Applied Food Science and Engineering with Industrial Applications

1. Auflage 2019
ISBN: 978-1-77188-706-9
Verlag: Apple Academic Press

Buch, Englisch, 362 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 680 g

Applied Food Science and Engineering with Industrial Applications highlights the latest advances and research in the interdisciplinary field of food engineering, emphasizing food science as well as quality assurance. The volume provides detailed technical and scientific background of technologies and their potential applications in food preservation. The volume’s broad perspective reflects the expertise of international and interdisciplinary engineers, drawing on that of food technologists, microbiologists, chemists, mechanical engineers, biochemists, geneticists, and others.

The volume will be valuable and useful for researchers, scientists, and engineers, as well as for graduate students in this dynamic field. This book is a rich resource on recent research innovations in food science and engineering with industrial applications, presenting a practical, unique and challenging blend of principles and applications.

Zielgruppe

Academic and Postgraduate

Autoren/Hrsg.

Aguilar, Cristóbal Noé

Carvajal-Millan, Elizabeth

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
• Wirtschaftswissenschaften Wirtschaftssektoren & Branchen Fertigungsindustrie Lebensmittelindustrie, Nahrungsmittelindustrie

Inhaltsverzeichnis

Bacteriophage: A Novel Biocontrol Agent Against Food Pathogens: Myth or Reality. Arcobacter Sp.: An Emerging Food-Borne Zoonotic Pathogen. Nanocellulose Based Paper from Banana Peduncle Using High-Intensity Ultrasonication. Banana Flower: A Potential Source of Functional Ingredients and Its Health Beneficial Effects. Characterization of Rice Beer and Its Ingredients of Northeast India. Physicochemical and Functional Properties of Cassava of Manipur, India. Bioflavonoids from Albizia myriophylla: Its Immunomodulatory Effects. Process Technology of Sweetened Yogurt Powder. Culinary Banana Rhizome: A Source of Dietary Fiber and Its Application. Biocarbon Storage Potential of Tea Plantation of Nilgiris, India, in Relation to Leaf Chlorophyll and Soil Parameters. Horchata De Chufa: Healthy, Digestive-Diseases-Prevention Properties, Treatment, and Cautions. Water Treatment: Applications of Adsorption and Ion Exchange Chromatography in Chemical, Pharmaceutical, and Food Industries. Meta Analysis of Underutilized Beans with Nutrients Profile. Molecular Classification of Algae by Phenolics and Antioxidants. Extraction of Natural Products Found in Vegetal Species: Clove/Citrus. Fruit Wines: Opportunities for Mexican Mango Wine.

Über Autor(innen)

Cristóbal Noé Aguilar, PhD, is Dean of the School of Chemistry at the Universidad Autónoma de Coahuila, México. Dr. Aguilar has published more than 160 papers in indexed journals, more than 40 articles in Mexican journals, and 250 contributions in scientific meetings. He has also published many book chapters, several Mexican books, four editions of international books, and more. Prof. Aguilar is a member level III of S.N.I. (National System of Researchers of Mexico). He has been awarded several prizes and awards; the most important are the National Prize of Research 2010 from the Mexican Academy of Sciences; the Prize "Carlos Casas Campillo 2008" from the Mexican Society of Biotechnology and Bioenegineering; the National Prize AgroBio–2005; and the Mexican Prize in Food Science and Technology.

Dr. Aguilar is a member of the Mexican Academy of Science, the International Bioprocessing Association, the Mexican Academy of Sciences, the Mexican Society for Biotechology and Bioengineering, and the Mexican Association for Food Science & Biotechnology. He has developed more than 21 research projects, including six international exchange projects. He has been advisor for PhD, MSc, and BSc theses.

Dr. Aguilar earned his chemist designation from the School of Chemistry at the Universidad Autónoma de Coahuila, México. He attended the MSc Program in Food Science and Biotechnology that was held at the Universidad Autónoma de Chihuahua, México. His PhD in Fermentation Biotechnology was awarded by the Universidad Autónoma Metropolitana, Mexico.

Elizabeth Carvajal-Millan, PhD, is a Research Scientist at the Research Center for Food and Development (CIAD) in Hermosillo, Mexico, since 2005. She obtained her PhD in France at Ecole Nationale Supérieure Agronomique à Montpellier (ENSAM), her MSc degree at CIAD, and undergraduate degree at the University of Sonora in Mexico. Her research interests are focused on biopolymers, mainly in the extraction and characterization of high-value-added polysaccharides from co-products recovered from the food industry and agriculture, especially ferulated arabinoxylans. In particular, Dr. Carvajal-Millan studies covalent arabinoxylans gels as functional systems for the food and pharmaceutical industries. Globally, Dr. Carvajal-Millan is a pioneer in in vitro and in vivo studies on covalent arabinoxylans gels as carriers for oral insulin focused on the treatment of diabetes type 1. She has published 57 refereed papers, 23 chapters in books, over 80 conference presentations, and one patent registered, with two more submitted.