Innovative food science and emerging technologies : the science behind health / edited by Rajakumari Rajendran, Anne George, Nandakumar Kalarikkal, Sabu Thomas.
Publication details: Oakville, ON ; : Apple Academic Press, 2019. Description: xxii, 620 pages : illustrations (some color) ; 24 cmISBN:- 9781771886611
- TP370 .I567
| ประเภททรัพยากร | ห้องสมุดที่อยู่ปัจจุบัน | หมวดหมู่ | ตำแหน่งจัดวาง | เลขเรียกหนังสือ | สถานะ | วันกำหนดส่ง | บาร์โค้ด | จำนวนรายการจอง |
|---|---|---|---|---|---|---|---|---|
หนังสือ
|
PIM Creative Learning Space | หนังสือภาษาอังกฤษ | English Book Shelves | TP370 .I567 2019 (เรียกดูชั้นหนังสือ(เปิดด้านล่าง)) | พร้อมให้บริการ | 32550000505367 |
เรียกดูชั้นหนังสือของ PIM Creative Learning Space ปิดเครื่องมือเรียกดูชั้นหนังสือ (ซ่อนเครื่องมือเรียกดูชั้นหนังสือ)
| ไม่มีภาพปก |
|
|
|
|
|
|
||
| TP370 .F686 2008 Food industry directory 2008-2009/ | TP370 .H637 2016 Handbook of food processing | TP370 .I566 2013 Innovation in healthy and functional foods | TP370 .I567 2019 Innovative food science and emerging technologies : the science behind health / | TP370 .M972 Understanding food science and technology / | TP370 .M972 Understanding food science and technology / | TP370 .S424 2016 Introducing food science |
Includes bibliographical references and index.
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.
"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"--
ไม่มีความคิดเห็นใด ๆ ต่อชื่อเรื่องนี้