000 06239cam a22005898i 4500
001 9781003020004
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006 m o d
007 cr cnu---unuuu
008 200716s2021 onc ob 001 0 eng
040 _aOCoLC-P
_beng
_erda
_cOCoLC-P
020 _a9781003020004
_q(eBook)
020 _a1003020003
020 _a9781000032253
_q(ePub ebook)
020 _a1000032256
020 _a9781000032192
_q(PDF ebook)
020 _a1000032191
020 _a9781000032222
_q(Mobipocket ebook)
020 _a1000032221
020 _z9781771888943
_q(hardcover)
024 8 _a10.1201/9781003020004
_2doi
035 _a(OCoLC)1165641248
035 _a(OCoLC-P)1165641248
050 0 0 _aTP370.5
072 7 _aSCI
_x000000
_2bisacsh
072 7 _aTEC
_x012000
_2bisacsh
072 7 _aTDCT
_2bicssc
082 0 _a664
_223
245 0 0 _aPractical applications of physical chemistry in food science and technology /
_cedited by Cristóbal Noé Aguilar, PhD, Jose Sandoval Cortes, PhD, Juan Alberto Ascacio Valdes, PhD, A.K. Haghi, PhD.
264 1 _aBurlington, ON, Canada ;
_aPalm Bay, Florida, USA :
_bApple Academic Press,
_c2021.
300 _a1 online resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
490 1 _aInnovations in physical chemistry: monographic series
505 0 _aPhysical 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.
520 _a"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."--
_cProvided by publisher.
588 _aOCLC-licensed vendor bibliographic record.
650 0 _aFood industry and trade.
650 0 _aFood science.
650 0 _aChemistry, Physical and theoretical.
650 0 _aFood
_xAnalysis.
650 7 _aSCIENCE / General
_2bisacsh
650 7 _aTECHNOLOGY / Food Science
_2bisacsh
700 1 _aAguilar, Cristóbal Noé,
_eeditor.
700 1 _aCortes, Jose Sandoval,
_eeditor.
700 1 _aAscacio-Valdés, Juan Alberto,
_eeditor.
700 1 _aHaghi, A. K.,
_eeditor.
856 4 0 _3Taylor & Francis
_uhttps://www.taylorfrancis.com/books/9781003020004
856 4 2 _3OCLC metadata license agreement
_uhttp://www.oclc.org/content/dam/oclc/forms/terms/vbrl-201703.pdf
999 _c73747
_d73747