Encyclopedia of Food Science Research
Nova Science Publishers Inc (Verlag)
978-1-61324-092-2 (ISBN)
This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.
Preface; LC-MS Profiling & Quantification of Food Phenolic Components Using a Standard Analytical Approach for all Plants; Nutritional & Antinutritional Compostion of Legumes & Factors Affecting it; Low-Cost Adsorbents from Agri-Food Wastes; Molecular Traceability in the Post-Genomic Era: An Application of DNA Technology to Food Science.; Psychophysical & Electrophysiological Responses to Odour in Food Science; Food Bioactive Peptides: Recent Trends in Research, Production, Functionality & Applications; Recent Trends in the Probiotic & Prebiotic Functional Food Product Development; Diffusive & Chemical Exchange Model: Practical Hits to Investigate Water Dynamics in Foods; Effect of Some Reactional Parameter in an Enzyme Assisted Process for Hydrolysing Whey Proteins; Techno-Functional Properties from Hydrolyzed Wheat Gluten Fractions.
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 260 x 180 mm |
| Gewicht | 2986 g |
| Themenwelt | Schulbuch / Wörterbuch ► Lexikon / Chroniken |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-61324-092-9 / 1613240929 |
| ISBN-13 | 978-1-61324-092-2 / 9781613240922 |
| Zustand | Neuware |
| Informationen gemäß Produktsicherheitsverordnung (GPSR) | |
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