Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
- ISBN:
- 9781926895017
- 9781926895017
-
Category:
- Food & beverage technology
- Format:
- Hardback
- Publication Date:
-
15-12-2011
- Language:
- English
- Publisher:
- Apple Academic Press Inc.
- Country of origin:
- Canada
- Pages:
- 144
- Dimensions (mm):
- 234x156x15mm
- Weight:
- 0.73kg
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