This new 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.
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شكل PDF ● صفحات 1361 ● ISBN 9781626180789 ● محرر Jacob A. Randovski & Catherine L Turner ● الناشر Nova Science Publishers ● نشرت 2013 ● للتحميل 3 مرات ● دقة EUR ● هوية شخصية 7222695 ● حماية النسخ Adobe DRM
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