TY  - BOOK
AU  - Aguilar,Cristóbal Noé
AU  - Chávez-González,Mónica Lizeth
AU  - Buenrostro-Figueroa,José Juan
TI  - Handbook of research on food science and technology
SN  - 9780429487859
AV  - TP370 .H36 2018eb
U1  - 664/.024 23
PY  - 2018///
CY  - Oakville, ON, Canada, Waretown, NJ, USA
PB  - Apple Academic Press
KW  - Food industry and trade
KW  - Technological innovations
KW  - Food
KW  - Research
KW  - Biotechnology
KW  - Composition
KW  - Functional foods
KW  - TECHNOLOGY / Food Science
KW  - bisacsh
N1  - Volume 1. Food technology and chemistry -- Volume 2. Food biotechnology and microbiology -- Volume 3. Functional foods and nutraceuticals
N2  - The three volumes in this handbook highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbook focuses on modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes and bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics. Volume 3 of the 3-volume set focuses on functional foods and nutraceuticals. The chapters examine nutraceuticals as treatment for cancer and neurodegenerative diseases, trends in functional food in noncommunicable diseases, synergism in food trends, bioactive peptides, agave fructans as a functional component in foods, and more
UR  - https://www.taylorfrancis.com/books/9780429487828
UR  - http://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
ER  -