Advances in Food Science and Technology, Volume 1 (PDF)
(Sprache: Englisch)
Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the...
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the...
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Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.
Specifically, this important book details:
* New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
* Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
* Chemical and functional properties of food components
* Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
* Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.
Specifically, this important book details:
* New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
* Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
* Chemical and functional properties of food components
* Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
* Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
Autoren-Porträt
The EditorsVisakh P.M. is a Research Fellow at the School of
Chemical Science at Mahatma Gandhi University. He has edited three
books with Sabu Thomas for Wiley-Scrivener. He has been a visiting
student at many European universities and is currently working at
Charles University, Czech Republic. His research interests include
polymer nanocomposites, bio-nanocomposites, rubber-based
nanocomposites, fire- retardant polymers, and liquid crystalline
polymers.
Sabu Thomas is a professor of polymer science and
engineering at the School of Chemical Sciences, as well as the
Director of the Centre for Nanoscience and Nanotechnology, Mahatma
Gandhi University, India. He received his PhD in 1987 in polymer
engineering from the Indian Institute of Technology (IIT),
Kharagpur, India. He is a Fellow of the Royal Society of Chemistry,
London, and a member of the American Chemical Society. He has been
ranked fifth in India with regard to the number of publications
(most productive scientists). He also received the coveted Sukumar
Maithy Award for the best polymer researcher in the country in
2008.
Laura B. Iturriaga is a food engineer, researcher, and
lecturer in the food physics-chemistry field at the Faculty of
Agriculture and Industrial Agriculture, Universidad Nacional de
Santiago del Estero (UNSE), Argentina. She successfully defended
her PhD at the Universidad de La Plata (UNLP).
Pablo Daniel Ribotta studied chemical engineering at the
Universidad Nacional de Córdoba (UNC) in Argentina and
finished his PhD at the Universidad Nacional de la Plata in 2002.
He is currently a research member of the National Research Council
of Argentina (CONICET), and Full Professor of Food Technology and
Director of the Instituto Superior de Investigación,
Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.
Bibliographische Angaben
- 2013, 1. Auflage, 336 Seiten, Englisch
- Herausgegeben: Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta
- Verlag: John Wiley & Sons
- ISBN-10: 1118658809
- ISBN-13: 9781118658802
- Erscheinungsdatum: 07.03.2013
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