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Book Synopsis
This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.

Encyclopedia of Food Science Research: 3 Volume

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    A Hardback by Catherine L Turner, Jacob A Randovski

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      View other formats and editions of Encyclopedia of Food Science Research: 3 Volume by Catherine L Turner

      Publisher: Nova Science Publishers Inc
      Publication Date: 18/05/2012
      ISBN13: 9781613240922, 978-1613240922
      ISBN10: 1613240929
      Also in:
      Technology, Engineering & Agriculture Food and beverage technology

      Description

      Book Synopsis
      This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.

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