Handbook of Research on Food Science and Technology
Volume 1: Food Technology and Chemistry

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels.

In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food microbiology, functional foods and nutraceuticals, natural products, nano- and microtechnology, healthy product composition, innovative processes/bioprocesses for utilization of by-products, development of novel preservation alternatives, extending the shelf life of fresh products, alternative processes requiring less energy or water, among other topics.

Volume 1 of the 3-volume set focuses on food technology and chemistry. The chapters examine edible coatings, bioactive compounds, essential oils in active food packaging, food industrial wastes as raw material for nanostructure production, and more.

Edible Active Coatings for Foods as a Key Factor for Shelf-Life Prolongation Emilio Ochoa-Reyes et al. Encapsulation of Prebiotics and Probiotics: A Promising Alternative in Modern Food Technology Diana B. Muñiz-Márquez et al. Carotenoid Compounds: Properties, Production, and Applications Victor Navarro-Macías et al. Hydrogels of Biopolymers Functionalized with Bioactive Substances as a Coating for Food Preservation Alejandra Isabel Vargas-Segura et al. Coffee Pulp as a Potential Source of Phenolic Bioactive Compounds Luis V. Rodríguez-Durán et al. Essential Oils in Active Food Packaging Olga B. Alvarez-Pérez et al. Perspectives for Food Development from Pitayo Stenocereus queretaroensis (Weber) Buxbaum Juan José Gaytán-Andrade et al. Teas from Camellia sinensis: A New Tendency of Valuable Active Compounds A. Ochoa-Chantaca et al. Polyembryony in Plants and Its Potential in the Food Industry Ixtaccihuatl Cynthia Gontes-Pérez et al. Natural Polymers from Food Industrial Wastes as Raw Material for Nanostructure Production Ariel García Cruz et al. Arsenic and Heavy Metal Contamination in Groundwater in South Asia, Groundwater Remediation, and the Vision for the Future Sukanchan Palit

Mónica Lizeth Chávez-González, PhD, is a Full Professor at the School of Chemistry of the Autonomous University of Coahuila, Mexico, where she develops her work in the Food Research Department. Dr. Chávez-González’s experience is in the areas of fermentation processes, microbial biotransformation, enzyme production, valorization of food industrial wastes, extraction of bioactive compounds, and chemical characterization.

Juan Buenrostro-Figueroa, PhD, is a Researcher at the Research Center for Food and Development, A.C., Mexico. Dr. Buenrostro has experience in bioprocess development, including microbial processes for enzyme production and recovery of bioactive compounds; valorization of agroindustrial by-products, and extraction and characterization of bioactive compounds from plants and agroindustrial wastes. He has published 17 papers in indexed journals and five book chapters, has four patent requests, and has made more than 45 contributions at scientific meetings.

Cristóbal N. Aguilar, PhD, is a Full Professor and Dean of the School of Chemistry at the Autonomous University of Coahuila, Mexico. A prolific author, Dr. Aguilar has published more than 200 papers in scholarly journals, as well as many books and book chapters. He had made more than 250 contributions at scientific meetings, developed more than over 25 research projects, and has received several awards for his work.