Handbook of Research on Food Science and Technology: Volume 3: Functional Foods and Nutraceuticals

1st Edition

Monica Chavez-Gonzalez, Jose Juan Buenrostro-Figueroa, Cristobal N. Aguilar

Apple Academic Press
January 8, 2019 Forthcoming
Reference - 256 Pages - 19 B/W Illustrations
ISBN 9781771887205 - CAT# K388085

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Summary

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals.

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