Handbook of Research on Food Science and Technology : Volume 2: Food Biotechnology and Microbiology

Cristobal N. Aguilar

ISBN 10: 1771887192 / ISBN 13: 9781771887199

Published by Apple Academic Press Inc. Aug 2019, 2019

About this Item

Neuware - Volume 2 of the 3-volume set focuses on food biotechnology and microbiology. The chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food wastes, control of food-borne pathogen bacteria, and more.

Seller Inventory # 9781771887199

Bibliographic Details

• Title: Handbook of Research on Food Science and Technology : Volume 2: Food Biotechnology and Microbiology
• Publisher: Apple Academic Press Inc. Aug 2019
• Publication Date: 2019
• Language: English
• ISBN 10: 1771887192
• ISBN 13: 9781771887199
• Binding: Buch
• Condition: Neu
• Dimensions: 210W x 150H x 22D millimeters 210 millimeters width by 150 millimeters height by 22 millimeters depth
• Weight: 381 grams

About this title

Synopsis

This handbook series consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes 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 handbooks include relevant information on modernization and improvements in the food industry.

In volume 2 of the 3-volume set, the chapters examine bioactive compounds in food biotechnology, potential and risks of pigmented-grain corn, technological advances in the production of phytases, phytochemical molecules from food waste, control of food-borne pathogen bacteria, and more.

About the Author

Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial waste, extraction of bioactive compounds, and chemical characterization.

Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings.

Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.