Food Science: Research and Technology presents a broad selection of
new research in food science. Chapters include a study on the use
of microbial enzymes for flavor and production in food production;
Research on membrane technology use in the food processing
industry; studies of various natural foods, Including litchi
(lychee), pinto beans, and chickpeas; The content and antioxidant
activity of dried plants; an overview of tenderization methods for
meats; New applications of galactosidases in food products; A study
of the medicinal properties of edible mushrooms; and more.
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