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Practical applications of physical chemistry in food science and technology / edited by Cristóbal Noé Aguilar, PhD, Jose Sandoval Cortes, PhD, Juan Alberto Ascacio Valdes, PhD, A.K. Haghi, PhD.

Contributor(s): Aguilar, Cristóbal Noé [editor.] | Cortes, Jose Sandoval [editor.] | Ascacio-Valdés, Juan Alberto [editor.] | Haghi, A. K [editor.]Material type: Text

TextSeries: Publisher: Burlington, ON, Canada ; Palm Bay, Florida, USA : Apple Academic Press, 2021Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9781003020004; 1003020003; 9781000032253; 1000032256; 9781000032192; 1000032191; 9781000032222; 1000032221Subject(s): Food industry and trade | Food science | Chemistry, Physical and theoretical | Food -- Analysis | SCIENCE / General | TECHNOLOGY / Food ScienceDDC classification: 664 LOC classification: TP370.5Online resources: Taylor & Francis | OCLC metadata license agreement

Contents:

Physical Chemistry on Food Science and Technology / Cristian Hernández-Hernández, F. Javier Alonso-Montemayor, J.A. Ascacio-Valdés, J. Sandoval-Cortés, C.N. Aguilar, and A.K. Haghi -- Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds / Maricela Esmeralda-Guzmán, Catalina de Jesús Hernández-Torres, Desiree Dávila-Medina, Thelma Morales-Martínez, and Leonardo Sepúlveda -- Physicochemical Properties of Products Made from Mixtures of Corn and Legumes / Daniela Sánchez-Aldana Villarruel, Martha Yareli Leal Ramos, Tomás Galicia García, Ruben Marquez Meléndez, and Ricardo Talamás Abbud -- Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit / José C. De León-Medina, Cristian Hernández-Hernández, Leonardo Sepúlveda,Adriana C. Flores-Gallegos, Jose Sandoval-Cortés, Jose J. Buenrostro-Figueroa,Cristóbal N. Aguilar, and Juan A. Ascacio-Valdés -- Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology / María A. Zon, Fernando J. Arévalo, Adrian M. Granero, Sebastián N. Robledo,Gastón D. Pierini, Walter I. Riberi, Jimena C. López, and Héctor Fernández -- Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits / Juan M. Tirado-Gallegos, R. Baeza-Jiménez, Juan A. Ascacio-Valdés, Juan C. Bustillos-Rodríguez, and Juan Buenrostro-Figueroa -- Nutritional Evaluation of Waste in the Citrus Industry / Patricia M. Albarracín, María F. Lencina, and Norma G. Barnes -- Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines / Juan Antonio Ugalde-Medellín, Lluvia Itzel López-López, Juan Guzmán-Ceferino, Sonia Yesenia Silva-Belmares, Cristóbal Noé Aguilar, and Janeth Margarita Ventura-Sobrevilla -- Nanoemulsions for Edible Coatings: Stabilizing and Bioactive Properties / Miguel De León-Zapata, Lorenzo Pastrana-Castro, Letricia Barbosa-Pereira, María L. Rua-Rodríguez, Janeth Ventura, Thalia Salinas, Raul Rodríguez, Juan A. Ascacio-Valdés, Jose Sandoval-Cortes, and Cristóbal N. Aguilar -- Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing / Marisol Cruz-Requena, Leopoldo J. Ríos-González, José Antonio De La Garza-Rodríguez, Sócrates Palacios Ponce, and Miguel A. Medina-Morales -- Efficiency of Fertilizer Application on Spring Wheat in the Conditions of the Ural Region / Ekaterina A. Semenova, Rafail A. Afanas'ev, and Michael Smirnov.

Summary: "Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries. The information and research provided here will be of great interest and support for research scientists, industry professionals, and advanced students involved in food science and technology."-- Provided by publisher.

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"Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries. The information and research provided here will be of great interest and support for research scientists, industry professionals, and advanced students involved in food science and technology."-- Provided by publisher.

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