Practical Applications of Physical Chemistry in Food Science and Technology (Hardcover, 1)

1. Physical Chemistry on Food Science and Technology Cristian Hernandez-Hernandez et al. 2. Physicochemical Properties and Extraction Methodologies of Agroindustrial Wastes to Produce Bioactive Compounds M. Esmeralda-Guzman et al. 3. Physico-Chemical Properties of Products Made from Mixtures of Corn and Legumes Daniela Sanchez-Aldana Villarruel et al. 4. Analysis of Physicochemical and Nutritional Properties of Rambutan (Nephelium lappaceum L.) Fruit Jose C. De Leon-Medina et al. 5. Development of Modern Electroanalytical Techniques Based on Electrochemical Sensors and Biosensors to Quantify Substances of Interest in Food Science and Technology Maria A. Zon et al. 6. Pomegranate Seeds as a Potential Source of Punicic Acid: Extraction and Nutraceutical Benefits Juan M. Tirado-Gallegos et al. 7. Nutritional Evaluation of Waste in the Citrus Industry Patricia M. Albarracin, Maria F. Lencina, and Norma G. Barnes 8. Microencapsulation as a Technological Alternative in the Food Industry for Conservation of Betalaines J. A. Ugalde-Medellin et al. 9. Nanoemulsion for Edible Coatings: Stabilizing and Bioactive Properties Miguel De Leon-Zapata et al. 10. Enhancing the Added Value of Sorghum by Biomolecule Content and Bioprocessing Marisol Cruz-Requena et al. 11. Efficiency of Fertilizer Application under Spring Wheat in the Conditions of the Ural Region Ekaterina A. Semenova and Rafail A. Afanas’ev