Advances in Food Science and Nutrition, Volume 2
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Beschreibung
Advances in Food Science and Nutrition covers topics suchas food safety objectives, risk assessment, quality assurance andcontrol, good manufacturing practices, food processing systems,design and control, and rapid methods of analysis and detection, aswell as sensor technology, environmental control, and safety.
The thirteen chapters are written by prominent researchers fromindustry, academia, and government/private research laboratoriesaround the world. The book details many of the recenttechnical research accomplishments in the areas food science,including:
* Potato production, composition, and starch processing
* Milk and different types of milk products
* Processing and preservation of meat, poultry, and seafood
* Food ingredients including additives and natural plant-basedingredients
* Fruits and fruit processing
* Antioxidant activity of phytochemicals and their method ofanalysis
* The effect of food processing on bioactive compounds
* Food safety regulations including foodborne pathogens, probiotics,genetically modified foods, and bioavailability of nutrients
* Trends in sensory characterization of food products
* Ultrasound applications in food technology
* Transformations of food flavor including aroma compounds andchemical reactions that influence flavor
* Storage technologies for fresh fruits
Autor*in
Visakh P. M.
Themen in »Advances in Food Science and Nutrition, Volume 2«
Chemie Chemistry Food Science & Technology Lebensmittelforschung u. -technologie Nachhaltige u. Grüne Chemie Sustainable Chemistry & Green Chemistry