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Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications - Innovations in Agricultural & Biological Engineering
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Enzyme Inactivation in Food Processing: Technologies, Materials, and Applications - Innovations in Agricultural & Biological Engineering
Explores new technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies, including nutraceutical-based functional foods, specific foods for gut-microbiodata, omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and more.
532 pages, 31 Tables, black and white; 15 Line drawings, color; 33 Line drawings, black and white; 3
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 4 de agosto de 2023 |
| ISBN13 | 9781774911600 |
| Editores | Apple Academic Press Inc. |
| Páginas | 532 |
| Dimensiones | 150 × 220 × 20 mm · 453 g |
| Lengua | Inglés |
| Editor | Goyal, Megh R. |
| Editor | Malik, Junaid Ahmad |
| Editor | Pandiselvam, Ravi |
