株式会社極東書店トップ ＞ 商品一覧 ＞ Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent. 1st ed. 2022
商品詳細
Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent. 1st ed. 2022
・ISBN 978-3-031-06303-9 paper EUR 54.99
￥14,698.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
お気に入り
★★★
| 著者・編者 | Varghese, Suni Mary / Parisi, Salvatore / Singla, Rajeev K. / Begum, A. S. Anitha, |
|---|---|
| シリーズ | (SpringerBriefs in Molecular Science) |
| 出版社 | (Springer International Publishing AG, SZ) |
| 出版年月 | 2022 |
| ページ数 | 69 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-80877＞ |
解説
This brief outlines the state-of-art of the food industry within the Indian Sub-continent, providing a detailed insight into the current science of nutrition and industrial technology.
The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.
The Hygiene, Integrity, Traceability and Sharing (HITS) strategy has been proposed recently as a coordinated and powerful tool to contextualize the plethora of different menaces for the food consumer. The book examines this approach from eight different perspectives, with a particular emphasis on the Indian Subcontinent. Topics such as food additives, the importance of water in the food industry, the use of antioxidants, and novel food preservation methods are used to illustrate these points of view.
This book is particularly appealing as a guide for graduate and undergraduate courses covering food production, food safety, and the training of teachers working in these science areas.