Advances in food science and technology
著者
書誌事項
Advances in food science and technology
（Food science and technology series）
Nova Science Publishers, Inc., c2012
- pbk.
大学図書館所蔵 全1件
注記
Includes bibliographical references and index
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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