Research Methodology In Food Sciences Integrated Theory And Practice C O Mohan Elizabeth Carvajalmillan C N Ravishankar Eds by C O Mohan; Elizabeth Carvajal-millan; C N Ravishankar (eds.) 9781315114354, 9781771886246, 1315114356, 1771886242 instant download after payment.

"This new book, Research Methodology in Food Sciences: Integrated Theory and Practice, is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from?Enicostemma littorale?against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. Other topics include:the production of novel biomolecules and their characterizationthe effect of calcium on the gelation of pectins prepared from chickpeabio-functional peptides in food processing applications of guar gum for industrial purposes production of ethanol using palm plantation biomass wastehigh-pressure applications for preservation of fish and fishery productsThe research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering."--Provided by publisher.
Abstract: "This new book, Research Methodology in Food Sciences: Integrated Theory and Practice, is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from?Enicostemma littorale?against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. Other topics include:the production of novel biomolecules and their characterizationthe effect of calcium on the gelation of pectins prepared from chickpeabio-functional peptides in food processing applications of guar gum for industrial purposes production of ethanol using palm plantation biomass wastehigh-pressure applications for preservation of fish and fishery productsThe research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering."--Provided by publisher