Food Science: Research and Technology

1st Edition

A. K. Haghi

Apple Academic Press
Published December 15, 2011
Reference - 131 Pages
ISBN 9781926895017 - CAT# N10638

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Summary

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.

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