Food Composition and Analysis

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 meat and meat products; biological properties of mushrooms; polyacrylamide-grafted gelatin; irradiation of fruits, vegetables, and spices for better preservation and quality; oilseeds as a sustainable source of oil and protein for aquaculture feed.

• | Author: A. K. Haghi, Elizabeth Carvajal-Millan, A. K. Haghi
• | Publisher: APPLE ACADEMIC
• | Publication Date: Mar 31, 2021
• | Number of Pages: 424 pages
• | Language: English
• | Binding: Paperback
• | ISBN-10: 1774633159
• | ISBN-13: 9781774633151