Advances in Food Science and Technology, Volume 1 - Hardcover

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The Editors
 
Visakh P.M. is a Research Fellow at the School of Chemical Science at Mahatma Gandhi University. He has edited three books with Sabu Thomas for Wiley-Scrivener. He has been a visiting student at many European universities and is currently working at Charles University, Czech Republic. His research interests include polymer nanocomposites, bio-nanocomposites, rubber-based nanocomposites, fire- retardant polymers, and liquid crystalline polymers.
 
Sabu Thomas is a professor of polymer science and engineering at the School of Chemical Sciences, as well as the Director of the Centre for Nanoscience and Nanotechnology, Mahatma Gandhi University, India. He received his PhD in 1987 in polymer engineering from the Indian Institute of Technology (IIT), Kharagpur, India. He is a Fellow of the Royal Society of Chemistry, London, and a member of the American Chemical Society. He has been ranked fifth in India with regard to the number of publications (most productive scientists). He also received the coveted Sukumar Maithy Award for the best polymer researcher in the country in 2008.
 
Laura B. Iturriaga is a food engineer, researcher, and lecturer in the food physics-chemistry field at the Faculty of Agriculture and Industrial Agriculture, Universidad Nacional de Santiago del Estero (UNSE), Argentina. She successfully defended her PhD at the Universidad de La Plata (UNLP).
 
Pablo Daniel Ribotta studied chemical engineering at the Universidad Nacional de Córdoba (UNC) in Argentina and finished his PhD at the Universidad Nacional de la Plata in 2002. He is currently a research member of the National Research Council of Argentina (CONICET), and Full Professor of Food Technology and Director of the Instituto Superior de Investigación, Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.

Von der hinteren Coverseite

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.

Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.

Specifically, this important book details:

• New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
• Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
• Chemical and functional properties of food components
• Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
• Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food

Readership

The book is a reliable "one stop" reference resource for university and college researchers, postdoctoral research fellows, and senior graduate students in food science. Industry and governmental scientists, food technologists, and researchers from R&D laboratories working in the area of food science and its applications will find this book to be invaluable.

Aus dem Klappentext

Written in a systematic and comprehensive manner, the book reports recent advances in the development of food science and technology areas.
 
Advances in Food Science and Technology discusses many of the recent technical research accomplishments in the areas of food science and technology, such as food security as a global issue, food chemistry, frozen food and technology, as well as state-of-the-art developments concerning food production, properties, quality, trace element speciation, nanotechnology, and bionanocomposites for food packing applications.
 
Specifically, this important book details:
* New innovative methods for food formulations and novel nanotechnology applications such as food packaging, enhanced barrier, active packaging, and intelligent packaging
* Freezing methods and equipment such as freezing by contact with cold air, cold liquid, and cold surfaces, cryogenic freezing, and a combination of freezing methods
* Chemical and functional properties of food components
* Bionanocomposites for natural food packing and natural biopolymer-based films such as polysaccharide films and protein films
* Regulatory aspects of food ingredients in the United States with the focus on the safety of enzyme preparations used in food
 
Readership
 
The book is a reliable "one stop" reference resource for university and college researchers, postdoctoral research fellows, and senior graduate students in food science. Industry and governmental scientists, food technologists, and researchers from R&D laboratories working in the area of food science and its applications will find this book to be invaluable.