Food Chemistry & Science

Innovations in Physical Chemistry: Monograph Series

Practical Applications of Physical Chemistry in Food Science and Technology
Editors: Cristóbal Noé Aguilar, PhD
José Sandoval-Cortés, PhD
Juan Alberto Ascacio-Valdés, PhD
A. K. Haghi, PhD

Practical Applications of Physical Chemistry in Food Science and Technology

Published. Available now.
Pub Date: January 2021
Hardback Price: see ordering info
Hard ISBN: 9781771888943
E-Book ISBN: 9781003020004
Pages: 272pp w/index
Binding Type: Hardback
Series: Innovations in Physical Chemistry: Monograph Series
Notes: 5 color and 27 b/w illustrations

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.

The information and research provided here will be of great interest and support for research scientists, industry professionals, and advanced students involved in food science and technology.

CONTENTS:
Preface

1. Physical Chemistry on Food Science and Technology
Cristian Hernández-Hernández, F. Javier Alonso-Montemayor, J. A. Ascacio-Valdés, J. Sandoval-Cortés, C. N. Aguilar, and A. K. Haghi

2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds
M. Esmeralda-Guzmán, C. J. Hernández-Torres, D. Dávila-Medina, T. Morales-Martínez, and L. Sepúlveda

3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes
Daniela Sánchez-Aldana Villarruel, Martha Yareli Leal Ramos, Tomás Galicia García, Ruben Marquez Meléndez, and Ricardo Talamás Abbud

4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit
José C. De León-Medina, Cristian Hernández-Hernández, Leonardo Sepúlveda, Adriana C. Flores-Gallegos, Jose Sandoval-Cortés, Jose J. Buenrostro-Figueroa, Cristóbal N. Aguilar, and Juan A. Ascacio-Valdés

5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology
María A. Zon, Fernando J. Arévalo, Adrian M. Granero, Sebastián N. Robledo, Gastón D. Pierini, Walter I. Riberi, Jimena C. López, and Héctor Fernández

6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits
Juan M. Tirado-Gallegos, R. Baeza-Jiménez, Juan A. Ascacio-Valdés, Juan C. Bustillos-Rodríguez, and Juan Buenrostro-Figueroa

7. Nutritional Evaluation of Waste in the Citrus Industry
Patricia M. Albarracín, María F. Lencina, and Norma G. Barnes

8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines
J. A. Ugalde-Medellín, L. I. López-Lopez, J. Guzman-Ceferino, S. Y. Silva-Belmares, C. N. Aguilar, and J. M. Ventura-Sobrevilla

9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties
Miguel De León-Zapata, Lorenzo Pastrana-Castro, Letricia Barbosa-Pereira, María L. Rua-Rodríguez, Janeth Ventura, Thalia Salinas, Raul Rodríguez, Juan A. Ascacio-Valdés, Jose Sandoval-Cortes, and Cristóbal N. Aguilar

10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing
Marisol Cruz-Requena, Leopoldo J. Ríos-González, José Antonio De La Garza-Rodríguez, Sócrates Palacios Ponce, and Miguel A. Medina-Morales

11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region
Ekaterina A. Semenova and Rafail A. Afanas’ev

Index


About the Authors / Editors:
Editors: Cristóbal Noé Aguilar, PhD
Director, Research and Postgraduate Programs, Autonomous University of Coahuila, Mexico

Cristobal N. Aguilar, Chemist, PhD, is the Director of the Research and Postgraduate Programs at Autonomous University of Coahuila (2018–2021), Mexico, where from 2014 to 2018, he was the Dean of the School of Chemistry. He is a Level III member of S.N.I. (Mexican System of Researchers). He has received several prizes and awards, among which the most important are the National Prize of Research 2010 of the Mexican Academy of Sciences, the Prize “Carlos Casas Campillo 2008” of the Mexican Society of Biotechnology and Bioenegineering, the National Prize AgroBio–2005, the Mexican Prize in Food Science and Technology from CONACYT-Coca Cola México 2003, the 2018 Outstanding Researcher Award by the International Association of Bioprocessing, and the 2019 Coahuila State Innovation Science and Technology Award. He has developed more than 30 research projects, including seven international exchange projects (including ECOS–Nord, Alpha Network–EU Project, and Marie Curie EU Project). He has been an advisor of 20 PhD theses, 40 MSc theses, and 50 BSc theses. He is a member of the Mexican Academy of Science (since 2014).

José Sandoval-Cortés, PhD
Professor, School of Chemistry, Autonomous University of Coahuila, Mexico

José Sandoval-Cortés, Chemist, PhD, is a full-time Professor at the School of Chemistry, Autonomous University of Coahuila, Mexico, for the last 12 years. He worked in a research stay in electrochemistry at the University of Paris 6 Pierre et Marie Curie, France; the National University of Cordoba, Argentina; and the National University of Rio Cuarto, Argentina. His research work has been published in six papers in indexed journals, three book chapters, and 20 contributions at scientific meetings. Since 2018, he has been part of the administrative staff of the Research and Postgraduate Studies Office at the Autonomous University of Coahuila. He received the Pharmaceutical Chemist Biologist degree in 2001, the MSc degree in chemistry in 2003, and the PhD degree in electrochemistry in 2006 from the University of Guanajuato, Mexico.

Juan Alberto Ascacio-Valdés, PhD
Research Professor, School of Chemistry, Universidad Autónoma de Coahuila, México

Juan Alberto Ascacio-Valdés, PhD, is a Research Professor at the School of Chemistry of the Autonomous University of Coahuila. He is a member of the Academic Group of Biological Sciences and Genomics (UACOAH-CA 110, in formation). Prof. Ascacio-Valdés is a pharmacobiologist chemist, specializing in microbiology. Dr. Ascacio-Valdés has experience in biotechnological processes using microorganisms, natural products and phytochemicals, analytical and separation techniques. He is a member of the Mexican Association of Sciences AC (AMECA) and the Mexican Society of Biotechnology and Bioengineering AC (SMBB). He has published more than 25 articles in indexed scientific journals and more than five articles in Mexican journals. He has also published three book chapters along with congress reports and contributions in scientific meetings and holds the registration of three patents. He has participated in the training of undergraduate, master, and PhD students. He is a Level I member of the National System of Researchers (CONACYT, México). He has been a scientific advisor to companies in the agrochemical sector. His research topic is the extraction of bioactive compounds (phytochemicals) assisted by bioprocesses, their isolation, separation, purification and characterization by analytical techniques, and the evaluation of their biological potential (antimicrobial, antioxidant and anticancer activities, etc). He holds a master’s degree in Food Science and Technology and a PhD in Food Science and Technology from the Autonomous University of Coahuila. He has made training stays in Spain and China, as well as a postdoctoral stay at the Autonomous Agrarian University "Antonio Narro."

A. K. Haghi, PhD
Professor Emeritus of Engineering Sciences, Former Editor-in-Chief, International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal; Member, Canadian Research and Development Center of Sciences and Culture

A. K. Haghi, PhD, is the author and editor of over 200 books, as well as over 1000 published papers in various journals and conference proceedings. Dr. Haghi has received several grants, consulted for a number of major corporations, and is a frequent speaker to national and international audiences. Since 1983, he served as professor at several universities. He is the former Editor-in-Chief of the International Journal of Chemoinformatics and Chemical Engineering and Polymers Research Journal and is on the editorial boards of many international journals. He is also a member of the Canadian Research and Development Center of Sciences and Cultures (CRDCSC), Montreal, Quebec, Canada.




Follow us for the latest from Apple Academic Press:
Copyright © 2024 Apple Academic Press Inc. All Rights Reserved.