Research methodology in food sciences :    integrated theory and practice / 
editores C. O. Mohan, Elizabeth Carvajal-Millan, C. N. Ravishankar 
 - xvi, 375 páginas:  ilustraciones, gráficas, tablas 
<br/><br/> ej.1: C/E 
<br/><br/>Incluye bibliografía 
<br/><br/>Part I. Research methodology and practice --   Nanotechnology for Pathogen Detection and Food Safety /   Water Vapor Permeability, Mechanical, Optical and Sensorial Properties of Plasticized Guar Gum Edible Films /   Foodborne Parasites: One Health Perspective /   Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin /   Antioxidant Activity and Gelling Capability of Β-Glucan From a Drought Harvested Oat /   Pankaj Kishore, Satyen K. Panda, V. A. Minimol, C. O. Mohan, C. N. Ravishankar --  Xochitl Ruelas Chacon, Juan C. Contreras-Esquivel, Julio Montañez, Antonio Francisco Aguilera Carbo, María de la Luz Reyes Vega, Rene Dario Peralta Rodríguez,  Gabriel Sanchez Brambila --  K. Porteen, S. Wilfred Ruban, Nithya Quintoil --  V. Urias-Orona, A. Rascón-Chu, J. Márquez-Escalante, k. G. Martínez-Robinson, A. C. Campa-Mada --  Nancy Ramírez-Chavez, Juan Salmerón-Zamora, Elizabeth Carvajal-Millan, Karla Martínez-Robinson, Ramona Pérez-Leal, Agustín Rascón-Chu --  1.  2.  3.  4.  5.  Part II. Food science and technology research --  Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels /  Assessment of Quercetin Isolated from Enicostemma littorale against Few Cancer Targets: An In Silico Approach /   Trends in Production of Ethanol Using Palm Plantation Biomass Waste in Indonesia /   Current Trends in the Biotechnological Production Fructooligosaccharides /  Bio-Functional Peptides: Biologically Activities, Production, and Applications /   Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview /   Jorge A. Marquez-Escalante --  R. Sathishkumar --  Teuka Buena Bardant, Heru Susanto, Ina Winarni --  Orlando de la Rosa, Diana B. Muñoz-Márquez, Jorge E. Wong-Paz, Raúl Rodríguez-Herrera, Rosa M. Rodríguez-Jasso, Juan C. Contreras-Esquivel, Cristóbal N. Aguilar --  Gloria Alicia Martínez-Medina, Arely Pardo-Barragán, José L. Martínez, Héctor Ruiz, Rosa M. Rodríguez-Jasso, Juan C. Contreras-Esquivel, Cristóbal N. Aguilar --  Cecilia Castro-López, Juan C. Contreras-Esquivel, Guillermo C. G. Martínez-Avila, Romero Rojas, Daniel Boone-Villa, Cristóbal N. Aguilar, Janeth M. Ventura-Sobrevilla --  6.  7.  8.  9.  10.  11. Part III. Special Topics --  Whey Protein Based Edible Films: Progress and Prospects /  Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification /  Fish Mince and Surimi Processing: New Trends and Development /   High Pressure Applications for Preservation of Fish and Fishery Products /  Olga B. Alvarez-Pérez, Raúl Rodríguez-Herrera, Rosa M. Rodríguez-Jasso, Romeo Rojas, Miguel A. Aguilar-González, Cristóbal N. Aguilar --   Priti Rain, Pinki Pal, Sumit Mishra, Jay Prakash Pandey, Gautam Sen --  L. N. Murthy, G. P. Girija, C. O. Moham, C. N. Ravishankar --  Bindu J., Sanjoy Das --  12.  13.  14.  15. 
<br/><br/> This new book, Research Methodology in Food Sciences: Integrated Theory and Practice, 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 aspec. 
<br/><br/>
<br/><br/><label>ISBN: </label>978-1-77188-624-6 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alimentos--Análisis<br/>Tecnología alimentaria--Investigaciones<br/>Procesamiento de alimentos  <br/>Higiene de los alimentos
<br/><br/><label>Dewey Class. No.: </label>664.07  / R47 2018