State Of the Art Technologies in Food Science is popular PDF and ePub book, written by Murlidhar Meghwal in 2018, it is a fantastic choice for those who relish reading online the Foodborne diseases genre. Let's immerse ourselves in this engaging Foodborne diseases book by exploring the summary and details provided below. Remember, State Of the Art Technologies in Food Science can be Read Online from any device for your convenience.
State Of the Art Technologies in Food Science Book PDF Summary
There has been a growing interest in the health benefits derived from fruits and vegetables and food products based on them. Many foods contain various phytochemical, flavonoids, fibers, macronutrients and micronutrients, minerals etc., which are very good for health and essential to keep good health. The new volume, State-of-the-Art Technologies in Food Science: Human Health, Emerging Issues, and Specialty Topics, provides a global perspective of the current state of food and health research, innovation, and emerging trends. It explores topics of food for better health, including functional foods and nutraceutical foods. The book is divided into several sections, covering: Foods for Human Health Promotion and Prevention of Diseases, which includes fruits, vegetables and grains: their peels and fiber for better human health; health prospects of bioactive peptides derived from seed storage proteins, mushrooms as novel source of antihyperlipidemic agents; and emerging food borne illnesses and their prevention. Specific Fruits, Spices and Dairy Based Functional Foods for Human Health, which looks at the functional medicinal values of fenugreek, fruits as a functional food, and functional fermented dairy products. Issues, Challenges and Specialty Topics in Food Science, which focuses mainly on the stability issues of whole wheat flour: stability issues and challenges; physicochemical properties and quality of food lipids; methods for food analysis and quality control; and interventions of ohmic heating technology in foods. The volume will be of interest to health practitioners, food specialists, nutrition producers and suppliers, practicing food process engineers, food technologists, researchers, food industry professionals, and faculty and upper-level students in food science.
Detail Book of State Of the Art Technologies in Food Science PDF
- Author : Murlidhar Meghwal
- Release : 30 June 2024
- Publisher : Unknown
- ISBN : 1771886161
- Genre : Foodborne diseases
- Total Page : 385 pages
- Language : English
- PDF File Size : 17,5 Mb
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