Advances in food science and technology
著者
書誌事項
Advances in food science and technology
Nova Science Publishers, 2010
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes index
収録内容
- Marine nutraceuticals: sources, recovery and effective utilization / Stephen Nimish Mol, N. Bhaskar, M. Hosokawa, and K. Miyashita
- Identification and detection of species in meat and meat products: recent development / B.G. Mane, S.K. Mendiratta
- Shelf life extension of refrigerated rainbow trout fillets using modified atmosphere packaging in combination with thyme essential oil / Christina Farmaki and Michael G. Kontominas
- Spices not just spicy: role in human health with medicinal and therapeutic potentalities / A.B. Sharangi
- Advances in pasta products development / P. Prabhasankar
- The roles of dietary polyamines in human health and their occurrence in foods / Pavel Kalac
- Interesterification: alternative for obtaining zero trans fat bases for food applications / Ana Paula Badan Ribeiro, Luiz Antonio Gioiell
- Current trends in post harvest processing techniques for ensuring food safety / Geetanjali Kaushik, Poonam Singhal, Shashi Solanki and Shivani Chaturvedi
- Encapsulation of amylogucosidase and protease using maize bran ferulated arabinoxylan / Claudia Berlanga-Reyes, Elizabeth Carvajal-Millan, Víctor Santana-Rodriguez, Martha Campos-Cañas, Kevin B. Hicks
- Medicinal properties of edible mushrooms / Carlos Ricardo Socco, Sascha Habu, Leifa Fan
- Mexican fermented foods and beverages / J.D. Buenrostro, R. Rodríguez, H. de la Garza, C.N. Aguilar, A. Aguilera-Carbo, G.V. Nevárez-Moorillón
- Retort pouch processing of fishery products / C.N. Ravishankar, C.O. Mohan, R. Yathavamoorthi, K. Shashidhar, and T.K. Srinivasa Gopal
内容説明・目次
内容説明
This book reviews research on new developments in all areas of food science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety.
目次
- Preface
- Marine Nutraceuticals: Sources, Recovery & Effective Utilization
- Identification & Detection of Species in Meat & Meat Products - Recent Development
- Shelf Life Extension of Refrigerated Rainbow Trout Fillets Using Modified Atmosphere Packaging in Combination with Thyme Essential Oil
- Spices Not Just Spicy: Role in Human Health with Medicinal & Therapeutic Potentalities
- Advances in Pasta Products Development
- The Roles of Dietary Polyamines in Human Health & their Occurrence in Foods
- Interesterification: Alternative for Obtaining Zero Trans Fat Bases for Food Applications
- Current Trends in Post Harvest Processing Techniques for Ensuring Food Safety
- Encapsulation of Amylogucosidase & Protease using Maize Bran Ferulated Arabinoxylan
- Medicinal Properties of Edible Mushrooms
- Mexican Fermented Foods & Beverages
- Retort Pouch Processing of Fishery Products
- Index.
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