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- Research and Technological Advances in Food Science
Research and Technological Advances in Food Science
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Research and Technological Advances in Food Science collects and collates information about the different natural sources of food (microbes, plant and animal origin) and their health benefits. The book highlights current research and technological advances in food science related to health, such as seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, Feruloylated oligosaccharides for human health, and the role of carotenoids on bioavailability of minerals. In addition, the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, food-omics and conformational dynamics in food science are included. Edited by a multiple team of experts in the field, the book gives the readers a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology.
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