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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition - Hardcover
Synopsis
Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products.
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (Hardcover)
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Hardcover. Condition: new. Hardcover. Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9783725870783
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Seller: PBShop.store US, Wood Dale, IL, U.S.A.
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HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000. Seller Inventory # L2-9783725870783
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (Hardcover)
Print on DemandSeller: CitiRetail, Stevenage, United Kingdom
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Hardcover. Condition: new. Hardcover. Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9783725870783
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food (Hardcover)
Print on DemandSeller: AussieBookSeller, Truganina, VIC, Australia
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Hardcover. Condition: new. Hardcover. Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9783725870783
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition
Seller: Books Puddle, New York, NY, U.S.A.
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food : 2nd Edition
Print on DemandSeller: AHA-BUCH GmbH, Einbeck, Germany
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Buch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products. Seller Inventory # 9783725870783
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition
Print on DemandSeller: Biblios, Frankfurt am main, HESSE, Germany
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food | 2nd Edition
Print on DemandSeller: preigu, Osnabrück, Germany
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Buch. Condition: Neu. Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food | 2nd Edition | Buch | Englisch | 2026 | MDPI AG | EAN 9783725870783 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 135024325