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.
Table of Contents
Volume 1: Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation. Encapsulation of Prebiotics and Probiotics: A Promising Alternative in Modern Food Technology. Carotenoid Compounds: Properties, Production, and Applications. Hydrogels of Biopolymers Functionalized with Bioactive Substances as a Coating for Food Preservation. Coffee Pulp as a Potential Source of Phenolic Bioactive Compounds. Essential Oils in Active Food Packaging. Perspective for Food Development from Pitayo Stenocereus queretaroensis Weber Buxbaum. Teas from Camellia sinensis: A New Tendency of Valuable Active Compounds. Polyembryony in Plants and Its Potential in the Food Industry. Natural Polymers from Food Industrial Wastes as Raw Material for Nanostructure Production. Arsenic and Heavy Metal Contamination in Groundwater in South Asia, Groundwater Remediation, and the Vision for the Future.
Volume 2: Valorization of Agroindustrial By-Products: Biotechnological Processes for Extraction of Phenolic Compounds. Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology. Production of β-Glucosidase in Solid State Cultures and Its Application in the Food Industry. Pigmented-Grain Corn in Mexico: Importance and Potential Risks. Biotechnology Importance of Pomegranate (Punica granatum ) and the Use of the Peel as Agro-Industrial By-Product. Technological Advances in the Production of Phytases. Phytochemical Molecules from Food Wastes and Desert Plants for Control of Food-Borne Pathogen Bacteria. Advances and Opportunities of Anaerobic Bioconversion of Citrus Wastes. A Comprehensive Review on Essential Oil Nanoemulsions as an Alternative to Control Microbial Pathogenicity.
Volume 3: Trends in Functional Food in Noncommunicable Diseases. Synergism in Food Trends: The Key to a Healthy Life. Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides. Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods. Aguamiel: Traditional Mexican Product as a Nutritional Alternative. Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases. Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods. Antidiabetic Properties of Petroselinum crispum. Nutraceuticals from Mexican Plants as Antibacterial Agents. Relevant Marine Biomass as Feedstock for Application in the Food Industry: An Overview. Functionality Features of Candelilla Wax in Edible Coatings.
Mónica Chávez-González, PhD, is a Professor-Investigator at the School of Chemistry of the Universidad Autónoma de Coahuila, Mexico.
Jose Juan Buenrostro-Figueroa, PhD, is a Research Professor at the Research Center for Food and Development, A.C., Mexico.
Cristobal N. Aguilar, PhD, is Dean of the School of Chemistry at the Autonomous University of Coahuila, México.