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Enzyme Inactivation in Food Processing

Enzyme Inactivation in Food Processing
Bag om Enzyme Inactivation in Food Processing

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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  • Sprog:
  • Engelsk
  • ISBN:
  • 9781774911600
  • Indbinding:
  • Hardback
  • Sideantal:
  • 532
  • Udgivet:
  • 4. august 2023
  • Størrelse:
  • 156x234x0 mm.
  • Vægt:
  • 1210 g.
  • 2-3 uger.
  • 11. december 2024
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Beskrivelse af Enzyme Inactivation in Food Processing

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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