{"product_id":"9781771886246","title":"Research Methodology in Food Sciences: Integrated Theory and Practice","description":"\u003cp\u003eThis new book, \u003cb\u003e\u003ci\u003eResearch Methodology in Food Sciences: Integrated Theory and Practice\u003c\/i\u003e\u003c\/b\u003e, is a rich resource on recent research innovations in the field of food processing and food engineering. Chapters are written by eminent researchers in the field of food science and provide in-depth knowledge on the application of engineering aspects in food processing, food packaging, food quality, and food safety. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from　\u003ci\u003eEnicostemma littorale　\u003c\/i\u003eagainst cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eOther topics include:\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003ethe production of novel biomolecules and their characterization\u003c\/li\u003e\n\u003cli\u003ethe effect of calcium on the gelation of pectins prepared from chickpea\u003c\/li\u003e\n\u003cli\u003ebio-functional peptides in food processing \u003c\/li\u003e\n\u003cli\u003eapplications of guar gum for industrial purposes \u003c\/li\u003e\n\u003cli\u003eproduction of ethanol using palm plantation biomass waste\u003c\/li\u003e\n\u003cli\u003ehigh-pressure applications for preservation of fish and fishery products\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThe research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering.\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Apple Academic Press","offers":[{"title":"Default Title","offer_id":47037546397936,"sku":"9781771886246","price":179.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781771886246_p0.jpg?v=1763708574","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781771886246","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}