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This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of
List of contents
Vegetable Oils as Platform Chemicals for Synthesis of Thermoplastic Bio-Based Polyurethanes. Antioxidant Activity of Maize Bran Arabinoxylan Microspheres. Comparative Estimation of Kalanchoe Juice Antioxidant Properties. Enzymes For Flavor, Dairy and Baking Industries. Membrane Technology in Food Processing, Cesar de Morais Coutinho
Tenderization of Meat and Meat Products: A Detailed Review. Biological Properties of Mushrooms. Molecular and Immunological Approaches for the Detection of Important Pathogens in Foods of Animal Origin. Cross-Linking of Ferulated Arabinoxylans Extracted from a Mexican Wheat Flour: Rheology and Microstructure of The Gel. Free and Ester-Linked Ferulic Acid Content in a Hard-To-Cook Pinto Bean (Phaseolus Vulgaris L.) Variety. Polyacrylamide-Grafted Gelatin: Swellable Hydrogel Delivery System for Agricultural Applications. The Dynamics of Bacteria and Pathogenic Fungi in Soil Microbiocenosis Under the Influence of Biopreparations Use During Potato Cultivation. Irradiation of Fruits, Vegetables and Spices for Better Preservation and Quality. Antioxidant Properties of Various Alcohol Drinks. A Study on the Potential of Oilseeds as a Sustainable Source of Oil and Protein for Aquaculture Feed. Electrochemical Methods for Estimation of Antioxidant Activity of Various Biological Objects. Ozonolysis of Chemical and Biochemical Compounds. Antioxidant Activity of Mint. Wild Orchids of Colchis Forests and Save Them as Objects of Ecoeducation, and Producers of Medicinal Substances. Fixation of Proteins on Mnps. Antimicrobial Packaging for Food Applications. Index.
About the author
Haghi, A. K. | Carvajal-Millan, Elizabeth|
Summary
This book covers methods and strategies related to food composition and analysis. Topics include antioxidant activity of maize bran arabinoxylan microspheres; active packaging based on the release of carvacrol and thymol for fresh food; enzymes for the flavor, dairy, and baking industries; membrane technology in food processing; tenderization of
