Encyclopedia of Food Science Research

ISBN: 9781626180789 出版年：2012 页码：1,343 Catherine L Turner Jacob A Randovski Nova Science

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.