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

 
9783725845538: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Hardcover
ISBN 10: 3725845530 ISBN 13: 9783725845538
Verlag: MDPI AG, 2025

Inhaltsangabe

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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Verlag
MDPI AG
Erscheinungsdatum
2025
Sprache
Englisch
ISBN 10 
3725845530
ISBN 13 
9783725845538
Einband
Gebundene Ausgabe
Anzahl der Seiten
278
Herausgeber
Lin Sheng-Dun
Kontakt zum Hersteller
preigu GmbH & Co. KG
mail@preigu.de

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