Encyclopedia of Food Science Research: 3 Volume Set

ISBN-13: 9781613240922 / Angielski / Twarda / 2012 / 1307 str.

Catherine L Turner;Jacob A Randovski

Opis

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.