The reduction in nutritional quality of food due to microbial
contamination is a problem faced by much of the developing world.
To address contamination-related hunger and malnutrition, it is
crucial to enforce quantitative and qualitative protection of
agri-food commodities after harvesting, as well as to create low
cost, rational strategies to protect post-harvest losses and
nutritional properties of food products in a sustainable manner.
Research and Technological Advances in Food Science provides
readers with a systematic and in-depth understanding of basic and
advanced concepts in food science and post-harvest technology,
including the most up-to-date information about different natural
food source sources (of microbial, plant, and animal origin) and
their health benefits. It also highlights current research and
technological advances in food science related to health, such as
personalized food and nutrition, seafood nutraceuticals, meat
processing and product development, microbial enzymes for the
tenderization of meat, feruloylated oligosaccharides for human
health, and the role of microbial antagonistic in post-harvest
management of fruit. In addition, the book explores the role of
modern tools and techniques such as instrumentation,
nanotechnology, biotechnology, ultrasound in food processing and
food-omics in food science. Research and Technological Advances in
Food Science is an excellent resource for researchers, food
scientists, biochemists, pharmacologists, nutritionists,
policymakers, and students working in the food science domain.
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