Articles liés à Effect of Processing and Cooking on Physicochemical,...

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

 
9783725845538: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Couverture rigide
ISBN 10 : 3725845530 ISBN 13 : 9783725845538
Editeur : Mdpi AG, 2025

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Éditeur
Mdpi AG
Date d'édition
2025
Langue
anglais
ISBN 10 
3725845530
ISBN 13 
9783725845538
Reliure
Relié
Nombre de pages
278
Éditeur
Lin Sheng-Dun
Coordonnées du fabricant
non disponible
Personne responsable
gpsr@libri.de
gpsr@libri.de

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