Artículos relacionados a Food Science: Research and Technology

Food Science: Research and Technology - Tapa blanda

 
9781774632321: Food Science: Research and Technology
Tapa blanda
ISBN 10: 1774632322 ISBN 13: 9781774632321
Editorial: Taylor & Francis Ltd, 2021

Sinopsis

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

"Sinopsis" puede pertenecer a otra edición de este libro.

Acerca del autor

Dr. A. K. Hagh holds a BSc in urban and environmental engineering from the University of North Carolina (USA); an MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France); and a PhD in engineering sciences from the Université de Franche-Comté (France).

He has written about 1000 original articles, 250 monographs, and 170 chapters in 40 volumes. It is apparent from this work that he has made valuable contributions to the theory and practice of chemical engineering, heat and mass transfer, porous media, industrial drying, polymers, nanofibers, and nanocomposites.

Dr Haghi is Editor-In-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Editor-In-Chief of the Polymers Research Journal. He is an editorial board member for many US and internationally published journals and is also a Senior Editor for Apple Academic Press (US and Canada).

He served as an associate member of the University of Ottawa and was a member of the Canadian Society of Mechanical Engineering.

De la contraportada

Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Taylor & Francis Ltd
Año de publicación
2021
Idioma
Inglés
ISBN 10 
1774632322
ISBN 13 
9781774632321
Encuadernación
Tapa blanda
Número de edición
1
Número de páginas
131
Editor
Haghi A. K.
Contacto del fabricante
Taylor and Francis, GPSR Taylor and Francis
gpsr@taylorandfrancis.com

Taylor & Francis Verlag GmbH, Kaufingerstraße 24
München
80331
Alemania

Otras ediciones populares con el mismo título

9781926895017: Food Science: Research and Technology

Edición Destacada

ISBN 10:  1926895010 ISBN 13:  9781926895017
Editorial: Apple Academic Press, 2011
Tapa dura