This volume covers many new trends and developments in food science including preparation characterization morphology properties and recyclability. The volume considers food quality shelf life and manufacturing in conjunction with human nutrition diet and health as well as the ever-growing demand for the supply and production of healthier foods. Distinguished scientists specializing in various disciplines discuss basic studies applications recent advances difficulties and breakthroughs in the field. The volume includes informative discussions and new research on food formulations manufacturing techniques biodegradably flexible packaging packaged foods beverages fruits and vegetable processing fisheries milk and milk products frozen food and thermo processing grain processing meat and poultry processing rheological characteristics of foods heat exchangers in the food industry food and health (including natural cures and food supplements) spice and spice processing and more. |Innovative Food Science and Emerging Technologies | Science Client Lines
