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Cardamom [Elettaria cardamomum (L.) Maton is recognized for its unique taste and aroma. As the third most expensive spice after saffron and vanilla, Cardamom has been used as a spice and flavoring ingredient in food and is rich in bioactive constituents including minerals, carbohydrates, proteins, lipids, essential oils, terpenoids, flavonoids and carotenoids. Cardamom essential oil (CEO) and other bioactive compounds accumulated in cardamom capsules contribute to their characteristic aroma and utility as a novel food and nutraceutical. CEO from capsules possesses monoterpene constituents such as α-terpineol, 1,8-cineole, α-pinene, linalyl acetate, linalool, and nerolidol as well as the ester of α-terpinyl acetate. Flavonoids, anthocyanins, terpenoids, alkaloids, and other cardamom phenolics have shown high MIC values against Campylobacter species and reduced Bacillus subtilis spore. CEO loses its flavor rapidly upon storing under a normal environment. The change in the aroma or flavor could also cause changes in the constituents of its phytochemicals. Cardamom (Elettaria cardamomum): Production, Processing & Properties aims to create a multidisciplinary forum of discussion on E. cardamomum, emphasizing its botany, ethnobotanical, cultivation, horticultural practices, post-harvest, marketability, phytochemistry, extraction protocols, biochemistry, nutritional value, functionality, ethnomedicinal applications and and processing specifics. The book discusses the botanical distribution, phytochemical constituents, food applications and biological activities of cardamom capsule extracts and essential oil. Also, the text discusses the potential applications of E. cardamomum in food, cosmetics and pharmaceutical products. This book is the first of its kind, a full research work dedicated specifically to cardamom applications and benefits that will be of value for researchers from multiple fields. .

Food science. --- Food Science.

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Food science.

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Following the success of the popular introductory text, Elementary Food Science(5th edition) covers abroad range of food science topics organized in four parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significance for society, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapters cover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2) has two new chapters explaining how microbes affect food quality, and also food borne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP and TACCP food-safety management systems. Part (3) contains two new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covers handling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter covers the foodservice industry. The text highlights food science links with industry uniquely using the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science from senior high school, colleges or universities. Sections of the book will also appeal to advanced readers from other disciplines with perhaps little or no prior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutrition or public health will find the book useful.

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This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments.

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When two food geeks, who also like sci-fi, imagine how to feed a colony on Mars, they also discover how food production on planet Earth can and must change.

Food science.