| 000 | 03249cam a2200409 i 4500 | ||
|---|---|---|---|
| 001 | 20626497 | ||
| 003 | PTSN | ||
| 008 | 061221t2018 njua b 001 0 eng d | ||
| 020 |
_a9781771886611 _qHardback |
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| 040 |
_beng _erda _dSFPAGOH |
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| 050 |
_aTP370 _b.I567 2018 |
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| 245 | 1 | 0 |
_aInnovative food science and emerging technologies : _bthe science behind health / _cedited by Rajakumari Rajendran, Anne George, Nandakumar Kalarikkal, Sabu Thomas. |
| 264 |
_aOakville, ON ; _aWaretown, NJ : _bApple Academic Press, _c[2018] |
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| 264 | 1 | _c©2019 | |
| 300 |
_axxii, 620 pages : _billustrations (some color) ; _c24 cm |
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| 336 |
_atext _2rdacontent |
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| 337 |
_aunmediated _2rdamedia |
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| 338 |
_avolume _2rdacarrier |
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| 520 |
_a"Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances and challenging opportunities. The volume considers food quality, shelf life, and manufacture in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field of food science and technology and also address topics of novel issues. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packages foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, packaging, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more"-- _cProvided by publisher. |
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| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aHealth benefits and industrial perspectives of superfoods, seafoods, and potential foods -- Potential source of proteins, amino acids, and oils, and safety of food and food products -- Innovative methods in processing and preservation of food and bioactive components -- Development, optimization, characterization, and applications of food products. | |
| 650 | 0 |
_aFood industry and trade _xTechnological innovations. |
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| 650 | 0 |
_aFood _xBiotechnology. |
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| 650 | 0 |
_aFood _xComposition. |
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| 650 | 0 | _aAgricultural processing. | |
| 700 | 1 |
_aThomas, Sabu, _eeditor. |
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| 700 | 1 |
_aRajendran, Rajakumari, _eeditor. |
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| 700 | 1 |
_aGeorge, Anne, _d1961- _eeditor. |
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| 700 | 1 |
_aKalarikkal, Nandakumar, _eeditor. |
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| 776 | 0 | 8 |
_iOnline version: _tInnovative food science and emerging technologies _bFirst edition. _dOakville, ON ; Waretown, NJ : Apple Academic Press, [2018] _z9780203711408 _w(DLC) 2018040257 |
| 907 |
_a.b10555146 _b18-09-23 _c23-02-21 |
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| 998 |
_amgen _b01-01-00 _ca _da _e- _feng _gnju _h0 |
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| 999 |
_c46847 _d46847 |
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