Description
Catherine L. Turner (Editor)Jacob A. Randovski (Editor)Series: Food Science and TechnologyBISAC: TEC012000This 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. (Imprint: Nova)
