Food Science

Research and Technology

Buch | Softcover

131 Seiten

2021
Apple Academic Press Inc. (Verlag)
978-1-77463-232-1 (ISBN)

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Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

Dr. A. K. Hagh holds a BSc in urban and environmental engineering from the University of North Carolina (USA); an MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France); and a PhD in engineering sciences from the Université de Franche-Comté (France). He has written about 1000 original articles, 250 monographs, and 170 chapters in 40 volumes. It is apparent from this work that he has made valuable contributions to the theory and practice of chemical engineering, heat and mass transfer, porous media, industrial drying, polymers, nanofibers, and nanocomposites. Dr Haghi is Editor-In-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Editor-In-Chief of the Polymers Research Journal. He is an editorial board member for many US and internationally published journals and is also a Senior Editor for Apple Academic Press (US and Canada). He served as an associate member of the University of Ottawa and was a member of the Canadian Society of Mechanical Engineering.

Microbial Enzymes for Flavor, Dairy, and Baking Industries. Efficient Extraction and Utilization of Litchi (Litchi Sinensis Sonn.) Fruit. Extraction, Composition, and Functional Properties of Pectin from Chickpea Husk. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia Mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders. Procyanidins Improve Some Disrupted Glucose Homoeostatic Situations: an Analysis of Doses and Treatments According to Different Animal Models. Advances and Applications of Galactosidases in Food Industry. Medicinal Properties of Edible Mushrooms. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean (Phaseolus vulgaris L.) Varieties.
Index.

Erscheinungsdatum	06.04.2021
Verlagsort	Oakville
Sprache	englisch
Maße	156 x 234 mm
Gewicht	453 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-77463-232-2 / 1774632322
ISBN-13	978-1-77463-232-1 / 9781774632321
Zustand	Neuware