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Novel Technologies in Food Science

Their Impact on Products, Consumer Trends and the Environment

Springer New York,
160,45 € Lieferbar in 5-7 Tagen
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The book covers novel technologies, including high pressure, antimicrobials, and electromagnetism, and their impact.


Titel: Novel Technologies in Food Science
Autoren/Herausgeber: Anna McElhatton, Paulo José do Amaral Sobral (Hrsg.)
Aus der Reihe: Integrating Food Science and Engineering Knowledge Into the Food Chain
Ausgabe: 2012

ISBN/EAN: 9781489985835

Seitenzahl: 424
Format: 23,5 x 15,5 cm
Produktform: Taschenbuch/Softcover
Gewicht: 676 g
Sprache: Englisch

About the EditorsAnna McElhatton is a Senior lecturer and Head of the Department of Food Studies in the Faculty of Health Sciences at the University of Malta. McElhatton has an undergraduate degree in Pharmacy and M.Phil and PhD from the Queen’s University of Belfast in Northern Ireland. Her main research interests include food safety (of dairy products), sensory aspects of food preference, and ethical issues in research. Paulo J. Sobral is a Full Professor and Vice-Dean of the Faculty of Animal Science and Food Engineering at the University of São Paulo (USP). Sobral is a Food Engineer with an MS in Food Engineering (UNICAMP, Brazil), and a PhD in Processing Engineering (ENSIC-INPL, France). His main research interests include glass transition of freeze-dried fruits, meat quality, and development of edible and/or biodegradable films.About the Series EditorKristberg Kristbergsson is Professor of Food Science in the Department of Food Science and Nutrition at the University of Iceland. Kristbergsson has a BS in Food Science from the Department of Chemistry at the University of Iceland and earned his MS, M. Phil and PhD in Food Science from Rutgers University. His research interests include physicochemical properties of foods, new processing methods for sea foods, modernization of traditional food processes, safety and environmental aspects of food processing, extrusion cooking, shelf-life and packaging, biopolymers in foods, and delivery systems for bioactive compounds. - Newsletter
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