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 flavour,
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.
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