Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2

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Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India) Slim Smaoui, PhD (Associate Professor, Centre of Biotechnology University of Sfax, Tunisia)

Dietary, Sensory and Gastronomic Applications

Exploring Unconventional Food Sources Volume 2

Tanmay Sarkar, PhD (Lecturer, Government of West Bengal, India), Slim Smaoui, PhD (Associate Professor, Centre of Biotechnology University of Sfax, Tunisia)

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English

Academic Press Inc
12 November 2025

Primary industries; Service industries; Food & beverage technology

Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, showcases how untapped food sources can be harnessed for product development. Highlighting dietary enrichment, heightened sensory experiences, and enhanced functional attributes, this book provides insights into innovative plant-based ingredient solutions for those wanting to take their products to the next level to meet myriad dietary needs in a sustainable way. Dietary, Sensory and Gastronomic Applications: Exploring Unconventional Food Sources Volume 2, takes a deep dive into exploring microbes for food production and consumption and looks at the challenges and opportunities for product shelf-life extension, texture modification, sugar substitutions and natural pigmentation enhancement. It also explores novel texturizers, emulsifiers and surfactants, and acidulants and pH regulators to achieve enhanced sensory characteristics such as mouthfeel, flavor balance and umami. The book concludes with innovations in edible packaging, the use of functional and designer lipids for the food industry and how to navigate the challenges around these new culinary innovations. A complementary volume highlighting the health, nutrition and sustainability of unconventional foods and how they can diversify diets and enhance future meals is also available.

Edited by: Tanmay Sarkar PhD (Lecturer Government of West Bengal India), Slim Smaoui, PhD (Associate Professor, Centre of Biotechnology University of Sfax, Tunisia)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 216mm,
Weight: 450g
ISBN: 9780443333453
ISBN 10: 0443333459
Pages: 818
Publication Date: 12 November 2025
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

Dr. Tanmay Sarkar is currently working as a Lecturer in the Government of West Bengal. With 9 years of experience in both teaching and research, his areas of interest include bioactive components from natural sources, ethnic foods, mathematical modeling, and phytochemicals. He is an editor for several SCI, SCIE, and Scopus- indexed journals and has edited numerous books with Elsevier and Springer. Dr. Smaoui works as an Associate Professor in the Centre of Biotechnology of Sfax. He supervises research for the development of new healthier meat products, the use of agro-food industry by-products as potential sources to obtain valuable and bioactive compounds and the development of functional foods. He deals with meat quality and safety, analytical chemistry applied to food analysis, and research and development and analytical method validation by the application of chemometric techniques.