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"Advances in Edible Packaging Systems for Food Preservation" discusses the edible packaging systems available for the preservation of all types of foods and products derived f… Read more
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Francisco J. Barba, PhD, is working as a Professor in the Nutrition and Food Science area in the Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy and Food Sciences, University of Valencia, Spain. Dr. Barba earned his PhD in Food Technology and master’s degree in Dietetics and Dietotherapy from the University of Valencia. His areas of interest include edible and bioactive packaging, novel and emerging techniques in food and bio-engineering, thermal and non-thermal technologies, bioactive compounds, essential oils, spectroscopy and analytical techniques, phytochemistry of medicinal and aromatic plants, and sustainable processing. He has published more than 441 research papers and review articles, 12 books and 84 book chapters on different aspects of food and nutritional science and food packaging. Dr. Barba is a co-inventor of two patents and the editor-in-chief or editor of several reputed journals such as Food Research International, Innovative Food Science and Emerging Technologies, Journal of Food Composition and Analysis, Applied Food Research, among others.