduction to Food Analysis
Food scientists and technologists determine the chemical composition and physical characteristics of foods routinely as part of their quality...
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Food Physics Physical Properties - Measurement and Applications
This textbook provides a comprehensive foundation of food physics by addressing the physical properties of food, food ingredients, and their...
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Framework for evaluation of food safety in the circular food system
In order to minimise food waste, side streams from feed and food production are increasingly being (re-) used in food supply chains. Such reuse...
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Physicochemical, antioxidant and sensory properties of Mango Sorbet containing L-theanine as a potential functional food product
The non-proteinous amino acid L-theanine (L-THE) is associated with a range of health benefits including improvements in immune function,...
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A Review on the Development of Silicon and Silica Based Nano Materials in the Food Industry
Silicon and silica-based nanoparticles have been widely used in the food sector for a substantial period of time. The past few years have...
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Rheological Measurements of Food Products
Rheology plays an integral role in product development, quality control, process design, and scale-up of food products. Rheology is a science based...