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The three volumes in this handbook 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
handbook focuses on 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
and 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 3 of the 3-volume set focuses on
functional foods and nutraceuticals. The chapters examine
nutraceuticals as treatment for cancer and neurodegenerative
diseases, trends in functional food in noncommunicable diseases,
synergism in food trends, bioactive peptides, agave fructans as a
functional component in foods, and more.
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.
This handbook series 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 include relevant information on
modernization and improvements in the food industry. In volume 2 of
the 3-volume set, the chapters examine bioactive compounds in food
biotechnology, potential and risks of pigmented-grain corn,
technological advances in the production of phytases, phytochemical
molecules from food waste, control of food-borne pathogen bacteria,
and more.
This handbook series 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 include relevant information on
modernization and improvements in the food industry. In volume 2 of
the 3-volume set, the chapters examine bioactive compounds in food
biotechnology, potential and risks of pigmented-grain corn,
technological advances in the production of phytases, phytochemical
molecules from food waste, control of food-borne pathogen bacteria,
and more.
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.
The three volumes in this handbook 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
handbook focuses on 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
and 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 3 of the 3-volume set focuses on
functional foods and nutraceuticals. The chapters examine
nutraceuticals as treatment for cancer and neurodegenerative
diseases, trends in functional food in noncommunicable diseases,
synergism in food trends, bioactive peptides, agave fructans as a
functional component in foods, and more.
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