Handbook of Research on Food Science and Technology

Volume 1: Food Technology and Chemistry
Herausgeber: Chavez-Gonzalez, Monica; Aguilar, Cristobal N; Buenrostro-Figueroa, Jose Juan

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Apple Academic Press
• Seitenzahl: 276
• Erscheinungstermin: 31. März 2021
• Englisch
• Abmessung: 229mm x 152mm x 15mm
• Gewicht: 376g
• ISBN-13: 9781774631270
• ISBN-10: 177463127X
• Artikelnr.: 69918763

Autorenporträt

Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González¿s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial wastes, extraction of bioactive compounds, and chemical characterization. Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings. Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.

Inhaltsangabe

Edible Active Coatings for Foods as a Key Factor for Shelf-Life
Prolongation Emilio Ochoa-Reyes et al. Encapsulation of Prebiotics and
Probiotics: A Promising Alternative in Modern Food Technology Diana B.
Muñiz-Márquez et al. Carotenoid Compounds: Properties, Production, and
Applications Victor Navarro-Macías et al. Hydrogels of Biopolymers
Functionalized with Bioactive Substances as a Coating for Food Preservation
Alejandra Isabel Vargas-Segura et al. Coffee Pulp as a Potential Source of
Phenolic Bioactive Compounds Luis V. Rodríguez-Durán et al. Essential Oils
in Active Food Packaging Olga B. Alvarez-Pérez et al. Perspectives for Food
Development from Pitayo Stenocereus queretaroensis (Weber) Buxbaum Juan
José Gaytán-Andrade et al. Teas from Camellia sinensis: A New Tendency of
Valuable Active Compounds A. Ochoa-Chantaca et al. Polyembryony in Plants
and Its Potential in the Food Industry Ixtaccihuatl Cynthia Gontes-Pérez et
al. Natural Polymers from Food Industrial Wastes as Raw Material for
Nanostructure Production Ariel García Cruz et al. Arsenic and Heavy Metal
Contamination in Groundwater in South Asia, Groundwater Remediation, and
the Vision for the Future Sukanchan Palit