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.
Buy this ebook and get 1 more FREE!
Format PDF ● Pages 1361 ● ISBN 9781626180789 ● Editor Jacob A. Randovski & Catherine L Turner ● Publisher Nova Science Publishers ● Published 2013 ● Downloadable 3 times ● Currency EUR ● ID 7222695 ● Copy protection Adobe DRM
Requires a DRM capable ebook reader