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Advances in food science and nutrition /   edited by Visakh P.M., Sabu Thomas, Laura B. Iturriaga, and Pablo Daniel Ribotta.

Contributor(s): Material type: TextTextLanguage: English Publication details: Beverly, MA : Scrivener Publishing, c2014.Description: xvi, 449 pages : illustrations ; 24 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781118137093
Subject(s): LOC classification:
  • TX541  Ad9 2014 v.1
Online resources: Summary: Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.   The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical 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-based ingredients            Fruits and fruit processing            Antioxidant activity of phytochemicals and their method of analysis            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 and chemical reactions that influence flavor            Storage technologies for fresh fruits. This book is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition. -- Back cover
List(s) this item appears in: Research References
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Item type Current library Call number Materials specified Copy number Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Reserve Section RUS TP370 Ad9 2014 (Browse shelf(Opens below)) v.2 Room use only 77438 00077638

Includes bibliographical references and index.

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.   The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical 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-based ingredients           
Fruits and fruit processing           
Antioxidant activity of phytochemicals and their method of analysis           
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 and chemical reactions that influence flavor           
Storage technologies for fresh fruits.
This book is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition. -- Back cover

Fund 164 BELVIEW Co., Inc. Purchased November 07, 2017 77438 nej PHP 17775.00 2017-10-1153 2017-11-0242 volume 2

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