Restructured Buffalo Meat with Antioxidant
| Author | : Yasothai Ramalingam |
| Publisher | : LAP Lambert Academic Publishing |
| Total Pages | : 148 |
| Release | : 2015-03-06 |
| ISBN 10 | : 3659423270 |
| ISBN 13 | : 9783659423277 |
| Language | : EN, FR, DE, ES & NL |
Language: en
Pages: 148
Pages: 148
Restructuring technology can be effectively utilized for efficient incorporation of ingredients that can potentially enhance storage stability of convenience me
Language: en
Pages: 552
Pages: 552
Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxi
Language: en
Pages: 158
Pages: 158
This need-based unique book deals exclusively with water buffalo (Bubalus bubalis) meat to provide much needed information to thousands of buffalo meat processo
Language: en
Pages: 674
Pages: 674
Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities of food products. After t
Language: en
Pages: 340
Pages: 340
Plant Extracts in Food Applications is the first book of its kind focusing on the application of plant extracts in the food industry. Topics cover sources, extr
Language: en
Pages: 419
Pages: 419
There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nut
Language: en
Pages:
Pages:
Language: en
Pages: 3632
Pages: 3632
Advances in food science, technology, and engineering are occurring at such a rapid rate that obtaining current, detailed information is challenging at best. Wh
Language: en
Pages: 762
Pages: 762
Hui, a technology consultant, presents material on frozen food science, technology, and engineering, describing the manufacture, processing, inspection, and saf
Language: en
Pages: 380
Pages: 380
