Handbook of Research on Food Science and Technology

Discover the essential insights in "Handbook of Research on Food Science and Technology," authored by Mónica Lizeth Chávez-González and published by Apple Academic Press Inc. in 2021. This comprehensive volume, part of a three-book series, delves into the critical areas of food biotechnology and microbiology across 246 pages.

In this volume, readers will explore a variety of topics, including the significance of bioactive compounds in food biotechnology, the potential and risks associated with pigmented-grain corn, and the latest technological advancements in the production of phytases. Additionally, the book addresses the extraction of phytochemical molecules from food wastes and provides insights into the control of food-borne pathogen bacteria.

This handbook is an invaluable resource for researchers, students, and professionals in the food science field, offering a blend of theoretical knowledge and practical applications. Enhance your understanding of food science with this authoritative guide.