This volume covers many new trends and developments in food science, including preparation, characterization, morphology, properties, and recyclability. The volume considers food quality, shelf life, and manufacturing 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. The volume includes informative discussions and new research on food formulations, manufacturing techniques, biodegradably flexible packaging, packaged foods, beverages, fruits and vegetable processing, fisheries, milk and milk products, frozen food and thermo processing, grain processing, meat and poultry processing, 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.

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Yes, you can access Innovative Food Science and Emerging Technologies by Sabu Thomas, Rajendran Rajakumari, Anne George, Nandakumar Kalarikkal, Sabu Thomas,Rajendran Rajakumari,Anne George,Nandakumar Kalarikkal in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Science General. We have over one million books available in our catalogue for you to explore.