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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