Food Science Research and Technology
Coordonnateur : Haghi A. K.
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
Microbial Enzymes for Flavor, Dairy, and Baking Industries. Efficient Extraction and Utilization of Litchi (Litchi Sinensis Sonn.) Fruit. Extraction, Composition, and Functional Properties of Pectin from Chickpea Husk. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia Mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders. Procyanidins Improve Some Disrupted Glucose Homoeostatic Situations: an Analysis of Doses and Treatments According to Different Animal Models. Advances and Applications of Galactosidases in Food Industry. Medicinal Properties of Edible Mushrooms. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean (Phaseolus vulgaris L.) Varieties.
Index.
Dr. A. K. Hagh holds a BSc in urban and environmental engineering from the University of North Carolina (USA); an MSc in mechanical engineering from North Carolina A&T State University (USA); a DEA in applied mechanics, acoustics, and materials from the Université de Technologie de Compiègne (France); and a PhD in engineering sciences from the Université de Franche-Comté (France).
He has written about 1000 original articles, 250 monographs, and 170 chapters in 40 volumes. It is apparent from this work that he has made valuable contributions to the theory and practice of chemical engineering, heat and mass transfer, porous media, industrial drying, polymers, nanofibers, and nanocomposites.
Dr Haghi is Editor-In-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Editor-In-Chief of the Polymers Research Journal. He is an editorial board member for many US and internationally published journals and is also a Senior Editor for Apple Academic Press (US and Canada).
He served as an associate member of the University of Ottawa and was a member of the Canadian Society of Mechanical Engineering.
Date de parution : 03-2021
15.6x23.4 cm
Date de parution : 01-2012
15.6x23.4 cm
Thèmes de Food Science :
Mots-clés :
Antioxidant Activity; Fl Avonoids; ethanol; EE; extract; Ferulic Acid Content; bifi; Infl Ammatory; dobacterium; Fruit Body; pinto; Lm Pectin; bean; Raffi Nose; high; Raffinose; antioxidant; Frap Reagent; activities; Solid State Fermentation; ferulic; LFP; Litchi Fruit; Agaricus Blazei; Pectin Gels; TTC; Ganoderma Lucidum; Pectin Solutions; Esterifi Cation; Texture Profile Analysis; Tannin Content; Boletus Edulis; Litchi Chinensis Sonn; Lowest Inhibition Percentage; Glucose Homeostasis