This book presents and discusses current research in the study of food science. Topics discussed include food bioactive peptides; probiotic and prebiotic functional food product development; organic fresh vegetables; waste management and resource recovery in the food processing industry; functional components of food; osmotic dehydration of fruits; chemical analysis and antioxidant capacity of plant bioactive compounds; enzymatic browning in foods and food safety of products of vegetable origin.
| ISBN: | 9781613240922 |
| Publication date: | 18th May 2012 |
| Author: | Catherine L Turner, Jacob A Randovski |
| Publisher: | Nova Science Publishers an imprint of Nova Science Publishers Inc |
| Format: | Hardback |
| Pagination: | 1307 pages |
| Series: | Food Science and Technology |
| Genres: |
Food and beverage technology |