Practical Applications of Physical Chemistry in Food Science and Technology e-bog
1167,65 DKK
(inkl. moms 1459,56 DKK)
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design an...
E-bog
1167,65 DKK
Forlag
Apple Academic Press
Udgivet
11 januar 2021
Længde
272 sider
Genrer
Science: general issues
Sprog
English
Format
pdf
Beskyttelse
LCP
ISBN
9781000032192
Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.