Research and Technological Advances in Food Science

The reduction in nutritional quality of food due to microbial contamination is a problem faced by much of the developing world. To address this, it is crucial to enforce quantitative and qualitative protection of agri-food commodities after harvesting and create low-cost, rational strategies to protect post-harvest losses and nutritional properties of food products in a sustainable manner. Research and Technological Advances in Food Science provides readers with a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology, including current research and technological advances in health, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest management of fruit.

\n Format: Paperback / softback
\n Length: 496 pages
\n Publication date: 06 December 2021
\n Publisher: Elsevier Science Publishing Co Inc
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The reduction in nutritional quality of food due to microbial contamination poses a significant challenge in many developing countries. To combat contamination-related hunger and malnutrition, it is essential to implement robust quantitative and qualitative protection measures for agri-food commodities after harvesting. Additionally, the development of cost-effective and sustainable strategies to safeguard post-harvest losses and maintain the nutritional properties of food products is crucial.

Research and Technological Advances in Food Science offers a comprehensive and detailed exploration of fundamental and advanced concepts in food science and post-harvest technology. It provides up-to-date information on various natural food sources, including microbial, plant, and animal origin, and their associated health benefits. The book also highlights current research and technological advancements in food science, such as personalized food and nutrition, seafood nutraceuticals, meat processing and product development, microbial enzymes for meat tenderization, feruloylated oligosaccharides for human health, and the role of microbial antagonistic in post-harvest fruit management. Furthermore, the book delves into the utilization of modern tools and techniques, including instrumentation, nanotechnology, biotechnology, ultrasound in food processing, and food-omics in food science.

Research and Technological Advances in Food Science serves as an invaluable resource for researchers, food scientists, biochemists, pharmacologists, nutritionists, policymakers, and students engaged in the field of food science. It offers a comprehensive understanding of the latest developments and advancements, enabling them to contribute to the improvement of food safety, quality, and sustainability.

\n Weight: 994g\n
Dimension: 193 x 237 x 27 (mm)\n
ISBN-13: 9780128243695\n \n