Food technology and chemistry
Author(s)
Bibliographic Information
Food technology and chemistry
（Handbook of research on food science and technology, v. 1）
Apple Academic Press, 2021, c2019
- : pbk
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"AAP Apple Academic Press, CRC Press"--Cover
Includes bibliographical references and index
Description and Table of Contents
Description
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.
Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
Table of Contents
Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation Emilio Ochoa-Reyes et al. Encapsulation of Prebiotics and Probiotics: A Promising Alternative in Modern Food Technology Diana B. Muniz-Marquez et al. Carotenoid Compounds: Properties, Production, and Applications Victor Navarro-Macias et al. Hydrogels of Biopolymers Functionalized with Bioactive Substances as a Coating for Food Preservation Alejandra Isabel Vargas-Segura et al. Coffee Pulp as a Potential Source of Phenolic Bioactive Compounds Luis V. Rodriguez-Duran et al. Essential Oils in Active Food Packaging Olga B. Alvarez-Perez et al. Perspectives for Food Development from Pitayo Stenocereus queretaroensis (Weber) Buxbaum Juan Jose Gaytan-Andrade et al. Teas from Camellia sinensis: A New Tendency of Valuable Active Compounds A. Ochoa-Chantaca et al. Polyembryony in Plants and Its Potential in the Food Industry Ixtaccihuatl Cynthia Gontes-Perez et al. Natural Polymers from Food Industrial Wastes as Raw Material for Nanostructure Production Ariel Garcia Cruz et al. Arsenic and Heavy Metal Contamination in Groundwater in South Asia, Groundwater Remediation, and the Vision for the Future Sukanchan Palit
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