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Handbook of Research on Food Science and Technology

Volume 1: Food Technology and Chemistry

Monica Chavez-Gonzalez & Cristobal N. Aguilar & Jose Juan Buenrostro-Figueroa

Handbook of Research on Food Science and Technology

Handbook of Research on Food Science and Technology

Volume 1: Food Technology and Chemistry

Handbook of Research on Food Science and Technology

 

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals.


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Beschrijving Handbook of Research on Food Science and Technology

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.


In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.


Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.


 


ISBN
9781771887182
Pagina's
258
Verschenen
NUR
950
Druk
1
Uitvoering
Hardback
Taal
Engels
Uitgever
Apple Academic Press Inc.

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