Research and Technological Advances in Food Science - Softcover

Softcover

ISBN 10: 0128243694 ISBN 13: 9780128243695

Verlag: Academic Press, 2021

Inhaltsangabe

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address contamination-related hunger and malnutrition, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting, as well as to create low cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner.

Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including the most up-to-date information about different natural food source sources (of microbial, plant, and animal origin) and their health benefits. It also highlights current research and technological advances in food science related to health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit. In addition, the book explores the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, ultrasound in food processing and food-omics in food science.

Research and Technological Advances in Food Science is an excellent resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students working in the food science domain.

• Includes information about different natural sources of food (microbes, plants and animal origin), and their health benefits
• Highlights current research and technological advances in food science related to health
• Brings the role of microbial antagonistic, plant volatiles and technological advances in the post-harvest management of food commodities

Über diesen Titel

Über die Autorin bzw. den Autor

Bhanu Prakash is an assistant professor in the Department of Botany, Institute of Science at the Banaras Hindu University in Varanasi, India. With more than 10 years of research experience in the field of food sciences, he is the author of over 80 publications and has served as a reviewer of several internationally reputed journals. He has received recognition by the Linnean Society in London, the National Academy of Agricultural Sciences in New Delhi, India, the Young Scientist Awards by the National Academy of Sciences, India, and the Association of Food Scientists and Technologists in Mysore, India. He is an active member of various organizations including the National Academy of Sciences, India, the Society of Biological Chemists, the Indian Botanical Society, and the Association of Food Scientists and Technologists.

Von der hinteren Coverseite

The microbial contamination in the food commodities may reduce their nutritional quality and lead to malnourishment. The situation is alarming in developing countries; therefore, quantitative and qualitative protection of Agri-food commodities after harvesting is crucial to address the hunger and malnutrition. There is also an urgent need to make rational strategies to protect the post-harvest losses and nutritional properties of the food product at a low cost that can address the current existing problem such as hunger and malnutrition of humankind in a sustainable manner.

Research and Technological Advances in Food Science collects and collates the information about the different natural sources as food (microbes, plant and animal origin), and their health benefits. The proposed book highlights the current research and technological advances in food science related to health such as seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, Feruloylated oligosaccharides for human health, and the role of carotenoids on bioavailability of minerals. In addition, the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, food-omics and conformational dynamics in food science will be incorporated in various chapters.

Edited by a multiple team of experts in the field, the book gives the readers a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology.

Details zur Ausgabe

• Verlag: Academic Press
• Erscheinungsdatum: 2021
• Sprache: Englisch
• ISBN 10: 0128243694
• ISBN 13: 9780128243695
• Einband: Tapa blanda
• Anzahl der Seiten: 496
• Herausgeber: Prakash
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Yeepin GmbH; 492000000000; sunshine12232@outlook.com; ; Alleestr.11; Kaiserslautern; Rheinland-Pfalz; 67655; Deutschland