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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.
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.
1. Physical Chemistry on Food Science and Technology 2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds 3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes 4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit 5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology 6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits 7. Nutritional Evaluation of Waste in the Citrus Industry 8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines 9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties 10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing 11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region
Cristóbal Noé Aguilar, PhD, is Dean of the School of Chemistry at the Universidad Autónoma de Coahuila, México.
José Sandoval Cortés currently works at the Facultad de Ciencias Químicas, Universidad Autónoma de Coahuila. José does research in Analytical Chemistry and Electrochemistry.
Juan Alberto Ascacio-Valdés, PhD, is a Research Professor at the School of Chemistry of the Autonomous University of Coahuila.
A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000 published papers in various journals and conference proceedings.
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