This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.
| ISBN: | 9781774633151 |
| Publication date: | 31st March 2021 |
| Author: | A. K. Haghi |
| Publisher: | Apple Academic Press Inc. |
| Format: | Paperback |
| Pagination: | 424 pages |
| Genres: |
Food and beverage technology |