Nova Publishers
My Account Nova Publishers Shopping Cart
HomeBooksSeriesJournalsReference CollectionseBooksInformationSalesImprintsFor Authors
  Top » Catalog » Books » My Account  |  Cart Contents  |  Checkout   
Quick Find
Use keywords to find the product you are looking for.
Advanced Search
What's New? more
Doxycycline: Medical Uses and Effects
Shopping Cart more
0 items
Shipping & Returns
Privacy Notice
Conditions of Use
Contact Us
Notifications more
NotificationsNotify me of updates to Food Science and Technology: New Research
Tell A Friend
Tell someone you know about this product.
Food Science and Technology: New Research
Retail Price: $225.00
10% Online Discount
You Pay:

Editors: Lorenzo V. Greco and Marco N. Bruno
Book Description:
Food scientists and food technolgists study the physical, microbiological, and chemical makeup of food. Depending on their area of specialization, food scientists may develop ways to process, preserve, package, or store food, according to industry and government specifications and regulations. Consumers seldom think of the vast array of foods and the research and development that has resulted in the means to deliver tasty, nutritious, safe, and convenient foods. This book provides leading edge research in this field.

We’ve partnered with Copyright Clearance Center to make it easy for you to request permissions to reuse Nova content.
For more information, click here or click the "Get Permission" button below to link directly to this book on Copyright Clearance Center's website.

Table of Contents:

Chapter 1: LC-MS Profiling and Quantification of Food Phenolic Components Using a Standard Analytical Approach for all Plants
(Long-Ze Lin, James M. Harnly, Food Composition and Methods Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, USDA)(pp. 1-103)

Chapter 2: Nutritional and Antinutritional Compostion of Legumes and Factors Affecting it
(Demetra Nikolopoulou, Kriton Grigorakis, Hellenic Centre for Marine Research, Agios Kosmas, Hellinikon, Athens, Greece) (pp. 105-170)

Chapter 3: Low-Cost Adsorbents from Agri-Food Wastes
(Leandro S. Oliveira, Adriana S. Franca, Programa de Pόs-Graduacão em Ciência de Alimentos, Belo Horizonte, MG - Brasil)(pp. 171- 209)

Chapter 4: Molecular Traceability in the Post-Genomic Era: An Application of DNA Technology to Food Science.
(Valeria Terzi, Caterina Morcia, Primetta Faccioli, Genomics Research Centre, Via San Protaso, Fiorenzuola d'Arda, Italy) (pp. 211-241)

Chapter 5: Psychophysical and Electrophysiological Responses to Odour in Food Science
(John Patterson, Sensory Neuroscience Laboratory, Faculty of Life and Social Sciences, Australia, Caroline Owen, Sensory Neuroscience Laboratory, Faculty of Life and Social Sciences, Australia, Research Division, Peter McCallum Cancer Centre, Australia) (pp. 243-270)

Chapter 6: Food Bioactive Peptides: Recent Trends in Research, Production, Functionality and Applications
(Kasipathy Kailasapathy, Probiotics and Encapsulated Functional Foods Research Unit, School of Natural Sciences, Centre for Plant Food Science, University of Western Sydney, South Penrith DC, Australia)(pp. 271-297)

Chapter 7: Recent Trends in the Probiotic and Prebiotic Functional Food Product Development
(Kasipathy Kailasapathy, Probiotics and Encapsulated Functional Foods Research Unit, School of Natural Sciences, University of Western Sydney, South Penrith DC, Australia) (pp. 299-321)

Chapter 8: Diffusive and Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods
(Elvino Brosio, Monica Beliotti, Raffaella Gianferri, Department of Chemistry, University of Rome La Sapienza) (pp. 323-340)

Chapter 9: Effect of Some Reactional Parameter in an Enzyme Assisted Process for Hydrolysing Whey Proteins
(Raquel Linhares Carreira, Eliza Augusta Rolim Biasutti, Wenel de Oliveira Afonso, Viviane Dias Medeiros Silva, Marialice Pinto Coelho Silvestre, UFMG/Faculdade de Farmácia/Departamento de Alimentos) (pp. 341-354)

Chapter 10: Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions
(Drago, SR, Gonzalez, RJ, Inst. de Tecnologia de Alimentos-FIQ-Univ. Nacional del Litoral, Sante Fe, Argentina, y Anon, MC, CIDCA, La Plata, Argentina) (pp. 355-381)

Chapter 11: Fortification of Mexican Bread with Sources News of Proteins and Soluble Fiber
(N. Guemes Vera, Instituto de Ciencias Agropecuarias-Centro de Investigaciones en Ciencea y Tecnologia de los Alimentos-Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, C.P., Tulancingo, Hidalgo, G. Dávila-Ortiz, Departamento de Graduados e Investigación en Alimetos de la ENCB-IPN, J. Martínez-Herrera, CEPROBI-IPN. Centro de Desarollo de Productos Bioticos-IPN. Carr. Yautepec, Morelos, Mexico. CP., et al.) (pp. 383-392)

Chapter 12: An Overview and Prospect on Banana Processing Technologies in China
(WenJun Zhang, School of Life Sciences, Sun Yat-Sen(Zhongshan) University, Guangzhou, China, XiYian Zhang, YongKai Xia, Lücheng Banana Institute of Hainan, Haikou, China)(pp. 393-406)

Chapter 13: Organic Fresh Vegetables: Green Technologies
(M.R. Moreira, Universidad Nacional de Mar del Plata. Argentina, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina, A.G. Ponce, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina, S.I. Roura, Universidad Nacional de Mar del Plata. Argentina, Consejo Nacional de Investigaciones Cientificas y Técnicas, Argentina) (pp. 407-426)

Chapter 14: The Use of Fish Powders and Gruel as Growth Substrate for the Production of Alkaline Serine Proteases by Bacillus Licheniformis NH1
(Nedra El Hadj-Ali, Noomen Hmidet, Nabil Souissi, Alya Sellami-Kamoun, Moncef Nasri, Laboratoire de Genie Enzymatique et de Microbiologie, Ecole Nationale d'Ingenieurs de Sfax, Sfax, Tunisia) (pp. 427-439)

Chapter 15: Coffee Oil, Cafestol and Kahweol: Extraction Using Supercritical Carbon Dioxide
(Júlio M.A. Araújo, Délcio Sandi and Jane S.R. Coibra, Department of Food Technology, Federal University of Vicosa, Vicosa MG-Brasil) (pp. 441-457)

Index pp.459-482

      Food Science and Technology
   Binding: Hardcover
   Pub. Date: 2008, 4th Quarter
   Pages: 482 pp.
   ISBN: 978-1-60456-715-1
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
Special Focus Titles
01.Violent Communication and Bullying in Early Childhood Education
02.Cultural Considerations in Intervention with Women and Children Exposed to Intimate Partner Violence
03.Chronic Disease and Disability: The Pediatric Lung
04.Fruit and Vegetable Consumption and Health: New Research
05.Fire and the Sword: Understanding the Impact and Challenge of Organized Islamism. Volume 2

Nova Science Publishers
© Copyright 2004 - 2021

Food Science and Technology: New Research