عنوان
پدید آورنده
موضوع
رده
TP370.5
TP370
.
5
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
0203711408
(Number (ISBN
1351360272
(Number (ISBN
9780203711408
(Number (ISBN
9781351360272
Erroneous ISBN
9781771886611
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Innovative food science and emerging technologies :
General Material Designation
[Book]
Other Title Information
the science behind health /
First Statement of Responsibility
edited by Rajakumari Rajendran, Anne George, Nandakumar Kalarikkal, Sabu Thomas.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Waretown, NJ :
Name of Publisher, Distributor, etc.
Apple Academic Press Inc.,
Date of Publication, Distribution, etc.
[2019]
Date of Publication, Distribution, etc.
©2019
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource.
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
Health benefits and industrial perspectives of superfoods, seafoods, and potential foods -- Potential source of proteins, amino acids, and oils, and safety of food and food products -- Innovative methods in processing and preservation of food and bioactive components -- Development, optimization, characterization, and applications of food products.
0
SUMMARY OR ABSTRACT
Text of Note
"Innovative Food Science and Emerging Technologies covers many new trends and developments in food science, including preparation, characterization, morphology, properties, recyclability, and advances and challenging opportunities. The volume considers food quality, shelf life, and manufacture in conjunction with human nutrition, diet, and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies, applications, recent advances, difficulties, and breakthroughs in the field of food science and technology and also address topics of novel issues. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packages foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, packaging, rheological characteristics of foods, heat exchangers in the food industry, food and health (including natural cures and food supplements), spice and spice processing, and more"--
OTHER EDITION IN ANOTHER MEDIUM
Title
Innovative food science and emerging technologies.
International Standard Book Number
9781771886611
TOPICAL NAME USED AS SUBJECT
Food-- Biotechnology.
Food industry and trade.
BUSINESS & ECONOMICS / Industries / General.
Food-- Biotechnology.
Food industry and trade.
(SUBJECT CATEGORY (Provisional
BUS-- 070000
DEWEY DECIMAL CLASSIFICATION
Number
338
.
1/9
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP370
.
5
ORIGINATING SOURCE
Date of Transaction
20200822093839.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
