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Food Composition and Analysis
Methods and Strategies
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- 424 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Book details
Table of contents
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About This Book
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 me
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Yes, you can access Food Composition and Analysis by A. K. Haghi, Elizabeth Carvajal-Millan in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Science General. We have over one million books available in our catalogue for you to explore.
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Table of contents
- Front Cover
- About The Editors
- Contents
- List Of Contributors
- List Of Abbreviations
- Preface
- Chapter 1 Vegetable Oils As Platform Chemicals For Synthesis Of Thermoplastic Bio-based Polyurethanes
- Chapter 2 Antioxidant Activity Of Maize Bran Arabinoxylan Microspheres
- Chapter 3 Comparative Estimation Of Kalanchoe Juice Antioxidant Properties
- Chapter 4 Enzymes For Flavor, Dairy, And Baking Industries
- Chapter 5 Membrane Technology In Food Processing
- Chapter 6 Tenderization Of Meat And Meat Products: A Detailed Review
- Chapter 7 Biological Properties Ofmushrooms
- Chapter 8 Molecular And Immunological Approaches For The Detection Of Important Pathogens In Foods Of Animal Origin
- Chapter 9 Cross-linking Of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheologyand Microstructure Of The Gel
- Chapter 10 Free And Ester-linked Ferulicacid Content In A Hard-to-cook Pinto Bean (phaseolus Vulgarisl.) Variety
- Chapter 11 Polyacrylamide-grafted Gelatin: Swellable Hydrogel Delivery System For Agricultural Applications
- Chapter 12 The Dynamics Of Bacteriaand Pathogenic Fungi In Soil Microbiocenosis Under The Influence Of Biopreparations Use During Potato Cultivation
- Chapter 13 Irradiation Of Fruits,vegetables, And Spices For Better Preservation And Quality
- Chapter 14 Antioxidant Properties Of Various Alcohol Drinks
- Chapter 15 A Study On The Potentialof Oilseeds As A Sustainable Source Of Oil And Protein For Aquaculture Feed
- Chapter 16 Electrochemical Methods For Estimation Of Antioxidant Activity Of Various Biologicalobjects
- Chapter 17 Ozonolysis Of Chemical And Biochemical Compounds
- Chapter 18 Antioxidant Activity Of Mint
- Chapter 19 Wild Orchids Of Colchis Forestsand Save Them As Objects Of Ecoeducation, And Producers Of Medicinal Substances
- Chapter 20 Fixation Of Proteins On Mnps
- Chapter 21 Antimicrobial Packaging For Food Applications
- Back Cover