Haghi A.K., Carvajal-Millan Elizabeth. Food composition and analysis. Methods and strategies

Toronto: Apple Academic Press, Inc., 2014. — 416 p.This volume introduces and surveys the broad and complex interrelationships among food ingredients and processing, and explores how these factors influence food quality and safety. The book in food science is also a valuable reference for professionals in food processing, as well as for those working in fields that service, regulate, or otherwise interface with the food industry.
This book is divided into 21 chapters.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
Tenderization of meat and meat products: a detailed review
Biological properties of mushrooms
Molecular and immunological approaches for the detection ofimportant pathogens in foods of animal origin
Cross-linking of ferulated arabinoxylans extracted from mexican wheat flour: rheology and microstructure of the gel
Free and ester-linked ferulic acid content in a hard-to-cookpinto bean (phaseolus vulgaris l) variety
Polyacrylamide-grafted gelatin: swellable hydrogel delivery systemfor 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 preservationand 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 activityof 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