Advances in Food Science and Nutrition

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Food Science and Nutrition by , Wiley
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Author: ISBN: 9781118865637
Publisher: Wiley Publication: November 25, 2013
Imprint: Wiley-Scrivener Language: English
Author:
ISBN: 9781118865637
Publisher: Wiley
Publication: November 25, 2013
Imprint: Wiley-Scrivener
Language: English

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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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

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