Food Science and Technology
Fundamentals and Innovation
Seiten
2023
|
2nd Edition
De Gruyter (Verlag)
978-3-11-101309-1 (ISBN)
De Gruyter (Verlag)
978-3-11-101309-1 (ISBN)
Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.
lt;p>Oluwatosin Ademola Ijabadeniyi is a Professor at the Department of Biotechnology and Food Science, Durban University of Technology, South Africa. His research focuses on food quality and safety.
| Erscheinungsdatum | 10.10.2023 |
|---|---|
| Reihe/Serie | De Gruyter STEM |
| Zusatzinfo | 12 b/w and 18 col. ill., 46 b/w tbl. |
| Verlagsort | Berlin/Boston |
| Sprache | englisch |
| Maße | 170 x 240 mm |
| Gewicht | 1001 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | Food chemistry • Food Microbiology • food science • Food Technology • Lebensmittelchemie • Lebensmitteltechnologie • Nutrition • Packaging • Verpackungsindustrie |
| ISBN-10 | 3-11-101309-X / 311101309X |
| ISBN-13 | 978-3-11-101309-1 / 9783111013091 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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