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Food Processing Technologies
ISBN/GTIN

Food Processing Technologies

Impact on Product Attributes
BookHardcover
Ranking41909inGesundheit
CHF279.00

Description

While the processing of foods generally imparts beneficial attributes, such as the destruction of surface microflora and the enhancement of color, texture, and quality, it also has an inevitable impact on nutritional quality attributes, such as increase or decrease in certain vitamins and bioactive metabolites. Food Processing Technologies: Impact on Product Attributes covers a range of food processing technologies and their effect on various food product attributes, such as bioactive compounds, safety, and sensory and nutritional aspects of the food upon processing.
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Details

ISBN/GTIN978-1-4822-5754-0
Product TypeBook
BindingHardcover
Publishing date26/07/2016
Pages759 pages
LanguageEnglish
SizeWidth 156 mm, Height 234 mm
Weight1179 g
IllustrationsFarb., s/w. Abb.
Article no.26403028
CatalogsBuchzentrum
Data source no.20404525
Product groupGesundheit
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Author

Amit K. Jaiswal, PhD, is an Assistant Lecturer in Food Technology/Engineering at the School of Food Science and Environmental Health, Dublin Institute of Technology, Dublin, Ireland. Dr. Jaiswal graduated from Andhra University and earned his master´s degree from Jiwaji University, India, and PhD in Food Technology from Dublin Institute of Technology, Ireland. He has published numerous book chapters, peer-reviewed research papers, and delivered a number of presentations at national and international conferences. His research focuses on novel processing technologies, functional and nutritional ingredient extraction from plant natural resources, and the valorization of food industry waste for the production of high value-added products.