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Food science and technologytrends and future prospects /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Food science and technologyedited by Oluwatosin Ademola Ijabadeniyi.
Reminder of title:	trends and future prospects /
other author:	Ijabadeniyi, Oluwatosin Ademola.
Published:	Berlin :De Gruyter,c2021.
Description:	1 online resource (xiii, 525 p.) :ill. (some col.)
Subject:	FoodBiotechnology.
Online resource:	http://www.degruyter.com/isbn/9783110667462
ISBN:	9783110667462$q(electronic bk.)

Food science and technologytrends and future prospects /
Food science and technologytrends and future prospects /[electronic resource] :edited by Oluwatosin Ademola Ijabadeniyi. - 1st ed. - Berlin :De Gruyter,c2021. - 1 online resource (xiii, 525 p.) :ill. (some col.) - De Gruyter Stem. - De Gruyter Stem..

Includes bibliographical references and index.

Frontmatter --

Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.

In English.

ISBN: 9783110667462$q(electronic bk.)

Standard No.: 10.1515/9783110667462doi

LCCN: 2020949818Subjects--Topical Terms:

193078
Food
--Biotechnology.

LC Class. No.: TP248.65.F66 / F66 2021

Dewey Class. No.: 664

Food science and technologytrends and future prospects /
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245 0 0 $a Food science and technology $h [electronic resource] : $b trends and future prospects / $c edited by Oluwatosin Ademola Ijabadeniyi.
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300 $a 1 online resource (xiii, 525 p.) : $b ill. (some col.)
490 1 $a De Gruyter Stem
504 $a Includes bibliographical references and index.
505 0 0 $t Frontmatter -- $t Foreword -- $t Contents -- $t List of contributors -- $t Introduction -- $t Part I: Postharvest handling and food processing -- $t 1 The food industry: yesterday, today, and tomorrow -- $t 2 Postharvest handling of fresh produce -- $t 3 Cereals and cereal products -- $t 4 Processing operations and effects on the characteristics of legume grains for food system applications -- $t 5 Meat and meat products processing -- $t 6 Fish and shellfish processing -- $t Part II: Food microbiology use of microorganisms -- $t 7 Microbial food spoilage of selected food and food products -- $t 8 Microbiological safety of foods -- $t 9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products -- $t 10 Application of biotechnology in the food industry -- $t Part III: Food chemistry: analysis and nutrition -- $t 11 Dietary nutrients, antinutritional factors, and valorization of food waste -- $t Part IV: Product development, sensory evaluation, and packaging -- $t 12 Food trends and development of new food products -- $t 13 Understanding sensory evaluation of food -- $t 14 Food packaging and packaging innovations -- $t Part V: Food innovations and nonthermal processing -- $t 15 Blockchain and food traceability -- $t 16 Big data and the food industry -- $t 17 Nonthermal processing techniques for innovative food processing -- $t 18 Food scanners: applications in the food industry -- $t Part VI: Food business: entrepreneurship and regulation -- $t 19 Food entrepreneurship: principles and practice -- $t 20 Food regulations and governance -- $t Part VII: Outlook -- $t 21 Conclusion and outlook -- $t Index.
520 $a Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
546 $a In English.
588 0 $a Description based on online resource; title from PDF title page (publisher's Web site, viewed 30. Aug 2021)
650 0 $a Food $x Biotechnology. $3 193078
650 0 $a Food industry and trade. $3 275302
650 0 $a Food $x Analysis. $3 248907
650 0 $a Food $x Composition. $3 273476
700 1 $a Ijabadeniyi, Oluwatosin Ademola. $3 930892
830 0 $a De Gruyter Stem. $3 930885
856 4 0 $u http://www.degruyter.com/isbn/9783110667462