東華大學圖書館 |

語系: 繁體中文

說明(常見問題)

回圖書館首頁

手機版館藏查詢

登入

回首頁 到查詢結果 [ subject:"Food- Research" ]

切換: 標籤 | MARC模式 | ISBD

Handbook of research on food science...

Chávez-González, Mónica Lizeth, (1987-)

FindBook

Google Book

Amazon

博客來

Handbook of research on food science and technology

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Handbook of research on food science and technology/ edited by Mónica Lizeth Chávez-González, José Juan Buenrostro-Figueroa, Cristóbal N. Aguilar.
其他作者:	Chávez-González, Mónica Lizeth,
出版者:	Oakville, ON, Canada ;Apple Academic Press, : c2019.,
面頁冊數:	1 online resource (3 v.)
內容註:	volume 1. Food technology and chemistry -- volume 2. Food biotechnology and microbiology -- volume 3. Functional foods and nutraceuticals.
標題:	Food - Handbooks, manuals, etc. - Research -
電子資源:	https://www.taylorfrancis.com/books/9780429487811
ISBN:	9780429487811

Handbook of research on food science and technology
Handbook of research on food science and technology[electronic resource] /edited by Mónica Lizeth Chávez-González, José Juan Buenrostro-Figueroa, Cristóbal N. Aguilar. - Oakville, ON, Canada ;Apple Academic Press,c2019. - 1 online resource (3 v.)

Includes bibliographical references and index.

volume 1. Food technology and chemistry -- volume 2. Food biotechnology and microbiology -- volume 3. Functional foods and nutraceuticals.

This Handbook of Research in Food Science and Technology 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 includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

ISBN: 9780429487811

Standard No.: 10.1201/9780429487811doiSubjects--Topical Terms:

3617586
Food
--Research--Handbooks, manuals, etc.

LC Class. No.: TP370

Dewey Class. No.: 664

Handbook of research on food science and technology
LDR:02524cmm a2200385 a 4500 001 2309696
003 FlBoTFG
005 20210514105704.0
006 m o d
007 cr cnu---unuuu
008 230605s2019 onc obf 001 0 eng d
020 $a 9780429487811 $q (electronic bk. ; $q set)
020 $a 0429487819 $q (electronic bk. ; $q set)
020 $a 9780429487859 $q (electronic bk.)
020 $a 9780429487835 $q (electronic bk.)
020 $a 9780429947056 $q (ePub ebook)
020 $a 9780429947063 $q (PDF ebook)
020 $a 9780429947049 $q (Mobipocket ebook)
020 $z 9781771887212 $q (3 v. set ; $q hardcover)
020 $z 9781771887182 $q (v. 1 ; $q hardcover)
020 $z 9781771887199 $q (v. 2 ; $q hardcover)
020 $z 9781771887205 $q (v. 3 ; $q hardcover)
024 7 $a 10.1201/9780429487811 $2 doi
035 $a 9780429487811
040 $a OCoLC-P $b eng $c OCoLC-P
041 0 $a eng
050 1 0 $a TP370
082 0 0 $a 664 $2 23
245 0 0 $a Handbook of research on food science and technology $h [electronic resource] / $c edited by Mónica Lizeth Chávez-González, José Juan Buenrostro-Figueroa, Cristóbal N. Aguilar.
260 $a Oakville, ON, Canada ; $a Waretown, NJ, USA : $b Apple Academic Press, $c c2019.
300 $a 1 online resource (3 v.)
504 $a Includes bibliographical references and index.
505 0 $a volume 1. Food technology and chemistry -- volume 2. Food biotechnology and microbiology -- volume 3. Functional foods and nutraceuticals.
520 $a This Handbook of Research in Food Science and Technology 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 includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.
588 $a Description based on print version record.
650 0 $a Food $x Research $v Handbooks, manuals, etc. $3 3617586
650 0 $a Food industry and trade $x Research $v Handbooks, manuals, etc. $3 3617587
700 1 $a Chávez-González, Mónica Lizeth, $d 1987- $3 3617583
700 1 $a Buenrostro-Figueroa, José Juan, $d 1985- $3 3617584
700 1 $a Aguilar, Cristóbal Noé. $3 3617585
856 4 0 $u https://www.taylorfrancis.com/books/9780429487811