Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology.

Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

About the Author

Cristobal Noe Aguilar, PhD, is Dean of the School of Chemistry at the Universidad Autonoma de Coahuila, Mexico.

Jose Sandoval Cortes currently works at the Facultad de Ciencias Quimicas, Universidad Autonoma de Coahuila. Jose does research in Analytical Chemistry and Electrochemistry.

Juan Alberto Ascacio-Valdes, PhD, is a Research Professor at the School of Chemistry of the Autonomous University of Coahuila.

A. K. Haghi, PhD, is the author and editor of 165 books, as well as 1000 published papers in various journals and conference proceedings.

Book Information
ISBN 9781771888943
Author Cristobal Noe Aguilar
Format Hardback
Page Count 272
Imprint Apple Academic Press Inc.
Publisher Apple Academic Press Inc.
Weight(grams) 540g