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Image of - Handbook of Research on Food Science and Technology | 3 Volume Set | Hardcover
Handbook of Research on Food Science and Technology | 3 Volume Set | Hardcover

Handbook of Research on Food Science and Technology | 3 Volume Set | Hardcover

by Chavez-Gonzalez

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.

Highlights

  • binding-icon

    9781771887212

    ISBN

  • binding-icon

    Chavez-Gonzalez

    Author

  • binding-icon

    915

    Pages

  • binding-icon

    1050 gm

    Weight

  • langauage-icon

    English

    Language

  • date-icon

    2019

    Year

  • edition-icon

    1st Edition

    Edition

  • binding-icon

    Hardcover

    Binding

₹36729

₹40811

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.

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