This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.
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格式 PDF ● 网页 424 ● ISBN 9781482231663 ● 编辑 Elizabeth Carvajal-Millan & A. K. Haghi ● 出版者 Apple Academic Press ● 发布时间 2014 ● 下载 6 时 ● 货币 EUR ● ID 3228819 ● 复制保护 Adobe DRM
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