Artículos relacionados a Effect of Processing and Cooking on Physicochemical,...

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

 
9783725845538: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Tapa dura
ISBN 10: 3725845530 ISBN 13: 9783725845538
Editorial: Mdpi AG, 2025

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Editorial
Mdpi AG
Año de publicación
2025
Idioma
Inglés
ISBN 10 
3725845530
ISBN 13 
9783725845538
Encuadernación
Tapa dura
Número de páginas
278
Editor
Lin Sheng-Dun
Contacto del fabricante
no disponible
Persona responsable
gpsr@libri.de
gpsr@libri.de

Europaallee 1
Bad Hersfeld
36244
Alemania