Advances in Food Science

 

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.

 

ISBN: 978-93-90014-25-5

Editor: Phan Phuoc Hien

Categories: ,

Possible Treatment of Mycobacterium Lepramatous with Bovine Milk
Jesus’ Christus and Michael Arden Madson

Influence of Sulphite on the Drying Kinetics of Pumpkin Fruit Slices
Comfort Mkpentseen Bunde-Tsegba, Charles Chukwuma Ariahu, Bibiana Dooshima Igbabul and Joseph Onne Abu

Effectiveness of Gamma and Electron Beam Irradiation Techniques in Extending the Shelf-Life of Pasteurized Sausage in Natural Conditions
Phan Phuoc Hien, Doan Thi The and Huynh Thi Phuong Thanh

Alterations in the Fatty Acid Composition in Infant Formulas and ω3-PUFA Enriched UHT Milk during Storage
Luis Miguel Rodríguez-Alcalá, María V Calvo, Javier Fontecha and Leocadio Alonso

Potato Tuber Chemical Properties in Storage as Affected by Cultivar and Nitrogen Rate: Implications for Acrylamide Formation
Na Sun, Yi Wang, Sanjay K Gupta and Carl J Rosen

Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus-Maqui Beverage-A Shelf Life Study
Francisco J Salar, Vicente Agulló, Cristina García-Viguera and Raúl Domínguez-Perles

Fresh Pasta Manufactured with Fermented Whole Wheat Semolina: Physicochemical, Sensorial, and Nutritional Properties
Simonetta Fois, Marco Campus, Piero Pasqualino Piu, Silvia Siliani, Manuela Sanna, Tonina Roggio and Pasquale Catzeddu

Additional information

Format

Digital (PDF), Paperback

Language

English

Publisher

Vide Leaf

Year Published

2020

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