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.
Beli ebook ini dan dapatkan 1 lagi PERCUMA!
Format PDF ● Halaman-halaman 1361 ● ISBN 9781626180789 ● Penyunting Jacob A. Randovski & Catherine L Turner ● Penerbit Nova Science Publishers ● Diterbitkan 2013 ● Muat turun 3 kali ● Mata wang EUR ● ID 7222695 ● Salin perlindungan Adobe DRM
Memerlukan pembaca ebook yang mampu DRM