Advances in Food Science

 

The book Advances in Food Science covers scientific advancements in all major disciplines of food science with a focus on fundamental and applied research findings that have the potential applications in enhancing product quality, extend shelf life of food products and improve process efficiency.

 

ISBN: 978-93-90014-25-5

Editor: Phan Phuoc Hien

Categories: ,

Possible Treatment of Mycobacterium Lepramatous with Bovine Milk
Jesus’ Christus and Michael Arden Madson

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul and Joseph Onne Abu

Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
Phan Phuoc Hien, Doan Thi The and Huynh Thi Phuong Thanh

Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage
Luis Miguel Rodríguez-Alcalá, María V Calvo, Javier Fontecha and Leocadio Alonso

Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
Na Sun, Yi Wang, Sanjay K Gupta and Carl J Rosen

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study
Francisco J Salar, Vicente Agulló, Cristina García-Viguera and Raúl Domínguez-Perles

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu

Use of IHF-QD Microscopic Analysis for the Detection of Food Allergenic Components: Peanuts and Wheat Protein
Kalčáková Ludmila, Tremlová Bohuslava, Pospiech Matej, Hostovský Martin, Dordević Dani, Javůrková Zdeňka, Běhalová Hana and Bartlová Marie

The Role of Diet in Maintaining Strong Brain Health by Taking the Advantage of the Gut-brain Axis
Sahithi Madireddy and Samskruthi Madireddy

Nutritive and Anti-Nutritive Evaluation of Cocoyam (Colocasia Esculenta L. Schott) Inflorescence
Kalu Emmanuel Okechukwu, Princewill-Ogbonna Ijeoma Lawretta, Azuka Chinenye Eberechukwu, Okocha Kalu Stanley, Kalu Chibuike Egbuta and Nweke Chijioke Joel

Effect of Pasteurization on Chemical and Sensory Properties of Fruit Pulps-based Smoothie with Added Coconut Milk
Uzodinma EO and Ochulor CE

Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese
Ana Raquel Borges, Arona Figueiroa Pires, Natalí Garcia Marnotes, David Gama Gomes, Marta Fernandes Henriques and Carlos Dias Pereira

Novel Applications, Sensory and Sensor Techniques in Beverage and Food Fragrance Biotechnology
Alice Vilela, Eunice Bacelar, Teresa Pinto, Rosário Anjos, Elisete Correia, Berta Gonçalves and Fernanda Cosme

An Artificial Intelligence Characterised Functional Ingredient, Derived from Rice, Inhibits TNF-α and Significantly Improves Physical Strength in an Inflammaging Population
Kathy Kennedy, Brian Keogh, Cyril Lopez, Alessandro Adelfio, Brendan Molloy, Alish Kerr, Audrey M Wall, Gaël Jalowicki, Thérèse A Holton and Nora Khaldi

Developments in Encapsulation Techniques Based on Supercritical Fluids for Food Grade Bioactives
Stefan Klettenhammer, Giovanna Ferrentino, Ksenia Morozova and Matteo Scampicchio

Additional information

Format

Digital (PDF), Paperback

Language

English

Publisher

Vide Leaf

Year Published

2020

Reviews

There are no reviews yet.

Be the first to review “Advances in Food Science”