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Innovative Food Science and Emerging Technologies
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Summary
Contributions from leading scientists cover fundamental research, applications, recent developments, challenges, and breakthroughs across a wide range of topics including food formulations, manufacturing methods, biodegradable packaging, processing of fruits, vegetables, fisheries, dairy, frozen foods, grains, meat, spices, and the role of food in health.
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Format: Hardback
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Essential reading for food science professionals, researchers, engineers, and students interested in contemporary trends and technologies shaping the future of food production and health-oriented food solutions.
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Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances and challenging opportunities in food science technology.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
This volume covers many new trends and developments in food science, including preparation, characterisation, 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 specialising 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.
Innovative Food Science and Emerging Technologies offers valuable insights for anyone interested in cutting-edge food science.
Book Details
INFORMATION
ISBN: 9781771886611
Publisher: Apple Academic Press Inc.
Format: Hardback
Date Published: 02 October 2018
Country: Canada
Imprint: Apple Academic Press Inc.
Illustration: 61 Tables, black and white
Contributors:
- Edited by Sabu Thomas
- Edited by Nandakumar Kalarikkal
- Edited by Anne George
- Edited by Rajendran Rajakumari
Audience: Professional and scholarly
DIMENSIONS
Width: 156.0mm
Height: 234.0mm
Weight: 1212g
Pages: 658
About the Author
Rajakumari Rajendran is a Research Fellow working at the International and Inter University Centre for Nanoscience and Nanotechnology at Mahatma Gandhi University, Kottayam, Kerala, India. She has industrial experience in dietary supplements and medicinal formulations and is currently engaged in developing dietary supplements. She has been awarded the prestigious INSPIRE Fellowship (DST) and has two research publications to her credit.
Anne George, MD, is Associate Professor at Government Medical College, Kottayam, Kerala, India. She did her MBBS Bachelor of Medicine, Bachelor of Surgery) at Trivandrum Medical College, University of Kerala, India. She acquired a DGO (Diploma in Obstetrics and Gynaecology) from the University of Vienna, Austria; Diploma Acupuncture from the University of Vienna; and an MD from Kottayam Medical College, Mahatma Gandhi University, Kerala, India. She has organized several international conferences, is a fellow of the American Medical Society, and is a member of many international organizations.
Nandakumar Kalarikkal, PhD, is Associate Professor and Head of the Advanced Materials Laboratory, School of Pure and Applied Physics, Mahatma Gandhi University, Kottayam, India. He is also the Joint Director of the International and Inter University Centre for Nanoscience and Nanotechnology at the same university. He is a fellow of many professional bodies. He has authored many professional journal articles and has co-edited several books.
Sabu Thomas, PhD, is the Pro-Vice Chancellor of Mahatma Gandhi University and Founding Director of the International and Inter University Center for Nanoscience and Nanotechnology, Mahatma Gandhi University, Kottayam, Kerala, India. He is also a full professor of polymer science and engineering at the School of Chemical Sciences of the same university. He is a fellow of many professional bodies. Professor Thomas has (co-)authored many papers in international peer-reviewed journals in the area of polymer science and nanotechnology; his H index is 81.
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