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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Formaat PDF ● Pagina’s 1361 ● ISBN 9781626180789 ● Editor Jacob A. Randovski & Catherine L Turner ● Uitgeverij Nova Science Publishers ● Gepubliceerd 2013 ● Downloadbare 3 keer ● Valuta EUR ● ID 7222695 ● Kopieerbeveiliging Adobe DRM
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