Trends and Innovations in Food Science / edited by Yehia El-Samragy.

Format:

Book

Contributor:

El-Samragy, Yehia, editor.

Language:

English

Subjects (All):

Food science.

Physical Description:

1 online resource (180 pages)

Place of Publication:

London : IntechOpen, 2022.

Summary:

This Edited Volume Trends and Innovations in Food Science is a collection of reviewed and relevant research chapters, offering a comprehensive overview of recent developments in the field of recent developments in agricultural and biological sciences. The book comprises single chapters authored by various researchers and edited by an expert active in the Food Science research area. All chapters are complete in themselves but united under a common research study topic. This publication aims at providing a thorough overview of the latest research efforts by international authors on coffee shops as social-cultural entities, the interaction of high-intensity ultrasound with foods, nutrigenomics, value-added foods, strategies for improving nutrition in developing countries, and open new possible research paths for further novel developments.

Contents:

1. The Function of a Coffee Shop as a Social Cultural Entity

2. High-Intensity Ultrasound and Its Interaction with Foodstuff and Nanomaterials

3. Nutrigenomics: Challenges and Opportunities

4. Value-Added Foods: Characteristic, Benefits, and Physical Properties

5. Context-Specific Food-Based Strategies for Improving Nutrition in Developing Countries

6. Pulsed Electric Fields as a Green Pretreatment to Enhance Mass Transfer from Grapes of Bioactive Molecules: Aromatic, Phenolic, and Nitrogen Compounds

7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method

7. Heavy Metal Residues in Milk and Milk Products and Their Detection Method.

Notes:

Description based on online resource; title from PDF title page (IntechOpen, viewed June 23, 2023).