Innovations in Food Technology
| dc.contributor.author | Suwanna Pichaiyongvongdee | |
| dc.date.accessioned | 2025-04-23T07:34:02Z | |
| dc.date.available | 2025-04-23T07:34:02Z | |
| dc.date.issued | 2023-09-26 | |
| dc.description | “Innovations in Food Technology” gathers a collection of essays that describe recent innovations in food technology including food processing, packaging, food safety. and novel ingredients for in the future. The book has four 4 section: Section 1: Food processing and food microbiologySection 2: Nutritional securitySection 3: New and enhanced food materials, as well as processing innovations to extend shelf life Section 4: Reduction toxic effectsIn addition, this book also addresses the health potential of various nutraceuticals, bio-absorption of metals and their positive impacts on living systems, as well as methods for reducing food wastage, preventing the loss of nutritive value, qand preserving or enhancing palatability.Given the above content, this book will be highly interesting for food scientists, both in academia and the food industry. It will also benefit advanced graduate students and senior researchers. | |
| dc.description.sponsorship | Suan Dusit University | |
| dc.identifier.issn | 2630-0311 | |
| dc.identifier.uri | https://repository.dusit.ac.th//handle/123456789/6399 | |
| dc.language.iso | en | |
| dc.publisher | Graphicsite | |
| dc.relation.ispartofseries | Vol. 13 No. 2 (2020): May - August | |
| dc.title | Innovations in Food Technology | |
| dc.type | Article | |
| mods.location.url | https://li01.tci-thaijo.org/index.php/sdust/article/view/260556/176940 |
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