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Full Description
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.
Contents
Valorization of Agroindustrial By-Products: Biotechnological Processes for Extraction of Phenolic Compounds Arely Prado-Barragán et al. Advances on Fermentation Processes for the Production of Bioactive Compounds in Food Biotechnology I. Sepúlveda et al. Production of β-Glucosidase in Solid State Cultures and Its Application in the Food Industry Marisol Cruz-Requenab et al Pigmented-Grain Corn in Mexico: Importance and Potential Risks María G. Hernández-Ángel et al. Biotechnology Importance of Pomegranate (Punica granatum L.) and the Use of the Peel as Agro-Industrial By-Product René Díaz-Herrera, Janeth Ventura, and Cristóbal N. Aguilar Technological Advances in the Production of Phytases José Daniel García García et al. Phytochemical Molecules from Food Wastes and Desert Plants for Control of Food-Borne Pathogen Bacteria Rosario Estrada-Mendoza et al Advances and Opportunities of Anaerobic Bioconversion of Citrus Wastes Alfredo I. García-Galindo et al. A Comprehensive Review on Essential Oil Nanoemulsions as an Alternative to Control Microbial Pathogenicity J. S. Swathy, Amitava Mukherjee, and Natarajan Chandrasekaran
