Innovative Food Science and Emerging Technologies Hardback
Edited by Sabu (Professor of Polymer Science and Technology and Honorary Director of the Centre for Na Thomas, Rajendran (Research Scholar, International and Inter University Centre for Nanoscience a Rajakumari, Anne George, Nandakumar (Assoc Prof & Head, Advanced Materials Laboratory, School of Pure and Applied Kalarikkal
This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability.
The volume considers food quality, shelf life, and manufacturing 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.
The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, 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.
- Format: Hardback
- Pages: 620 pages, 61 Tables, black and white
- Publisher: Apple Academic Press Inc.
- Publication Date: 02/10/2018
- Category: Food & beverage technology
- ISBN: 9781771886611