Advances in Food Chemistry (eBook)
XII, 544 Seiten
Springer Nature Singapore (Verlag)
978-981-19-4796-4 (ISBN)
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Dr. O.P. Chauhan belongs to Defence Research Development Services (DRDS) under Defence Research and Development Organization (DRDO), Ministry of Defence, Government of India. He is currently working as Scientist 'F' and Head of Fruits and Vegetables Technology Division at Defence Food Research Laboratory, Mysore, India. Dr. Chauhan holds M.Sc. and Ph.D. in Food Technology from G B Pant University of Agriculture and Technology, Pantnagar. His research interest includes postharvest handling of fruits and vegetables including High Pressure Processing, Pulsed Electric Field Processing, Microwave Dehydration and Modified/controlled atmosphere packaging/storage etc. His research findings have appeared in more than 100 international and national peer-reviewed journals. He has edited a book on 'Non-thermal Processing of Foods' published by CRC Press, USA and a book on 'Food Science' published by NIPA, India besides having several book chapters. He also has 15 patents to his credit. He has presented more than 100 papers in various national and international conferences. He has served as chief editor of American Journal of Food Technology as well editorial board member of Journal of Food Science and Technology, Indian Food Industry, International Journal of Food and Fermentation Technology, Pantnagar Journal of Research, Journal of Food and Agriculture Research, etc. Dr. Chauhan has supervised 5 Ph.D. and several M.Sc., M.Tech. and B.Tech. students. He is a recipient of INSA fellowship to work at German Institute of Food Technologies (DIL), Quakenbruck, Germany on Advanced Food Technologies besides being trained on high pressure processing technology in UK. He has transferred several technologies to more than 40 firms for commercialization. Dr. Chauhan is recipient of DRDO Young Scientist Award, AFSTI Young Scientist Award, DRDO Laboratory Scientist of the Year Award, Laljee Godhoo Smarak Nidhi Award (AFSTI), Prof. G.S. Bains Award (AFSTI), DRDO Technology Group Award, FICCI Best Postharvest Technology Innovation Award, DRDO Technology Spin-off Award, DRDO Technology Absorption Award, Fellow of Bioved Research Society (India), Fellow of Society of Tropical Agriculture (India), Dr JS Pruthi Award (AFSTI & AIFPA), as well as several Best Paper and Poster awards from different associations. He is Life Member of Association of Food Scientists and Technologists (India), Nutrition Society of India and Indian Science Congress.
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
| Erscheint lt. Verlag | 5.10.2022 |
|---|---|
| Zusatzinfo | XII, 544 p. 1 illus. |
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Biologie ► Genetik / Molekularbiologie | |
| Naturwissenschaften ► Chemie ► Analytische Chemie | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | food additives • Food Biochemistry • Food Composition • GELATINIZATION • gelation • Nutrition |
| ISBN-10 | 981-19-4796-1 / 9811947961 |
| ISBN-13 | 978-981-19-4796-4 / 9789811947964 |
| Haben Sie eine Frage zum Produkt? |
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