UID:
almahu_9949385466602882
Umfang:
1 online resource
ISBN:
9781000505559
,
1000505553
,
9781003245513
,
100324551X
,
9781000505634
,
1000505634
Inhalt:
The present book is an amalgamation of various topics which are quite relevant to academics pertaining to food science and technology. Sincere attempts have been made to map consumer's perception in terms of sensory evaluation of processed foods and their role on quality determination. To cover food safety, the topic of advancement in the traceability and transparency of food supply chain is discussed in length. Besides, providing basic nutrition food has become an essential source of health promoting phyto-ingredients too. To take care of the concerned population, therapeutic foods have also been discussed with their future trends. Similarly, recent trends in functional and Nutraceutical foods were also discussed in detail so as to give an exhaustive overlook of such subject matter. To give impetus to the growing and aged generations, the importance of the technology of weaning and geriatric foods is described in detail. Bio-preservation of various food products including fermentation had always attracted researchers for various reasons, inclusive of its novel and chemical free approach of preservation which has been aptly covered under current expansions in microbiology for food preservation and also under progression in biotechnology and its application in food processing. The cross linkage of advance technologies inclusive of nano-science is elaborated as technological advances in nano- science for specific food and nutrition delivery. Oil and spice commerce are two giants pillars in food processing industries and readers would surely be wishing to understand the developments in the technology of oils refineries and condiments. Smart and intelligent packing systems always extend an upper hand as far as shelf life monitoring of any processed food is concerned, especially when these are import worthy products. The science and technological approach of these packing innovations is also well covered. Note: T & F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.
Anmerkung:
1. Sensory Evaluation Techniques and Consumer Perception Studies for Food Product Innovations -- 2. Therapeutic Foods: An Overview -- 3. Current Expansions in Microbiology for Food Preservation -- 4. Technological Advances in Nano-science for Specific Food and Nutrition Delivery -- 5. Recent Trends in Functional and Nutraceutical Foods -- 6. Advancement in the Processing of Condiments and Spices -- 7. Past, Present and Future Perspective of Army Operational Rations (AOR'S) -- 8. Developments in the Technology of Oils and Refineries -- 9. Chronological Developments in the Technology of Weaning and Geriatric Foods -- 10. Progression of Biotechnology and its Application in Food Processing -- 11. Smart Packaging in Food Sector -- 12. Energy Bars: A Perfect Choice of Nutrition to All
Weitere Ausg.:
Print version: ISBN 1032157429
Weitere Ausg.:
ISBN 9781032157429
Sprache:
Englisch
Schlagwort(e):
Electronic books.
URL:
https://www.taylorfrancis.com/books/9781003245513
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