Handbook of Research on Food Science and Technology
Apple Academic Press Inc. (Verlag)
978-1-77463-530-8 (ISBN)
Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more.
Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial waste, extraction of bioactive compounds, and chemical characterization. Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings. Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.
Trends in Functional Food in Noncommunicable Diseases V. D. Boone-Villa et al. Synergism in Food Trends: The Key to a Healthy Life Dulce A. Flores-Maltos and José A. Teixeira Recent Trends in Extraction, Purification, and Characterization of Bioactive Peptides María L. Carrillo-Inungaray et al. Agave Fructans as a Functional Component in Foods: Importance, Applications, and Determination Methods Sarai Escobedo-García et al. Aguamiel: Traditional Mexican Product as a Nutritional Alternative Brian Picazo, Adriana Carolina Flores Gallegos and Cristóbal N. Aguilar Nutraceuticals as Adjuvant Treatments for Cancer and Neurodegenerative Diseases Melissa Flores-García et al. Tagetes lucida: A Relationship between Compounds and Properties for the Development of Functional Foods Perla Yaneth Villa Silva et al. Antidiabetic Properties of Petroselinum crispum Valencia Monica, Crystel Aleyvick Sierra-Rivera, and Silva Belmares Sonia Yesenia Nutraceuticals from Mexican Plants as Antibacterial Agents Ricardo Guadalupe López Ramos et al. Relevant Marine Biomass as Feedstock for Application in the Food Industry: An Overview Dulce G. Argüello-Esparza et al. Functionality Features of Candelilla Wax in Edible Coatings Olga B. Alvarez-Perez et al.
| Erscheinungsdatum | 06.04.2021 |
|---|---|
| Zusatzinfo | 30 Tables, black and white; 19 Illustrations, black and white |
| Verlagsort | Oakville |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 453 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 1-77463-530-5 / 1774635305 |
| ISBN-13 | 978-1-77463-530-8 / 9781774635308 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
