- 131 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
About this book
Food Science: Research and Technology presents a broad selection of new research in food science and reflects the diversity of recent advances in the field. Chapters include a study on the use of microbial enzymes for flavor and production in food production; studies of various natural foods, including litchi (lychee), pinto beans, and chickpeas; t
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Yes, you can access Food Science by A. K. Haghi 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.
Information
Table of contents
- Front Cover
- Contents
- List of Contributors
- List of Abbreviations
- Preface
- 1. Microbial Enzymes for Flavor, Dairy, and Baking Industries
- 2. Efficient Extraction and Utilization of Litchi (Litchi sinensis Sonn.) Fruit
- 3. Extraction, Composition, and Functional Properties of Pectin from Chickpea Husk
- 4. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders
- 5. Procyanidins Improve Some Disrupted Glucose Homoeostatic Situations: An Analysis of Doses and Treatments According to Different Animal Models
- 6. Advances and Applications of Galactosidases in Food Industry
- 7. Medicinal Properties of Edible Mushrooms
- 8. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean (Phaseolus vulgaris L.) Varieties
- References