Apple Academic Press
258 pages | 19 B/W Illus.
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.
Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation
Emilio Ochoa-Reyes et al.
Encapsulation of Prebiotics and Probiotics: A Promising Alternative in Modern Food Technology
Diana B. Muñiz-Márquez et al.
Carotenoid Compounds: Properties, Production, and Applications Victor Navarro-Macías et al.
Hydrogels of Biopolymers Functionalized with Bioactive Substances as a Coating for Food Preservation
Alejandra Isabel Vargas-Segura et al.
Coffee Pulp as a Potential Source of Phenolic Bioactive Compounds
Luis V. Rodríguez-Durán et al.
Essential Oils in Active Food Packaging
Olga B. Alvarez-Pérez et al.
Perspectives for Food Development from Pitayo Stenocereus queretaroensis (Weber) Buxbaum
Juan José Gaytán-Andrade et al.
Teas from Camellia sinensis: A New Tendency of Valuable Active Compounds
A. Ochoa-Chantaca et al.
Polyembryony in Plants and Its Potential in the Food Industry
Ixtaccihuatl Cynthia Gontes-Pérez et al.
Natural Polymers from Food Industrial Wastes as Raw Material for Nanostructure Production
Ariel García Cruz et al.
Arsenic and Heavy Metal Contamination in Groundwater in South Asia, Groundwater Remediation, and the Vision for the Future