Food Science & Technology

New Research

Lorenzo V Greco, Marco N Bruno (Herausgeber)

Buch | Hardcover

482 Seiten

2008
Nova Science Publishers Inc (Verlag)
978-1-60456-715-1 (ISBN)

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Food scientists and food technologists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. This book provides research in this field.

Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialisation, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.

Preface; LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for all Plants; Nutritional and Antinutritional Compostion of Legumes and Factors Affecting it; Low-Cost Adsorbents from Agri-Food Wastes; Molecular Traceability in the Post-Genomic Era: An Application of DNA Technology to Food Science.; Psychophysical and Electrophysiological Responses to Odour in Food Science; Food Bioactive Peptides: Recent Trends in Research, Production, Functionality and Applications; Recent Trends in the Probiotic and Prebiotic Functional Food Product Development; Diffusive and Chemical Exchange Model Hits to Inve: Practical Stigate Water Dynamics in Foods; Effect of Some Reactional Parameter in an Enzyme Assisted Process for Hydrolysing Whey Proteins; Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions; Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber; An Overview and Prospect on Banana Processing Technologies in China; Organic Fresh Vegetables: Green Technologies; Coffee Oil, Cafestol and Kahweol: Extraction Using Supercritical Carbon Dioxide; Index.

Erscheint lt. Verlag	26.11.2008
Zusatzinfo	Illustrations
Verlagsort	New York
Sprache	englisch
Maße	260 x 180 mm
Gewicht	1216 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-60456-715-5 / 1604567155
ISBN-13	978-1-60456-715-1 / 9781604567151
Zustand	Neuware