Advances in Food Science: 2nd Edition

 

The book Advances in Food Science covers scientific advancements in all major disciplines of food science with a focus on fundamental and applied research findings that have the potential applications in enhancing product quality, extend shelf life of food products and improve process efficiency.

 

Editors: Mirela Planinić and Ana Bucić-Kojić

 

ISBN: 978-93-92117-83-1

Description

Characterization of Grape Pomace Extract Microcapsules: The Influence of Carbohydrate Co-Coating on the Stabilization of Goat Whey Protein as a Primary Coating
Gabriela Perković, Josipa Martinović, Gordana Šelo, Ana Bucić-Kojić, Mirela Planinić and Rita Ambrus

Sustaining Peach Perfection: The Role of Polyvinyl Alcohol and Starch Coatings in Extending Shelf Life and Quality
Umar Hayat, Adnan Mumtaz, Alexander Yesaya, Ahmed A. Abbas, Atif Arshad, Faraz Hussain, Muhammad Affan Khan, Amina Qamar and Danish Kamal

Quantitative Screening of Geranylgeranoic Acid in Selected Plant-Based Foods Using LC/MS/MS
Yuki Tabata

Continuous Monitoring System of Meat Aging Based on Electromagnetic Response Measurement
Dairoku Muramatsu, and Yukino Sasaki

Additional information

Format

Digital (PDF), Paperback
Language

English
Publisher

Vide Leaf
Year Published

2025