Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
ISBN 10: 3725845530 ISBN 13: 9783725845538
Published by MDPI AG, 2025
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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food | Buch | Englisch | 2025 | MDPI AG | EAN 9783725845538 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu Print on Demand. Seller Inventory # 133781680
Synopsis:
Food processing and cooking are matters of technology, but they are also arts. They can not only transform raw ingredients into diverse foods, but also increase the reuse rate of natural resources and processing by-products, meaning that consumers can enjoy high-quality, functional foods. This reprint contains 16 valuable and high-quality original research articles spread across four sections: 1. Enhancing the nutritional value and functionality of traditional foods. 2. The reuse of processing by-products, 3. The effects of different processing and cooking methods on food quality characteristics. 4. The application of new food processing technologies. The research contained in this Special Issue will both help researchers to conduct follow-up studies and encourage the food industry to develop new products.
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Bibliographic Details
Title: Effect of Processing and Cooking on ...
Publisher: MDPI AG
Publication Date: 2025
Binding: Buch
Condition: Neu