LEADER 03865nam 2200529 450 001 9910554206703321 005 20231110214044.0 010 $a3-11-066746-0 024 7 $a10.1515/9783110667462 035 $a(CKB)5590000000430963 035 $a(DE-B1597)526000 035 $a(DE-B1597)9783110667462 035 $a(OCoLC)1226679010 035 $a(MiAaPQ)EBC6607861 035 $a(Au-PeEL)EBL6607861 035 $a(NjHacI)995590000000430963 035 $a(EXLCZ)995590000000430963 100 $a20220118d2021 uy 0 101 0 $aeng 135 $aur||||||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 00$aFood science and technology $etrends and future prospects /$fedited by Oluwatosin Ademola Ijabadeniyi 210 1$aBerlin ;$aBoston :$cWalter de Gruyter,$d[2021] 210 4$dİ2021 215 $a1 online resource (XIII, 525 p.) 225 0 $aDe Gruyter STEM 311 $a3-11-066745-2 327 $tFrontmatter -- $tForeword -- $tContents -- $tList of contributors -- $tIntroduction -- $tPart I: Postharvest handling and food processing -- $t1 The food industry: yesterday, today, and tomorrow -- $t2 Postharvest handling of fresh produce -- $t3 Cereals and cereal products -- $t4 Processing operations and effects on the characteristics of legume grains for food system applications -- $t5 Meat and meat products processing -- $t6 Fish and shellfish processing -- $tPart II: Food microbiology use of microorganisms -- $t7 Microbial food spoilage of selected food and food products -- $t8 Microbiological safety of foods -- $t9 Russia and Commonwealth of Independent States (CIS) domestic fermented milk products -- $t10 Application of biotechnology in the food industry -- $tPart III: Food chemistry: analysis and nutrition -- $t11 Dietary nutrients, antinutritional factors, and valorization of food waste -- $tPart IV: Product development, sensory evaluation, and packaging -- $t12 Food trends and development of new food products -- $t13 Understanding sensory evaluation of food -- $t14 Food packaging and packaging innovations -- $tPart V: Food innovations and nonthermal processing -- $t15 Blockchain and food traceability -- $t16 Big data and the food industry -- $t17 Nonthermal processing techniques for innovative food processing -- $t18 Food scanners: applications in the food industry -- $tPart VI: Food business: entrepreneurship and regulation -- $t19 Food entrepreneurship: principles and practice -- $t20 Food regulations and governance -- $tPart VII: Outlook -- $t21 Conclusion and outlook -- $tIndex 330 $aFood Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers. 410 3$aDe Gruyter STEM 606 $aFood$xBiotechnology 610 $aFood Chemistry. 610 $aFood Technology. 610 $aPackaging Industry. 615 0$aFood$xBiotechnology. 676 $a664 686 $aAR 19140$2rvk 702 $aIjabadeniyi$b Oluwatosin Ademola 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910554206703321 996 $aFood science and technology$9855716 997 $aUNINA