Handbook Of Research On Food Science And Technology
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Handbook of Research on Food Science and Technology
Author | : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar |
Publsiher | : CRC Press |
Total Pages | : 259 |
Release | : 2019-01-15 |
Genre | : Science |
ISBN | : 9780429947179 |
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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.
Handbook of Research on Food Science and Technology
Author | : Mónica Lizeth Chávez-González,José Juan Buenrostro-Figueroa,Cristóbal Noé Aguilar |
Publsiher | : Unknown |
Total Pages | : 135 |
Release | : 2019 |
Genre | : Food |
ISBN | : LCCN:2018051823 |
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Handbook of Food Science Technology and Engineering
Author | : Yiu H. Hui |
Publsiher | : CRC Press |
Total Pages | : 938 |
Release | : 2006 |
Genre | : Food |
ISBN | : 9780849398490 |
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Handbook of Food Science and Technology 3
Author | : Romain Jeantet,Thomas Croguennec,Pierre Schuck,Gérard Brule |
Publsiher | : John Wiley & Sons |
Total Pages | : 436 |
Release | : 2016-06-14 |
Genre | : Technology & Engineering |
ISBN | : 9781119296218 |
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This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the main food sectors, throughout the three parts of this book, the authors investigate the biological and biochemical conversions and physicochemical treatment of food from animal sources, plant sources and food ingredients.
Handbook of Research on Food Processing and Preservation Technologies
Author | : Megh R. Goyal,Preeti Birwal,Monika Sharma |
Publsiher | : CRC Press |
Total Pages | : 1702 |
Release | : 2022-02-28 |
Genre | : Technology & Engineering |
ISBN | : 9781000405118 |
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The Handbook of Research on Food Processing and Preservation Technologies is a 5-volume collection that highlights various design, development, and applications of novel and innovative strategies for food processing and preservation. Together, the 5 volumes will prove to be valuable resource for researchers, scientists, students, growers, traders, processors, and others in the food processing industry.
Handbook of Research on Food Science and Technology
Author | : Monica Lizeth Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar |
Publsiher | : CRC Press |
Total Pages | : 375 |
Release | : 2019-01-15 |
Genre | : Science |
ISBN | : 9780429947117 |
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This handbook series 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 include relevant information on modernization and improvements in the food industry. In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.
Handbook of Research on Food Science and Technology
Author | : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar |
Publsiher | : CRC Press |
Total Pages | : 915 |
Release | : 2021-03-11 |
Genre | : Science |
ISBN | : 9780429947063 |
Download Handbook of Research on Food Science and Technology Book in PDF, Epub and Kindle
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.
Handbook of Food Science Technology and Engineering 4 Volume Set
Author | : Y. H. Hui,Frank Sherkat |
Publsiher | : CRC Press |
Total Pages | : 3632 |
Release | : 2005-12-19 |
Genre | : Technology & Engineering |
ISBN | : 9781466507876 |
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Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. While almost everyone engaged in these disciplines has accumulated a vast variety of data over time, an organized, comprehensive resource containing this data would be invaluable to have. The