Food Science and Technology : : Fundamentals and Innovation /

Food Science and Technology : : Fundamentals and Innovation / / 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 stu...

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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
Online Access:
Physical Description:1 online resource (XIV, 585 p.)
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245 0 0 |a Food Science and Technology :  |b Fundamentals and Innovation /  |c ed. by Oluwatosin Ademola Ijabadeniyi. 
250 |a 2nd Edition 
264 1 |a Berlin ;  |a Boston :   |b De Gruyter,   |c [2023] 
264 4 |c ©2024 
300 |a 1 online resource (XIV, 585 p.) 
336 |a text  |b txt  |2 rdacontent 
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505 0 0 |t Frontmatter --   |t Foreword --   |t Contents --   |t List of contributing authors --   |t Introduction --   |t Part 1: Postharvest handling and food processing --   |t 1 The food industry: yesterday, today, and tomorrow --   |t 2 Postharvest handling of fresh produce --   |t 3 Cereals and cereal products --   |t 4 Processing operations and effects on the characteristics of legume grains for food system applications --   |t 5 Meat and meat products processing --   |t 6 Fish and shellfish processing --   |t Part 2: Food microbiology and use of microorganisms --   |t 7 Microbial food spoilage of selected food and food products --   |t 8 Microbiological safety of foods --   |t 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products --   |t 10 Application of biotechnology in the food industry --   |t Part 3: Food chemistry, analysis and nutrition --   |t 11 Dietary nutrients, antinutritional factors, and valorization of food waste --   |t Part 4: Product development, sensory evaluation, and packaging --   |t 12 Food trends and development of new food products --   |t 13 Understanding sensory evaluation of food --   |t 14 Food packaging and packaging innovations --   |t Part 5: Food innovations and nonthermal processing --   |t 15 Blockchain and food traceability --   |t 16 Big data and the food industry --   |t 17 Nonthermal processing techniques for innovative food processing --   |t 18 Food scanners: applications in the food industry --   |t 19 Climate-smart food systems --   |t Part 6: Food business, management and regulation --   |t 20 Food entrepreneurship: principles and practice --   |t 21 Food regulations and governance --   |t 22 Food supply chain in the pandemic era --   |t Part 7: Outlook --   |t 23 Food science and technology: trends and future prospects --   |t Final sentence: Conclusion, relevance of your book to the target group --   |t Index 
506 0 |a restricted access  |u http://purl.org/coar/access_right/c_16ec  |f online access with authorization  |2 star 
520 |a 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. 
530 |a Issued also in print. 
538 |a Mode of access: Internet via World Wide Web. 
546 |a In English. 
588 0 |a Description based on online resource; title from PDF title page (publisher's Web site, viewed 01. Dez 2023) 
650 0 |a Food industry and trade. 
650 0 |a Food  |x Analysis. 
650 0 |a Food  |x Biotechnology. 
650 0 |a Food  |x Composition. 
650 4 |a Lebensmittelchemie. 
650 4 |a Lebensmitteltechnologie. 
650 4 |a Verpackungsindustrie. 
650 7 |a Technology & Engineering / Food Science.  |2 bisacsh 
653 |a Food Chemistry. 
653 |a Food Microbiology. 
653 |a Food Science. 
653 |a Food Technology. 
653 |a Nutrition. 
653 |a Packaging. 
700 1 |a Ijabadeniyi, Oluwatosin Ademola,   |e editor.  |4 edt  |4 http://id.loc.gov/vocabulary/relators/edt 
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773 0 8 |i Title is part of eBook package:  |d De Gruyter  |t EBOOK PACKAGE Physics, Chemistry, Mat.Sc, Geosc 2023 English  |z 9783111319230 
773 0 8 |i Title is part of eBook package:  |d De Gruyter  |t EBOOK PACKAGE Physics, Chemistry, Mat.Sc, Geosc 2023  |z 9783111318660  |o ZDB-23-DPC 
776 0 |c EPUB  |z 9783111013480 
776 0 |c print  |z 9783111013091 
856 4 0 |u https://doi.org/10.1515/9783111013107 
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