Food Science ─ Research and Technology
- ISBN13：9781926895017
- 替代書名：Food Science
- 出版社：Taylor & Francis
- 作者：A. K. Haghi Ph.D. (EDT)
- 裝訂／頁數：精裝／131頁
- 規格：24.1cm*15.9cm*0.6cm (高/寬/厚)
- 版次：1
- 出版日：2011/10/31
定 價：NT$ 7150 元
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商品簡介
Food Science: Research and Technology presents a broad selection of new research in food science. Chapters include a study on the use of microbial enzymes for flavor and production in food production; Research on membrane technology use in the food processing industry; studies of various natural foods, Including litchi (lychee), pinto beans, and chickpeas; The content and antioxidant activity of dried plants; an overview of tenderization methods for meats; New applications of galactosidases in food products; A study of the medicinal properties of edible mushrooms; and more.
作者簡介
Dr. A. K. Haghi holds a BSc in engineering from University of North Carolina (USA), a MSc in mechanical engineering from North Carolina A&T State University (USA), a DEA in applied mechanics, acoustics, and materials from Universite de Technologie de Compiegne (France), and a PhD in engineering sciences from Universite de Franche-Comte (France). He is the author and editor of 40 books, as well as 650 papers in various journals and conference proceedings. Since 1983, he served as professor in several universities. Currently, he is editor-in-chief of the International Journal of Chemoinformatics and Chemical Engineering and is on the editorial boards of many international journals. He is Dean of College of Engineering in University of Guilan (Iran).
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