روش‌شناسی تحقیق در علوم غذایی: نظریه و عمل یکپارچه

"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 aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from?Enicostemma littorale?against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. Other topics include:the production of novel biomolecules and their characterizationthe effect of calcium on the gelation of pectins prepared from chickpeabio-functional peptides in food processing applications of guar gum for industrial purposes production of ethanol using palm plantation biomass wastehigh-pressure applications for preservation of fish and fishery productsThe research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering."--Provided by publisher. Read more... Abstract: "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 aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught area, the effect of quercetin isolated from?Enicostemma littorale?against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more. Other topics include:the production of novel biomolecules and their characterizationthe effect of calcium on the gelation of pectins prepared from chickpeabio-functional peptides in food processing applications of guar gum for industrial purposes production of ethanol using palm plantation biomass wastehigh-pressure applications for preservation of fish and fishery productsThe research in this volume will be of interest and value to academicians, researchers, and industry professionals as well as for upper-level students in food process engineering."--Provided by publisher Cover 1 Half Title 2 Title Page 4 Copyright Page 5 ABOUT THE EDITORS 6 Table of Contents 8 List of Contributors 10 List of Abbreviations 14 Preface 18 PART I: Research Methodology and Practice 20 1: Nanotechnology for Pathogen Detection and Food Safety 22 2: Water Vapor Permeability, Mechanical, Optical, and Sensorial Properties of Plasticized Guar Gum Edible Films 38 3: Foodborne Parasites: One Health Perspective 60 4: Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin 78 5: Antioxidant Activity and Gelling Capability of ß-Glucan from a Drought-Harvested Oat 88 PART II: Food Science and Technology Research 100 6: Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels 102 7: Assessment of Quercetin Isolated from Enicostemma littorale Against a Few Cancer Targets: An In Silico Approach 112 8: The Trends of Indonesian Ethanol Production: Palm Plantation Biomass Waste 172 9: Current Trends in the Biotechnological Production of Fructooligosaccharides 200 10: Bio-Functional Peptides: Biological Activities, Production, and Applications 222 11: Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview 238 PART III: Special Topics 262 12: Whey Protein-Based Edible Films: Progress and Prospects 264 13: Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification 286 14: Fish Mince and Surimi Processing: New Trends and Development 312 15: High-Pressure Applications for Preservation of Fish and Fishery Products 360 Index 388 Content: Cover Half Title Title Page Copyright Page ABOUT THE EDITORS Table of Contents List of Contributors List of Abbreviations Preface PART I: Research Methodology and Practice 1: Nanotechnology for Pathogen Detection and Food Safety 2: Water Vapor Permeability, Mechanical, Optical, and Sensorial Properties of Plasticized Guar Gum Edible Films 3: Foodborne Parasites: One Health Perspective 4: Effect of Calcium Content on the Gelation of Low Methoxy Chickpea Pectin 5: Antioxidant Activity and Gelling Capability of ß-Glucan from a Drought-Harvested Oat PART II: Food Science and Technology Research6: Microstructure and Swelling of Wheat Water Extractable Arabinoxylan Aerogels 7: Assessment of Quercetin Isolated from Enicostemma littorale Against a Few Cancer Targets: An In Silico Approach 8: The Trends of Indonesian Ethanol Production: Palm Plantation Biomass Waste 9: Current Trends in the Biotechnological Production of Fructooligosaccharides 10: Bio-Functional Peptides: Biological Activities, Production, and Applications 11: Guar Gum as a Promising Hydrocolloid: Properties and Industry Overview PART III: Special Topics 12: Whey Protein-Based Edible Films: Progress and Prospects13: Grafted Cinnamic Acid: A Novel Material for Sugarcane Juice Clarification 14: Fish Mince and Surimi Processing: New Trends and Development 15: High-Pressure Applications for Preservation of Fish and Fishery Products Index Here 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 aspects in food processing, food packaging, food quality, and food safety. The book looks at the latest nanotechnology aspects for the detection of foodborne pathogens to ensure safety with respect to these pathogens. It provides detailed kinetics of quality and safety aspects of food and goes on to discuss the characteristics of edible films prepared from plasticized guar gum. Other topics include the production of novel biomolecules and their characterization, the microstructural properties of arabionoxylan aerogels, the antioxidant activity of oats harvested from draught areas, the effect of quercetin isolated from Enicostemma littorale against cancer targets, the latest trends in production of ethanol and fructo-oligosachharides, and much more.