Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food: 2nd Edition

Food processing and culinary practices not only transform raw ingredients into a diverse array of food products, but also enhance the reutilization of natural resources and processing by-products, thereby enabling consumers to access high-quality and functional foods. This reprint comprises four sections: (1) the effects of processing and cooking on food quality characteristics; (2) the enhancement of the nutritional value of traditional foods through the incorporation of functional ingredients; (3) the development of agricultural by-products and the evaluation of their functional potential; and (4) the application and advancement of emerging food processing technologies. In total, it includes 14 high-quality original research articles and 2 review papers, providing valuable insights for researchers conducting follow-up studies and for the food industry in the development of new products.

• Format: Hardcover
• Language: English
• ISBN: 3725870780
• ISBN13: 9783725870783
• Release Date: March 2026
• Publisher: Mdpi AG
• Length: 318 Pages
• Weight: 1.95 lbs.
• Dimensions: 1.0" x 6.7" x 9.6"