Handbook of Research on Food Science and Technology

Discover the cutting-edge insights in the "Handbook of Research on Food Science and Technology," expertly edited by Monica Chavez-Gonzalez. Published in 2019, this comprehensive volume spans 264 pages and delves deep into the realms of food biotechnology and microbiology.

Volume 2 of this three-part series offers an in-depth examination of crucial topics such as bioactive compounds in food biotechnology, the potential and risks associated with pigmented-grain corn, and the latest technological advancements in phytase production. Additionally, it addresses the extraction of phytochemical molecules from food waste and the critical control of food-borne pathogen bacteria, making it an essential resource for professionals in the food industry and trade.

Whether you are a researcher, industry expert, or student, this handbook serves as an invaluable reference for understanding the complexities and innovations in food science. Enhance your knowledge and stay ahead in the rapidly evolving field of food technology with this essential guide.