Michele Eskin
University of Manitoba, Canada
Biography
N A Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book “Biochemistry of Foods”, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilageN A Michael Eskin is Professor of Food Biochemistry in the Department of Human Nutritional Sciences in the Faculty of Agricultural and Food Sciences at the University of Manitoba, Winnipeg, Canada. He is the author and co-author of 13 books several of which were translated into Japanese, German and Malay. His book “Biochemistry of Foods”, first published in 1971 by Academic Press, New York has become a classic in the field with the third edition released in 2013 and the Portuguese edition released in 2015. His research work includes original work that was crucial for establishing the properties and performance of canola oil that helped to successfully launch it worldwide. He has also done extensive research on yellow mustard mucilage
Abstract
Abstract : Emerging green food processing methods: Non-thermal technologies
