This volume covers many new trends and developments in food
science, including preparation, characterization, morphology,
properties, and recyclability. The volume considers food quality,
shelf life, and manufacturing in conjunction with human nutrition,
diet, and health as well as the ever-growing demand for the supply
and production of healthier foods. Distinguished scientists
specializing in various disciplines discuss basic studies,
applications, recent advances, difficulties, and breakthroughs in
the field. The volume includes informative discussions and new
research on food formulations, manufacturing techniques,
biodegradably flexible packaging, packaged foods, beverages, fruits
and vegetable processing, fisheries, milk and milk products, frozen
food and thermo processing, grain processing, meat and poultry
processing, rheological characteristics of foods, heat exchangers
in the food industry, food and health (including natural cures and
food supplements), spice and spice processing, and more.
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