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; the content and antioxidant activity of dried plants; new applications of galactosidases in food products; a study of the medicinal properties of edible mushrooms; and more.
- ISBN10 1322632073
- ISBN13 9781322632070
- Publish Date 1 January 2011
- Publish Status Active
- Out of Print 17 June 2015
- Publish Country US
- Imprint Apple Academic Press
- Format eBook
- Pages 139
- Language English