Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food 2nd Edition
-
- Englisch ausgewählt
Fr. 158.00
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
19.03.2026
Verlag
Mdpi AgSeitenzahl
318
Maße (L/B/H)
25/17.5/2.5 cm
Gewicht
995 g
Sprache
Englisch
ISBN
978-3-7258-7078-3
Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products.
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