Compartir
Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry (en Inglés)
Chavez-Gonzalez, Monica ; Buenrostro-Figueroa, Jose Juan ; Aguilar, Cristobal N. (Autor)
·
Apple Academic Press
· Tapa Dura
Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry (en Inglés) - Chavez-Gonzalez, Monica ; Buenrostro-Figueroa, Jose Juan ; Aguilar, Cristobal N.
140,64 €
148,04 €
Ahorras: 7,40 €
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Miércoles 10 de Julio y el
Miércoles 31 de Julio.
Lo recibirás en cualquier lugar de España entre 1 y 5 días hábiles luego del envío.
Reseña del libro "Handbook of Research on Food Science and Technology: Volume 1: Food Technology and Chemistry (en Inglés)"
This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.
