Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Language: English
Published by MDPI AG, 2025
- Hardcover
- New
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
AbeBooks seller since August 14, 2006
Condition: New
£ 92.00
Quantity: 2 available
Add to basketItem description from seller
nach der Bestellung gedruckt Neuware - Printed after ordering - 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.
Seller Inventory # 9783725845538
- Title
- Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
- Publisher
- MDPI AG
- Publication year
- 2025
- Condition
- Neu
- Binding
- Buch
- Language
- English
- ISBN 10
- 3725845530
- ISBN 13
- 9783725845538
- Item weight
- 895 grams
- Dimensions
- 250x175x23 mm
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.
"Synopsis" may belong to another edition of this title.
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