P. M. / Thomas / Iturriaga Advances in Food Science and Technology, Volume 1

1. Auflage 2013
ISBN: 978-1-118-65912-0
Verlag: John Wiley & Sons
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 336 Seiten, E-Book

This book comprehensively reviews research on new developments in all areas of food chemistry/science and technology. It covers topics such as food safety objectives, risk assessment, quality assurance and control, good manufacturing practices, food process systems design and control and rapid methods of analysis and detection, as well as sensor technology, environmental control and safety. The book focuses on food chemistry and examines chemical and mechanical modifications to generate novel properties, functions, and applications.

Autoren/Hrsg.

P. M., Visakh

Thomas, Sabu

Iturriaga, Laura B.

Ribotta, Pablo Daniel

Über Autor(innen)

The Editors
Visakh P.M. is a Research Fellow at the School ofChemical Science at Mahatma Gandhi University. He has edited threebooks with Sabu Thomas for Wiley-Scrivener. He has been a visitingstudent at many European universities and is currently working atCharles University, Czech Republic. His research interests includepolymer nanocomposites, bio-nanocomposites, rubber-basednanocomposites, fire- retardant polymers, and liquid crystallinepolymers.
Sabu Thomas is a professor of polymer science andengineering at the School of Chemical Sciences, as well as theDirector of the Centre for Nanoscience and Nanotechnology, MahatmaGandhi University, India. He received his PhD in 1987 in polymerengineering from the Indian Institute of Technology (IIT),Kharagpur, India. He is a Fellow of the Royal Society of Chemistry,London, and a member of the American Chemical Society. He has beenranked fifth in India with regard to the number of publications(most productive scientists). He also received the coveted SukumarMaithy Award for the best polymer researcher in the country in2008.
Laura B. Iturriaga is a food engineer, researcher, andlecturer in the food physics-chemistry field at the Faculty ofAgriculture and Industrial Agriculture, Universidad Nacional deSantiago del Estero (UNSE), Argentina. She successfully defendedher PhD at the Universidad de La Plata (UNLP).
Pablo Daniel Ribotta studied chemical engineering at theUniversidad Nacional de Córdoba (UNC) in Argentina andfinished his PhD at the Universidad Nacional de la Plata in 2002.He is currently a research member of the National Research Councilof Argentina (CONICET), and Full Professor of Food Technology andDirector of the Instituto Superior de Investigación,Desarrollo y Servicios en Alimentos (ISIDSA) at UNC.