Annual Review of Food Science and Technology, Volume 7, 2016

The Annual Review of Food Science and Technology, in publication since 2010, covers current and significant developments in the multidisciplinary field of food science and technology. The topics will include: food microbiology, food-borne pathogens, and fermentation; food engineering, chemistry, biochemistry, rheology, and sensory properties; novel ingredients and nutrigenomics; emerging technologies in food processing and preservation; biotechnology applications and nanomaterials in food systems.

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New advances resulting in “omic” technologies have exploded the areas of genomics, transcriptomics, and proteomics and revealed many fundamental processes driven by both pathogens and commensals.

SKU: 9780824349073
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Weight 1 kg
Dimensions 24 × 19 × 3 cm
Book Author

Michael Doyle, Todd Robert Klaenhammer

Format

Hardback

Importers

Saras Books

ISBN

9780824349073

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