Research and Technological Advances in Food Science

The microbial contamination in the food commodities may reduce their nutritional quality and lead to malnourishment. The situation is alarming in developing countries; therefore, quantitative and qualitative protection of Agri-food commodities after harvesting is crucial to address the hunger and malnutrition. There is also an urgent need to make rational strategies to protect the post-harvest losses and nutritional properties of the food product at a low cost that can address the current existing problem such as hunger and malnutrition of humankind in a sustainable manner.

Research and Technological Advances in Food Science collects and collates the information about the different natural sources as food (microbes, plant and animal origin), and their health benefits. The proposed book highlights the current research and technological advances in food science related to health such as seafood nutraceuticals, meat processing and product development, microbial enzymes for the tenderization of meat, Feruloylated oligosaccharides for human health, and the role of carotenoids on bioavailability of minerals. In addition, the role of modern tools and techniques such as instrumentation, nanotechnology, biotechnology, food-omics and conformational dynamics in food science will be incorporated in various chapters.

Edited by a multiple team of experts in the field, the book gives the readers a systematic and in-depth understanding of basic and advanced concepts in food science and post-harvest technology.