RESEARCH METHODOLOGY IN FOOD SCIENCES Integrated Theory and Practice

• Other Authors: Mohan, C. O. (Editor), Carvajal-Millan, Elizabeth (Editor), Ravishankar, C. N. (Editor)
• Format: Book
• Language: English
• Published: New Jersey Apple Academic Press 2018; ©2018
• Subjects: Food science > Research; Food > Analysis; Food > Safety measures
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xviii, 375 pages illustrations 24 cm
• Bibliography: Includes bibliography references and index
• ISBN: 9781771886246

Here is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.