Buch, Englisch, 320 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 626 g
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety
Buch, Englisch, 320 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 626 g
Reihe: Innovations in Agricultural & Biological Engineering
ISBN: 978-1-77463-034-1
Verlag: Taylor & Francis Ltd (Sales)
Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety presents new research on health food formulation, advanced packaging systems, and toxicological studies for food safety. This volume covers in detail the design of functional foods for beneficial gut microflora, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation technology for development of specific foods, prospects of edible and alternative food packaging technologies, recent advancements in edible and biodegradable materials for food packaging, potential of ozonation in surface modification of food packaging polymers, characterization applications and safety aspects of nanomaterials used in food and dairy industry, toxic effects of tinplate corrosion, and mitigation measures in canned foods.
Other volumes in the set include:
Volume 1: Nonthermal and Innovative Food Processing Methods
Volume 2: Nonthermal Food Preservation and Novel Processing Strategies
Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques
Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance
The book helps to provide an understanding of different food formulations and development of edible packaging techniques with emphasis on the assessment of food product safety and quality. The book also provides information on various methods of formulation for development of new and safe products. Together with the other volumes in the set, Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Design of Specific Foods Favorable for Gut Microflora 2. Human Gut Microbiota: Designer Diet and Review of Techniques for Identification of Microflora 3. Composite Probiotic Dairy Products: Concepts and Design with a Focus on Millets 4. Encapsulation Technology for Development of Specific Foods 5. Recent Trends in Edible and Alternative Food Packaging Technologies 6. Recent Advancements in Edible and Biodegradable Food Packaging 7. Potential of Ozonation in Surface Modification of Food Packaging Polymers 8. Characterization, Applications, and Safety Aspects of Nanomaterials in the Food and Dairy Industries 9. Toxic Effects of Tinplate Corrosion and Mitigation Measures in Canned Foods