Handbook of Research on Food Science and Technology Volume 1 Food Technology and Chemistry 1st Edition by Monica Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Aguilar 0429487851 9780429487859

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry 1st Edition by Monica Chavez-Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal N. Aguilar – Ebook PDF Instant Download/DeliveryISBN:  0429487851, 9780429487859 

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Product details:

ISBN-10 :  0429487851 

ISBN-13 : 9780429487859

Author:  Monica Chavez-Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal N. Aguilar 

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: Volume 1: Food Technology and Chemistry 1st Table of contents:

1 Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation
2 Encapsulation of Prebiotics and Probiotics: A Promising Alternative in Modern Food Technology
3 Carotenoid compounds: properties, production, and applications
4 Hydrogels of Biopolymers Functionalized with Bioactive Substances as a Coating for Food Preservation
5 Coffee Pulp as Potential Source of Phenolic Bioactive Compounds
6 Essential oils in active food packaging
7 Perspectives for Food Development from Pitayo Stenocereus Queretaroensis (Weber) Buxbaum
8 Tea from camellia sinensis:a new tendency of valuable active compounds
9 Polyembryony in Plants and its Potential in the Food Industry
10 Natural Polymers from Food Industrial Waste as Raw Material for Nanostructure Production
11 Arsenic and Heavy Metal Contamination in Groundwater in South Asia, Groundwater Remediation, and the Vision

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Tags: Handbook, Research, Food Science, Technology, Food Technology, Chemistry, Monica Chavez Gonzalez, Jose Juan Buenrostro Figueroa, Cristobal Aguilar