Food Science
eBook - PDF

Food Science

Research and Technology

  1. 131 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Science

Research and Technology

Book details
Table of contents
Citations

About This Book

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; t

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Yes, you can access Food Science by A. K. Haghi, A. K. Haghi 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.

Information

Publisher
Apple Academic Press
Year
2011
ISBN
9781466560048
Edition
1
Topic
Biological Sciences
Subtopic
Science General
Index
Biological Sciences

Table of contents

  1. Front Cover
  2. Contents
  3. List of Contributors
  4. List of Abbreviations
  5. Preface
  6. 1. Microbial Enzymes for Flavor, Dairy, and Baking Industries
  7. 2. Efficient Extraction and Utilization of Litchi (Litchi sinensis Sonn.) Fruit
  8. 3. Extraction, Composition, and Functional Properties of Pectin from Chickpea Husk
  9. 4. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders
  10. 5. Procyanidins Improve Some Disrupted Glucose Homoeostatic Situations: An Analysis of Doses and Treatments According to Different Animal Models
  11. 6. Advances and Applications of Galactosidases in Food Industry
  12. 7. Medicinal Properties of Edible Mushrooms
  13. 8. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean (Phaseolus vulgaris L.) Varieties
  14. References