Home Advances in Food Science and Nutrition, Volume 2 by Visakh P. M. (Editor); Laura B. Iturriaga (Editor); Pablo Daniel Ribotta (Editor) (ISBN: 9781118137093)

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Advances in Food Science and Nutrition, Volume 2 Hardback - 2013

Name: ADVANCES IN FOOD SCIENCE AND NUTRITION, VOLUME 2
Price: 202.08 USD
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Author: SABU THOMAS
ISBN: 9781118137093

by Visakh P. M. (Editor); Laura B. Iturriaga (Editor); Pablo Daniel Ribotta (Editor)

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From the publisher

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

Advances in Food Science and Nutrition covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food processing systems, design and control, and rapid methods of analysis and detection, as well as sensor technology, environmental control, and safety.

The thirteen chapters are written by prominent researchers from industry, academia, and government/private research laboratories around the world. The book details many of the recent technical research accomplishments in the areas of food science, including:

Potato production, composition, and starch processing
Milk and different types of milk products
Processing and preservation of meat, poultry, and seafood
Food ingredients including additives and natural plant-based ingredients
Fruits and fruit processing
Antioxidant activity of phytochemicals and their method of analysis
The effect of food processing on bioactive compounds
Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients
Trends in sensory characterization of food products
Ultrasound applications in food technology
Transformations of food flavor including aroma compounds and chemical reactions that influence flavor
Storage technologies for fresh fruits

From the rear cover

This important book comprehensively reviews research on new developments in all areas of food chemistry/science and nutrition

Potato production, composition, and starch processing
Milk and different types of milk products
Processing and preservation of meat, poultry, and seafood
Food ingredients including additives and natural plant-based ingredients
Fruits and fruit processing
Antioxidant activity of phytochemicals and their method of analysis
The effect of food processing on bioactive compounds
Food safety regulations including foodborne pathogens, probiotics, genetically modified foods, and bioavailability of nutrients
Trends in sensory characterization of food products
Ultrasound applications in food technology
Transformations of food flavor including aroma compounds and chemical reactions that influence flavor
Storage technologies for fresh fruits

Readership

It is a very valuable reference source for university and college faculties, professionals, postdoctoral research fellows, senior graduate students, food science technologists, and researchers from R&D laboratories working in the area of food science and nutrition.

Details

Title Advances in Food Science and Nutrition, Volume 2
Author Visakh P. M. (Editor); Laura B. Iturriaga (Editor); Pablo Daniel Ribotta (Editor)
Binding Hardback
Pages 472
Volumes 1
Language ENG
Publisher Wiley-Scrivener
Publication date 2013
Illustrated Yes
Features Bibliography, Illustrated, Index, Table of Contents
ISBN 9781118137093 / 1118137094
Weight 1.95 lbs (0.88 kg)
Dimensions 9.3 x 6.3 x 1.3 in (23.62 x 16.00 x 3.30 cm)
Themes
- Aspects (Academic): Science/Technology Aspects
Category Technology & Industrial Arts
Dewey Decimal Code 363.19

About the author

Visakh P.M. is a Senior Researcher at the School of Chemical Sciences, Mahatma Gandhi University, India. He has been invited as a visiting student/researcher to approximately fifteen European universities and is a prolific editor with seven books already published. His research interests include polymer nanocomposites, bio-nanocomposites, and rubber-based nanocomposites, fire-retardant polymers, and liquid crystalline polymers as well as silicon sensors.

Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics and chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero, Argentina. She successfully defended her PhD at the Universidad Nacional de La Plata (UNLP), Argentina.

Pablo Daniel Ribotta studied chemical engineering at the Facultad de Ciencias Exactas, Fisicas y Naturales, Universidad Nacional de Cordoba (UNC), Argentina, and completed his PhD at the Facultad de Ciencias Exactas, Universidad Nacional de la Plata, in 2002. Currently, he is Research Member of the National Research Council of Republica Argentina (CONICET), as well as full professor of food technology and Director of Instituto Superior de Investigacion, Desarrollo y Servicios en Alimentos, at UNC. He has approximately seventy research papers, three books, and eight book chapters to his credit.