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Mysore Lokesh Bhavya is a Marie Slodowska-Curie Career-Fit PLUS Fellow, Department of Food Chemistry and Technology at Teagasc Food Research Centre, Ashtown, Ireland and has doctorate degree (Food Science) from Central Food Technological Research Institute (CSIR-CFTRI), Mysuru, India. She has worked on various green non-thermal techniques such as ultrasound, supercritical CO2 extraction and light based technologies. She has also worked in the field of food microbiology, biopesticides, flavor
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Téléchargez le livre : Chemistry of Thermal and Non-Thermal Food Processing Technologies
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Chemistry of Thermal and Non-Thermal Food Processing Technologies

Brijesh K Tiwari , Mysore Lokesh Bhavya

Academic Press

2024-11-29

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Chemistry of Thermal and Non-Thermal Food Processing Technologies provides the latest information to the food science community about the chemistry of emerging food processing technologies, including the fundamentals, recent trends, chemistry aspects...

137,15 €

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