Plant Extracts: Applications in the Food Industry (English Edition) PDF ダウンロード無料

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Plant Extracts: Applications in the Food Industry (English Edition) PDF ダウンロード無料

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Plant Extracts: Applications in the Food Industry (English Edition)
書籍の説明

  • ファイル名: Plant Extracts: Applications in the Food Industry (English Edition) PDF ダウンロード無料.
  • ISBN : 19602444
  • リリース日 : 28 3月 2020
  • ページ数 : 16 ページ
  • 著者 : Shabir Ahmad Mir (編集)
  • 作成者情報 : Shabir Ahmad Mir (編集)
  • エディター : 独立した出版社

 

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著者について
Shabir Ahmad Mir (Ph.D) is an Assistant Professor at the Government College for Women, Srinagar, India. He has published numerous international papers and book chapters, and has edited two books. In addition to his close association with many scientific organizations in the area of food technology, he is an active reviewer for several journals, including Food Chemistry, Journal of Cereal Science, Journal of Food Science and Technology, Food Packaging and Shelf Life, and many other scientific journals of repute. At present, he is an Assistant Professor at the Government College for Women, Srinagar, India. During his PhD work, he has received the Best Whole Grain PhD Thesis Award 2016 (South Asia) for outstanding research work by the Whole Grain Research Foundation. M. A. Road, Srinagar, Jammu and Kashmir, India.

Annamalai Manickavasagan (Ph.D) is an Associate Professor at the School of Engineering, University of Guelph, in Canada. He has over 9 years of experience working as an academic and has also worked more than 7 yeas at the food industry. He has published 185 technical articles, has edited 7 books and coauthored 12 book chapters. His research interests include “Food Processing and Product Development for Health and Wellness”; and “Quality Assessment of Food Products using Computer Vision”

Manzoor Ahmad Shah (Ph.D) is an Assistant Professor at the Government Degree College for Women, Anantnag, India. He received M.Sc. (Food Technology) degree from Islamic University of Science & Technology, Awantipora, India and Ph.D. (Food Technology) degree from Pondicherry University, Puducherry, India. The author has been awarded with gold medal for outstanding performance during his M.Sc. degree programme. Dr. Shah has more than 30 publications in internationally reputed journals and 10 book chapters. He is an active reviewer for the journals-LWT-Food Science & Technology, Food Packaging and Shelf life, Food Research International and many other scientific journals of repute. He has attended several national and international conferences, workshops and seminars. –このテキストは、paperback版に関連付けられています。

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