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.
Compre este e-book e ganhe mais 1 GRÁTIS!
Formato PDF ● Páginas 1361 ● ISBN 9781626180789 ● Editor Jacob A. Randovski & Catherine L Turner ● Editora Nova Science Publishers ● Publicado 2013 ● Carregável 3 vezes ● Moeda EUR ● ID 7222695 ● Proteção contra cópia Adobe DRM
Requer um leitor de ebook capaz de DRM