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

Additional information


Digital (PDF), Paperback




Vide Leaf

Year Published



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