Explores new technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies, including nutraceutical-based functional foods, specific foods for gut-microbiodata, omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and more.
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Explores new technologies for the inactivation of enzymes in the design and preservation of food through advanced technologies, including nutraceutical-based functional foods, specific foods for gut-microbiodata, omega-3 fatty acids to fortify food products, characteristics of dairy-based dry powders, and more.
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Add this copy of Enzyme Inactivation in Food Processing: Technologies, to cart. £161.13, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 2023 by Apple Academic Press.
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Seller's Description:
New. Print on demand Sewn binding. Cloth over boards. 532 p. Contains: Unspecified, Illustrations, black & white, Illustrations, color, Halftones, black & white, Line drawings, black & white, Line drawings, color, Tables, black & white. Innovations in Agricultural & Biological Engineering.
