Food Chemistry, Engineering, Processing and Packaging
Food Chemistry, Engineering, Processing and Packaging is a comprehensive research-oriented topic that covers essential elements of food chemistry, process engineering and discusses the most critical achievements in food science along with innovations that are changing the food industry.
The topic links the key concepts of food engineering and science and provides up-to-date information about modern methods for engineering processing. It combines engineering and product quality concepts with emphasis on practical usefulness of preservation processes as well as process control.
Furthermore, this category focuses on the chemical features of food products, packaging, processing, distribution of quality foods, and preservation. It also covers the most practical approaches into food product design with practical discussions.
Modeling of nitrate leaching kinetics during Spinach Leaf Midribs blanching112-120Abstract Views : 124Download :81
Physicochemical quality assessment of Brazilian frozen beef imported into Algeria69-74Abstract Views : 188Download :34
Bioactive molecules of grape59-68Abstract Views : 74Download :60