Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry by Chavez-Gonzalez, Monica

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry (Paperback) (ISBN-13: 9781774631270)

Vendor: Monica Chavez-Gonzalez
Product type: Books
Format: Paperback
$99.00
$99.00
$99.00
Subtotal: $99.00
Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry by Chavez-Gonzalez, Monica

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

$99.00
Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry by Chavez-Gonzalez, Monica

Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry

$99.00
Format: Paperback
Description
Description
x

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.





Author: Monica Chavez-Gonzalez
ISBN-10: 177463127X
ISBN-13: 9781774631270
Publisher: Apple Academic Press
Language: English
Published: 03/31/2021
Pages: 276
Format: Paperback
Weight: 0.83lbs
Size: 9.00h x 6.00w x 0.58d
By Monica Chavez-Gonzalez
By Monica Chavez-Gonzalez
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Mica Lizeth Ch疱ez-Gonz疝ez, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Ch疱ez-Gonz疝ez's experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial wastes, extraction of bioactive compounds, and chemical characterization.

Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings.

Cristal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.

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