Practical Applications of Physical Chemistry in Food Science and Technology

ISBN-13: 9781771888943 / Angielski / Twarda / 2021 / 272 str.

Cristobal Noe Aguilar; Jose Sandoval Cortes; Juan Alberto Ascacio-Valdes

Opis

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals.

Spis treści

1. Physical Chemistry on Food Science and Technology  2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds  3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes  4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit  5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology  6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits  7. Nutritional Evaluation of Waste in the Citrus Industry  8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines  9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties  10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing  11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region