Food science [electronic resource] : research and technology / edited by A.K. Haghi.
Search for related items by subject
|Subject:||Food > Analysis.
Food > Composition.
Food industry and trade.
- ISBN: 9781466560048
- ISBN: 1466560045
- Physical Description: 1 online resource.
- Publisher: Toronto ; Apple Academic Press, ©2012.
|Bibliography, etc. Note:|| Includes bibliographical references.
|Formatted Contents Note:|| Front Cover; Contents; List of Contributors; List of Abbreviations; Preface; 1. Microbial Enzymes for Flavor, Dairy, and Baking Industries; 2. Efficient Extraction and Utilization of Litchi (Litchi sinensis Sonn.) Fruit; 3. Extraction, Composition, and Functional Properties of Pectin from Chickpea Husk; 4. Total Phenolic, Flavonoids, Tannin Content and Antioxidant Activity of Dried Plants Garcinia mangostana Linn. and Garcinia atroviridis Griff. ex T. Anders.
5. Procyanidins Improve Some Disrupted Glucose Homoeostatic Situations: An Analysis of Doses and Treatments According to Different Animal Models; 6. Advances and Applications of Galactosidases in Food Industry; 7. Medicinal Properties of Edible Mushrooms; 8. Ferulic Acid Content and Antioxidant Capacity in Pinto Bean (Phaseolus vulgaris L.) Varieties; References.
|Reproduction Note:|| Electronic reproduction. Perth, W.A. Available via World Wide Web.
|Source of Description Note:|| Print version record.