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.
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