Advances in Food Science and Technology, Volume 1
eBook - ePub

Advances in Food Science and Technology, Volume 1

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Advances in Food Science and Technology, Volume 1

About this book

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.

Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.

Specifically, this important book details:

  • New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
  • Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
  • Chemical and functional properties of food components
  • Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
  • Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
No, books cannot be downloaded as external files, such as PDFs, for use outside of Perlego. However, you can download books within the Perlego app for offline reading on mobile or tablet. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Advances in Food Science and Technology, Volume 1 by Visakh P. M., Sabu Thomas, Laura B. Iturriaga, Pablo Daniel Ribotta, Visakh P. M.,Sabu Thomas,Laura B. Iturriaga,Pablo Daniel Ribotta in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Half Title page
  3. Title page
  4. Copyright page
  5. Preface
  6. List of Contributors
  7. Chapter 1: Food Chemistry and Technology
  8. Chapter 2: Food Security: A Global Problem
  9. Chapter 3: Nanotechnology in Food Applications
  10. Chapter 4: Frozen Food and Technology
  11. Chapter 5: Chemical and Functional Properties of Food Components
  12. Chapter 6: Food: Production, Properties and Quality
  13. Chapter 7: Regulatory Aspects of Food Ingredients in the United States: Focus on the Safety of Enzyme Preparations Used in Food
  14. Chapter 8: Trace Element Speciation in Food
  15. Chapter 9: Bionanocomposites for Natural Food Packing
  16. Index