Trends and Innovations in Food Science / / edited by Yehia El-Samragy.
This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by v...
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Place / Publishing House: | London : : IntechOpen,, 2022. |
Year of Publication: | 2022 |
Language: | English |
Physical Description: | 1 online resource (180 pages) |
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Trends and Innovations in Food Science / edited by Yehia El-Samragy. London : IntechOpen, 2022. 1 online resource (180 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier Description based on online resource; title from PDF title page (IntechOpen, viewed June 23, 2023). This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments. 1. The Function of a Coffee Shop as a Social Cultural Entity -- 2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials -- 3. Nutrigenomics: Challenges and Opportunities -- 4. Value-Added Foods: Characteristic, Benefits, and Physical Properties -- 5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries -- 6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method. Food science. 1-80356-067-3 El-Samragy, Yehia, editor. |
language |
English |
format |
eBook |
author2 |
El-Samragy, Yehia, |
author_facet |
El-Samragy, Yehia, |
author2_variant |
y e s yes |
author2_role |
TeilnehmendeR |
title |
Trends and Innovations in Food Science / |
spellingShingle |
Trends and Innovations in Food Science / 1. The Function of a Coffee Shop as a Social Cultural Entity -- 2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials -- 3. Nutrigenomics: Challenges and Opportunities -- 4. Value-Added Foods: Characteristic, Benefits, and Physical Properties -- 5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries -- 6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method. |
title_full |
Trends and Innovations in Food Science / edited by Yehia El-Samragy. |
title_fullStr |
Trends and Innovations in Food Science / edited by Yehia El-Samragy. |
title_full_unstemmed |
Trends and Innovations in Food Science / edited by Yehia El-Samragy. |
title_auth |
Trends and Innovations in Food Science / |
title_new |
Trends and Innovations in Food Science / |
title_sort |
trends and innovations in food science / |
publisher |
IntechOpen, |
publishDate |
2022 |
physical |
1 online resource (180 pages) |
contents |
1. The Function of a Coffee Shop as a Social Cultural Entity -- 2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials -- 3. Nutrigenomics: Challenges and Opportunities -- 4. Value-Added Foods: Characteristic, Benefits, and Physical Properties -- 5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries -- 6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method -- 7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method. |
isbn |
1-80356-067-3 |
callnumber-first |
T - Technology |
callnumber-subject |
TP - Chemical Technology |
callnumber-label |
TP370 |
callnumber-sort |
TP 3370 T746 42022 |
illustrated |
Not Illustrated |
dewey-hundreds |
600 - Technology |
dewey-tens |
660 - Chemical engineering |
dewey-ones |
664 - Food technology |
dewey-full |
664 |
dewey-sort |
3664 |
dewey-raw |
664 |
dewey-search |
664 |
work_keys_str_mv |
AT elsamragyyehia trendsandinnovationsinfoodscience |
status_str |
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is_hierarchy_title |
Trends and Innovations in Food Science / |
author2_original_writing_str_mv |
noLinkedField |
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1796653242599342082 |
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