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portada Handbook of Research on Food Science and Technology
Type
Physical Book
Publisher
Author
Language
English
Pages
276
Format
Paperback
ISBN13
9781774631270
Edition No.
1

Handbook of Research on Food Science and Technology

Chavez-Gonzalez, Monica (Author) · Apple Academic · Paperback

Handbook of Research on Food Science and Technology - Chavez-Gonzalez, Monica

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Synopsis "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.

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