Food Science and Technology : : Fundamentals and Innovation / / ed. by Oluwatosin Ademola Ijabadeniyi.

• Superior document: Title is part of eBook package: De Gruyter EBOOK PACKAGE COMPLETE 2023 English
• HerausgeberIn: Ijabadeniyi, Oluwatosin Ademola,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter, , [2023]; ©2024
• Year of Publication: 2023
• Edition: 2nd Edition
• Language: English
• Series: De Gruyter STEM
• Physical Description: 1 online resource (XIV, 585 p.)
• Other title: Frontmatter --; Foreword --; Contents --; List of contributing authors --; Introduction --; Part 1: Postharvest handling and food processing --; 1 The food industry: yesterday, today, and tomorrow --; 2 Postharvest handling of fresh produce --; 3 Cereals and cereal products --; 4 Processing operations and effects on the characteristics of legume grains for food system applications --; 5 Meat and meat products processing --; 6 Fish and shellfish processing --; Part 2: Food microbiology and use of microorganisms --; 7 Microbial food spoilage of selected food and food products --; 8 Microbiological safety of foods --; 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products --; 10 Application of biotechnology in the food industry --; Part 3: Food chemistry, analysis and nutrition --; 11 Dietary nutrients, antinutritional factors, and valorization of food waste --; Part 4: Product development, sensory evaluation, and packaging --; 12 Food trends and development of new food products --; 13 Understanding sensory evaluation of food --; 14 Food packaging and packaging innovations --; Part 5: Food innovations and nonthermal processing --; 15 Blockchain and food traceability --; 16 Big data and the food industry --; 17 Nonthermal processing techniques for innovative food processing --; 18 Food scanners: applications in the food industry --; 19 Climate-smart food systems --; Part 6: Food business, management and regulation --; 20 Food entrepreneurship: principles and practice --; 21 Food regulations and governance --; 22 Food supply chain in the pandemic era --; Part 7: Outlook --; 23 Food science and technology: trends and future prospects --; Final sentence: Conclusion, relevance of your book to the target group --; Index
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783111013107; 9783111319292; 9783111318912; 9783111319230; 9783111318660
• DOI: 10.1515/9783111013107
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Oluwatosin Ademola Ijabadeniyi.

Food Science and Technology: Fundamentals and Innovation presents the aspects of microbiology, chemistry, nutrition, and process engineering required for the successful selection, preservation, processing, packaging, and distribution of quality food. It is a valuable resource for researchers and students in food science & technology and food industry professionals and entrepreneurs. There are two new chapters in the 2nd Ed. COVID-19 and food supply chain as well as climate-smart food science.