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

9783725870783: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition

Couverture rigide

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Editeur : Mdpi AG, 2026

Afficher les exemplaires de cette �dition comportant l'ISBN

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.

Les informations fournies dans la section � Synopsis � peuvent faire r�f�rence � une autre �dition de ce titre.

�diteur: Mdpi AG
Date d'�dition: 2026
Langue: anglais
ISBN 10: 3725870780
ISBN 13: 9783725870783
Reliure: Reli�
Nombre de pages: 318
�diteur: Lin Sheng-Dun
Coordonn�es du fabricant: non disponible
Personne responsable: GPSR Kontakt
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Allemagne

R�sultats de recherche pour Effect of Processing and Cooking on Physicochemical,...

Image d'archives

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

Edit� par MDPI AG, 2026

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Neuf Couverture rigide

impression � la demande

Vendeur : PBShop.store US, Wood Dale, IL, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

HRD. Etat : New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N� de r�f. du vendeur L1-9783725870783

Contacter le vendeur

Acheter neuf

EUR 88,77

Livraison gratuite
Exp�dition nationale�: Etats-Unis

Quantit� disponible : Plus de 20 disponibles

Ajouter au panier

Image d'archives

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

Edit� par MDPI AG, 2026

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Neuf Couverture rigide

impression � la demande

Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni

�valuation du vendeur 5 sur 5 �toiles

HRD. Etat : New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. N� de r�f. du vendeur L1-9783725870783

Contacter le vendeur

Acheter neuf

EUR 82,94

Exp�dition �EUR 6,81
Exp�dition depuis Royaume-Uni vers Etats-Unis

Quantit� disponible : Plus de 20 disponibles

Ajouter au panier

Image d'archives

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

Sheng-Dun Lin

Edit� par Mdpi AG, 2026

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Neuf Couverture rigide

impression � la demande

Vendeur : Grand Eagle Retail, Bensenville, IL, Etats-Unis

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. 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. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. N� de r�f. du vendeur 9783725870783

Contacter le vendeur

Acheter neuf

EUR 90,09

Livraison gratuite
Exp�dition nationale�: Etats-Unis

Quantit� disponible : 1 disponible(s)

Ajouter au panier

Image d'archives

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

Sheng-Dun Lin

Edit� par Mdpi AG, 2026

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Neuf Couverture rigide

impression � la demande

Vendeur : CitiRetail, Stevenage, Royaume-Uni

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. 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. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. N� de r�f. du vendeur 9783725870783

Contacter le vendeur

Acheter neuf

EUR 93,23

Exp�dition �EUR 42,94
Exp�dition depuis Royaume-Uni vers Etats-Unis

Quantit� disponible : 1 disponible(s)

Ajouter au panier

Image d'archives

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

Sheng-Dun Lin

Edit� par Mdpi AG, 2026

ISBN 10 : 3725870780 ISBN 13 : 9783725870783

Neuf Couverture rigide

impression � la demande

Vendeur : AussieBookSeller, Truganina, VIC, Australie

�valuation du vendeur 5 sur 5 �toiles

Hardcover. Etat : new. Hardcover. 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. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. N� de r�f. du vendeur 9783725870783

Contacter le vendeur