Name: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (en Inglés)
Price: 290362.00 COP
Availability: InStock
Author: Lin, Sheng-Dun
ISBN: 9783725845538

portada Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (en Inglés)

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

Formato

Libro Físico

Editorial

Mdpi AG

Autor

Lin, Sheng-Dun

Idioma

Inglés

N° páginas

278

Encuadernación

Tapa Dura

Dimensiones

24.4 x 17.0 x 2.2 cm

ISBN13

9783725845538

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

Lin, Sheng-Dun (Autor) · Mdpi AG · Tapa Dura

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Reseña del libro "Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (en Inglés)"

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.