Food Composition and Analysis
eBook - PDF

Food Composition and Analysis

Methods and Strategies

  1. 424 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food Composition and Analysis

Methods and Strategies

About this book

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 me

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Yes, you can access Food Composition and Analysis by A. K. Haghi, Elizabeth Carvajal-Millan, A. K. Haghi,Elizabeth Carvajal-Millan in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Science General. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. About The Editors
  3. Contents
  4. List Of Contributors
  5. List Of Abbreviations
  6. Preface
  7. Chapter 1 Vegetable Oils As Platform Chemicals For Synthesis Of Thermoplastic Bio-based Polyurethanes
  8. Chapter 2 Antioxidant Activity Of Maize Bran Arabinoxylan Microspheres
  9. Chapter 3 Comparative Estimation Of Kalanchoe Juice Antioxidant Properties
  10. Chapter 4 Enzymes For Flavor, Dairy, And Baking Industries
  11. Chapter 5 Membrane Technology In Food Processing
  12. Chapter 6 Tenderization Of Meat And Meat Products: A Detailed Review
  13. Chapter 7 Biological Properties Ofmushrooms
  14. Chapter 8 Molecular And Immunological Approaches For The Detection Of Important Pathogens In Foods Of Animal Origin
  15. Chapter 9 Cross-linking Of Ferulated Arabinoxylans Extracted From Mexican Wheat Flour: Rheologyand Microstructure Of The Gel
  16. Chapter 10 Free And Ester-linked Ferulicacid Content In A Hard-to-cook Pinto Bean (phaseolus Vulgarisl.) Variety
  17. Chapter 11 Polyacrylamide-grafted Gelatin: Swellable Hydrogel Delivery System For Agricultural Applications
  18. Chapter 12 The Dynamics Of Bacteriaand Pathogenic Fungi In Soil Microbiocenosis Under The Influence Of Biopreparations Use During Potato Cultivation
  19. Chapter 13 Irradiation Of Fruits,vegetables, And Spices For Better Preservation And Quality
  20. Chapter 14 Antioxidant Properties Of Various Alcohol Drinks
  21. Chapter 15 A Study On The Potentialof Oilseeds As A Sustainable Source Of Oil And Protein For Aquaculture Feed
  22. Chapter 16 Electrochemical Methods For Estimation Of Antioxidant Activity Of Various Biologicalobjects
  23. Chapter 17 Ozonolysis Of Chemical And Biochemical Compounds
  24. Chapter 18 Antioxidant Activity Of Mint
  25. Chapter 19 Wild Orchids Of Colchis Forestsand Save Them As Objects Of Ecoeducation, And Producers Of Medicinal Substances
  26. Chapter 20 Fixation Of Proteins On Mnps
  27. Chapter 21 Antimicrobial Packaging For Food Applications
  28. Back Cover