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Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

by Sheng-Dun Lin
Save 24% Save 24%
Current price ₹7,608.00
Original price ₹10,000.00
Original price ₹10,000.00
Original price ₹10,000.00
(-24%)
₹7,608.00
Current price ₹7,608.00

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Book cover type: Hardcover
  • ISBN13: 9783725845538
  • Binding: Hardcover
  • Subject: N/A
  • Publisher: Mdpi AG
  • Publisher Imprint: Mdpi AG
  • Publication Date:
  • Pages: 278
  • Original Price: GBP 79.05
  • Language: English
  • Edition: N/A
  • Item Weight: 799 grams
  • BISAC Subject(s): Life Sciences / Biology

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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