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portada Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Type
Physical Book
Publisher
Author
Language
English
Pages
278
Format
Hardcover
Dimensions
24.4x17x2.2 cm
ISBN13
9783725845538

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

Lin, Sheng-Dun (Author) · Mdpi AG · Hardcover

Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food - Lin, Sheng-Dun

New Book Imported to South Africa
Delivery: 20 Oct - 28 Oct Shipping: 6 to 7 business days.
R 1,606
R 1,606

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Synopsis "Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food"

Food processing and cooking are matters of technology, but they are also arts. They can not only transform raw ingredients into diverse foods, but also increase the reuse rate of natural resources and processing by-products, meaning that consumers can enjoy high-quality, functional foods. This reprint contains 16 valuable and high-quality original research articles spread across four sections: 1. Enhancing the nutritional value and functionality of traditional foods. 2. The reuse of processing by-products, 3. The effects of different processing and cooking methods on food quality characteristics. 4. The application of new food processing technologies. The research contained in this Special Issue will both help researchers to conduct follow-up studies and encourage the food industry to develop new products.

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