- ホーム
- > 洋書
- > 英文書
- > Science / Mathematics
Full Description
Advances in Food and Nutrition Research provides the latest advances on nanoformulations that can be used in the food industry, rapid on-site detection techniques for food safety and authenticity, the use of artificial intelligence in food science and nutrition, the latest developments in high hydrostatic pressure processing of fruit and vegetable juices, the functionality and health benefit of fish proteins hydrolysates, the utilization and sustainability of seafood resources, the use of sous-vide cooking for seafood, and the applications of omega-3 oils produced from genetically modified vegetable sources.
Contents
1. Nanoformulation Used In The Food Industry
Semih Ötleş
2. Advances in Rapid On-Site Detection Techniques for Food Safety and Authenticity
Guoliang Li
3. Utilizing Artificial Intelligence to Enhance Sustainable High-Quality Food Production: Current State, Challenges, and Future Directions
Eleftherios H. Drosinos
4. Advances in High Hydrostatic Pressure Processing of Fruit and Vegetable Juices
Xiaojun Liao
5. Functionality, Health Benefits, and Applications of Fish-Derived Hydrolysates and Peptides
Hongbing Fan
6. Maximizing the utilisation of seafood resources
Eva Falch
7. A novel cooking technique for seafood: sous-vide
Nalan GOKOGLU
8. Vegetable oils as a source of omega-3 fatty acids - transgenic vegetable oil
Críspulo Gallegos
