Food Science: Research and Technology

Book Overview

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.

• Format: Paperback
• Language: English
• ISBN: 1774632322
• ISBN13: 9781774632321
• Release Date: March 2021
• Publisher: Apple Academic Press
• Length: 131 Pages
• Weight: 0.47 lbs.
• Dimensions: 0.3" x 6.1" x 9.2"