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: | |
| Place / Publishing House: | Berlin ;, Boston : : De Gruyter, , [2023] ©2024 |
| Year of Publication: | 2023 |
| Edition: | 2nd Edition |
| Language: | English |
| Series: | De Gruyter STEM
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| Online Access: | |
| Physical Description: | 1 online resource (XIV, 585 p.) |
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Table of Contents:
- 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