Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition - Hardcover

 
9783725870783: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition
Hardcover
ISBN 10: 3725870780 ISBN 13: 9783725870783
Verlag: MDPI AG, 2026

Inhaltsangabe

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.

Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
MDPI AG
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 10 
3725870780
ISBN 13 
9783725870783
Einband
Gebundene Ausgabe
Anzahl der Seiten
318
Herausgeber
Lin Sheng-Dun
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Deutschland