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    Food Composition and Analysis

    Food Composition and Analysis

    - Methods and Strategies

    Forfatter: info mangler
    Bog
    • Format
    • Bog, paperback
    • Engelsk

    Beskrivelse

    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.

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  • Vægt784 g
    • coffee cup img
    10 cm
    book img
    15,2 cm
    22,9 cm

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    Acid Method Antioxidant Activity Kinetic Shelf life Content Criterion Extract Antimicrobial Packaging Antioxidant Activity of Maize Bran Arabinoxylan Microspheres Antioxidant Properties of Various Alcohol Drinks Biological Properties of Mushrooms BSA Coating Crude Sunflower Oil ferulic Fixation of Proteins on Mnps Fa Content HS Content Kinetic Criterion Kalanchoe Daigremontiana meat tenderness Fruit Body Muscle Fiber Diameter Membrane Technology in Food Processing Phenol Type Antioxidant Gelatin Backbone Permeate Flux Sweet Pepper Plants Sweet Pepper Mint Extract MNPs Surface Mentha Piperita Mint Total AO Content Sarcomere Length Small Amplitude Oscillatory Shear Voltammetric Method
    Machine Name: SAXO082