Gebundenes Buch

Enzyme Inactivation in Food Processing

Technologies, Materials, and Applications

Herausgeber: Goyal, Megh R.; Pandiselvam, Ravi; Malik, Junaid Ahmad
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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.