Research and Technological Advances in Food Science

This book PDF is perfect for those who love Technology & Engineering genre, written by Bhanu Prakash and published by Academic Press which was released on 30 November 2021 with total hardcover pages 498. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Research and Technological Advances in Food Science books below.

Research and Technological Advances in Food Science
Research and Technological Advances in Food Science
Author : Bhanu Prakash
File Size : 48,8 Mb
Publisher : Academic Press
Language : English
Release Date : 30 November 2021
ISBN : 9780323859172
Pages : 498 pages
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Research and Technological Advances in Food Science by Bhanu Prakash Book PDF Summary

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science. Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain. Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits Highlights current research and technological advances in food science related to health Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Research and Technological Advances in Food Science

Research and Technological Advances in Food Science by Bhanu Prakash

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies

Get Book
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