Sustainable Food Science
Elsevier Science Publishing Co Inc
978-0-12-823960-5 (ISBN)
Users will value the clear-cut, in-depth and expert assessment of each topic and appreciate its sensible and logical hierarchical structure. This reference work will provide expert guidance for food scientists of all levels – both in academia or industry.
Pasquale Ferranti is full professor in food science and technology, and research head at the Department of Agricultural Sciences, University of Naples, Italy. He obtained his chemistry degree in the University of Naples in 1987. He has carried out full-time research at the Department of Biochemistry, Imperial College of Science and Technology, London (UK). He is scientifically responsible for international research projects in the field of food science and technology. The most recent research activities are focused on the application of the omic techniques in the study of food proteins and their modifications in consequence of technical processes. Further activities are concerned with the study of the protein digestibility carried out by coupling of in vitro digestion models and foodomics. He has authored over 250 publications in peer-reviewed international journals. He has developed ongoing collaborations with international research institutes in research projects of multidisciplinary interest. He has been an invited speaker at international meetings in proteomics and food technology, fellow teacher in international schools, and scientifically responsible for international conferences. He has served as editor of journals in the sector of food technology, and is at present member of several journal editorial boards, such as Current Opinion in Food Science (Elsevier). He is editor-in-chief of Peptidomics (Versita), associate editor of Food Research International (Elsevier) and editor of the section of Food Sustainability, Security and Effect of Global Change of the Reference Module in Food Science (Elsevier) since 2016.
Section 1. Introduction Section 2. Sustainable sources of ingredients for the food industry Section 3. Prospective and emerging sources Section 4. Sustainable processes for new food sources and new food design
| Erscheint lt. Verlag | 1.6.2023 |
|---|---|
| Mitarbeit |
Chef-Herausgeber: Pasquale Ferranti |
| Zusatzinfo | 1000 illustrations (500 in full color); Illustrations |
| Sprache | englisch |
| Maße | 216 x 276 mm |
| Gewicht | 450 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-12-823960-3 / 0128239603 |
| ISBN-13 | 978-0-12-823960-5 / 9780128239605 |
| Zustand | Neuware |
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