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Advances in Food Science and Technology, Volume 1

Sabu Thomas editor Visakh P M editor Laura B Iturriaga editor Pablo Daniel Ribotta editor

Format:Hardback

Publisher:John Wiley & Sons Inc

Published:26th Mar '13

Currently unavailable, and unfortunately no date known when it will be back

Advances in Food Science and Technology, Volume 1 cover

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.

Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.

Specifically, this important book details:

  • New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
  • Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
  • Chemical and functional properties of food components
  • Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
  • Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
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“The editors provide a wide-ranging review that imparts an historical prospective to contemporary innovative food science research and development efforts and challenges.”  (Journal of Aquatic Food Product Technology, 25 December 2013)

ISBN: 9781118121023

Dimensions: 241mm x 163mm x 23mm

Weight: 558g

336 pages