Food Composition and Analysis Methods and Strategies

Food Composition and Analysis: Methods and Strategies by A. K. Haghi and Elizabeth Carvajal-Millan
English | 2014 | ISBN: 1926895851 | 424 pages | PDF | 10,7 MB
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.

Title: Food Composition and Analysis Methods and Strategies
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