Advances in food science and technology

Author(s)

    • Haghi, A. K.

Bibliographic Information

Advances in food science and technology

editor: A.K. Haghi

Nova Science Publishers, 2010

Available at  / 2 libraries

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Note

Includes index

Contents of Works

  • 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

Description and Table of Contents

Description

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.

Table of Contents

  • 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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