Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food

Name: Effect of Processing and Cooking on Physicochemical, Sensory, and Functional Properties of Food
Brand: MDPI AG
Availability: OutOfStock
Rating: 5 (1 reviews)

By Sheng-Dun Lin

0 - Default Title

Description

Food processing and cooking are matters of technology, but they are also arts. They can not only transform raw ingredients into diverse foods, but also increase the reuse rate of natural resources and processing by-products, meaning that consumers can enjoy high-quality, functional foods. This reprint contains 16 valuable and high-quality original research articles spread across four sections: 1. Enhancing the nutritional value and functionality of traditional foods. 2. The reuse of processing by-products, 3. The effects of different processing and cooking methods on food quality characteristics. 4. The application of new food processing technologies. The research contained in this Special Issue will both help researchers to conduct follow-up studies and encourage the food industry to develop new products.

Product details

Number of Pages:: 278
Release Date:: 2025-07-29
Publication Date:: 2025-07-29
Publisher:: MDPI AG
Languages:: Original: English
ISBN10:: 3725845530
ISBN13:: 9783725845538
GPSR Manufacturer Reference:: [email protected]
Weight:: 895 g
Height:: 175 cm
Width:: 250 cm
Thickness:: 23 cm

Buy on Amazon

Currently sold out